Description
This Crockpot Mac and Cheese is the ultimate comfort food—rich, creamy, and cheesy, all made effortlessly in a slow cooker without the need to pre-boil pasta.
Ingredients
- 16 ounces elbow macaroni, uncooked
- 4 cups shredded cheddar cheese (preferably sharp)
- 2 cups whole milk
- 1 can (12 ounces) evaporated milk
- ½ cup unsalted butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- Optional: ½ teaspoon paprika or dry mustard
- Optional: ½ cup shredded mozzarella or Monterey Jack
Instructions
- Lightly grease the inside of the crockpot to prevent sticking.
- Add uncooked macaroni, cheddar cheese, whole milk, evaporated milk, melted butter, garlic powder, onion powder, salt, and pepper. Stir well to combine.
- Set the crockpot to low and cook for 1½ to 2½ hours, stirring every 30–40 minutes.
- Check the pasta at the 1½-hour mark. When pasta is tender and sauce is creamy, stir and turn off heat.
- Optional: Stir in additional mozzarella or Monterey Jack cheese for extra cheesiness before serving.
Notes
- Stir regularly during cooking to prevent clumping and ensure even melting.
- No need to pre-boil the pasta—it cooks directly in the crockpot.
- Use freshly shredded cheese for the creamiest texture.
- Adjust seasonings like paprika or mustard to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 90 mg
