Crockpot Mac and Cheese
Crockpot Mac and Cheese is creamy and loaded with cheesy goodness. It's an easy side dish for holiday, potlucks, family dinners, or whenever you're craving comfort food.
Servings: 8 servings
Calories: 556kcal
Ingredients
- 1 lb elbow macaroni
- ½ stick butter
- 8 oz Velveeta cheese, cubed
- 3 cups whole milk
- 1 can evaporate milk
- 8 oz shredded cheddar cheese
- 1 tsp ground mustard
Instructions
- Lightly great the inside of a 6 or 8-quart slow cooker with butter or nonstick cooking spray.
- Add the uncooked pasta, whole milk, evaporated milk, butter, ground mustard, Velveeta and shredded cheese.
- Stir together.
- Cover and cook on low for 2 hours stirring halfway.
- Serve and enjoy!
Notes
Tips for the Best Crockpot Mac and Cheese
- Shred your own cheese. It only takes a few minutes and makes a huge difference in how the cheese melts.
- Cook on LOW instead of HIGH. Gentle heat helps the cheese melt more evenly and reduces the chance of burning.
- Don't overcook the pasta. Once tender, turn off the heat.
- Adjust the consistency before serving. If it's too thick, stir in a little warm milk to loosen the sauce.
- Don't leave it on warm for hours. The pasta will continue softening as it sits. Keep warm as needed and stir occasionally.
How to Store Mac and Cheese Leftovers
- Refrigerator: Allow the mac and cheese to cool slightly and transfer to an airtight container. Refrigerate for up to 3 days.
- Freezer: Place in a freezer-safe container and freeze for up to 2 months. The cheese sauce my change texture after thawing and the pasta may become softer. Thaw in fridge overnight before reheating.
- Reheating: Warm leftovers in a saucepan over low heat or in the microwave until warmed through. Add a splash of milk to bring back the creamy consistency.
Nutrition
Calories: 556kcal | Carbohydrates: 55g | Protein: 26g | Fat: 26g | Potassium: 521mg | Fiber: 2g
