Instructions:
Begin by cooking the elbow macaroni in boiling water for 5-7 minutes or until it is slightly tender. Drain the macaroni and set it aside.
In a large crockpot, add the shredded cheddar cheese, milk, butter, all-purpose flour, salt, and black pepper. Stir all of the ingredients together until they are well combined.
Add the cooked macaroni to the crockpot and stir it into the cheese mixture until it is well coated.
Cook the mac and cheese on low heat for 2-3 hours, stirring occasionally. Make sure to keep an eye on it to avoid overcooking or burning.
Once the mac and cheese is hot and bubbly, it is ready to serve! You can garnish with additional shredded cheese, parsley, or your favorite toppings.
This Crockpot Mac and Cheese recipe is perfect for busy weeknights or for feeding a crowd at a party or potluck. It’s creamy, cheesy, and absolutely delicious! Enjoy!
