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Crockpot Mac and Cheese

Crockpot Mac and Cheese

Creamy crockpot mac and cheese made with uncooked pasta, no boiling and no roux, about $0.95 a serving for a crowd.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb elbow macaroni uncooked ($1.60)
  • 1 can (12 oz) evaporated milk ($1.20)
  • 3 cups milk ($1.20)
  • 4 tbsp butter cubed ($0.70)
  • 1 tsp salt ($0.02)
  • 1 tsp dry mustard ($0.10)
  • ½ tsp garlic powder ($0.04)
  • ½ tsp black pepper ($0.03)
  • ¼ tsp paprika ($0.03)
  • 3 cups shredded sharp cheddar divided ($3.60)
  • 1 cup shredded mozzarella ($1.00)

Method
 

  1. Grease the inside of a 6 quart slow cooker well.
  2. Add the uncooked macaroni, evaporated milk, milk, butter, salt, mustard, garlic powder, pepper and paprika and stir.
  3. Stir in 2 cups of the cheddar and all of the mozzarella.
  4. Cover and cook on LOW for 2 to 2½ hours, stirring every 30 minutes, until the pasta is tender. Start checking at 1 hour 45 minutes, since slow cookers vary.
  5. Stir in the last cup of cheddar, cover for 5 minutes until melted and serve, or hold on WARM for up to 1 hour with a splash of milk.

Notes

Costs are estimates based on average US grocery prices for the amount used.