Print

Crockpot Mac and Cheese Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy and comforting Crockpot Mac and Cheese recipe is the perfect hands-off dish for busy days. Using elbow pasta, a mix of sharp cheddar and American cheeses, evaporated milk, and whole milk, this slow cooker recipe delivers rich, gooey mac and cheese with minimal effort. Simply combine all ingredients in your slow cooker, cook on low for two hours, and enjoy a deliciously cheesy and satisfying meal that’s perfect for feeding a crowd or meal prepping.

Ingredients

Mac and Cheese Ingredients

  • 1 pound elbow pasta (uncooked)
  • 2 1/2 cups whole milk
  • 12 ounces evaporated milk
  • 3 cups sharp cheddar cheese (shredded)
  • 1 1/2 cups American cheese (cubed)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 4 tablespoons butter (cubed)

Instructions

  1. Prepare the slow cooker: Spray a 6-quart slow cooker with non-stick cooking spray to prevent sticking and ensure easy cleanup.
  2. Combine ingredients: Add the uncooked elbow pasta to the slow cooker along with evaporated milk, whole milk, shredded sharp cheddar, cubed American cheese, salt, black pepper, and garlic powder. Stir well to evenly combine and coat all the noodles with cheese and seasonings.
  3. Add butter: Dot the top of the mixture with the cubed butter, distributing it evenly to add richness to the dish as it cooks.
  4. Cook on low heat: Cover the slow cooker with the lid and cook on low heat for 1 hour. After the first hour, remove the lid and stir the mac and cheese thoroughly to ensure even cooking.
  5. Continue cooking: Replace the lid and cook for an additional 1 hour on low. This slow cooking process allows the pasta to soften fully and the cheese sauce to thicken beautifully.
  6. Rest and serve: Once done, remove the lid and let the mac and cheese sit for a few minutes. The sauce will thicken further as it cools slightly, producing a creamy, velvety texture perfect for serving.

Notes

  • Ensure to stir the mac and cheese after the first hour of cooking to prevent sticking and help the pasta cook evenly.
  • You can customize the cheese blend by adding mozzarella or Monterey Jack for different flavors.
  • If the mac and cheese seems too thick after cooking, stir in a little extra milk to reach your desired consistency.
  • For a spicier kick, add a pinch of cayenne pepper or smoked paprika along with the other seasonings.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

Find it online: https://lauracooks.com/crockpot-mac-and-cheese-recipe/