Crock Pot Mac and Cheese
An incredibly easy and cheesy mac and cheese recipe made right in the crock pot; perfect for feeding a crowd!
Equipment
- Crock Pot
Ingredients
- 16 ounces elbow macaroni uncooked
- 6 tablespoons butter cut into cubes
- 12 ounces evaporated milk
- 2 cups half & half
- ½ cup whole milk
- 16 ounces sharp cheddar cheese shredded (about 4 cups)
- 8 ounces Velveeta cheese cut into cubes
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Spray a slow cooker (4 to 6-quart capacity) with cooking spray. Cook the pasta to al dente and drain. Place the macaroni in the slow cooker, immediately add the butter and stir until melted.
- Add the evaporated milk, half & half, whole milk, 3½ cups of the cheddar cheese, the Velveeta, salt and pepper; stir to blend well.
- Cover and cook on low for 2 to 3 hours. During the last 15 minutes of cooking, sprinkle with the remaining ½ cup of cheddar cheese. Once done, turn the slow cooker setting to warm until ready to serve.
Notes
A 4 to 6-quart capacity is ideal for this recipe. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1servingCalories: 726kcalCarbohydrates: 55gProtein: 32gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 127mgSodium: 1052mgPotassium: 503mgFiber: 2gSugar: 12gVitamin A: 1450IUVitamin C: 1mgCalcium: 773mgIron: 1mg
Tried this recipe?Let us know how it was!