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Creamy Crockpot Mac and Cheese Recipe – Easy Thanksgiving Favorite

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Rich, velvety mac and cheese made effortlessly in a crockpot, perfect for Thanksgiving or any comfort food craving.

Ingredients

Scale
  • 16 ounces elbow macaroni, uncooked
  • 24 ounces evaporated milk (two 12-ounce cans)
  • 2 cups whole milk
  • 1/2 cup unsalted butter, sliced into pieces
  • 3 cups shredded cheddar cheese (sharp cheddar works best)
  • 1 cup shredded Monterey Jack cheese
  • 8 ounces cream cheese, softened and cubed
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika (optional)

Instructions

  1. Spray your crockpot with non-stick cooking spray to prevent sticking.
  2. In a mixing bowl, combine the evaporated milk, whole milk, butter, cheddar cheese, Monterey Jack cheese, cream cheese, salt, pepper, and paprika. Stir until everything is evenly distributed.
  3. Add the uncooked elbow macaroni into the crockpot and pour the cheese mixture over it. Stir gently to ensure all the pasta is coated.
  4. Set your crockpot to low heat and cook for 2-3 hours. Stir every 30 minutes to prevent the pasta from clumping or sticking to the bottom.
  5. After 2 hours, check the pasta for doneness. It should be tender but not mushy. If it needs more time, cook for an additional 30 minutes.
  6. Taste and adjust seasonings if needed. Add a pinch more salt or pepper, depending on preference.
  7. Once perfectly cooked, give it one last stir and serve warm.

Notes

Stir every 30 minutes to prevent clumping. If the mac and cheese seems too thick after cooking, stir in a splash of warm milk to loosen it up. Shred your own cheese for better melting.

Nutrition

Keywords: mac and cheese, crockpot recipe, Thanksgiving side dish, creamy pasta, comfort food

Find it online: https://chrisfeasts.com/creamy-crockpot-mac-and-cheese-recipe-easy-thanksgiving-favorite/