Crockpot Mac and Cheese
Ultra creamy Crockpot Mac and Cheese made with cheddar & American cheese—no boiling, just toss & slow cook!
Ingredients
- 1 pound elbow pasta uncooked
- 2 ½ cups whole milk
- 12 ounces evaporated milk
- 3 cups sharp cheddar cheese shredded
- 1 ½ cups American cheese cubed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 4 tablespoons butter cubed
Instructions
Step 1: Prep Your Slow Cooker
- Lightly spray a 6-quart slow cooker with non-stick cooking spray to prevent sticking and make cleanup easier.
Step 2: Combine Ingredients
- Add the uncooked elbow pasta, whole milk, evaporated milk, shredded cheddar, cubed American cheese, salt, pepper, and garlic powder to the crockpot. Stir everything together to ensure the pasta is well coated.
Step 3: Add the Butter
- Dot the top of the mixture with cubed butter. This step helps enrich the sauce and create that luxurious creamy texture.
Step 4: Cook
- Cover and cook on low heat for 1 hour. After 1 hour, stir the mixture thoroughly to prevent any pasta from clumping. Cover again and cook for an additional hour.
Step 5: Rest & Serve
- Once done, give it another stir and allow the mac and cheese to rest uncovered for 5–10 minutes. The sauce will thicken as it cools slightly. Serve warm and enjoy!