One of our favorite pasta meals is this crock pot mac and cheese. With three types of cheese and a few surprise ingredients, dinner is solved!
Course Main Course
Cuisine American
Keyword Crock Pot Mac And Cheese, Crock Pot Mac And Cheese Recipe, How Do I Make Crock Pot Mac And Cheese, How To Make Crock Pot Mac And Cheese
Prep Time 30 minutesminutes
Cook Time 2 hourshours30 minutesminutes
Total Time 3 hourshours
Servings 6servings
Calories 701kcal
Author Kathleen
Ingredients
8ouncespastaelbow or other tube shaped pasta
1 1/2cupswhole milk
12ouncescan evaporated milk
1/4cup(1/2 stick) buttermelted and cooled
3large eggsslightly beaten
1teaspoonsalt
1/2teaspoonpepper
1/4teaspoondry mustard
1/4teaspoonnutmeg
12Ouncesshredded cheesemixture of sharp cheddar, fontina and mozzarella
Bread Crumb Topping:
2tablespoonsbutter
2cupsdry homemade bread crumbs
1/4teaspoonsalt
1/8Teaspoonpepper
1/8teaspoongarlic powder
1teaspoonfresh thyme
Instructions
Bring a large pot of water to a boil. Add salt to taste (1-2 Tablespoons). Add pasta to boiling water and cook for 5 minutes. Drain immediately.
Spray the inside of a crockpot with nonstick cooking spray. Add whole milk, evaporated milk, butter, eggs, salt, pepper, dried mustard, and nutmeg. Whisk ingredients until smooth and well combined. Add cooked pasta and stir to coat. Add cheese and stir to evenly distribute throughout the mixture.
Cook on High for 30 minutes then reduce to Low and cook for 1 1/2- 2 hours or until pasta is tender. (All crockpots cook at different temperatures so I give you a range. It's important to check this dish for doneness and not rely on just a set time. If overcooked it will appear curdy.)
Meanwhile, make the breadcrumb topping; melt butter in a large skillet. Add bread crumbs, salt, pepper, and garlic powder. Cook on medium to medium-high heat stirring frequently until crumbs are nicely toasted and crispy. Cool a few minutes and stir in thyme leaves.
Sprinkle the top of cooked mac and cheese with bread crumb topping and serve!