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Crock Pot Mac and Cheese

Crock Pot Mac and Cheese

Kira and Michelle at sunshineandhurricanes.com
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Dinner
Cuisine Pasta
Servings 8 servings

Ingredients
  

  • 1 Package Elbow Macaroni Noodles
  • 1 can evaporated milk
  • 1 12 oz package of cream cheese
  • 1 8 oz package shredded cheddar mild or sharp depending on preference
  • 3 1/2 cups milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp paprika
  • Optional for Breaded Topping:
  • 2 Tbsp butter
  • 1 cup panko bread crumbs

Instructions
 

  • Place the evaporated milk, milk, garlic powder, onion powder, salt and paprika in your slow cooker bowl and whisk together.
  • Next add the shredded cheese and stir into the liquid. Finally add the cream cheese and the noodles.
  • Set the slow cooker to LOW for 3 hours (only low, if you cook it on high it will be mush).
  • After the first hour, stir the ingredients together just to make sure the cream cheese is blending in.
  • At the end of the 3 hours, it is possible that the crock pot mac and cheese may be a bit thicker than you want. This is a thicker version of mac and cheese, it's not going to be like the stuff out of the box. However, you can absolutely thin it down a bit by adding some more milk and stirring.
  • If you want to replicate the taste of a more old fashioned baked mac and cheese, you can melt a couple of tablespoons of butter in a small fry pan and then add 1 cup of bread crumbs. Cook just until bread crumbs begin to brown. Sprinkle on top of the finished mac and cheese when serving.