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Crockpot Mac and Cheese Recipe
Perfect for parties, crockpot mac and cheese is creamy, flavorful, and so easy to make. Ready to serve in just 2 hours!
Prep Time
10
minutes
minutes
Cook Time
2
hours
hours
Total Time
2
hours
hours
10
minutes
minutes
Servings
8
servings
Calories
578
kcal
Author
Rachel Gurk
Ingredients
16
ounces
elbow pasta (macaroni), uncooked
4
tablespoons
unsalted butter, cut into cubes
2
cups
whole milk
1
can
(12 ounces) evaporated milk
1
teaspoon
kosher salt
¾
teaspoon
ground mustard
ground black pepper, to taste
8
ounces
sharp cheddar cheese, shredded
(
2
cups)
8
ounces
American cheese (from the deli), cut into small cubes
Instructions
Spray slow cooker with nonstick cooking spray.
Add milk, evaporated milk, salt, ground mustard, and pepper to slow cooker; whisk until combined. Add dry pasta, stir.
Top with cheese and cubed butter. Don’t stir them in.
Cover and cook on low for 1 hour; stir.
Cover and cook 30 minutes more; stir. Cover and cook 30 minutes more. Mac and cheese should be creamy and thick.
Switch to warm until ready to serve.
Video
Notes
Makes 12 cups.
For best results, use block cheese rather than pre-shredded. It melts more smoothly.
Refrigerate leftover mac and cheese for up to 4 days, or put into freezer safe bags, flatten slightly, and freeze for up to 3 months.
Recipe updated 2/2022.
Nutrition
Serving:
1.5
cups
|
Calories:
578
kcal
|
Carbohydrates:
51
g
|
Protein:
25
g
|
Fat:
30
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
92
mg
|
Sodium:
1018
mg
|
Potassium:
409
mg
|
Fiber:
2
g
|
Sugar:
10
g
|
Vitamin A:
932
IU
|
Vitamin C:
1
mg
|
Calcium:
699
mg
|
Iron:
1
mg