Description
This creamy, cheesy Crockpot Mac and Cheese is the perfect comfort food. Made with a blend of cheddar and Parmesan, it’s a hassle-free dish that’s great for any occasion.
Ingredients
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2 cups uncooked elbow macaroni
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4 tbsp unsalted butter, melted
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2½ cups shredded cheddar cheese
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1 cup shredded Parmesan cheese
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3 cups whole milk
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1 can (12 oz) evaporated milk
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2 large eggs, beaten
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1 tsp salt
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½ tsp black pepper
Instructions
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Cook the Macaroni – Boil the macaroni in salted water for 6 minutes. Drain and set aside.
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Combine Ingredients – In a large bowl, mix the cooked macaroni, melted butter, cheeses, milk, evaporated milk, eggs, salt, and pepper.
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Slow Cook – Pour the mixture into a greased crockpot. Cover and cook on low for 3 hours, stirring occasionally.
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Serve – Enjoy hot as a main dish or side.
Notes
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Stir occasionally to keep the cheese from sticking.
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For extra creaminess, add a splash of warm milk before serving.
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Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 3 hours