Description
The best crockpot mac and cheese—creamy, cheesy, and effortless! Toss it in the slow cooker for a crowd-pleasing side or main dish.
Ingredients
Scale
- 1 pound elbow pasta (uncooked)
- 16 ounces evaporated milk
- 1 1/2 cups whole milk
- 1 1/2 cups vegetable broth
- 3 tablespoons butter
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces sharp cheddar cheese (freshly shredded)
- 4 ounces white cheddar cheese (freshly shredded)
Instructions
- Step: In the bowl of a crockpot, add the pasta, evaporated milk, whole milk, broth, butter, paprika, onion powder, garlic powder, Dijon mustard, salt, and pepper.
- Step: Cover, and cook on high for 1 hour.
- Step: Stir in the cheese.
- Step: Cover, and cook for another 30 minutes.
- Step: Add a splash of extra milk if needed to thin out the sauce, and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3-5 days. Reheat on the stovetop or in the microwave at 50% power. Use freshly shredded cheese for the best melting consistency.
- Prep Time: PT2M
- Cook Time: PT90M
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 397 kcal
- Sugar: 8 g
- Sodium: 677 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 52 mg
Keywords: mac and cheese, crockpot, slow cooker, comfort food, easy side dish