Crockpot Macaroni and Cheese Recipe: Creamy and Hands-Off
Crockpot Macaroni and Cheese with a creamy, cheesy taste.
Ingredients
- 16 oz elbow macaroni uncooked
- 6 cups shredded cheese
- 1 can of evaporated milk
- 2½ cups milk
- ½ cup sour cream
- 4 tbsp butter
- Seasonings
- Optional: Panko topping
- Suggested Pairings: BBQ veggies
Instructions
- Grease a 6-quart slow cooker.
- Add all ingredients except 1 cup of cheese.
- Cook on LOW 2–3 hours, stirring halfway.
- Stir in the remaining cheese.
- Rest 10 min.
- Optional: broil with panko topping.
- Serve in a white ceramic dish.
Notes
- LOW only—no high heat.
- Store in fridge 5 days or freeze 2 months.
- Try bacon or buffalo variation.
- Pair with hot sauce.