Description
Ultra-creamy, cheesy crock pot mac and cheese made with real cheese and no pre-cooked pasta—comfort food at its best.
Ingredients
1 (16-ounce) block sharp cheddar cheese
4 ounces American cheese
1 (1-pound) box dried elbow macaroni (uncooked)
1/4 cup unsalted butter (melted)
2 (12-ounce) cans evaporated milk
1 1/2 cups whole milk
1/2 teaspoon dry mustard
1 teaspoon salt
Instructions
1. Grate the cheddar and American cheeses using a box grater. If using sliced American cheese, cut it into thin strips. Set aside.
2. Spray the crock of a 6 to 8-quart slow cooker with nonstick cooking spray.
3. Add the uncooked macaroni, melted butter, evaporated milk, whole milk, dry mustard, and salt to the slow cooker. Stir to combine.
4. Add the cheeses and stir again to evenly distribute.
5. Cover and cook on low for 1 hour.
6. Stir well, then cover again and cook for an additional hour, or until the pasta is done to your liking.
7. Switch the slow cooker to warm and serve immediately.
8. If the mac and cheese becomes too thick as it sits, gradually stir in warm milk to loosen the sauce.
9. Add salt and pepper or additional seasoning to taste before serving.
Notes
Use high-quality cheese for best flavor and texture—do not use pre-shredded cheese.
Cook time can vary depending on your slow cooker model. Keep an eye on it to avoid overcooked pasta.
The dish will continue to thicken as it sits; add warm milk to maintain creaminess if needed.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 688
- Sugar: 13g
- Sodium: 1010mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 11g
- Trans Fat: 0.4g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 116mg