Crockpot Mac and Cheese
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Crockpot Mac and Cheese
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The easiest, most delicious Southern side dish recipe! This simple combination of milk, cheese, butter, pasta and eggs pairs beautifully with just about any meal -- from a summer barbecue picnic to a Thanksgiving feast.
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Ingredients
- 8 ounces elbow macaroni dry
- 1 (12 ounce) evaporated milk can
- 1 ½ cups milk I use whole milk or 2%, or heavy cream
- ¼ cup butter melted, salted, half stick
- 1 teaspoon kosher salt
- ½ teaspoon seasoned salt (such as Lawry’s brand)
- black pepper dash, ground
- 2 large egg beaten
- 16 ounces cheddar cheese divided, grated, mild or sharp
- paprika optional garnish, chopped fresh parsley
- parsley optional garnish, chopped fresh parsley
Instructions
- Boil the pasta in a pot of well-salted water just until al dente (or even slightly undercooked), about 1 minute less than called for on the box. Drain.
- Spray the liner of a slow cooker with nonstick cooking spray. Add all of the ingredients except reserve ½ cup of the grated cheese. Stir to combine. Sprinkle the reserved ½ cup of cheese over top.
- Cover and cook on LOW for 3 hours and 15 minutes – do not stir while it’s cooking.
- Slice into squares or spoon onto individual plates. Garnish with paprika and parsley just before serving.
Equipments used:
Notes
- Prep Ahead: To prep the mac and cheese in advance, I recommend boiling the pasta the night before (and rinse it under cold water after draining to remove some of the starch and prevent sticking). Keep the cooked macaroni in the refrigerator overnight, along with the grated cheese and other ingredients. When ready to start cooking the next day, add all of your prepared ingredients to the slow cooker insert as instructed below.
- Recipe slightly adapted from Trisha Yearwood.
Nutrition Information
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Serving
1/12 of the recipe
Calories
325kcal
(16%)
Carbohydrates
19.7g
(7%)
Protein
16.3g
(33%)
Fat
20.5g
(32%)
Saturated Fat
12.5g
(63%)
Polyunsaturated Fat
0.8g
(5%)
Monounsaturated Fat
5.7g
(29%)
Cholesterol
93mg
(31%)
Sodium
582.4mg
(24%)
Potassium
201.2mg
(4%)
Fiber
0.7g
(3%)
Sugar
5.2g
(10%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1/12 of the recipe | |
| Calories | 325kcal | 16% |
| Carbohydrates | 19.7g | 7% |
| Protein | 16.3g | 33% |
| Fat | 20.5g | 32% |
| Saturated Fat | 12.5g | 63% |
| Polyunsaturated Fat | 0.8g | 5% |
| Monounsaturated Fat | 5.7g | 29% |
| Cholesterol | 93mg | 31% |
| Sodium | 582.4mg | 24% |
| Potassium | 201.2mg | 4% |
| Fiber | 0.7g | 3% |
| Sugar | 5.2g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
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