Crockpot Mac and Cheese
Recipe GLPRdd2808b1d76e52
Creamy, comfort-food mac and cheese made entirely in a crockpot. Elbow pasta combines with a rich blend of cream cheese, shredded cheddar, and two types of milk to create a smooth, velvety sauce. This hands-off recipe is perfect for busy weeknights or potlucks. Serve as a satisfying side dish or main course.
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Ingredients
16 oz Elbow macaroni pasta
2½ cups Whole milk
12 oz can Evaporated milk
8 oz Cream cheese, softened
3 cups Shredded sharp cheddar cheese
Directions
Add the uncooked elbow macaroni to your crockpot. Pour in the whole milk and evaporated milk, stirring gently to combine.
Cut the softened cream cheese into small chunks and add to the crockpot. Add the shredded cheddar cheese as well.
Stir all ingredients together until the cheese begins to incorporate, though it does not need to be fully melted at this point.
Cover the crockpot and set to Low heat. Cook for 4 to 5 hours, stirring every 45 minutes to 1 hour to ensure even heating and that the pasta cooks uniformly.
The mac and cheese is ready when the pasta is tender and cooked through, and the cheese sauce is smooth and creamy. Serve warm.
