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Ingredients
Scale
- 1 pound elbow pasta (uncooked)
- 2 1/2 cups whole milk
- 12 ounces evaporated milk
- 3 cups sharp cheddar cheese (shredded)
- 1 1/2 cups American cheese (cubed)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 4 tablespoons butter (cubed)
Instructions
- Spray a 6-quart slow cooker with non-stick cooking spray.
- Add uncooked elbow pasta, whole milk, evaporated milk, and both cheeses into the slow cooker.
- Season with salt, black pepper, and garlic powder; stir until coated.
- Add cubed butter to the mixture.
- Cover and cook on low for 1 hour, stir, and cook an additional hour.
- Let the sauce thicken for a few minutes after removing the lid.
Notes
Adjust cheese types for a custom flavor.
Set the Crock Pot to low to prevent burning.
Let the mac and cheese cool slightly before serving for better texture.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Comfort Food
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 6
- Sodium: 830
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 2
- Protein: 18
- Cholesterol: 65