Crockpot Mac and Cheese – no cook noodles
Servings: 8
Ingredients
- 16 oz dry macaroni noodles
- 12 oz evaporated milk (1 can)
- 3 cups milk (2% milk, whole milk, cream, half and half)
- 4 oz cream cheese
- 4 oz Velveeta or American Cheese
- 4 T butter
- 2 cups shredded cheddar cheese
- 1 t garlic powder
- 1 t salt
- ½ t pepper
- ½ t dry mustard powder
Instructions
- Combine dry macaroni noodles, evaporated milk and milk in the crockpot.
- Add cubed cream cheese and butter.
- Stir in shredded cheese and garlic powder, salt, pepper, and mustard powder.
- Turn to high and cook for 1 hour.
- After 1 hour, stir to combine and turn the crockpot to low.
- Continue to cook another 1 ½ to 2 ½ hours on LOW, depending on how hot your crockpot gets.
- Let cool slightly and serve. Cheese sauce will thicken as it cools.