Crockpot Mac and Cheese
This Crockpot Mac and Cheese is a definite game-changer for those big holiday meals and family gatherings. It's creamy and delicious with minimal prep!
Servings: 6 (1 cup each)
Ingredients
- 2 cups shredded sharp cheddar cheese, divided $2.49
- 1 cup shredded white sharp cheddar cheese $1.24
- 2 cups elbow macaroni $0.67
- 3 Tbsp butter, cut into small cubes $0.42
- 1.5 cups half & half $1.23
- 1 12oz. can evaporated milk $1.29
- 3/4 tsp Tony chachere's $0.10
- 1/2 tsp salt $0.02
- 1/4 tsp freshly cracked black pepper $0.02
- non-stick cooking spray $0.06
Instructions
- Start by shredding both blocks of sharp cheddar cheese and set the cheese to the side.
- Bring a large pot of salted water to a boil. Boil the macaroni for 4 minutes, then drain it in a colander. Briefly rinse the pasta with cool water to cool it off.
- Spray the inside of the slow cooker with non-stick cooking spray. Add the al dente macaroni and butter. Stir the butter around with the macaroni to help it start melting. Now add the rest of the ingredients (1 ½ cups shredded sharp cheddar, shredded white sharp cheddar, half & half, evaporated milk, tony chachere’s seasoning, salt, and black pepper) to the slow cooker. Stir everything together until well combined.
- Cover and cook on low heat for 2 hours, stirring after 1 hour.
- During the last 15 minutes of cooking, remove the top and add the remaining ½ cup shredded cheddar cheese on top. Cover and finish cooking the last 15 minutes until the cheese on top is melted. Serve hot and enjoy!
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Nutrition
Serving: 1serving | Calories: 534kcal | Carbohydrates: 39g | Protein: 21g | Fat: 33g | Sodium: 551mg | Fiber: 2g