This creamy crockpot mac and cheese starts with uncooked elbow pasta; no boiling these noodles. Simply throw the milk, cheese, and seasonings in the slow cooker for a meal everyone will love!
We’ve also made homemade stovetop macaroni and cheese and baked macaroni and cheese, but the slow cooker is super portable and the dish won’t dry out. This is a great casserole to take to a potluck or family get together.
Creamy Crockpot Mac and Cheese
There are lots of different ways to make mac and cheese, but two of them are more popular than others. The first type is southern or baked mac and cheese, which includes eggs and is almost like a casserole. The second type is cooked on the stovetop in a béchamel sauce. There are no eggs and it is super creamy.
This macaroni and cheese recipe couldn’t be easier, and is perfect for preparing and leaving for a few hours until you are ready to serve.
INGREDIENTS
16 ounces uncooked elbow macaroni
3 cups cheddar cheese, shredded
1 (8-ounce) block cream cheese
2 1/2 cups of milk
12 ounces evaporated milk
PREPARATION
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