Crockpot Macaroni and Cheese

Crockpot Macaroni and Cheese

Crockpot Macaroni and Cheese

I thought this crockpot macaroni and cheese woudl be a great way to have a hot kid-friendly dish at a large party. Then I noticed hw many adults were dipping into it, too!

I was skeptical the first time I made this, thinking it would get runny and watery and that the pasta would just fall apart. I was quite pleasantly surprised that it holds together and tastes great! In fact, this is now my oldest daughter’s favorite version of macaroni and cheese.

Crockpot Macaroni and Cheese

  • 1 pound elbow macaroni, cooked and drained
  • 2 13-oz cans evaporated milk (fat free if you'd like)
  • 3 cups milk
  • 2 tsp salt
  • 4 Tbs melted butter
  • 1 pound shredded Cheddar cheese (or American or a combo), divided

Cook and drain the macaroni.

Turn the Crockpot on low. Add the cooked and drained macaroni, the two different milks, salt, melted butter and all but 1 cup of the shredded cheese. Stir together, then sprinkle the rest of the cheese on top. Cover and cook 2-4 hours.

Check a bit before your party and if there's too much liquid on the bottom, stir it together.

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