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Crockpot Mac and Cheese with Evaporated Milk
Looking for an easy, cheesy weeknight meal? This Crockpot Macaroni and Cheese is the perfect dish! Just toss your ingredients into the slow cooker and let it do all the work for you. Dinner will be ready in no time!
Course Main, Side Dish
Cuisine American
Diet Vegetarian
Keyword slow cooker
Prep Time 10 minutes minutes
Cook Time 2 hours hours
Total Time 2 hours hours 10 minutes minutes
Servings 12
Calories 458 kcal
1 pound elbow macaroni ¼ cup butter ¼ cup all purpose flour 2 cups whole milk 12 ounces evaporated milk 1 teaspoon garlic powder ½ teaspoon ground mustard ½ teaspoon sea salt ½ teaspoon fresh ground black pepper 16 ounces shredded cheddar divided 8 ounces American cheese diced
Cook the pasta in salted water for 5 minutes. Drain, and transfer to your slow cooker.
Melt the butter in a saucepan over medium heat or in your slow cooker if it has an saute function.
Add the flour, and cook for 3 minutes, whisking often.
Add the milk, evaporated milk, garlic powder, ground mustard, salt and pepper.
Simmer until the sauce thickens, about 5 minutes.
Reduce heat to low and add in 12 ounces of the cheddar cheese and the American cheese.
Stir to combine.
Pour over the noodles.
Cook on low for 2 hours, or high for 1 hour.
Add the remaining 4 ounces of cheese. Cover until the cheese melts.
Calories: 458 kcal | Carbohydrates: 30 g | Protein: 25 g | Fat: 29 g | Saturated Fat: 15 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 0.4 g | Cholesterol: 80 mg | Sodium: 776 mg | Potassium: 210 mg | Fiber: 5 g | Sugar: 9 g | Vitamin A: 810 IU | Vitamin C: 1 mg | Calcium: 618 mg | Iron: 4 mg