Description
A dreamy and creamy slow cooker macaroni and cheese that is easy to prepare using a simple dump-and-go method.
Ingredients
Scale
- 1 pound elbow macaroni
- 2 12 ounce cans evaporated milk
- 2 cups whole milk
- 1/4 cup butter
- 8 ounces sharp cheddar cheese, shredded
- 8 ounces Monterey Jack cheese, shredded
- 4 ounces cream cheese, cubed
- 1 teaspoon seasoned salt
- 1 teaspoon pepper
Instructions
- Combine: In a 6-quart slow cooker, combine the uncooked pasta along with milks, butter, cheeses, salt and pepper.
- Stir: Stir well, making sure macaroni is submerged in the liquid as much as possible.
- Cook: Cover and cook on low heat for approximately 1 ½ – 3 hours, stirring every 30 minutes, until the pasta is cooked through and the sauce is thickened.
- Set: Allow the sauce to continue to thicken after the lid is removed and as the macaroni sits.
Notes
For best results, grate your own cheese; pre-shredded cheese contains anti-caking agents that can make the sauce gritty. Cook on low heat to prevent the pasta from becoming gummy.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 14 g
- Sodium: 980 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg
Keywords: crockpot mac and cheese, slow cooker macaroni and cheese, creamy pasta, comfort food, easy dinner