I love macaroni and cheese, and so does my family. I have at least five different recipes that I make over and over. This one is special though because it’s made in the slow cooker. Mac and cheese in a crock pot? Yes, please! It’s the ultimate comfort food.
Creamy Crock Pot Mac and Cheese
adapted from America’s Test Kitchen Slow Cooker Revolution
1 pound of uncooked pasta
2 cans of evaporated milk
2 cans of condensed cheddar cheese soup
2 cups of shredded sharp cheddar cheese
2 cups of shredded jack cheese
1 teaspoon of salt, plus salt and pepper to taste
2 1/2 cups of hot water, plus 1/2 cup of hot water to add before serving
Spray insert with non stick cooking spray.
Add milk, soup, hot water and salt to crock pot insert and stir together. Heat soup mixture in the microwave for about 5 minutes. Slowly add both shredded cheeses to soup mixture and whisk until melted. Add uncooked pasta and mix well.
Cook on low for about 2 1/2 hours. Mac and cheese will be thick, so add 1/2 of a cup of very hot water after cooking and stir together to smooth out the sauce.
Serve and enjoy!
The temperature on slow cookers can really vary, so if yours runs hot or cold adjust cooking time accordingly.