Crock Pot Mac and Cheese

Extra creamy Crock Pot Mac and Cheese recipe is so easy to make and your
family is going to love this ooey gooey cheesy side dish. Make with large elbow macaroni, sharp cheddar cheese and Velveeta cheese for the creamiest homemade macaroni and cheese.

Course Crock Pot Side Dish Recipes

Cuisine America

Keyword Crock Pot Cheesy Recipes, Crock Pot Mac & Cheese, Crock Pot Macaroni and Cheese, Pasta Recipes

Prep Time 12

Cook Time 2

Total Time 2 12

Servings Servings

Calories 568kcal

Author Arlene Mobley - Easy Crock Pot Recipe

Ingredients

3 cups large elbow macaroni cooked al dente
12 oz. can evaporated milk
1 large egg beaten well
1 tablespoon melted butter
8 oz. Velveeta cheese cut into cubes
16 oz. sharp cheddar cheese shredded and divided

Instructions

Cook the macaroni in a large pot of salted water following the directions on the box for al dente. Do not over cook. Rinse well with cold water and drain well.
In a 6-quart crock pot whisk the evaporated milk, the beaten egg and the melted butter until combined.
Place the cooked elbow macaroni into the crock pot. Add the shredded cheese, reserving 1/2 a cup to use as a topping. Mix with a large spoon.
Add the cubed Velveeta cheese to the crock pot and mix until the cubes are evenly dispersed.
Place the lid on the crock pot and cook on low for 2 hours.
Half way through stir the ingredients to prevent the cheese from scorching onto the sides of the crock pot. Continue to cook.
15 Minutes before serving sprinkle the reserved 1/2 cup of shredded cheese over the top and recover.
Serve when the cheese topping has melted.
Makes 8 servings.

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