Crockpot Mac and Cheese
Ingredients
The pasta
The sauce
-
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
black pepper
-
16
ounces
shredded cheddar cheese, divided
-
8
ounces
American cheese, diced
Instructions
- Cook the pasta in salted water for 5 minutes, then drain and transfer to the slow cooker.
- Melt the butter in a saucepan over medium heat, then add the flour and cook for 3 minutes while whisking.
- Add the milk, evaporated milk, garlic powder, ground mustard, salt, and pepper to the roux and simmer until thickened, about 5 minutes.
- Reduce heat to low and stir in 12 ounces of cheddar cheese and the American cheese until combined.
- Pour the cheese sauce over the noodles in the slow cooker and stir everything together.
- Cook on low for 2 hours or high for 1 hour.
- About 15 minutes before serving, add the remaining 4 ounces of cheese, cover, and let it melt.
Nutrition Facts (estimated)
Servings
12
Calories
458
Total fat
29g
Total carbohydrates
30g
Total protein
25g
Sodium
776mg
Cholesterol
80mg
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