Description
This comforting Crock Pot Mac and Cheese recipe combines tender macaroni with a creamy cheese sauce made from cheddar, cream cheese, and a blend of flavorful ingredients. Perfect for a hassle-free meal, it cooks low and slow in your crock pot, resulting in a rich, cheesy dish that’s great for dinner or a crowd-pleasing side.
Ingredients
Scale
Pasta and Liquids
- 375 grams uncooked macaroni (1 box, white with fiber)
- 354 ml evaporated or whole milk (about 1 ⅓ cups)
- 1 ¾ cups low sodium chicken broth
Cheese and Dairy
- 2 oz cream cheese, room temperature
- 2 ½ cups shredded cheddar cheese (175 g)
- 2 tablespoons butter, cut into small pieces
Seasonings
- ¾ teaspoon salt
- ½ teaspoon sriracha sauce
- ¼ teaspoon ground mustard
- ⅛ teaspoon black pepper
Instructions
- Prepare crock pot: Spray a 2.5 to 4-quart crock pot with non-stick spray to prevent sticking.
- Combine ingredients: Pour the dry macaroni into the crock pot. Add evaporated milk, chicken broth, butter pieces, salt, sriracha sauce, ground mustard, and black pepper. Stir gently to combine, breaking up the butter as much as possible even though it may remain slightly chunky.
- First cook: Cover and cook on low setting for 1 hour. After 1 hour, stir thoroughly as the mixture may be clumpy, but it will smooth out with stirring.
- Continue cooking: Cover again and cook for an additional 30 minutes, or until the pasta is al dente or slightly firm to avoid overcooking.
- Add cheeses: Cut the cream cheese into very small pieces and stir into the pasta along with the shredded cheddar cheese. Cover and let sit for 10 minutes to allow cheese to melt fully.
- Final stir and serve: Stir once more to ensure cheese is well incorporated and serve hot.
Notes
- If you prefer a spicier dish, increase the amount of sriracha slightly.
- Using low sodium chicken broth helps control salt levels in the dish.
- Feel free to substitute evaporated milk with whole milk for a less rich option, but ensure to adjust cooking times if needed.
- Make sure the cream cheese is at room temperature before adding to ensure even melting.
- Do not overcook the macaroni to avoid a mushy texture; check for al dente at the 1 hour 30 minute mark.
- For a vegetarian version, substitute vegetable broth for chicken broth and use vegetarian-friendly cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 45 mg
