Crockpot Mac and Cheese Recipe
Macaroni and cheese made in the slow cooker is gooey, cheesy, creamy and like a casserole that serves a lot of people!
Servings: 8 servings
Cost: $8
Ingredients
- 1 (16 ounce) package elbow macaroni
- ½ cup unsalted butter softened
- 2 cups shredded cheddar cheese divided
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups milk
- 1 (10-ounce) can condensed cheddar cheese soup
- 1 (5-ounce) can evaporated milk
- 2 large eggs
Instructions
- Cook macaroni per package instructions but 2 minutes less than package instructs. The pasta should be cooked but still firm. Drain.
- Spray a 7-Qt size crockpot insert with nonstick cooking spray. Add pasta, then add butter and stir until fully melted. Add 1 cup shredded cheese. Stir in ½ teaspoon pepper and 1 teaspoon salt.
- Add milk and cheddar cheese soup to a large measuring cup or bowl. Whisk until smooth and then stir into pasta.
- Add eggs and evaporated milk to a measuring cup or bowl and whisk until eggs are fully beaten and whites are fully incorporated. Stir into pasta. Sprinkle remaining cheese on top.
- Place the lid on the crockpot and cook on low for 2-3 hours. Stir every 30 minutes. If you notice one side of your crockpot cooks hotter, rotate the insert when you stir. You don’t want the pasta to get brown or stick around the edges.
- Mac and cheese is done when the pasta is cooked through and the sauce is bubbly and reduced.
Nutrition
Serving: 1serving | Calories: 270kcal | Carbohydrates: 4g | Protein: 10g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 107mg | Sodium: 517mg | Potassium: 135mg | Fiber: 0.04g | Sugar: 3g | Vitamin A: 797IU | Vitamin C: 0.003mg | Calcium: 285mg | Iron: 0.3mg
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