Crockpot Mac and Cheese

16 ounces (450g) elbow macaroni: Cook the macaroni until al dente (firm to the bite). This is crucial to ensure the pasta doesn’t become mushy during the slow cooking process.

1/2 teaspoon black pepper: Adds a subtle kick and depth of flavor.
6 tablespoons butter: Provides richness and helps to create a smooth and creamy sauce.

1 (12-ounce) can evaporated milk: Offers a thicker and creamier texture than regular milk.
2 1/2 cups milk (I used 2%): Provides the base for the sauce. You can use whole milk for a richer taste or skim milk for a lighter version.
2 cups cheddar cheese, freshly shredded: Freshly shredded cheese melts better and has a smoother texture than pre-shredded cheese.

8 ounces Velveeta: Adds a smooth and creamy texture that’s hard to achieve with other cheeses.
8 ounces (one brick) cream cheese: Adds tanginess and creaminess to the dish.

Prepare the Macaroni:
- Cook the elbow macaroni in a large pot of salted boiling water. Follow the package instructions, but make sure to cook it al dente. This usually means cooking it for about 1-2 minutes less than the recommended time on the package.
- Once cooked, drain the macaroni and set it aside.
Prep the Crockpot:
- Set your crockpot to the low heat setting. Ensure the crockpot is clean and ready for use.
Combine the Ingredients:
- Place the cooked macaroni into the crockpot.
- Add the black pepper and butter. Mix well to ensure the butter begins to melt and coat the macaroni evenly.
- Pour in the evaporated milk and the regular milk. Stir gently to combine.
Add the Cheeses:
- Dice the Velveeta and cream cheese into small cubes. This will help them melt more quickly and evenly.
- Add the diced Velveeta, cream cheese, and freshly shredded cheddar cheese to the crockpot. Mix everything together thoroughly.
Cook:
- Cover the crockpot with its lid.
- Cook on the low setting for 2-4 hours. Stir occasionally to help the cheeses melt evenly and to prevent the pasta from sticking to the bottom.
- Check the mac and cheese after about 2 hours. If the cheeses have all melted and the mixture is creamy, it’s ready to serve. If not, continue cooking, checking every 30 minutes.

Serve:
- Once the mac and cheese is creamy and all the cheeses have melted, turn off the crockpot.
- Serve hot, directly from the crockpot. This dish is quite filling and can be a meal on its own or a hearty side dish.

For a more complex flavor, you can mix in different types of cheese such as Monterey Jack, Gruyere, or Gouda.
Feel free to add other ingredients like cooked bacon, breadcrumbs on top, or even a bit of hot sauce for some heat.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk to maintain creaminess.

Enjoy your delicious, creamy, and comforting crockpot mac and cheese!