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Crockpot Mac & Cheese
If you're on the hunt for the BEST crockpot mac and cheese recipe - you're in for a real treat! This homemade mac and cheese is creamy, cheesy, and the ultimate comfort food.
Course Main Course
Cuisine American
Keyword crockpot mac and cheese, easy macaroni and cheese, slow cooker mac and cheese
Prep Time 10 minutes minutes
Cook Time 4 hours hours
Total Time 4 hours hours 10 minutes minutes
Servings 6 servings
Calories 695 kcal
8 ounces elbow or shell noodles 2 Tablespoons oil ¼ cup melted butter 1 can evaporated milk 12 ounces 1 can cheddar cheese soup 4 cups FRESHLY grated cheddar cheese divided Salt to taste Pepper to taste ¼ cup grated parmesan cheese
Cook noodles as directed, but undercook the noodles by 1-2 minutes of what it says on the box. Toss cooked noodles with 2 tablespoons of olive oil.
Spray crockpot with non-stick cooking spray.
Add cooked noodles, melted butter, evaporated milk, cheddar cheese soup and 3 cups of cheddar cheese, salt, and pepper. Mix well.
Sprinkle the remaining 1 cup cheddar cheese and parmesan cheese over the top. DO NOT MIX AGAIN!
Cook for 3-4 hours on low, serve and enjoy!!
It is not recommended to use packaged shredded cheese. Make sure you freshly grate the cheddar cheese!
Calories: 695 kcal | Carbohydrates: 41 g | Protein: 29 g | Fat: 46 g | Saturated Fat: 24 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 13 g | Trans Fat: 0.3 g | Cholesterol: 118 mg | Sodium: 957 mg | Potassium: 560 mg | Fiber: 2 g | Sugar: 8 g | Vitamin A: 1372 IU | Vitamin C: 1 mg | Calcium: 750 mg | Iron: 1 mg