Description
Creamy and indulgent, this Crockpot Mac and Cheese recipe delivers ultimate comfort with minimal effort. Made with a blend of cheddar and American cheeses, this dish is a crowd-pleaser for any occasion.
Ingredients
Units
Scale
Pasta:
- 1 pound elbow pasta uncooked (regular, NOT gluten free, NOT quick cook pasta)
Cheese Mixture:
- 2 1/2 cups whole milk
- 12 ounces evaporated milk
- 12 ounces Extra sharp cheddar, 3 cups shredded (from the deli, shred yourself, don't buy bagged)
- 4 ounces American cheese, 1 cup shredded (from the deli, not processed slices)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon garlic powder
- Dash of cayenne pepper to taste
- 1/4 cup butter, cubed
Instructions
- Spray Slow Cooker: Spray a 6-quart slow cooker with non-stick spray.
- Rinse Pasta: Rinse the uncooked pasta well in cold water and drain.
- Mix Ingredients: Add uncooked pasta to the crockpot along with milks, cheeses, salt, pepper, mustard, garlic, and cayenne pepper. Stir to combine, ensuring macaroni is submerged in liquid.
- Add Butter: Dot with cubed butter.
- Cook: Cover and cook on low heat for 1 hour. Stir occasionally. Continue cooking for 1-2 more hours if needed.
- Check Consistency: When done, pasta will be tender and the sauce will be thick and creamy. Sauce will thicken further upon standing.
Notes
- Shredded Cheese: Avoid bagged shredded cheese to prevent grittiness. Shred cheese from the deli yourself.
- Pasta Choice: Use sturdy pasta to prevent mushiness.
- Slow Cooker Variations: Monitor cooking times based on slow cooker model. Avoid turning up the heat to prevent mushy pasta.
- Preparation Tip: It’s recommended to do a trial run before making this dish for a special occasion.
Nutrition
- Serving Size: 1 cup
- Calories: 574 cal
- Sugar: 10g
- Sodium: 923mg
- Fat: 29g
- Saturated Fat: 17g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 90mg