Crockpot Mac and Cheese
A creamy and flavorful mac and cheese made effortlessly in a slow cooker, perfect for family dinners or gatherings.
Ingredients
Pasta
- 2 cups elbow macaroni Cook until al dente before adding to the Crockpot.
Cheese
- 2 cups sharp cheddar cheese, shredded Provides a bold flavor.
- 1 cup Monterey Jack cheese, shredded Adds creaminess.
Base Ingredients
- 3 cups whole milk Essential for creaminess.
- 4 tbsp butter Adds richness.
- 1 tsp salt
- ½ tsp black pepper
Instructions
Preparation
- Gather all your ingredients.
- Cook the elbow macaroni in boiling salted water until al dente, about 7 to 8 minutes.
- Drain the pasta thoroughly and set aside.
Cooking
- In the Crockpot, add the drained macaroni.
- Layer in the sharp cheddar and Monterey Jack cheeses.
- Pour in the milk, followed by the butter, salt, and pepper. Mix well.
- Cover and set the Crockpot to low. Cook for 2 to 3 hours, stirring occasionally.
- Check the consistency towards the end; add more milk if it's too thick.
- Once creamy and heated through, scoop into bowls and serve.
Notes
To prevent mushiness, ensure macaroni is al dente. Store leftovers in an airtight container in the refrigerator for 3 to 5 days.