Crock Pot Mac and Cheese
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
6 servings
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Calories
745 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Crock Pot Mac and Cheese
Description
This recipe uses uncooked elbow pasta mixed with butter, evaporated milk, chicken broth, heavy cream, and seasonings in a crock pot. After cooking on low for just over an hour, the pasta becomes tender but maintains some bite. Then cream cheese and cheddar and mozzarella cheeses are folded in off the heat to melt and produce a luscious sauce.
The seasoning with kosher salt, black pepper, ground mustard, and a touch of paprika adds subtle depth without overpowering the cheese flavors. The result is creamy and rich, with a smooth consistency and a comforting texture.
This mac and cheese can be served as a side dish or a main. It will thicken as it cools, which is typical for cheese-based casseroles. You can adjust cheeses if desired to suit taste or availability.
Ingredients
- 1 lb. elbow pasta or other shortcut pasta, uncooked
- 3 Tbsp butter cubed, unsalted
- 12 oz. evaporated milk use whole milk, not low fat, can
- 1 1/2 cups chicken broth (unsalted or reduced sodium)
- 1/4 cup heavy whipping cream
- 3/4 tsp kosher salt
- 1/4 tsp ground mustard
- 1/4 tsp black pepper
- 1/4 tsp paprika or cayenne pepper if you like a small kick
- 2 to 3 oz. cream cheese at room temperature, cubed
- 2 1/2 cups cheddar cheese grated
- 1/2 cup mozzarella cheese grated
Instructions
- Spray a 4 quart slow cooker insert with cooking spray. Add pasta, butter, evaporated milk, chicken broth, heavy cream, salt, ground mustard, black pepper, and paprika. Stir well to combine.
- Smooth pasta into an even layer, trying to press it down into the liquid. Not all of it will be submerged, and that's okay. Cover and cook on LOW for 1 hour.
- Remove lid and stir. At first it will be a big clump, but as soon as you start to stir, it will break up easily. Spread back into an even layer again. Cover and cook on LOW another 10-15 minutes or so, or until pasta is chewy. Not crunchy, but not finished cooking either.
- Remove lid and add cubed cream cheese and grated cheeses. Stir well, cover and let sit (with the heat off), for 5-10 minutes.
- Keep stirring and you'll see a glorious cheese sauce appear! Serve hot.
Notes
- Mac and cheese thickens slightly upon cooling; reheat gently for best texture.
- Feel free to substitute cheeses based on preference or availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 745 kcal
% Daily Value*
| Calories | 745kcal | 37% |
| Carbohydrates | 65g | 22% |
| Protein | 29g | 58% |
| Fat | 41g | 63% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 128mg | 43% |
| Sodium | 1002mg | 42% |
| Potassium | 481mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1358IU | 27% |
| Vitamin C | 5mg | 6% |
| Calcium | 585mg | 59% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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