Description
This Crockpot Mac and Cheese is creamy, cheesy, and effortlessly delicious. Made with sharp cheddar, milk, and tender elbow pasta, it’s the ultimate slow cooker comfort food that practically makes itself.
Ingredients
Units
Scale
- 1 pound elbow pasta, uncooked
- 2 1/2 cups whole milk
- Kosher salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg (optional)
- 14 ounces creamed chicken soup (1 can)
- 12 ounces sharp cheddar, shredded
- Ground parmesan or pecorino romano (optional)
Instructions
- Grease the inside of the crockpot with butter or nonstick spray.
- In a bowl, whisk together milk, creamed chicken soup, garlic powder, nutmeg (if using), salt, and pepper until smooth.
- Add uncooked elbow pasta to the crockpot, then pour in the milk mixture. Stir to combine.
- Add most of the shredded cheddar cheese, reserving about 1/2 cup for later. Stir gently to coat the pasta.
- Cover and cook on low for 2–3 hours, stirring halfway through, until the pasta is tender and sauce is creamy.
- Sprinkle remaining cheese on top, cover, and let it melt for 5–10 minutes. Add parmesan or pecorino, if desired.
- Serve warm and enjoy straight from the crockpot.
Notes
- Shred your own cheese for the smoothest texture.
- Stir halfway through cooking for even melting.
- Add a splash of milk before serving if the sauce thickens too much.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 65mg