Crockpot Macaroni and Cheese
A creamy and comforting Crockpot Macaroni and Cheese that serves 8. Perfect for gatherings or family dinners.
Equipment
- 5-6 qt Crockpot
- Food processor for shredding cheese
- Liquid measure
- measuring cups and spoons
Ingredients
- 1 pound elbow pasta uncooked, regular, NOT gluten free, NOT quick cook pasta
- 2.5 cups whole milk
- 12 ounces evaporated milk
- 12 ounces Extra sharp cheddar 3 cups shredded, from the deli
- 4 ounces American cheese 1 cup shredded, from the deli
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dry mustard
- 0.25 teaspoon garlic powder
- cayenne pepper Dash to taste
- 0.25 cup butter cubed
Instructions
- Spray 6-quart slow cooker with non-stick spray.
- Rinse the uncooked pasta well in cold water and drain.
- Add uncooked pasta to crockpot along with milks, cheeses, salt, pepper, mustard, garlic and cayenne pepper. Stir to combine, making sure macaroni is submerged in liquid as much as possible.
- Dot with cubed butter.
- Cover and cook on low heat for 1 hour. Remove lid and stir, be quick! Don't let too much heat out. Depending on your slow cooker, your dish could be done at this point or require UP TO 1-2 more hours.
- If not done, continue cooking and checking periodically (every half hour or so).
- When done, pasta will be tender and liquid will be thick and creamy. Sauce will thicken even more after lid is removed and mac and cheese sits.
Notes
IMPORTANT - please do not use the bagged shredded cheese. It contains an anti-caking agent that can make your mac and cheese gritty. For BEST RESULTS be sure to read the Frequently Asked Questions in the blog post before making your mac and cheese.
Nutrition
Serving: 1cupCalories: 574kcalCarbohydrates: 51gProtein: 26gFat: 29gSaturated Fat: 17gCholesterol: 90mgSodium: 923mgPotassium: 426mgFiber: 1gSugar: 10gVitamin A: 985IUVitamin C: 0.8mgCalcium: 672mgIron: 1.2mg
Tried this recipe?Let us know how it was!