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Crockpot Mac and Cheese

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An easy and comforting Crockpot Mac and Cheese recipe that captures the essence of home-cooked nostalgia.

Ingredients

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  • 2 cups elbow macaroni
  • 4 cups shredded cheese (cheddar, mozzarella, or a blend)
  • 1 can (12 oz) evaporated milk
  • 1 cup milk
  • 1/2 cup butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the elbow macaroni, shredded cheese, evaporated milk, milk, melted butter, garlic powder, onion powder, salt, and pepper. Stir well until everything is well combined.
  2. Pour the macaroni and cheese mixture into your crockpot and spread it evenly.
  3. Cover the crockpot and set it to cook on low for 2 to 3 hours, or until the macaroni is tender and the cheese has melted into a creamy blend.
  4. Stir occasionally to ensure every part of your mac and cheese cooks evenly. Once it’s all luscious and gooey, serve warm and enjoy!

Notes

Leftover mac and cheese can be stored in an airtight container for 3-5 days. Reheat gently with a splash of milk.

Nutrition

Find it online: https://thestationrecipes.com/crockpot-mac-and-cheese/

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