Best Crockpot Mac and Cheese
Servings 10
Ingredients
- 1 pound of elbow pasta
- 16 ounces of evaporated milk
- 1 1/2 cups of whole milk
- 1 1/2 cups of broth
- 1 teaspoon of paprika
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
- 2 teaspoons of Dijon mustard
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 8 ounces of Sharp Cheddar cheese you can go for Aged for a smoky twist
- 4 ounces of White Cheddar cheese
- 3 tablespoons of butter
Instructions
- Toss the uncooked pasta, evaporated milk, whole milk, broth, paprika, onion powder, garlic powder, Dijon mustard, salt, and pepper into the crockpot.
- Cover it up and let it cook on high for 1 hour.
- Stir in the cheese, cover again, and let it cook for an additional 30 minutes.
- If the sauce needs a little thinning, add a splash of extra milk. Serve it up warm!
- Got leftovers? Pop ’em in an airtight container in the fridge; they’ll stay good for 3-5 days. Easy peasy!