Crock Pot Mac And Cheese (with Video)
Prep
20m
Cook
2h
Total
2h 20m
Crock Pot Mac and Cheese is a creamy, cheesy and easy macaroni and cheese recipe that is always a hit and you don’t even need to turn on your oven! Everyone will be begging for the recipe!
Ingredients
10 servingsSteps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 790kcal 39%
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Fat 47g 72%
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Saturated Fat 28g 140%
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Carbohydrates 65g 21%
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Fiber 3g 12%
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Sugar 8g 16%
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Protein 28g 56%
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Cholesterol 130mg 43%
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Sodium 1,200mg 50%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Do I need to cook the macaroni before adding it to the Crock Pot?
Yes, it’s important to cook the macaroni before adding it to the crock pot. This will ensure that the macaroni cooks evenly and doesn’t become mushy.
Can I use pre-shredded cheese for this recipe?
I don’t recommend it. If possible, use freshly grated cheese. Obviously, if you’re short on time then certainly use it. I don’t mind using it for my No-Boil Macaroni and Cheese – but for this, because it’s hanging out in the slow cooker for a while, I think freshly grated cheese seems to hold up a bit better to the process. Also the American cheese in this recipe helps to keep it so creamy. Don’t skip it!
Why do you use evaporated milk in Mac and Cheese?
This adds creaminess without the heaviness of milk or heavy cream. It also doesn’t curdle like milk tends to do. I like to use a bit of half and half to give it a richness without overloading. However, if you really want, you could certainly use milk instead of evaporated milk.
Yes, it’s important to cook the macaroni before adding it to the crock pot. This will ensure that the macaroni cooks evenly and doesn’t become mushy.
Can I use pre-shredded cheese for this recipe?
I don’t recommend it. If possible, use freshly grated cheese. Obviously, if you’re short on time then certainly use it. I don’t mind using it for my No-Boil Macaroni and Cheese – but for this, because it’s hanging out in the slow cooker for a while, I think freshly grated cheese seems to hold up a bit better to the process. Also the American cheese in this recipe helps to keep it so creamy. Don’t skip it!
Why do you use evaporated milk in Mac and Cheese?
This adds creaminess without the heaviness of milk or heavy cream. It also doesn’t curdle like milk tends to do. I like to use a bit of half and half to give it a richness without overloading. However, if you really want, you could certainly use milk instead of evaporated milk.
Imported & edited by @aannmiller
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