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Ultra Creamy Crock Pot Mac and Cheese

A rich, ultra creamy slow cooker mac and cheese made with multiple cheeses and no boiling required.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Main Dish, Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups elbow macaroni uncooked
  • 2 cups whole milk
  • 12 oz evaporated milk canned
  • 2 cups sharp cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • 4 oz cream cheese cubed
  • 3 tbsp butter cubed
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Slow cooker
  • Measuring cups
  • Wooden spoon

Method
 

  1. Grease the slow cooker lightly to prevent sticking.
  2. Add uncooked macaroni, milk, evaporated milk, butter, and cream cheese.
  3. Stir in shredded cheeses, salt, and pepper.
  4. Cover and cook on LOW for 2½–3 hours, stirring occasionally.
  5. Once pasta is tender and sauce is creamy, serve immediately.

Notes

Stir gently and serve immediately for best texture.