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Slow Cooker Mac and Cheese Recipe

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Crock Pot Mac and Cheese is a creamy, cheesy and easy macaroni and cheese recipe that is always a hit!

Ingredients

Scale
  • 16 ounce box elbow macaroni
  • 4 Tablespoons salted butter, cubed
  • 12 ounce can evaporated milk
  • 1 ½ cups half and half
  • 2 cups shredded cheddar cheese
  • ¾ pound block white American cheese, cubed (can substitute Velveeta)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup shredded cheddar cheese

Instructions

  1. Cook 16 ounce box elbow macaroni according to the package directions until al dente (should still have a little ‘bite’ to it) then drain well.
  2. Spray a 4-quart slow cooker with nonstick cooking spray. Place the cooked macaroni into the slow cooker.
  3. Add 4 Tablespoons salted butter, cubed and stir until coated.
  4. Pour in 12 ounce can evaporated milk, 1 1/2 cups half and half, 2 cups shredded cheddar cheese, 3/4 pound block white American cheese, cubed, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir to combine.
  5. Cover and cook on low for 1 1/2 to 2 hours (gently stir occasionally as it cooks.)
  6. During the last 15 minutes of cooking, top with 1 cup shredded cheddar cheese. Cover and allow cheese to melt.
  7. Once done, turn the slow cooker to the warm setting until ready to serve.

Notes

  • Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
  • Just go to your grocery store’s deli counter and ask for 3/4 pound of white American cheese. Tell them you don’t want it sliced, just a big block.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Find it online: http://allguiderecipes.info/slow-cooker-mac-and-cheese-recipe/