Ultra cream Crock Pot Mac and Cheese is the dreamy dinner that comes together easily with the help of your trusty slow cooker. Gooey, creamy perfection for cozy family dinners.
Prep Time10 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr40 minutesmins
Course: Dinner, lunch
Cuisine: American
Keyword: Crock Pot Mac and Cheese, macaroni and cheese, Slow Cooker Mac and Cheese
Servings: 8
Calories: 482kcal
Author: Kellie
Cost: $15
Equipment
slow cooker
Digital Kitchen Scale optional
Ingredients
16ouncesuncooked elbow macaroniweighed dry
1 1/3cupswater
¼cupbuttercut into cubes
1can evaporated milk12oz (about 354.88 ml) size each can
½cupheavy cream
½tsponion powder
½tspgarlic powder
½tspdry mustard
½tspkosher salt
¼tspblack pepper
8ozSharp Cheddar cheesefrom a block, shredded
4ozMonterey Jack cheesefrom a block, shredded
2slicesof yellow American cheesetorn into small piece (individually wrapped singles)
Instructions
In a 5 or 6-quart slow cooker spray with nonstick spray. Add the uncooked elbow noodles and top with chopped butter pieces
In a small mixing bowl, add the water, evaporated milk, heavy cream, onion powder, garlic powder, dry mustard, salt and pepper and mix well together.
Pour over the pasta and stir a few times just to combine.
Cook covered on low heat for about 75 minutes or until the macaroni is al dente, slightly tender.
Uncover and stir the macaroni, then add all three cheeses. It is recommended to add a few slices of single serving cheese, this helps bring all the cheeses together for a creamy result.
Cover and cook on high for 15-20 minutes longer until the cheese is melted and the sauce has come together. If it is too thick you can add a little bit of water (not milk) to achieve the desired consistency. (If you add milk, it will become too thick.)
Season with salt and pepper as needed.
Garnish with fresh chopped parsley or toasted breadcrumbs.
Notes
Slow cooker powers might vary, check the pasta after 60 minutes to determine if it needs to cook a little longer; the amount of liquid should be reduced, where you see the pasta has started to cook and has soaked up the liquids. Indicator: when the liquids were added to start, they covered the pasta; When the liquid looks to be under/below the cooked pasta, it is close to being cooked, thus ready for the cheese. (This is important, because if you add the cheeses before the liquids have been soaked up by the pasta, this will become mac & cheese soup).Leftovers can be stored in the refrigerator in an airtight container for up to 1 additional day.