Description
A creamy and easy no-boil mac and cheese recipe prepared in a crock pot, perfect for a hassle-free dinner.
Ingredients
Scale
- 2 cups dry elbow macaroni
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups milk
- 1 cup evaporated milk
- 4 tablespoons butter
- Salt to taste
- Pepper to taste
- Optional: paprika for color
Instructions
- In a crock pot, combine dry macaroni, cheddar cheese, mozzarella cheese, milk, evaporated milk, and butter.
- Add salt and pepper, and stir to combine.
- Set the crock pot on low and cook for 2 to 2.5 hours, stirring occasionally.
- Once creamy and the noodles are tender, serve hot and enjoy!
Notes
For added flavor, consider mixing in cooked taco meat, steamed broccoli, or crispy bacon bits. Avoid using pre-shredded cheese for the best texture.
- Prep Time: 10 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg