Crock Pot Mac and Cheese
Delicious and creamy Crock Pot Mac and Cheese made with multiple cheeses for a rich flavor.
Equipment
- Slow cooker
Ingredients
- 16 ounce elbow macaroni
- 4 Tablespoons salted butter, cubed
- 12 ounce evaporated milk
- 1.5 cups half and half
- 2 cups shredded cheddar cheese
- 0.75 pound block white American cheese, cubed can substitute Velveeta
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 cup shredded cheddar cheese for topping
Instructions
- Cook 16 ounce box elbow macaroni according to the package directions until al dente then drain well.
- Spray a 4-quart slow cooker with nonstick cooking spray. Place the cooked macaroni into the slow cooker.
- Add 4 Tablespoons salted butter, cubed and stir until coated.
- Pour in 12 ounce can evaporated milk, 1 ½ cups half and half, 2 cups shredded cheddar cheese, ¾ pound block white American cheese, cubed, ½ teaspoon salt and ¼ teaspoon pepper. Stir to combine.
- Cover and cook on low for 1 ½ to 2 hours, gently stir occasionally as it cooks.
- During the last 15 minutes of cooking, top with 1 cup shredded cheddar cheese. Cover and allow cheese to melt.
- Once done, turn the slow cooker to the warm setting until ready to serve.
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions. Just go to your grocery store’s deli counter and ask for ¾ pound of white American cheese. Tell them you don’t want it sliced, just a big block. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1servingCalories: 565kcalCarbohydrates: 40gProtein: 23gFat: 34gSodium: 989mgFiber: 1gSugar: 5g
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