Description
This crockpot mac and cheese recipe is an incredibly easy and delicious way to enjoy a classic comfort food. The slow cooker does all the work, resulting in a creamy, cheesy dish that’s perfect for busy weeknights or special occasions.
Ingredients
Scale
- 1 lb elbow macaroni
- 4 cups shredded cheddar cheese
- 2 cups milk
- 1/2 cup unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step: Grease the inside of a 4-6 quart crockpot.
- Step: Add the uncooked macaroni, shredded cheese, milk, butter, salt, and pepper to the crockpot. Stir to combine.
- Step: Cover and cook on low for 3-4 hours, stirring occasionally, until the pasta is tender and the cheese is melted and creamy.
- Step: Serve hot, garnished with additional shredded cheese or chopped parsley if desired.
Notes
For a creamier texture, you can add an extra 1/2 cup of milk. For extra flavor, try using a blend of cheeses like cheddar and Monterey jack. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 95 mg
Keywords: mac and cheese, crockpot, slow cooker, comfort food, easy dinner