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New World Spice and Tea Trader

Crock Pot Mac n Cheese Recipe

Ingredients

Scale

1 16 oz box Elbow Macaroni

2 1/2 Cups Whole Milk, plus more for serving

1 12 oz can Evaporated Milk

1/2 Cup Heavy Cream

4 TBS Unsalted Butter

1 tsp Kosher Salt

1 tsp Grizzly Herb Rub

1/2 tsp Ground Black Pepper

1/4 tsp Paprika

1/8 tsp Cayenne

1/4 lb American Cheese, cubed

1 8 oz. bag Shredded Sharp Cheddar Cheese

1 Cup Shredded Smoked Gouda Cheese

Instructions

  1. In a 6 to 8-quart slow-cooker, stir together the macaroni, whole milk, evaporated milk, heavy cream, butter, salt, pepper, paprika, and cayenne.
  2. Cover and cook on high for 30 minutes. Stir the mixture, cover, and cook until the noodles are almost tender, about 25 minutes more. (Check the noodles — if they are still too firm, continue to cook in 10-minute increments until they are tender, with a slight bite.)
  3. With the slow cooker still on high heat, add the American cheese, gently folding it into the macaroni with a rubber spatula until almost melted. Working in three batches, gently fold in the cheddar and gouda, making sure the cheese is fully melted before adding the next batch.
  4. Serve immediately or set the slow cooker to warm until dinner time.

Notes

  • When holding the mac and cheese on warm for serving, gently stir occasionally and fold in 2 tablespoons of warm milk, as needed, to loosen the sauce.
  • Also a great tasty cheesy recipe for Sunday Fun Day!