Made with macaroni, two types of milk and two different kinds of cheese, and cooked in a slow cooker, this super creamy recipe is a quick and easy way to enjoy a timeless classic.
Everyone loves a good ol’ mac’ n cheese. It’s like the archetypal American dinner and is one meal that won’t give you a headache at the dinner table. There are different ways to make mac n cheese, often depending on where you’re from – You could bake your mac n cheese and have it almost like a casserole, you could cook it on a stovetop, OR you could let it simmer in a slow cooker.
The crockpot mac n cheese is slow-cooked in a rich cheesy sauce to get a creamy delicious-tasting mac n cheese. This recipe is about the simplest mac n cheese recipe ever – all it takes is about 5 minutes of preparation, and then you let your crockpot do the rest!
The good thing about this recipe is that the pasta always comes out consistently. Also, you can double up the recipe to serve a large crowd. The crockpot mac n cheese is perfect for your camping trip, potlucks, or just to enjoy a good evening dinner with your family.
You can even play around with some spices in this recipe to make it more flavorful. But whether you make it without spices like mine or you add spices of your choice, the result is always perfect.
Ingredients
- 16 ounces elbow macaroni
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 6 tablespoons butter
- 1 (12 ounce) can evaporated milk
- 2 1/2 cups whole milk
- 1 (16 ounce) package shredded sharp cheddar
- 8 ounces Velveeta
- 8 ounces cream cheese
- 1/2 teaspoon dry mustard
Instructions
Bring a large pot of water to boil for the elbow macaroni. Add 1 tablespoon salt to water. Cook macaroni according to package directions until al dente, about 6 minutes. Drain and rinse.
Spray inside slow cooker with non-stick cooking spray. Add all ingredients, saving about 1/4 cup cheddar, and stir.
Cover and cook on high for 2 to 3 hours, stirring twice.
Sprinkle with reserved cheddar and cover until melted.
ENJOY!