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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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Course: lunch, Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 4 servings
Calories: 376kcal
Author: Imsen

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 powder, salt, pepper, and evaporated milk to the slow cooker along with the uncooked pasta. Stir to mix, making sure all of the noodles are covered.
  • Dot the top with the cubed butter.
  • Cook, covered, over low heat for one hour. Take off the lid and give it a stir. Cook for another hour with the lid back on.
  • Remove the lid and let it sit for a few minutes; the sauce will thicken as it rests.

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
Keyword crock pot, Crock pot mac and cheese
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