Crockpot Triple Cheese Mac and Cheese

Ingredients:

• 16 ounces (450g) elbow macaroni, cooked al dente
• 1/2 teaspoon black pepper
• 6 tablespoons butter
• 1 (12 ounce) can evaporated milk
• 2 1/2 cups milk (2%)
• 2 cups cheddar cheese, freshly shredded
• 8 ounces Velveeta, cubed
• 8 ounces cream cheese, cubed

Instructions:

1. Cook the elbow macaroni al dente according to package instructions. Drain and set aside.
2. In a microwave-safe bowl, melt the butter.
3. In the crockpot, combine the cooked elbow macaroni, melted butter, black pepper, evaporated milk, 2% milk, cheddar cheese, Velveeta, and cream cheese.
4. Mix all the ingredients thoroughly to ensure an even distribution.
5. Set the crockpot to low heat and cook for 2-4 hours, or until all the cheeses are melted and the mixture becomes creamy. Stir occasionally to prevent sticking.
6. If you diced the cheeses, the cooking time may be shorter, as mentioned in the original recipe.
7. Once everything is melted and the consistency is smooth, serve the deliciously creamy mac and cheese.
8. Optional: Garnish with additional shredded cheddar cheese or a sprinkle of black pepper for extra flavor.