Crock Pot No Boil Mac and Cheese
Crock Pot No Boil Mac and Cheese is a rich and creamy Mac & Cheese that's so easy using uncooked macaroni noodles (No pre-boiling the noodles!) and lots of yummy cheese! Just toss it all into the slow cooker for an unforgettable family dinner or side dish.
16 ounces elbow pasta 4 cups 2% milk 8 ounces sharp cheddar cheese, grated 8 ounces colby jack cheese, grated 8 ounces Velveeta, cubed 1 teaspoon salt 1 teaspoon pepper ½ teaspoon dried mustard ¼ teaspoon paprika
Spray your slow cooker with cooking spray. In a large crock pot whisk together your milk, ground mustard, paprika, salt and pepper.
Stir in the three cheeses and the milk. Cover as much of the noodles as you can with the milk.
Cook on low for 2-3 hours or until the pasta is tender. Stir just enough to keep the noodles from sticking. Don't over stir. Serve immediately.
Serve immediately for the best texture.
Store any leftovers in an airtight container in the fridge for up to three days.
I do not recommend freezing this recipe.
Calories: 494 kcal Carbohydrates: 53 g Protein: 31 g Fat: 17 g Saturated Fat: 11 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Trans Fat: 1 g Cholesterol: 54 mg Sodium: 1144 mg Potassium: 449 mg Fiber: 2 g Sugar: 10 g Vitamin A: 771 IU Vitamin C: 1 mg Calcium: 630 mg Iron: 1 mg