Crock Pot Mac and Cheese
This Crock Pot Mac and Cheese, made with a combination of cheddar and American cheeses, is incredibly creamy and simple to prepare. Simply combine all of the ingredients in the slow cooker and cook on low. There's no need to precook the pasta!
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Servings: 4 servings
Calories: 376kcal
INGREDIENTS
- ½ pound elbow pasta uncooked
- 1 ¼ cups whole milk
- 6 ounces evaporated milk
- 2 cups sharp cheddar
- 1 cup American cheese cubed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 3 tablespoons butter cubed
INSTRUCTIONS
- Apply nonstick cooking spray to a 6-quart slow cooker.
- Add the cheeses, whole milk, garlic, salt, pepper, and evaporated milk to the slow cooker along with the uncooked pasta. Cover all of the noodles with a stir to mix.
- Apply a dot of cubed butter.
- Cook, covered, over low heat for one hour. Take off the lid and give it a stir. Cook for a another hour with the lid back on.
- After removing the lid and letting it sit for a few minutes, the sauce will thicken.
NUTRITION
Calories: 376kcal | Carbohydrates: 27g | Protein: 16g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 841mg | Potassium: 237mg | Fiber: 1g | Sugar: 5g | Vitamin A: 693IU | Vitamin C: 0.4mg | Calcium: 493mg | Iron: 1mg
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