Condensed milk is sweetened and a better fit for dessert recipes. Once it’s finished reducing, pour the milk through a fine sieve to remove any solids, and then it’s ready to use.Ĭan I Use Condensed Milk Instead Of Evaporated Milk?.Stir the milk occasionally while it simmers to make sure it doesn’t scorch.Once it has simmered, turn the heat down to medium-low and allow the milk to continue simmering until it has evaporated enough liquid that you only have 1 1/2 cups remaining.You can make your own evaporated milk by simmering 3 1/4 cups of full-fat milk in a large nonstick skillet over medium heat.It’s important to use full-fat evaporated milk, so be sure to check that in the store. Much of the moisture in it has evaporated off, which helps stop the cheese sauce from breaking while it cooks.

Why Use Evaporated Milk In Mac And Cheese?Įvaporated milk is an important ingredient in this crockpot mac and cheese. This is especially true if you’re using an older slow cooker, because they can run hotter than the newer slow cookers do (even on the LOW setting). It’s important to check the pasta so that it doesn’t overcook. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.Īll slow cookers cook differently, so there is a range in the cooking time. Stir the pasta every 30 minutes until it’s cooked through and the sauce is lusciously creamy. (See the recipe card below for the full printable instructions.)Īdd the evaporated milk, half and half, cheddar, gruyere, Velveeta, and spices. Add the butter and stir until it has melted into the noodles. Drain the noodles, spray the interior of the slow cooker with spray oil, and transfer the noodles to the slow cooker. Start by cooking the pasta to two minutes less than al dente, according to the package instructions. Step By Step Instructions To Make Slow Cooker Mac And Cheese The dairy products you’ll need are butter, evaporated milk, half and half, sharp cheddar, gruyere (you can substitute mozzarella if you don’t have or like gruyere), and Velveeta (the low melting point is what makes the homemade cheese sauce so smooth).įor spices, we’re adding some onion powder, salt, dry mustard powder, pepper, paprika, and cooking spray. I don’t recommend gluten free noodles because they tend to break down more quickly.

Try to use a brand you’ve used before that you know holds up really well. We’re also adding in some spices to bring the flavor to the next level.

Ingredientsįor this recipe, you’ll need a few different cheeses and dairy products for maximum creaminess and flavor.

My favorite spices and herbs to elevate macaroni and cheese are garlic powder, onions powder, salt, black pepper, cayenne pepper, Italian seasoning, crushed red pepper flakes, buffalo hot sauce, and truffle salt.

Best mac and cheese crock pot