Eggless Crockpot Mac and Cheese
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Learn more →Ingredients
6 servings
- 1 lb elbow macaroni, uncooked
- 1 can (12 oz) evaporated milk
- 2 cups whole milk
- 2 cups low-sodium chicken broth
- 3 tbsp unsalted butter, cut into pieces
- 1 tsp dry mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional)
- 1 tsp salt
- ¼ tsp black pepper
- 3 cups sharp cheddar cheese, freshly grated
- 1 cup gruyère cheese, freshly grated
- 4 oz cream cheese, cut into small cubes
Instructions
- 1
Lightly grease the insert of a 6-quart slow cooker with butter or cooking spray. Add the uncooked elbow macaroni, evaporated milk, whole milk, chicken broth, butter pieces, dry mustard, garlic powder, onion powder, cayenne (if using), salt, and black pepper. Stir to combine.
- 2
Place the cream cheese cubes on top of the pasta mixture — do not stir them in yet. Cover and cook on LOW for 1 hour 45 minutes to 2 hours, until the pasta is just tender and most of the liquid has been absorbed. Do not cook on HIGH, as the dairy will scorch.
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