Description
An incredibly easy and cheesy mac and cheese recipe made right in the crock pot; perfect for feeding a crowd!
Ingredients
Scale
- 16 ounces elbow macaroni, uncooked
- 6 tablespoons butter, cut into cubes
- 12 ounce can evaporated milk
- 2 cups half & half
- ½ cup whole milk
- 16 ounces sharp cheddar cheese, shredded
- 8 ounces Velveeta cheese, cut into cubes
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Step: Spray a slow cooker (4 to 6-quart capacity) with cooking spray. Cook the pasta to al dente and drain. Place the macaroni in the slow cooker, immediately add the butter and stir until melted.
- Step: Add the evaporated milk, half & half, whole milk, 3½ cups of the cheddar cheese, the Velveeta, salt and pepper; stir to blend well.
- Step: Cover and cook on low for 2 to 3 hours. During the last 15 minutes of cooking, sprinkle with the remaining ½ cup of cheddar cheese. Once done, turn the slow cooker setting to warm until ready to serve.
Notes
For the best melt, shred cheese from a block. If half and half is unavailable, substitute with equal parts heavy cream and whole milk. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 726 kcal
- Sugar: 12 g
- Sodium: 1052 mg
- Fat: 42 g
- Saturated Fat: 25 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 127 mg
Keywords: crock pot mac and cheese, slow cooker macaroni and cheese, cheesy pasta, American side dish