Crockpot Mac and Cheese
Indulge in this effortlessly creamy slow cooker mac and cheese. By using a base of evaporated milk and layering high-quality sharp cheddar, this recipe produces a velvety, restaurant-quality pasta dish without the need for pre-boiling or constant stove-top monitoring. Perfect for busy families, this comfort food staple delivers consistent, rich results with minimal supervision.
- Prep Time: 10
- Cook Time: 150
- Total Time: 160
- Yield: 8 servings 1x
- Category: dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
16 oz elbow macaroni (uncooked)
4 cups sharp cheddar cheese (freshly shredded)
12 oz evaporated milk
2 cups whole milk
1/2 cup butter (melted)
1 tsp salt
1/2 tsp black pepper
Instructions
Grease the interior of a 6-quart slow cooker with non-stick cooking spray.
Whisk together the evaporated milk, whole milk, melted butter, salt, and pepper in a medium bowl.
Layer one-third of the dry pasta into the slow cooker.
Sprinkle one-third of the shredded cheddar over the pasta layer.
Repeat the layering process twice more until all ingredients are used.
Pour the milk mixture evenly over the top of the layers.
Cover and cook on low heat for 2.5 hours.
Stir thoroughly after the first hour and again before serving.
Notes
Use freshly shredded cheese for the best melting properties as pre-shredded bags contain anti-caking agents. If the mixture looks too thick after cooking, add a splash of warm milk to adjust consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
Find it online: https://itisrecipes.com/crockpot-mac-and-cheese/