Description
Indulge in the ultimate comfort food with this creamy and cheesy Crockpot Mac and Cheese recipe. Perfect for busy days or holiday gatherings, this dish will have everyone coming back for seconds.
Ingredients
Units
Scale
Pasta:
- 1 pound elbow pasta, uncooked (regular, NOT gluten-free, NOT quick-cook pasta)
Cheese Mixture:
- 2 1/2 cups whole milk
- 12 ounces evaporated milk
- 12 ounces extra sharp cheddar, shredded (from the deli)
- 4 ounces American cheese, shredded (from the deli)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon garlic powder
- Dash of cayenne pepper, to taste
- 1/4 cup butter, cubed
Instructions
- Spray Slow Cooker: Spray a 6-quart slow cooker with non-stick spray.
- Prepare Pasta: Rinse the uncooked pasta well in cold water and drain.
- Combine Ingredients: Add the uncooked pasta to the crockpot along with milks, cheeses, salt, pepper, mustard, garlic, and cayenne pepper. Stir to combine, ensuring the macaroni is submerged in the liquid.
- Add Butter: Dot the top with cubed butter.
- Cook: Cover and cook on low heat for 1 hour. Stir occasionally. Continue cooking for up to 1-2 more hours until pasta is tender and the sauce is thick and creamy.
- Serve: Once done, let the mac and cheese sit for a few minutes to thicken the sauce further before serving.
Notes
- It is recommended to shred the cheese from the deli to avoid a gritty texture.
- Use sturdy pasta to prevent mushiness.
- Every slow cooker varies, so adjust cooking times accordingly.
- Read the FAQs for best results.
- Do a trial run if making for a special occasion.
Nutrition
- Serving Size: 1 cup
- Calories: 574 cal
- Sugar: 10 g
- Sodium: 923 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 90 mg
