Name: Crockpot Mac and Cheese
Prep time: 5 min
Cook time: 2 h 5 min
Total time: 2 h 10 min
Yield: 6
Cuisine: American
Ingredients: 2 cups sharp cheddar cheese (shredded, (divided) $2.49); 1 cup white sharp cheddar cheese (shredded, $1.24); 2 cups elbow macaroni (uncooked, $0.67); 3 Tbsp butter (cut into small cubes, $0.42); 1½ cups half & half * see note if in the UK ($1.23); 12 oz. can evaporated milk ($1.29); ¾ tsp Tony Chachere's Creole Seasoning ** see note if in the UK ($0.10 *); ½ tsp salt ($0.02); ¼ tsp black pepper (freshly cracked, $0.02); non-stick cooking spray ($0.06)

Crockpot Mac and Cheese

This Crockpot Mac and Cheese is a definite game-changer for those big holiday meals and family gatherings. It's creamy and delicious with minimal prep!

2 hr 10 min total 5 min prep 2 hr 5 min cook 6 534 cal

Instructions

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1 Start by shredding both blocks of sharp cheddar cheese and set the cheese to the side.
2 Bring a large pot of salted water to a boil. Boil the macaroni for 4 minutes, then drain it in a colander. Briefly rinse the pasta with cool water to cool it off.
3 Spray the inside of the slow cooker with non-stick cooking spray. Add the al dente macaroni and butter. Stir the butter around with the macaroni to help it start melting. Now add the rest of the ingredients (1 ½ cups (150g) shredded sharp cheddar, shredded white sharp cheddar, half & half*, evaporated milk, tony chachere’s seasoning**, salt, and black pepper) to the slow cooker. Stir everything together until well combined.
4 Cover and cook on low heat for 2 hours, stirring after 1 hour.
5 During the last 15 minutes of cooking, remove the top and add the remaining ½ cup shredded cheddar cheese on top. Cover and finish cooking the last 15 minutes until the cheese on top is melted. Serve hot and enjoy!