Crockpot Mac and Cheese
A creamy, cheesy classic made effortlessly in a slow cooker. Tender elbow macaroni is submerged in a rich, velvety sauce made with sharp cheddar, Parmesan, and two types of milk for a crowd-pleasing comfort dish perfect for busy weeknights or gatherings.
Servings: 6 servings
Calories: 300kcal
Ingredients
- 2 cups uncooked elbow macaroni
- 1 can (12 ounces) evaporated milk
- 2 cups whole milk
- 4 cups sharp cheddar cheese, freshly shredded
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Lightly grease the inside of a slow cooker with butter or nonstick cooking spray.
- Combine uncooked macaroni, evaporated milk, whole milk, shredded cheddar cheese, grated Parmesan, melted butter, salt, and pepper in a bowl.
- Stir mixture until well combined and pasta is fully coated.
- Pour into the prepared slow cooker and spread evenly.
- Cover and cook on LOW for 2 to 3 hours, stirring occasionally.
- After 2 hours, test pasta for tenderness and creaminess of sauce.
- If sauce thickens, add a splash of whole milk to achieve desired texture.
- Scoop into bowls and serve immediately.
Notes
Add a splash of whole milk if the sauce thickens too much during cooking.
Use freshly shredded cheese instead of pre-grated for better melting and creaminess.
For a richer flavor, consider adding garlic powder or a touch of onion.
Use freshly shredded cheese instead of pre-grated for better melting and creaminess.
For a richer flavor, consider adding garlic powder or a touch of onion.