Categorized:
- Main Dish
- Sides & Sauces
- Slow Cooker
- Thanksgiving
- Videos
Tagged:
- american cheese
- butter
- cheddar cheese
- evaporated milk
- garlic powder
- heavy cream
- monterey jack cheese
- onion powder
- pasta
Crockpot Mac and Cheese
Ingredients
- 1 lb dry macaroni pasta (recommend Barilla)
- 1 1/3 cups water, then hot water to thin as needed
- 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 and black pepper
- 10 oz. sharp cheddar cheese,* shredded (2 1/2 cups)
- 4 oz. deli American cheese, (recommend Boars Head), shredded (1 cup)
- 4 oz. Monterey Jack cheese, shredded (1 cup)
Instructions
- Spray a 5 to 6-quart slow cooker with non-stick cooking spray.
- Add macaroni pasta, butter, water, evaporated milk, heavy cream, onion powder, garlic powder and season with salt to taste. Stir then level and submerge pasta in liquid as best you can.
- Cover and cook on low heat until macaroni about 2/3 of the way tender, about 45 minutes to 1 hour 15 minutes.
- Working quickly remove lid and add cheddar, American cheese and Monterey Jack cheese. Stir then quickly return lid.
- Cook covered 15 to 30 minutes longer until pasta is tender and cheese is melted.
- Stir. Thin with a little hot water as needed. Season with pepper to taste if desired.
Notes
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