Crock Pot Mac Cheese Oamc
Indulge in the ultimate comfort food experience with this Crock Pot Mac & Cheese OAMC (Once-A-Month Cooking) recipe! Perfectly al dente elbow macaroni is coated in a luxuriously creamy blend of sharp cheddar and Velveeta cheeses, enriched with cream cheese and a hint of dry mustard for a depth of flavor that’s downright irresistible. This slow cooker dish requires minimal prep time, making it an effortless crowd-pleaser for both weeknight dinners and special occasions. Featuring a creamy, cheesy sauce and a touch of spice from black pepper and paprika, this mac and cheese is also freezer-friendly, meaning you can prepare it ahead for convenient, reheatable meals. Whether you're feeding a family or stocking up your freezer, this rich and satisfying recipe is guaranteed to become a staple in your meal rotation.
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Ingredients
- 16 ounces uncooked elbow macaroni
- 12 ounces evaporated milk
- 2 cups whole milk
- 4 cups shredded sharp cheddar cheese
- 8 ounces Velveeta cheese, cubed
- 1 stick butter, melted
- 4 ounces cream cheese, softened
- 1 teaspoon dry mustard powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Directions
Step 1
Cook the elbow macaroni according to package instructions, but reduce the cooking time by 1-2 minutes to ensure the macaroni is al dente.
Step 2
Drain the cooked macaroni and rinse with cold water to stop the cooking process. Set aside.
Step 3
Grease the inside of a 4-quart or larger crock pot to prevent sticking.
Step 4
In the crock pot, combine the evaporated milk, whole milk, shredded cheddar cheese, Velveeta cheese, melted butter, cream cheese, dry mustard powder, salt, black pepper, and paprika.
Step 5
Stir well to evenly distribute all ingredients, making sure the cheeses begin to mix with the liquids.
Step 6
Add the cooked macaroni to the crock pot and stir gently to coat the pasta in the cheese mixture.
Step 7
Cover and cook on low heat for 1 hour. Stir the mixture to ensure even cooking and to prevent clumping. Cover and continue to cook for an additional 1-1.5 hours, checking occasionally.
Step 8
Once the cheese is fully melted and the mixture is thick, creamy, and heated through, the mac and cheese is ready to serve.
Step 9
If preparing for freezing, allow the mac and cheese to cool completely before dividing into freezer-safe containers. Label and date the containers, and freeze for up to 2 months.
Step 10
To reheat frozen mac and cheese, thaw in the refrigerator overnight and reheat in the oven, microwave, or on the stovetop until heated through.
Nutrition Facts
| Serving size | (2084.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5007.8 |
| Total Fat 251.4g | 0% |
| Saturated Fat 159.9g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 788.3mg | 0% |
| Sodium 9145.5mg | 0% |
| Total Carbohydrate 449.0g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 93.0g | |
| Protein 257.4g | 0% |
| Vitamin D 486.9IU | 0% |
| Calcium 6100.8mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 3770.7mg | 0% |
Source of Calories