Creamy and cheesy homemade mac and cheese cooked slowly in the crock-pot. There is no need to boil the pasta, it gets cooked alongside the other ingredients. It is so quick and easy to prepare this cheesy pasta, all of the ingredients get mixed in a large greased crock-pot together. And cooked slowly until the pasta is fork-tender and all of the cheese has melted. Serve this creamy cheesy mac and cheese as a side dish to go with dinner, holiday side dish, or you can make it a meal by itself.
There is no need to boil the pasta before hand, just place into the crock-pot dry. I used elbow macaroni pasta for this, but any small shaped pasta will work. Add in the remaining ingredients and cover. Let cook on low heat for 2-2 1/2 hours, stirring until the pasta is fully cooked through and the cheese has melted.
Slow-Cooker Mac and Cheese
Ingredients
- 16 oz. uncooked macaroni noodles
- 4 tablespoons butter
- 1 ( 12 oz.) can evaporated milk
- 3 cups milk
- 3 cups shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
Instructions
- Place all of the ingredients into the crock-pot. Cover and let cook on low heat for 2-2 1/2 hours, stirring often, until the pasta is cooked.
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