Crockpot Mac and Cheese
Made with a mix of cheddar and American cheeses, this Crock Pot Mac and Cheese is uber creamy and super easy to make. Just add all of the ingredients to the slow cooker and cook on low. No need to precook the pasta!
Servings: 8 servings
- 1 pound elbow pasta uncooked
- 2 1/2 cups whole milk
- 12 ounces evaporated milk
- 3 cups sharp cheddar
- 1 1/2 cups American cheese (cubed)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 4 tablespoons butter cubed
Spray 6-quart slow cooker with non-stick cooking spray.
Add uncooked pasta to the slow cooker with evaporated milk, whole milk, cheeses, salt, pepper, and garlic . Stir to combine, covering all the noodles.
Dot with cubed butter.
Cover and cook on low heat for 1 hour. Remove the lid and stir.
Sauce will thicken once the lid is removed and it sits for a few minutes.
Calories: 635kcal | Carbohydrates: 52g | Protein: 28g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1129mg | Potassium: 441mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1073IU | Vitamin C: 1mg | Calcium: 793mg | Iron: 1mg