Description
Made with a mix of cheddar and American cheeses, this Crock Pot Mac and Cheese is uber creamy and super easy to make. Just add all of the ingredients to the slow cooker and cook on low. No need to precook the pasta!
Ingredients
Scale
- 1 pound elbow pasta (uncooked)
- 2 1/2 cups whole milk
- 12 ounces evaporated milk
- 3 cups sharp cheddar
- 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 6-quart slow cooker with non-stick cooking spray.
- Step: Add uncooked pasta to the slow cooker with evaporated milk, whole milk, cheeses, salt, pepper, and garlic. Stir to combine, covering all the noodles.
- Step: Dot with cubed butter.
- Step: Cover and cook on low heat for 1 hour. Remove the lid and stir. Cover again and cook for 1 more hour.
- Step: Remove the lid and let it sit for a few minutes for the sauce to thicken.
Notes
Ensure the slow cooker is set to low heat to prevent the pasta from becoming mushy. Let the dish rest for a few minutes after cooking for the ideal sauce consistency.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- 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: 1 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 105 mg
Keywords: crock pot mac and cheese, slow cooker macaroni and cheese, creamy mac and cheese