Crock Pot Mac and Cheese
This Crock Pot Mac and Cheese is super simple and has amazing flavor! NO boiling required -- just dump, stir and cook. Super creamy!
Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 45 minutes
Servings 6 (330g) servings
Calories 564kcal
Ingredients
- 375 grams uncooked macaroni (1 box, white with fiber)
- 354 ml evaporated milk (about 1 1/3 cups)
- 1 3/4 cups low sodium chicken broth
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon sriracha sauce
- 1/4 teaspoon ground mustard
- 1/8 teaspoon black pepper
- 2 oz cream cheese room temperature
- 2 1/2 cups shredded cheddar cheese (175g)
Instructions
- Spray 2.5-4 quart crock pot with non stick spray.
- Pour in dry pasta, then add evaporated milk, broth, butter, salt, sriracha, mustard and pepper. Stir to combine, breaking up the butter as much as possible but know that it will still be chunky.
- Cover and cook on low for 1 hour. Stir well (it might be clumpy, but will come apart easily as you stir). Cover and cook for 30 more minutes or until al dente or slightly firm (you don't want it too soft at this point).
- Cut the cream cheese into very small pieces and stir into the pasta with the cheddar cheese. Cover and let sit for 10 minutes, then stir to melt.
- Serve.
Nutrition
Calories: 564kcal | Carbohydrates: 54g | Protein: 26g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 86mg | Sodium: 646mg | Potassium: 431mg | Sugar: 6g | Vitamin A: 17.1% | Vitamin C: 1.7% | Calcium: 53% | Iron: 16%