Description
Made with a mix of sharp cheddar and American cheeses, this Crock Pot Mac and Cheese is uber creamy and incredibly easy to prepare. There is no need to pre-boil the pasta—simply add everything to the slow cooker and let it cook to perfection.
Ingredients
Scale
- 1 pound elbow pasta (uncooked)
- 2 1/2 cups whole milk
- 12 ounces evaporated milk
- 3 cups sharp cheddar cheese, shredded
- 1 1/2 cups American cheese, cubed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 4 tablespoons butter, cubed
Instructions
- Step: Spray a 6-quart slow cooker with non-stick cooking spray.
- Step: Add the uncooked pasta, evaporated milk, whole milk, shredded cheddar, cubed American cheese, salt, pepper, and garlic powder to the slow cooker. Stir well to ensure all noodles are coated.
- Step: Dot the top of the mixture with the cubed butter.
- Step: Cover and cook on low heat for 1 hour. Remove the lid and stir the contents.
- Step: Cover again and cook for 1 additional hour. The sauce will thicken as it sits for a few minutes after removing the lid.
Notes
For the best texture, always cook on low heat rather than high. If the sauce needs extra creaminess upon reheating, add a small splash of milk.
- Prep Time: PT5M
- Cook Time: PT120M
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 635 kcal
- Sugar: 10 g
- Sodium: 1129 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 105 mg
Keywords: mac and cheese, slow cooker, creamy, vegetarian, side dish, easy pasta, crock pot