Crock Pot Mac and Cheese
This creamy crock pot mac and cheese is the perfect easy meal. Simple ingredients cook together in a slow cooker, making for the most perfect hassle-free dish.
Ingredients
- 16 ounces elbow macaroni uncooked
- 4 tablespoons unsalted butter cut into cubes
- 12 ounce can evaporated milk
- 2 cups 480 ml half & half
- 3 cups shredded cheddar cheese
- 1 cup shredded gruyere or havarti
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ tsp paprika
Instructions
- Boil macaroni noodles al dente according to directions to make them very al dente. Drain and rinse under cold water.
- Combine all ingredients in a slow cooker and cook on high for 2 hours or low for 3 hours, stirring once or twice.
- Serve, and enjoy.
Notes
- Use a combination of cheeses. A combination of different cheeses makes this mac and cheese so flavorful. Get creative by adding havarti, mozzarella, and even smoked gouda.
- Using the right cheese. For the best texture and flavor, freshly shred blocks of cheese. Pre-shredded cheese doesn’t melt as well.
- Storage. Leftovers can be kept in the refrigerator for up to 3 days. Store in an airtight container.
- Reheat. Warm the leftovers in a pan over low-medium heat until reheated.
- Freeze. Save this dish for a later meal! Place cooled mac and cheese in a freezer-safe bag or container. Store for up to 3 months. Reheat: Thaw the frozen mac and cheese in the fridge overnight. Reheat in the pan until warmed throughout.