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 processed cheese product (cut into cubes)
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Step: Spray a slow cooker (4 to 6-quart capacity) with cooking spray.
- Step: Cook the pasta to al dente on the stove and drain.
- Step: 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 processed cheese, salt and pepper; stir to blend well.
- Step: Cover and cook on low for 2 to 3 hours.
- Step: During the last 15 minutes of cooking, sprinkle with the remaining ½ cup of cheddar cheese.
- Step: Once done, turn the slow cooker setting to warm until ready to serve.
Notes
A 4 to 6-quart capacity slow cooker is ideal. Do not add uncooked pasta directly to the slow cooker as it may become mushy. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: PT30M
- Cook Time: PT180M
- Category: Main Course
- Method: Slow Cooker
- 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: mac and cheese, slow cooker, crock pot, comfort food, vegetarian