Crockpot Mac and Cheese
A creamy and comforting mac and cheese made effortlessly in a Crockpot, perfect for gatherings or family dinners.
Equipment
- Crockpot
Ingredients
- 1 lb Elbow Macaroni
- 4 cups Shredded Cheddar Cheese
- 1 cup Shredded Mozzarella Cheese
- 1 can Evaporated Milk (12 oz)
- 2 cups Whole Milk
- 0.5 cup Butter Cubed
- 1 teaspoon Garlic Powder
- 1 teaspoon Mustard Powder
- 0.5 teaspoon Paprika
- 0.25 cup Grated Parmesan Cheese Optional for topping
- 1 cup Breadcrumbs Preferably panko
Instructions
- Boil water in a large pot and cook the elbow macaroni until al dente, about 8-10 minutes. Drain and set aside.
- Grease the inside of the Crockpot with butter or non-stick spray.
- In the Crockpot, combine the cooked macaroni, cheddar cheese, mozzarella cheese, evaporated milk, whole milk, cubed butter, garlic powder, mustard powder, paprika, salt, and pepper. Stir well.
- Cover and cook on low for 2-3 hours, stirring every 30 minutes until creamy and well blended.
- If desired, sprinkle grated Parmesan cheese on top before serving.
- Serve warm and enjoy!
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days.