recipes

Crockpot Mac and Cheese Recipe

Ingredients:

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. 6 ounces uncooked elbow macaroni
. 3 cups shredded cheddar cheese
. 8 ounces cream cheese, cubed
. 2½ cups whole milk
. 12 ounces evaporated milk

Instructions

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1. Combine Ingredients: Add the uncooked elbow macaroni, shredded cheddar cheese, cubed cream cheese, whole milk, and evaporated milk to your crockpot.

2. Cook on Low: Set the crockpot to low and cook for up to 2½ hours, stirring once after 2 hours to check the consistency and doneness. The macaroni should be tender, and the cheese should be melted into a creamy sauce.

3. Adjust Consistency: If the sauce is too thick, you can add more cooked macaroni and a bit of milk to reach your desired consistency. Mix well.

4. Keep Warm: Once the mac and cheese is done, set the crockpot to “Keep Warm” until ready to serve.

Tips:

If using cooked noodles, decrease cooking time to 1½ – 2 hours.
For added flavor, mix in mustard and garlic to taste.
Avoid pre-shredded cheese; it can make the sauce gritty. Shred whole cheese for the best results.
Slow cooker times may vary, so adjust as needed and set to warm if done early.

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