Crockpot Mac and Cheese

This creamy crockpot mac and cheese starts with uncooked elbow pasta; no boiling these noodles. Simply throw the milk, cheese, and seasonings in the slow cooker for a meal everyone will love! We’ve also made homemade stovetop macaroni and cheese and baked macaroni and cheese, but the slow cooker is super portable and the dish won’t dry out. This is a great casserole to take to a potluck or family get together.
Creamy Crockpot Mac and Cheese There are lots of different ways to make mac and cheese, but two of them are more popular than others. The first type is southern or baked mac and cheese, which includes eggs and is almost like a casserole. The second type is cooked on the stovetop in a béchamel sauce. There are no eggs and it is super creamy.

Ingredients

16 ounces uncooked elbow macaroni

3 cups cheddar cheese, shredded

8 ounces block cream cheese

2½ cups of whole milk

12 ounces evaporated milk

Directions

Step 1: Add all of the ingredients into your crockpot. Set on low and cook for up to 2½ hours or until it looks like mac ‘n’ cheese. Stit after two hours to check that the recipe is done.

Step 2: The sauce may be thick and cheesy so you might want to add in some more cooked macaroni and milk to even it out. Then put the setting on “Keep Warm” until ready to serve.

Tips

You can use cooked noodles, just decrease the cooking time to 1½ – 2 hours

If you desire more flavor in your mac n cheese, you can add some mustard and garlic to this recipe and adjust to your taste.

Pre-shredded cheese does not work well in this recipe. It contains an anti-caking agent that can make this recipe gritty. Better to get whole cheese and shred it yourself.

Slow cookers can vary from one another, While some may cook slow, others may be faster. SO you may have to adjust the time for your slow cooker and set it to warm if your mac n cheese gets done earlier than expected.

Nutrition Information