Description
Easy and creamy macaroni and cheese made in a crockpot.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 can (12 ounces) evaporated milk
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook macaroni according to package directions; drain.
- In a 6-quart slow cooker, combine cooked macaroni, cheddar cheese, Monterey Jack cheese, evaporated milk, milk, melted butter, salt, and pepper.
- Stir to combine.
- Cover and cook on low for 1-2 hours, stirring occasionally, until cheese is melted and sauce is creamy.
- Serve hot.
Notes
- For a richer flavor, use a mix of cheeses like Gruyere or sharp cheddar.
- Add cooked bacon or ham for extra flavor.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Crockpot Mac and Cheese, Slow Cooker Mac and Cheese, Macaroni and Cheese, Comfort Food