Crockpot Mac & Cheese Recipe
This has to be one of the easiest mac & cheese recipes on earth. We love mac & cheese at our house. Nothing beats making it from scratch and with this recipe, you can prepare this dish in no time flat! Everything goes in the crockpot. The huge time (and effort) saver is that the pasta goes into the crockpot uncooked! I will never boil water for mac & cheese again.
You can be creative with this recipe by adding in some ingredients such as tomatoes or other vegetables, ham, bacon or chicken and using your favorite cheese or make a combination of cheeses.. whatever floats your macaroni boat. 😉 But honestly, the recipe is fine by itself and that’s the way we have it here.. since my husband is a “purist” (picky). 🙂
The recipe calls for a mix of regular milk and evaporated milk. You can make it with all milk if you prefer. I find the evaporated milk a little too strong of a flavor for me, so I will sometimes substitute half & half if I have it, or just milk.
You can prepare this dish in no time flat! Everything goes in the crockpot. The huge time (and effort) saver is that the pasta goes into the crockpot uncooked! I will never boil water for mac & cheese again.
- 12 oz. elbow macaroni - dry
- 16 oz. cheese - can be a mix of cheddar mozzarella, American, etc.
- 2 cups milk
- 12 oz can evaporated milk or substitute milk or half & half
- 2 tablespoons butter
- 1 teaspoon dry mustard
- salt & pepper to taste
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Combine all ingredients in lightly buttered crockpot.
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Stir until combined.
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Cover and cook on LOW for 2 hours.
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Stir occasionally during cooking. Depending on your crockpot, your cooking cook time may vary. Test the macaroni to make sure it does not overcook.