Crock Pot Mac and Cheese

Name: Crock Pot Mac and Cheese
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8 servings
Ingredients: 16 ounces elbow macaroni; 6 tablespoons butter; 12 ounce Can evaporated Milk; 2 cups Half & Half; ½ cup whole milk; 16 ounces sharp cheddar cheese; 8 ounces Velveeta cheese; ¼ teaspoon salt; ¼ teaspoon pepper

User Reviews

4.9

1,239 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings
8 servings
Calories
726 kcal
Course
Main Course
Cuisine
American

Crock Pot Mac and Cheese

Iris Warren

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An incredibly easy and cheesy mac and cheese recipe made right in the crock pot; perfect for feeding a crowd!

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Ingredients

Servings

16 ounces elbow macaroni uncooked
6 tablespoons butter cut into cubes
12 ounce Can evaporated Milk
2 cups Half & Half
½ cup whole milk
16 ounces sharp cheddar cheese shredded (about 4 cups)
8 ounces Velveeta cheese cut into cubes
¼ teaspoon salt
¼ teaspoon pepper

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Instructions

Spray a slow cooker (4 to 6-quart capacity) with cooking spray. Cook the pasta to al dente and drain. Place the macaroni in the slow cooker, immediately add the butter and stir until melted.
Add the evaporated milk, half & half, whole milk, 3½ cups of the cheddar cheese, the Velveeta, salt and pepper; stir to blend well.
Cover and cook on low for 2 to 3 hours. During the last 15 minutes of cooking, sprinkle with the remaining ½ cup of cheddar cheese. Once done, turn the slow cooker setting to warm until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Notes

Nutritional values are based on one serving
Crock Pot - A 4 to 6-quart capacity is ideal for this recipe. I recommend the KitchenAid 6-Quart Slow Cooker.
Pasta - I love using elbow macaroni noodles because they're so classic, but feel free to use whatever pasta shapes you like! I do not recommend adding uncooked pasta to the slow cooker, as it could absorb too much liquid and become mushy.
Butter - Unsalted is called for, but you can substitute salted butter and just use a pinch of salt in the recipe.
Half and Half - If you do not have or cannot get half and half, simply substitute equal amounts of heavy cream and whole milk.
Cheddar Cheese - I recommend not buying packaged shredded cheese, but instead buying a block and shredding it yourself, as it will melt better and produce a creamier cheese sauce. If you like a cheese blend, you can substitute all or part with Colby-jack cheese.
Velveeta Cheese - One of the keys to keeping this mac and cheese ultra-creamy! If you cannot get Velveeta cheese, you can substitute a half pound of American cheese, purchased at the deli counter, and not the pre-packaged slices.
Increasing the Recipe - This recipe doubles and triples wonderfully! A great one for serving to a crowd. You can make a double batch in a 6-quart (or larger) slow cooker; if you want to make more than that, you'll need an additional slow cooker.
Storage - Store leftovers in the refrigerator for up to 4 days.

Nutrition Information

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Calories 726kcal (36%) Carbohydrates 55g (18%) Protein 32g (64%) Fat 42g (65%) Saturated Fat 25g (125%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.3g Cholesterol 127mg (42%) Sodium 1052mg (44%) Potassium 503mg (14%) Fiber 2g (8%) Sugar 12g (24%) Vitamin A 1450IU (29%) Vitamin C 1mg (1%) Calcium 773mg (77%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 726 kcal

% Daily Value*

Calories	726kcal	36%
Carbohydrates	55g	18%
Protein	32g	64%
Fat	42g	65%
Saturated Fat	25g	125%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Trans Fat	0.3g	15%
Cholesterol	127mg	42%
Sodium	1052mg	44%
Potassium	503mg	11%
Fiber	2g	8%
Sugar	12g	24%
Vitamin A	1450IU	29%
Vitamin C	1mg	1%
Calcium	773mg	77%
Iron	1mg	6%