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Crock Pot Macaroni & Cheese

Author: Catherine's Plates

Ingredients

  • 16 oz Elbow Macaroni cook to al dente per package
  • 16 oz swiss or gruyere, shredded or a mix
  • 16 oz cheddar shredded
  • 16 oz monterrey jack, shredded
  • 6 TBS butter cut into pats
  • 1/2 tsp Salt
  • 1/4 tsp pepper
  • 1/4 tsp onion powder
  • 1/4 tsp Paprika
  • 12 oz evaporated milk
  • 1 1/2 cup half & half

Instructions

  • Spray the inside of crockpot with a cooking spray.
  • Cook pasta per instruction until al dente. Drain and mix 1 TBS butter in pasta.
  • Place pasta into crockpot. Place 3/4 cup of each of the 3 cheeses on top. Add butter, evaporated milk, half & half, salt, pepper, onion powder, and paprika. Mix together well.
  • Place lid on crockpot and cook on low for 1 1/2 hours to 2 hours. Stir every 1/2 hour. On the last 1/2 hour, add rest of the cheeses on top and cover for 30 minutes. Enjoy.