Crock Pot Mac -n- Cheese
The Cheesiest Crock Pot Macaroni and Cheese Recipe You’ll Ever Try
Is there anything better than a big bowl of macaroni and cheese? It’s an all-time classic comfort food. If you’ve ever wanted to try your hand at making macaroni and cheese in a crock pot, then this is the recipe for you! This easy crock pot mac-n-cheese dish is cheesy, creamy, and full of flavor. Plus, it’s super easy to make! Let’s get cooking!
This Mac n Cheese made in the crock pot is so good, and so easy, you’ll never make it any other way. You just put everything in the crock pot, and let it cook. The flavor is so delicious, it takes comfort food to a whole new level. Trust me, put this one in your favorites, because everyone will love it, and ask for it again and again.
HERE’S WHAT YOU NEED:
- 1 stick of Butter
- 5 cups of Milk
1 cup of filtered water
1 pound of Medium Elbow Macaroni
- 2 cups of Shredded Colby Jack Cheese
- 1 cup of Shredded Parmesan Cheese
- 1 small can of Tomato Sauce with basil garlic and oregano
- 3 Tablespoons of Sugar
- 1 Tablespoon of Coarse Ground Garlic salt
HERE’S WHAT YOU DO:
Turn your Crock Pot on HIGH and place the stick of Butter in the Crock Pot. When the butter melts, add the Milk, Water, and Elbow Macaroni, and stir well to coat Macaroni in liquids.
Add the Shredded Colby Jack Cheese, and the Parmesan Cheese, and stir well. Place the lid on the crock pot and let the Mac n Cheese cook for about an hour, stirring it about halfway through. After an hour, stir the Mac N Cheese, well, and turn the crock pot to low.
In a small bowl, place the Tomato sauce, Sugar, and Garlic Salt, stir well, and pour the Tomato Sauce over the Mac N Cheese, and stir well to blend.
Place the lid back on the Crock Pot and cook for 30 to 45 minutes on low. Stir again, and test to make sure the Macaroni is cooked thoroughly. Serve, and enjoy!
NOTE: I used a 4 Quart Crock Pot, and it cooked in about 2 hours. It was so good, there wasn’t any left, after seconds! ALSO: I used part whole Milk, and Part Half n half. You could also use a little heavy cream if you want it really rich, but I wouldn’t recommend more than 1/2 a cup of cream, and the rest whole milk.