Ingredients
Scale
- 1 lb dry macaroni pasta
- 1 1/3 cups water
- 4 Tbsp butter, cut into small cubes
- 12 oz. evaporated milk
- 1/2 cup heavy cream
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- Salt, to taste
- Black pepper, to taste
- 10 oz. sharp cheddar cheese, shredded
- 4 oz. deli American cheese, shredded
- 4 oz. Monterey Jack cheese, shredded
Instructions
- Spray a 5 to 6-quart slow cooker with non-stick cooking spray.
- Add the macaroni pasta, butter, water, evaporated milk, heavy cream, onion powder, garlic powder, and a pinch of salt to taste. Stir well to combine.
- Level the pasta in the slow cooker and submerge it in the liquid as best you can.
- Cover and cook on low heat until the macaroni is about 2/3 of the way tender, approximately 45 minutes to 1 hour and 15 minutes.
- Remove the lid, add the cheddar cheese, American cheese, and Monterey Jack cheese, stir quickly, and cover again.
- Continue to cook for another 15 to 30 minutes until the cheese is melted.
- Stir the mac and cheese. If too thick, add a little hot water to thin it out and season with black pepper to taste.
Notes
Crockpot Mac and Cheese is a versatile dish; feel free to add proteins or vegetables to suit your preferences.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: mac and cheese, comfort food, slow cooker, cheese, pasta