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.
Ok, time to get serious and make some creamy crock pot mac and cheese. I adapted this recipe from America’s Test Kitchen Slow Cooker Revolution book. I love America’s Test Kitchen and highly recommend this cookbook. So many really great recipes!
Start with one pound of pasta, we like to use rotini, two cans of evaporated milk, two cans of condensed cheddar soup, two cups of sharp cheddar cheese shredded, two cups of shredded jack cheese and salt and pepper. You also need 2 1/2 cups of hot water, plus additional added before serving.
Spray your crock pot insert with non stick cooking spray, then add evaporated milk, cheddar soup, 2 1/2 cups of hot water and one teaspoon of kosher salt to your ceramic crock pot insert and pop your insert into the microwave to heat the ingredients. Heat for about 5 minutes and stir together to combine.
Now slowly add your shredded cheese and whisk as you add, you want the cheese to melt into the soup mixture.
Then add your uncooked pasta and give it a good stir. Cook on low for about 2 1/2 hours.
The mac and cheese will be very thick, so slowly stir in about 1/2 a cup of very hot water to loosen and smooth the sauce.
Serve hot and enjoy!
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.
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