Slow Cooker Mac and Cheese Recipe
This Crock Pot Mac and Cheese is ultra rich and creamy thanks to FOUR kinds of cheese: Asiago, Sharp Cheddar, Monterey Jack, and Gouda! Bonus: the noodles cook directly in the sauce which saves time and dishes!
Servings: 12 people
Calories: 392kcal
Ingredients
- 1 (16 oz) box macaroni uncooked
- 1 cup broth chicken or vegetable
- 1 cup half and half
- 2 (12 oz) cans evaporated milk
- 1 teaspoon salt more or less to taste
- ¼ teaspoon black pepper more or less to taste
- ½ cup shredded Asiago approx. 2 oz
- 1 cup Monterey Jack Cheese shredded (approx. 4 oz)
- 1 cup Sharp Cheddar Cheese shredded (approx. 4 oz)
- 1 cup Gouda Cheese shredded (approx. 4 oz)
Instructions
- Grease crockpot with cooking spray and combine uncooked macaroni, broth, half and half, milk, salt, and black pepper in crockpot.
- In a separate bowl, combine all the shredded cheese.
- Set aside 1/2 cup of the cheese in a smaller bowl and pour the rest into the crockpot.
- Stir to combine.
- Cover and cook on LOW 2 hours.
- Stir, top with the additional 1/2 cup cheese and cook an additional 30 minutes (covered).
- Serve immediately!
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Notes
Be sure to add the macaroni uncooked, or your mac and cheese will turn out soupy.
Nutrition
Calories: 392kcal | Carbohydrates: 36g | Protein: 20g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 654mg | Potassium: 323mg | Fiber: 1g | Sugar: 7g | Vitamin A: 540IU | Vitamin C: 1.2mg | Calcium: 480mg | Iron: 0.8mg
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