Description
This recipe delivers incredibly creamy and delicious mac and cheese made effortlessly in your crockpot. Perfect for a comforting meal that will bring smiles to your table.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 cups milk
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
Instructions
- Cook macaroni according to package directions until al dente. Drain and set aside.
- In a large bowl, whisk together milk, condensed soup, salt, and pepper.
- Add the cooked macaroni and shredded cheeses to the bowl. Stir until well combined and the cheese is evenly distributed.
- Pour the mixture into your crockpot.
- Cover and cook on low for 2-3 hours, or on high for 1-2 hours, stirring occasionally, until the cheese is melted and the mac and cheese is heated through and creamy.
- Serve hot and enjoy.
Notes
- For an even richer flavor, you can add a dash of garlic powder or onion powder to the milk mixture.
- If the mac and cheese becomes too thick, you can stir in a little extra milk until it reaches your desired consistency.
- Top with breadcrumbs or extra cheese before serving for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 550
- Sugar: Approximately 8g
- Sodium: Approximately 800mg
- Fat: Approximately 28g
- Saturated Fat: Approximately 17g
- Unsaturated Fat: Approximately 11g
- Trans Fat: Approximately 0.5g
- Carbohydrates: Approximately 50g
- Fiber: Approximately 2g
- Protein: Approximately 20g
- Cholesterol: Approximately 70mg