Creamy Crockpot Mac and Cheese
A rich and creamy mac and cheese made effortlessly in a slow cooker, perfect for busy weeks and potlucks.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 135 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups elbow macaroni
- 1 can (12 oz) evaporated milk
- 2 cups whole milk
- 4 tablespoons butter
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 oz cream cheese
- Salt to taste
- Pepper to taste
- Garlic powder (optional)
Instructions
- Grease the slow cooker insert lightly with butter or cooking spray.
- Add uncooked macaroni, butter, evaporated milk, and milk. Stir.
- Add cream cheese in small chunks and most of your shredded cheese. Save a handful for the end.
- Cook on LOW, stirring about every 30 to 45 minutes.
- Start checking around 105 minutes. Most crockpots take between 120 and 150 minutes total.
- When the noodles are just tender, stir in the last handful of cheese, then let it sit for 5 to 10 minutes to thicken.
Notes
For best results, shred your own cheese to avoid graininess. Store leftovers in a sealed container for 3 to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 50mg
Keywords: mac and cheese, comfort food, crockpot recipe, creamy pasta