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Crockpot Mac and Cheese
This easy way to make homemade Crockpot Mac and Cheese results in tender macaroni that’s drenched in a rich, creamy cheese sauce.
Servings 8
Calories 654kcal
Equipment
Ingredients
- 16 ounces elbow macaroni uncooked
- 2 ¾ cups whole milk
- 1 12-ounce can evaporated milk
- 16 ounces Cheddar cheese shredded
- 8 ounces Fontina cheese shredded
- ½ teaspoon ground mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 4 tablespoons butter unsalted, sliced thinly
Optional Garnish
- black pepper freshly crack pepper
Instructions
- Lightly grease the slow cooker.
- Add the macaroni, whole milk, evaporated milk, ground mustard, salt, black pepper, and cayenne pepper into the slow cooker. Stir to combine.
- Sprinkle the Cheddar cheese and Fontina cheese on top of the pasta and place the sliced butter on top.
- Set the Crock-Pot on low and cook for 1 hour. Gently stir the macaroni.
- Continue to cook for 1-2 more hours. Check frequently to avoid overcooking.
- The Mac and Cheese is done when the macaroni is cooked through and tender and the sauce is creamy and smooth. Garnish with freshly ground black pepper and serve.
Notes
SLOW COOKER TIMES
ON LOW - 2 to 3 hour (stir after 1 hour)ON HIGH - 1 hour to 1½ hours (stir after 30 minutes)
Nutrition
Calories: 654kcal | Carbohydrates: 48g | Protein: 31g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 115mg | Sodium: 823mg | Potassium: 319mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1164IU | Vitamin C: 0.1mg | Calcium: 675mg | Iron: 1mg