Description
Creamy Crock Pot Mac and Cheese is a delicious, hands-off dish that’s perfect for busy days. This rich and cheesy comfort food features a blend of cheddar and Velveeta cheeses, making it ultra-creamy and satisfying. Simply prepare your ingredients, set them in the crock pot, and let the slow cooker work its magic.
Ingredients
Scale
- 16 oz elbow macaroni
- 1 can (12 oz) evaporated milk
- 1 1/2 cups milk
- 1/2 cup sour cream
- 1/4 cup butter, melted
- 3 cups shredded cheddar cheese
- 8 oz Velveeta cheese, cubed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
Instructions
- Cook the Pasta:
- Cook the elbow macaroni according to the package directions until al dente. Drain and set aside.
- Prepare the Cheese Mixture:
- In a large bowl, combine evaporated milk, milk, sour cream, and melted butter. Mix well.
- Add Cheese and Seasoning:
- Stir in shredded cheddar cheese, cubed Velveeta cheese, salt, black pepper, and paprika if using.
- Combine with Pasta:
- Add the cooked macaroni to the cheese mixture and stir until everything is well combined.
- Cook in the Crock Pot:
- Transfer the mixture to the crock pot. Cover and cook on low for 2-3 hours, stirring occasionally, until the cheese is fully melted and the sauce is creamy.
- Serve:
- Once the mac and cheese is creamy and hot, serve immediately. Enjoy!
Notes
- For best results, use freshly shredded cheese rather than pre-shredded cheese, which can contain anti-caking agents.
- Stir occasionally to prevent the edges from drying out.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Main Course, Comfort Food
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 8g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 80 mg