Description
Creamy Mac and Cheese made easily in a crockpot with a rich blend of cheeses and simple ingredients.
Ingredients
Scale
- 1 pound elbow pasta (uncooked, regular, not gluten free)
- 2 1/2 cups whole milk
- 12 ounces evaporated milk
- 12 ounces extra sharp cheddar (3 cups shredded)
- 4 ounces American cheese or Monterrey (1 cup shredded, from the deli, not processed slices)
- 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
- Add uncooked pasta, milk, evaporated milk, shredded cheeses, salt, pepper, dry mustard, garlic powder, and cayenne pepper to the crockpot.
- Stir gently to combine.
- Dot the top with cubed butter.
- Cover and cook on LOW for 2 hours, stirring once halfway through.
- Once pasta is tender and sauce is creamy, serve immediately.
Notes
- Do not overcook—check pasta tenderness after 1.5 hours.
- For a crispier top, transfer to a baking dish and broil for 2-3 minutes after cooking.
- Stir in a splash of milk if the sauce thickens too much upon standing.
- Prep Time: 10 mins
- Cook Time: 2 hrs
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
Keywords: creamy mac and cheese, crockpot mac and cheese, easy mac and cheese