Crock Pot Mac N Cheese – a delicious recipe with macaroni noodles, butter, milk, cheddar cheese, milk, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook macaroni noodles (or other favorite style) in boiling, salted water until barely aldente; do not overcook as you still have many hours of cooking time; Note: salting your pasta water is the only time you can actually season the pasta itself; it really does make a difference in flavor.
2
Place 1/2 cup butter into bottom of crockpot.
3
After draining the pasta well, toss it into crockpot and mix with the butter; the heat of the fresh pasta will melt the butter.
4
In a seperate bowl, blend together the evaporated milk, cheddar soup, and cup of milk; blend into pasta.
5
Toss in 3 cups of shredded cheddar cheese, holding the last cup to side as topping ( I often mix cheddar and colby for a different flavor and sometimes parmesian if I have extra on hand).
6
Cook in crockpot on high for 4 hours or low for 6 hours.
7
Add last cup of cheese on top last 30 minutes or so to allow to melt.
1232
kcal
Calories
73
g
Fat
90
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 lb macaroni noodles, 1/2 cup butter, 1 (5 ounce) can evaporated milk, 1 (10 1/2 ounce) can condensed cheddar cheese soup, and more.
Yes, Crock Pot Mac N Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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