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Crock Pot Mac and Cheese
Crock Pot Mac and Cheese is a creamy, ultra cheesy crowd pleaser. It's hands down one of my favorite ways to make mac and cheese!
Course
Main Dish
Cuisine
American
Cook Time
2
hours
hours
7
minutes
minutes
Total Time
2
hours
hours
7
minutes
minutes
Servings
8
Calories
749
kcal
Author
Aubrey
Ingredients
16
ounces
Elbow Macaroni
½
cup
Butter
cubed
12
ounces
Evaporated Milk
(1 can)
3
cups
Whole Milk
12
ounces
Velveeta Cheese
cubed
4
cups
Sharp Cheddar Cheese
shredded, divided
½
teaspoon
Onion Powder
½
teaspoon
Garlic Powder
Salt and Pepper
to taste
Green Onions
chopped, to taste, optional
Instructions
Grease crock pot with butter or nonstick spray.
In a large pot of salted boiling water, cook macaroni to just short of al dente (about 2 minute less than the recommended cook time on the box).
Drain macaroni, then transfer to slow cooker. Mix macaroni with butter to prevent macaroni from clumping together while cooking.
Add evaporated milk, whole milk, velveeta cheese, 3 cups sharp cheddar cheese, onion powder, garlic powder and salt and pepper. Mix well. Cover.
Cook on low for an hour and a half. Then add in remaining 1 cup shredded cheddar cheese and stir.
Cover and cook for an additional half hour.
Stir well before serving. Garnish with green onions if desired.
Video
Nutrition
Calories:
749
kcal
|
Carbohydrates:
56
g
|
Protein:
35
g
|
Fat:
41
g
|
Saturated Fat:
26
g
|
Cholesterol:
129
mg
|
Sodium:
1215
mg
|
Potassium:
578
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
1590
IU
|
Vitamin C:
0.8
mg
|
Calcium:
883
mg
|
Iron:
1.3
mg