Indulge in the ultimate comfort food with our Crockpot Mac and Cheese. This creamy, cheesy delight is perfect for busy days when you crave a hearty meal without the hassle. Combining tender pasta with a blend of cheeses and rich milk, it delivers the classic flavors you love, all cooked to perfection in your slow cooker.
Mac and cheese is a staple dish in American cuisine, loved for its creamy texture and cheesy flavor. This slow cooker version brings convenience to this traditional favorite, making it ideal for busy families.
16 oz elbow macaroni
4 cups shredded sharp cheddar cheese
2 cups shredded Monterey Jack cheese
2 cups whole milk
1 (12 oz) can evaporated milk
1/2 cup unsalted butter, melted
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
Salt and pepper to taste
1. Coat the inside of the slow cooker with non-stick spray.
2. Add the uncooked elbow macaroni to the slow cooker.
3. Stir in the shredded sharp cheddar cheese, shredded Monterey Jack cheese, whole milk, evaporated milk, and melted butter.
4. Season with garlic powder, onion powder, smoked paprika, salt, and pepper.
5. Mix all ingredients until well combined.
6. Cover and cook on low for 2-3 hours, stirring occasionally until the pasta is tender and the cheese is fully melted.
7. Once cooked, stir well and serve immediately.
Store the leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a microwave-safe dish and heat on medium power for 1-2 minutes or until warmed through, stirring halfway.
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