April 24, 2017

Crockpot Mac & Cheese

How can you improve upon one of America’s favorite comfort foods? Put it in a slow cooker, of course! Even better, this makes enough for several meals, so you can enjoy it more than just once! (And yes, the leftovers freeze and reheat quite tastily.)

{1 lb} rigatoni [larger pasta works better for this recipe]
{1 can} cheddar cheese soup
{1 can} evaporated milk [12 oz]
{1 cup} whole milk
{2} large eggs
{1} stick butter
{3-4 cups} shredded cheese
{dash} salt & pepper

  1. Cook pasta al dente, according to directions on package. Drain.
  2. Meanwhile, combine all other ingredients in greased crockpot, reserving some cheese for topping if desired. Heat on low until cheese and butter are melted and sauce is smooth.
  3. Add pasta and cook on LOW for 3-4 hours. Top with extra cheese and enjoy!

Makes 8 servings.
Nutrition Info: 574 Calories (51 Carbs, 24 Protein, 28 Fat)
Serving Suggestion: garden salad or colorful mixed veggies

*Note: I am not sure of the origination of this recipe, but it is not unique to me. I received it from a friend a few years ago and tweaked it a little bit since then. But it’s too good not to share!


Comments

  1. Yeah! Finally a mac and cheese crockpot recipe. I’m always looking for stuff, other than meats, to put in my crockpot. I made crockpot jambalaya a couple of weeks ago. I posted the recipe on my blog if you are interested. Thanks for sharing! I’m going to make it this weekend.