Crockpot Mac and Cheese with Evaporated Milk

Close up square overhead photo of Crockpot Macaroni and Cheese.

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

Cook Time 2

Total Time 2 10

Servings

Calories 458kcal

Author Wendy Polisi

Equipment

Crockpot
Pot
Strainer
Saucepan

Ingredients

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

Instructions

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.

Notes

Storage

You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring often, until heated through.

This recipe can also be frozen. Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Nutrition