Crockpot Mac and Cheese

Crockpot Mac and Cheese
Preparation Time: 10 minutes
Cooking Time: 2-4 hours on low
Serves: 6-8
16 ounces (450g) cooked elbow macaroni (al dente)
1/2 teaspoon black pepper
6 tablespoons butter
1 (12-ounce) can evaporated milk
2 1/2 cups milk (2%)
2 cups fresh shredded cheddar cheese
8 ounces Velveeta cheese
8 ounces cream cheese (one brick)
1. Prepare the Ingredients:
Cook the elbow macaroni until al dente according to the package instructions. Drain and set aside.
2. Combine Ingredients in the Crockpot:
In a large crockpot, add the cooked macaroni and black pepper.
Add the butter, evaporated milk, 2% milk, fresh shredded cheddar cheese, Velveeta cheese, and cream cheese.
3. Mix and Cook:
Stir all the ingredients together in the crockpot until well combined.
Cover the crockpot with the lid.
4. Slow Cook:
Cook the mac and cheese mixture on low heat for 2-4 hours. The cooking time may vary depending on your crockpot, so check periodically until the mixture is creamy and all the cheeses have melted.
5. Serve:
Once the mac and cheese is creamy and fully melted, it’s ready to serve.

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