Prep Time: 5 mins | Cook time: 2 hrs 30 mins | Total time: 2 hrs 35 mins | Servings: 8 people
Mac ‘n’ Cheese is a timeless classic. Ever since I was a kid, I love mac ‘n’ cheese. Now that I have a family of my own, I can understand my kid’s love for mac ‘n’ cheese as it is the same obsession I have with it when I was their age until now. I am very lucky to have found this slow cooker version. It makes life easier. All I have to do is dump everything in my trusty slow cooker and set it to cook. This version is the simplest, and it takes only five minutes to prep.
With this slow cooker mac ‘n’ cheese, I do not have to worry about busy days. I can whip this up any time, without a fuss, and guarantee the richest, cheesiest, sauciest mac ‘n’ cheese. My family breath mac ‘n’ cheese, and we all love this easy version of our favorite classic. Mac ‘n’ cheese is also excellent for potlucks and camping trips. I serve this with a side salad or chicken on the side for a filling meal that my family approves!
Ingredients
2½ c. of whole milk
16 oz. uncooked elbow macaroni
8 oz. block cream cheese
12 oz. evaporated milk
3 c. cheddar cheese, shredded
How to make Crockpot Mac and Cheese
Step 1: Into a crockpot, add all the ingredients. Set to cook for 2 1/2 hours on low or until you have a dish that looks like a mac ‘n’ cheese. After two hours, stir the mac ‘n’ cheese. To even out the thick and cheesy sauce, you might want to add extra cooked macaroni and milk. Keep the setting on “Keep Warm” until you are ready to serve the mac ‘n’ cheese.
Tips:
For this recipe, you can use cooked noodles. Simply adjust the cooking time to 1 1/2 to 2 hours.
For more flavor, add mustard and garlic. Adjust according to taste.
I recommend buying a whole block of cheese and shredding it before adding it to the recipe.
Adjust the cooking time accordingly as most slow cookers defer. If the mac ‘n’ cheese gets done earlier, simply set the slow cooker to warm.
Nutrition Facts:
Per serving: Calories: 574cal | Carbohydrates: 51g | Protein: 26g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 90mg | Fiber: 1g | Sugar: 10g
Ingredients
- 2½ c. of whole milk
- 16 oz. uncooked elbow macaroni
- 8 oz. block cream cheese
- 12 oz. evaporated milk
- 3 c. cheddar cheese, shredded
Instructions
Step 1: Into a crockpot, add all the ingredients. Set to cook for 2 1/2 hours on low or until you have a dish that looks like a mac ‘n’ cheese. After two hours, stir the mac ‘n’ cheese. To even out the thick and cheesy sauce, you might want to add extra cooked macaroni and milk. Keep the setting on “Keep Warm” until you are ready to serve the mac ‘n’ cheese.
Notes
For this recipe, you can use cooked noodles. Simply adjust the cooking time to 1 1/2 to 2 hours. For more flavor, add mustard and garlic. Adjust according to taste. I recommend buying a whole block of cheese and shredding it before adding it to the recipe. Adjust the cooking time accordingly as most slow cookers defer. If the mac ‘n’ cheese gets done earlier, simply set the slow cooker to warm.
