Homemade creamy macaroni and cheese!
I love to come home to comfort food cooking in the Crockpot this time of year! I enjoy my Mac and Cheese with some steamed broccoli and crusty sourdough bread on the side. You could even add some leftover Thanksgiving turkey toward the end of cooking!
Either way, this recipe is sure to please the picky eaters in your house, without having to resort to gross powdered neon-orange cheese packs.
Crockpot Creamy Mac and Cheese
Ingredients:
1 (16 oz.) pkg. macaroni
¼ cup coconut oil
1 (13 oz.) can evaporated milk
1 1/2 cups milk
1 teaspoon salt
4 cups shredded sharp Cheddar cheese
1/4 cup melted butter
Preparation:
Cook macaroni in boiling salted water, following package directions. Drain well. Grease bottom and sides of 3 1/2 to 5-quart crockpot. Toss hot macaroni in slow cooker with the coconut oil then add all remaining ingredients. Stir gently to combine then cover and cook on LOW for 3 to 4 hours, stirring occasionally.
-AM
5 Comments Post a comment
Looks creamy and wonderful! Perfect comfort food dish~
Thanks Liz! Definitely the perfect comfort food for this cold winter weather!
I have seen some other crockpot Mac n cheese recipes that allow you to use uncooked noodles…do you think this would work on this recipe? Maybe the amount of liquid would need to be adjusted? I kind of dislike having to precook things before I cook them in a crock pot…seems to take away from the easy factor. 😉
I’m sure you could make uncooked noodles work. Like you said you just might have to adjust the amount of milk used. Then keep checking to make sure more liquid isn’t needed and that they will be cooked through in the time suggested. It would take a little playing around, but it could definitely work.
Well, I plan on trying it out soon (when I am in the mood for experimentation!), but when I try it, I will definitely give you an update. Thanks!