Here’s an easy recipe for Crockpot Mac and Cheese:
Ingredients:
- 8 ounces elbow macaroni (uncooked)
- 4 cups shredded sharp cheddar cheese
- 1 can (12 ounces) evaporated milk
- 1 1/2 cups milk (whole milk or a combination of milk and half-and-half)
- 1/2 cup unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder (optional)
- 1/2 teaspoon garlic powder (optional)
Instructions:
- Cook the Macaroni:
- Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- Combine Ingredients in Crockpot:
- In the slow cooker, combine the cooked macaroni, shredded cheddar cheese, evaporated milk, regular milk, melted butter, salt, pepper, onion powder, and garlic powder. Stir well to combine.
- Set Crockpot:
- Cover the slow cooker and cook on low heat for 2 to 3 hours. It’s important to stir the mixture occasionally to ensure even cooking and to prevent sticking.
- Check Consistency:
- About halfway through the cooking time, check the consistency of the mac and cheese. If it appears too dry, you can add more milk, a quarter cup at a time, and stir until you reach your desired creaminess.
- Serve:
- Once the mac and cheese is cooked to your liking, serve it hot and enjoy!
This Crockpot Mac and Cheese recipe is convenient and yields a creamy, comforting dish. Feel free to customize it by adding extra ingredients like bacon bits, breadcrumbs, or different types of cheese for variety.