Crock Pot Mac and Cheese

 This slow cooker macaroni and cheese takes less than 10 minutes to get into the Crock Pot and then it’s ready to go!

1. Boil pasta for about 2 minutes less than the package indicates.
2. While pasta is boiling, shred the sharp cheddar cheese.
3. Put all of the ingredients into the slow cooker and cook per the recipe below.

Tips for Perfection

• Pasta – Do not overcook the pasta, it should be very firm after boiling. Rinsing the pasta stops it from cooking.
• Cheese – Shred the cheese from a block, pre-shredded cheeses do not work as well.
• Cooking time – Check the pasta early, slow cookers can vary.
• Double the recipe – A single batch of this slow-cooker mac is cooked in a 4qt slow cooker. To double this recipe, cook in a 6QT crockpot.  Cook on high for 2 1/2 hours, stirring after 1 hour and 2 hours.  (When stirring, try to do it as quickly as possible to keep the heat inside).
• Make ahead –  To prepare this ahead of time, mix all of the ingredients except the pasta. The pasta can be cooked ahead, rinsed, and cooled. Combine the pasta and sauce ingredients in the crock pot just before cooking.
• Baking in the oven –  If you prefer or if you are short on time, you can bake this in the oven (and I have many many times!) Preheat the oven to 350°F. Bake 30 minutes covered and 30 minutes uncovered.

Credit: https://www.spendwithpennies.com/ultra-cream-mac-n-cheese-in-the-slow-cooker/