Description
This easy way to make homemade Crockpot Mac and Cheese results in tender macaroni that’s drenched in a rich, creamy cheese sauce.
Ingredients
Scale
- 16 ounces elbow macaroni (uncooked)
- 2 ¾ cups whole milk
- 1 12-ounce can evaporated milk
- 16 ounces Cheddar cheese (shredded)
- 8 ounces Fontina cheese (shredded)
- ½ teaspoon ground mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 4 tablespoons butter (unsalted, sliced thinly)
- Freshly cracked black pepper (for garnish)
Instructions
- Step: Lightly grease the slow cooker.
- Step: Add the macaroni, whole milk, evaporated milk, ground mustard, salt, black pepper, and cayenne pepper into the slow cooker and stir to combine.
- Step: Sprinkle the Cheddar cheese and Fontina cheese on top of the pasta and place the sliced butter on top.
- Step: Set the slow cooker on low and cook for 1 hour, then gently stir the macaroni.
- Step: Continue to cook for 1-2 more hours, checking frequently to avoid overcooking.
- Step: Once the macaroni is tender and the sauce is creamy, garnish with freshly ground black pepper and serve.
Notes
Slow cooker times on low: 2 to 3 hours (stir after 1 hour). On high: 1 hour to 1.5 hours (stir after 30 minutes).
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 654 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 37 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 110 mg