Creamy Crock Pot Mac 'n Cheese
Recipe GLPR43126f1210346a
A rich and comforting slow-cooker mac and cheese made with elbow pasta, evaporated milk, whole milk, and creamy processed cheese spread. This hands-off recipe yields a silky, indulgent cheese sauce that coats every noodle. Perfect as a side dish for any meal.
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Ingredients
8 oz elbow macaroni, cooked
2 tablespoons oil
½ cup butter, melted
12 oz evaporated milk
1½ cups whole milk
3¾ cups pasteurized processed cheese spread, cubed
¼ cup shredded cheddar cheese, for garnish (optional)
Directions
Gently toss the cooked elbow macaroni with the oil in a bowl until all the noodles are evenly coated. Spray the interior of your crock pot with cooking spray to prevent sticking.
Transfer the oiled macaroni into the prepared crock pot.
Add the melted butter, evaporated milk, whole milk, and cubed processed cheese spread to the crock pot. Stir well to combine all ingredients, ensuring the cheese cubes begin to blend with the liquid.
Cover the crock pot and cook on low for 3 to 4 hours. Stir the mixture every 45 minutes to 1 hour to promote even cooking and prevent the cheese from settling on the bottom. The pasta should be tender and the sauce creamy throughout.
Once cooked, transfer to a serving dish or directly from the crock pot. Top with shredded cheddar cheese if desired and serve warm.
