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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Recipe Information
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
Instructions
Cook the elbow macaroni according to package instructions, but reduce the cooking time by 1-2 minutes to ensure the macaroni is al dente.
Drain the cooked macaroni and rinse with cold water to stop the cooking process. Set aside.
Grease the inside of a 4-quart or larger crock pot to prevent sticking.
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.
Stir well to evenly distribute all ingredients, making sure the cheeses begin to mix with the liquids.
Add the cooked macaroni to the crock pot and stir gently to coat the pasta in the cheese mixture.
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.
Once the cheese is fully melted and the mixture is thick, creamy, and heated through, the mac and cheese is ready to serve.
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.
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
Calories |
752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 11.0 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 742 mg | 57% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 454 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
