Crockpot Mac and Cheese

Why Make This Recipe

This Crockpot Mac and Cheese is perfect when you want something cheesy, creamy, and easy. You don’t need to boil the pasta first, which saves time and makes cleanup simpler. It all cooks together in one pot, and the result is warm, gooey comfort food.

Kids and adults love this dish. It’s great for family dinners, potlucks, or holiday meals. The cheese melts perfectly in the slow cooker and coats every piece of pasta with rich, creamy flavor.

It’s also a great recipe because you don’t need many ingredients. You probably already have most of them at home. Just throw everything in the slow cooker, stir a couple of times, and let it cook. That’s it!

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How to Make Crockpot Mac and Cheese

Ingredients:

• 1 (16 oz) box elbow macaroni, uncooked
• 4 cups shredded cheddar cheese
• 1 (12 oz) can evaporated milk
• 2 cups whole milk
• 1/2 cup butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Directions:

1. Spray the crockpot with non-stick cooking spray.
2. Add the uncooked elbow macaroni to the crockpot.
3. Pour in the evaporated milk, regular milk, and melted butter.
4. Add the shredded cheese, salt, and pepper.
5. Stir everything together well.
6. Cover and cook on low for about 2 to 3 hours.
7. Stir every 30 to 45 minutes to keep the pasta from sticking.
8. Once the pasta is soft and the cheese is melted, it’s ready to serve.