Description
Extra creamy, kid-friendly slow cooker mac and cheese made with milk, evaporated milk, and two cheeses. Cook pasta first, then let the crockpot do the work.
Ingredients
Scale
- 1 lb (454 g) elbow macaroni, cooked to al dente and drained
- 3 cups (710 ml) whole milk
- 1 can (12 oz / 354 ml) evaporated milk
- 4 tbsp (56 g) unsalted butter, melted
- 8 oz (226 g) cream cheese, cubed and softened
- 3 cups (about 340 g) shredded sharp cheddar cheese
- 1 cup (about 113 g) shredded Colby Jack or Monterey Jack cheese
- 1 tsp kosher salt (more to taste)
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Optional: 1/2 cup (120 ml) heavy cream or half-and-half to finish
Instructions
- Cook elbow macaroni in salted water until just al dente. Drain well.
- In a 5–6 qt slow cooker, whisk milk, evaporated milk, melted butter, salt, garlic powder, and pepper. Add cream cheese, cooked pasta, and cheeses. Stir to coat.
- Cook on LOW for about 2 hours, stirring once halfway. If too thick, stir in a splash of warm milk. Serve warm.
Notes
Dairy-free: use oat milk, vegan butter, and dairy-free cheddar shreds. Gluten-free: use GF elbows and check earlier. Best texture at 2 hours on LOW.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Comfort Food
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 7
- Sodium: 820
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 53
- Fiber: 2
- Protein: 21
- Cholesterol: 75
Keywords: creamy crockpot mac and cheese, slow cooker mac and cheese, kid friendly mac and cheese, comfort food, easy dinner, pasta, vegetarian