thepioneerwoman2.9
Crock-Pot Mac and Cheese
Crock-Pot mac and cheese is the comfort food fit for any weeknight dinner. Gouda, American, and cheddar cheese makes for the creamiest, cheesiest pasta dish.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 5 min👤 Hannah Klinger📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●slow cooker
- ●spatula
📝 Preparation Steps
1
In a 6 to 8-quart slow-cooker, stir together the macaroni, whole milk, evaporated milk, heavy cream, butter, salt, pepper, paprika, and cayenne.
2
Cover and cook on high for ⏱️ 30 minutes. Stir the mixture, cover, and cook until the noodles are almost tender, about ⏱️ 25 minutes more. (Check the noodles—if they are still too firm, continue to cook in ⏱️ 10 minute increments until they are tender, with a slight bite.)
3
With the slow cooker still on high heat, add the American cheese, gently folding it into the macaroni with a rubber spatula until almost melted. Working in three batches, gently fold in the cheddar and gouda, making sure the cheese is fully melted before adding the next batch.
4
Serve immediately, or set the slow cooker to warm for up to ⏱️ 2 hours. (When holding the mac and cheese on warm for serving, gently stir occasionally and fold in 2 tablespoons of warm milk, as needed, to loosen the sauce.)
Nutrition Facts
calories
625 Calories
fat Content
34 g
fiber Content
2 g
sugar Content
11 g
sodium Content
590 mg
protein Content
26 g
trans Fat Content
0 g
cholesterol Content
105 mg
carbohydrate Content
51 g
saturated Fat Content
20 g
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