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Crock-Pot Macaroni and Cheese

This recipe is so easy and doesn't require you to pre-boil the pasta! 

Course Side Dish
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 servings

Ingredients

  • 2 1/2 cups Milk
  • 12 oz Evaporated Milk
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Paprika
  • 1/2 tsp Mustard powder
  • 1 lb Elbow Macaroni
  • 6 oz Velveeta cubed
  • 8 oz Sharp Chedder Cheese grated
  • 8 oz Monterey Jack Cheese grated

Instructions

  1. Pour the uncooked macaroni into the crock pot and top with butter and cheeses. 


  2. In medium bowl, whisk together milk, evatorated milk, salt, pepper, paprika, and mustard. 

  3. Pour milk mixture on top and stir to combine. 

  4. Make sure to press all the macaroni into the milk mixture. It won't completely cover the macaroni, but press cover as much as you can. 

  5. Place lid on Crock-pot and cook on low for 2-3 hours. Stir occasionally to make sure all macaroni gets cooked. 

  6. Macaroni and Cheese will be done when all the liquid is absorbed and pasta is cooked. 

  7. ENJOY!

Recipe Notes

  1. Cooking times can vary from 1 1/2 - 3 hours based on pasta type and slow cooker. Make sure to check on past around 1 1/2 hours and decide if more time is needed. 
  2. Fresh grated cheese works the best as pre-grated cheese is coated to not stick to the package. The coating will affect the creaminess. 
  3. I recommend always use a crock pot liner. It make clean up a breeze.