Crockpot Mac and Cheese
Creamy crockpot mac and cheese made with uncooked elbow pasta, extra-sharp cheddar, American cheese and evaporated milk. No boiling, one pot.
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Ingredients
- 1 pound elbow pasta uncooked regular pasta, not gluten-free or quick-cook
- 2 1/2 cups whole milk
- 12 ounces evaporated milk
- 12 ounces extra-sharp cheddar cheese 3 cups, shredded from a block
- 4 ounces American cheese 1 cup, shredded from deli cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon garlic powder
- 1 dash cayenne pepper to taste
- 1/4 cup butter cubed
Instructions
- Spray a 6-quart slow cooker with nonstick spray.
- Rinse the uncooked elbow pasta well in cold water and drain.
- Add the pasta, whole milk, evaporated milk, cheeses, salt, black pepper, dry mustard, garlic powder and cayenne to the slow cooker. Stir, keeping as much pasta under the liquid as possible. Dot with the cubed butter.
- Cover and cook on low for 1 hour. Lift the lid briefly and stir. The mac and cheese may already be done; if not, keep cooking and check about every half hour. Depending on the slow cooker, it may need up to 1 to 2 more hours.
- Stop cooking when the pasta is tender and the liquid is thick and creamy. The sauce thickens further as it sits with the lid off.
Notes
The 2-hour cook time is a guide. Go by tender pasta and a thick, creamy sauce. If it gets too thick, stir in warm milk a little at a time. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F on the stove, in the microwave or in the oven.
Nutrition
Serving: 1servingCalories: 581kcalCarbohydrates: 53.2gProtein: 24.8gFat: 29.8gSodium: 831mgFiber: 1.9gSugar: 10.6g