Crockpot Mac and Cheese Recipe
Made with sharp cheddar, white cheddar, and cream cheese, this slow cooker mac and cheese is ultra creamy and full of flavor—perfect for feeding a crowd.
Servings: 6
Equipment
Ingredients
- nonstick cooking spray
- 2 cups dried elbow noodles, large or small (see instructions on how to prepare)
- 8 oz. cream cheese, cubed
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded sharp white cheddar cheese
- 2 cups milk
- 1 tsp. salt
- ¼ tsp. pepper
For topping:
- 1 cup shredded cheddar sharp cheese (optional)
Instructions
- Cook pasta according to package directions on the stove top and not any longer. Get other ingredients ready while pasta cooks.
- Spray the slow cooker with nonstick spray or rub down with oil or butter. Drain the pasta immediately after done cooking and add to the slow cooker add remaining ingredients and stir.
- Cover and cook on HIGH for 2 hours. Stir the pasta twice during this cooking time, once at the hour mark and then and the 1.5 hour mark. Be gentle when you stir.
- When the cooking time is up add more cheese on top, add the lid and let melt for 5-10 minutes.
- Serve and enjoy!
Video
Nutrition
Calories: 732kcal | Carbohydrates: 41g | Protein: 34g | Fat: 47g | Saturated Fat: 28g | Cholesterol: 148mg | Sodium: 1062mg | Potassium: 355mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1585IU | Calcium: 818mg | Iron: 1.4mg
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