Creamy Crockpot Mac and Cheese
This EASY Crock Pot Mac and Cheese is the ultimate comfort food -- perfectly cooked pasta is enveloped in the most heavenly, creamy sauce!
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Ingredients
- 1 pound elbow pasta
- 2 1/2 cups whole milk
- 12 ounces evaporated milk
- 4 cups cheese* , freshly shredded
- 1 teaspoon coarse Kosher salt
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 cup unsalted butter , cut into cubes
Instructions
- Spray a 6 quart slow cooker with cooking spray or use a slow cooker liner.
- Add the dry pasta to the pot and top with the milk, evaporated milk, cheese, salt, pepper, onion powder and garlic powder. Stir well.
- Dot the top with butter cubes.
- Place the lid on and cook for 1 hour on low heat, stirring at the 30 minute mark.
- At 1 hour, check the pasta. If it is not done, continue to cook for up to 2 hours, checking every 15 minutes.
- Stir well to let the sauce get creamy. Turn off the heat and serve.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Video
Notes
We used 2 cups of sharp cheddar and 2 cups of monterey jack.
