Crockpot Macaroni and Cheese That'll Make You Smile
This comforting crockpot mac and cheese begins with uncooked elbow pasta, fresh-shredded cheeses, and a blend of whole and evaporated milk, slow cooked to creamy perfection that will have everyone coming back for seconds.
Equipment
- 1 Crockpot 5-6 quart
Ingredients
Main Ingredients
- 1 pound elbow pasta uncooked, regular Barilla brand
- 2 ½ cups whole milk
- 12 ounces evaporated milk
- 12 ounces extra sharp cheddar cheese about 3 cups, shredded fresh from the deli
- 4 ounces American cheese 1 cup, shredded from the deli
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dry mustard
- ¼ teaspoon garlic powder
- dash cayenne pepper to taste
- ¼ cup butter cubed
Instructions
Instructions
- Rinse uncooked elbow pasta in cold water and drain well.
- Spray the inside of a 6-quart crockpot with non-stick cooking spray.
- Add the rinsed pasta, whole milk, evaporated milk, shredded cheddar and American cheeses, salt, black pepper, dry mustard, garlic powder, and cayenne pepper to the crockpot. Stir to combine and ensure pasta is mostly submerged.
- Top with cubed butter evenly across the surface.
- Cover and cook on low for 1 hour. Remove lid and stir gently, then replace lid.
- Continue cooking on low for an additional 1 to 2 hours, checking every 30 minutes and stirring to prevent sticking, until pasta is fully tender and sauce is thick and creamy.
Notes
Stir occasionally during cooking to prevent sticking and ensure even melting.