Crockpot Mac and Cheese
Creamy and delicious homemade mac and cheese made easy in your slow cooker. Perfect for a comforting meal!
Ingredients
Main Ingredients
- 0.5 pounds Elbow macaroni
- 3 cups Milk
- 1.5 cups Cheddar cheese, shredded
- 1 package Velveeta cheese, cubed 32 oz
- 0.25 teaspoons Salt
- 0.125 teaspoons Black pepper
Instructions
Preparation Steps
- Drain the cooked macaroni.
- Add the cubed Velveeta cheese to the slow cooker and let it melt over low heat, stirring occasionally.
- Once the Velveeta is melted, stir in the milk, salt, and pepper until well combined.
- Add the drained macaroni and shredded cheddar cheese to the slow cooker. Stir until everything is coated and well mixed.
- Cover and cook on low for 2 to 3 hours, or until the cheese is fully melted and the macaroni is tender.
- Stir occasionally during cooking for the creamiest result.
- Serve hot and enjoy!
Notes
For an extra creamy mac and cheese, you can add a splash of heavy cream. Garnish with fresh parsley for a pop of color.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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