Crock Pot Mac and Cheese

Crock Pot Mac and Cheese

from browneyedbaker.com
Main Course
210 min
8 servings
726 kcal / serving

An incredibly easy and cheesy mac and cheese recipe made right in the crock pot; perfect for feeding a crowd!

Ingredients

  • 16 ounceselbow macaroni (uncooked)
  • 6 tablespoonsbutter (cut into cubes)
  • 12 ouncecan evaporated milk
  • 2 cupshalf & half
  • ½ cupwhole milk
  • 16 ouncessharp cheddar cheese (shredded (about 4 cups))
  • 8 ouncesvelveeta cheese (cut into cubes)
  • ¼ teaspoonsalt
  • ¼ teaspoonpepper

Directions

  1. 1

    Spray a slow cooker (4 to 6-quart capacity) with cooking spray. Cook the pasta to al dente and drain. Place the macaroni in the slow cooker, immediately add the butter and stir until melted.

  2. 2

    Add the evaporated milk, half & half, whole milk, 3½ cups of the cheddar cheese, the Velveeta, salt and pepper; stir to blend well.

  3. 3

    Cover and cook on low for 2 to 3 hours. During the last 15 minutes of cooking, sprinkle with the remaining ½ cup of cheddar cheese. Once done, turn the slow cooker setting to warm until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Crock Pot Mac and Cheese Recipe | Only Recipes