Zutaten für Crock Pot Mac N Cheese
- 1 lb elbow macaroni
- 1/2 cup (1 stick) butter
- 1 (12 ounce) can evaporated milk
- 1 (10.75 ounce) can condensed cheddar cheese soup
- 1 cup milk
- 4 cups sharp cheddar cheese, shredded, divided
- salt, for pasta water
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Zubereitung von Crock Pot Mac N Cheese
- Cook 1 pound of macaroni noodles in a large pot of boiling, salted water until al dente (about 8-10 minutes). Do not overcook.
- Drain the pasta thoroughly and set aside.
- Place 1/2 cup (1 stick) of butter in the bottom of your slow cooker.
- Add the drained pasta to the slow cooker and toss to coat with the melted butter.
- In a separate bowl, whisk together 1 (12 ounce) can of evaporated milk, 1 (10.75 ounce) can of condensed cheddar cheese soup, and 1 cup of milk until smooth.
- Pour the milk mixture over the pasta in the slow cooker and stir to combine.
- Add 3 cups of shredded cheddar cheese and stir gently.
- Cook on low for 6-8 hours or on high for 4-6 hours.
- During the last 30 minutes of cooking, sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
8g
Fat
152g
Carbs
22g
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