Description
This creamy, cheesy mac and cheese is cooked to perfection in a crockpot. It’s a comforting, no-fuss meal that’s perfect for busy weeknights or family gatherings!
Ingredients
- 8 oz elbow macaroni (uncooked)
- 12 oz evaporated milk
- 2 ½ cups whole milk
- ¼ cup butter, melted
- 20 oz sharp cheddar cheese, grated (about 5 cups)
- 1 tsp salt
- Dash of pepper
- Dash of paprika
- 3 egg yolks (optional)
- Cooking spray
Instructions
1️⃣ Prepare the Crockpot:
Spray the inside of the crockpot with cooking spray to prevent sticking.
2️⃣ Combine Ingredients:
Add the uncooked elbow macaroni, evaporated milk, whole milk, and melted butter to the crockpot.
Season with salt and pepper.
Mix in most of the grated cheddar cheese, reserving about 1 cup for the topping.
3️⃣ Optional Add-In:
If using egg yolks, whisk them in a small bowl and stir them into the mixture for added creaminess.
4️⃣ Top and Cook:
Spread the reserved cheese over the top of the macaroni mixture.
Sprinkle with a dash of paprika for color and flavor.
Cover and cook on low for 2 hours.
5️⃣ Check and Stir:
Check the pasta and give it a gentle stir. If the macaroni isn’t tender yet, continue cooking for an additional 30–60 minutes, checking periodically.
6️⃣ Serve:
Once the pasta is fully cooked and the cheese is melted and creamy, serve hot. Enjoy this deliciously comforting dish!
Notes
- For a richer flavor, mix in a blend of cheeses like Monterey Jack, Colby, or Gruyère with the cheddar.
- Stirring occasionally during cooking can help evenly distribute the cheese sauce.
- Be cautious not to overcook, as the pasta can become mushy if left in the crockpot too long.
- Add a crunchy topping by sprinkling with crushed crackers or breadcrumbs just before serving.
- Prep Time: 10 minutes
- Cook Time: 2 ½–3 hours
Nutrition
- Serving Size: 6–8