A No-fuss Dinner That's Ready As Soon As You Walk in the Door
Everyone cheers when it's mac and cheese night—except mommy. Either you're feeling guilty popping instant macaroni and cheese in the microwave or stressed knowing it'll be an hour before dinner is ready. Put your mommy guilt aside with an easy Crock-Pot mac and cheese recipe. A little prep before you go to work, and everyone's smiling as soon as you walk through the door.
What makes this recipe the best is you get to choose your favorite cheese, whether you prefer a rich mozzarella or a sharp cheddar.
Total Time: 3 to 4 hours | Prep Time: 15 minutes | Serves: 6 to 8
- 1 pound box elbow macaroni
- 3 1/2 cups shredded cheese, 1/2 cup reserved
- 2 cups milk
- 1/2 cup butter, melted
- 1 can evaporated milk
- 1/2 teaspoon salt
- 1 teaspoon mustard
- Spray a 6- to 8-quart Crock-Pot with non-stick cooking spray.
- Add all the ingredients, reserving 1/2 cup of shredded cheese, to the Crock-Pot and stir to combine.
- Sprinkle the reserved 1/2 cup of cheese on top of the macaroni mixture.
- Cover the Crock-Pot, and cook the macaroni and cheese on low-heat for 3 hours.
This may not be baked mac and cheese, but that doesn't mean you have to skip the crunchy top. Combine bread crumbs and butter in a small sauce pan and cook over low- to medium-heat until mixture is toasted, then sprinkle on your macaroni and cheese before serving.
To up the nutrition of your mac and cheese, add grated carrots to the mix before starting your Crock-Pot. Carrots add a touch of sweetness and color. You can also try broccoli, cauliflower or shredded summer squash.
Jill Corleone is a registered dietitian and health coach who has been writing and lecturing on diet and health for more than 15 years. Her work has been featured on the Huffington Post, Diabetes Self-Management and in the book "Noninvasive Mechanical Ventilation," edited by John R. Bach, M.D. Corleone holds a Bachelor of Science in nutrition.