Description
Creamy, cheesy, and unbelievably easy, this Crockpot Mac & Cheese is the ultimate comfort food for busy weeknights, holiday sides, and easy dinner ideas. Tender elbow macaroni cooks into a rich, velvety cheese sauce with cheddar, mozzarella, and cream cheese for a cozy family favorite that fits right into your collection of quick dinner recipes, easy recipe ideas, and crowd-pleasing food ideas.
Ingredients
16 ounces elbow macaroni
4 tablespoons unsalted butter
2 large eggs
12 ounces evaporated milk
1 1/2 cups whole milk
3 cups sharp cheddar cheese, shredded
2 cups mozzarella cheese, shredded
4 ounces cream cheese, softened
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
Instructions
1. Bring a large pot of salted water to a boil and cook the elbow macaroni for 2 minutes less than the package directions. Drain well and do not rinse.
2. Grease the inside of the crockpot with butter or nonstick spray.
3. Add the hot macaroni, butter, beaten eggs, evaporated milk, whole milk, shredded cheddar, shredded mozzarella, cream cheese, salt, black pepper, garlic powder, and dry mustard to the crockpot.
4. Stir gently until everything is evenly combined.
5. Cover and cook on low for 2 to 3 hours, stirring once or twice during cooking, until the pasta is tender and the sauce is smooth and creamy.
6. Stir before serving. Add a splash of warm milk if needed to loosen the sauce.
7. Serve warm.
Notes
Use freshly shredded cheese for the smoothest, creamiest sauce.
Do not overcook the pasta before adding it to the crockpot or it can become too soft.
If the mac and cheese thickens while sitting, stir in a little warm milk before serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 670mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 125mg