Description
A creamy, comforting crockpot mac and cheese that combines the richness of various cheeses with the convenience of slow cooking.
Ingredients
- 16 oz elbow macaroni (or pasta of choice)
- 4 tablespoons unsalted butter, cut into cubes
- 8 oz processed cheese (Velveeta), cubed
- 3 cups freshly shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups whole milk
- 1/2 teaspoon ground mustard (optional)
- Salt and pepper to taste
Instructions
- Cook the pasta in boiling water until it is about 85% done. Drain and set aside.
- Spray the inside of your crockpot with non-stick cooking spray.
- Add the cooked pasta, cubed butter, and cheeses to the crockpot without stirring.
- Pour the whole milk over the layered ingredients.
- Set the crockpot to low and cook for 2 to 2.5 hours, stirring after the first hour.
- Check the consistency after 2 hours and add warm milk if too thick.
- Serve hot with your favorite toppings.
Notes
To avoid overcooked pasta, undercook it slightly before adding to the crockpot. Use freshly shredded cheese for the best results.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
Keywords: crockpot, mac and cheese, comfort food, slow cooker, cheese