Is there anything more comforting than a big, cheesy bowl of mac and cheese? It’s a classic for a reason! But let’s be real, sometimes you want that creamy, dreamy goodness without spending hours stirring a pot on the stove. That’s where this Crockpot Mac and Cheese recipe comes in. It’s unbelievably easy, requires minimal effort, and delivers a ridiculously delicious result. Seriously, set it and forget it – your slow cooker does all the work while you get on with your day. This isn’t just *good* for a weeknight dinner; it’s perfect for potlucks, holidays, or anytime you need a crowd-pleasing dish. Get ready to experience mac and cheese nirvana!
Why You’ll Love This
- Effortless Cooking: Dump everything in the crockpot and walk away! No constant stirring required.
- Ultra Creamy Texture: The slow cooking process allows the cheese to melt beautifully, creating a super smooth and creamy sauce.
- Perfect for a Crowd: Easily scale up the recipe to feed a large group.
- Customizable: Add your favorite mix-ins like bacon, jalapenos, or broccoli.
- Keeps Warm: The crockpot keeps the mac and cheese warm for hours, making it ideal for parties.
Ingredients & Equipment
Ingredients:
- 1 pound elbow macaroni
- 4 cups milk (whole or 2% recommended)
- 4 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 32 ounces (4 cups) shredded cheddar cheese (sharp or medium, or a blend!)
- 8 ounces cream cheese, cubed
Equipment:
- 6-quart (or larger) slow cooker
- Large measuring cup
- Whisk
- Wooden spoon or spatula
Step-by-Step Instructions
- Combine Ingredients: In your slow cooker, combine the uncooked macaroni, milk, butter, salt, pepper, garlic powder, and paprika. Stir well to ensure the macaroni is submerged in the liquid.
- Cook on Low: Cover and cook on LOW for 2.5 – 3 hours, stirring every 30-60 minutes to prevent sticking. The macaroni should be tender and most of the liquid absorbed.
- Add Cheese: Add the shredded cheddar cheese and cubed cream cheese to the slow cooker.
- Melt & Stir: Continue cooking on LOW for 15-30 minutes, stirring frequently, until the cheese is completely melted and the sauce is smooth and creamy.
- Serve & Enjoy: Serve immediately and enjoy!
Pro Tips
- Don’t Overcook the Macaroni: It will continue to cook in the sauce, so slightly undercooking it initially is best.
- Use Block Cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly. Grating your own cheese is highly recommended.
- Vary the Cheese: Experiment with different cheese combinations! Gruyere, Monterey Jack, or pepper jack would all be delicious additions.
- Add a Little Heat: A pinch of cayenne pepper or a dash of hot sauce can add a nice kick.
- Prevent Sticking: Stirring regularly, especially during the first hour of cooking, will help prevent the macaroni from sticking to the bottom of the slow cooker.
- For a Crispy Top: After cooking, transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs, and broil for a few minutes until golden brown.
Storing Leftovers
Leftover Crockpot Mac and Cheese can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk if needed to restore the creamy consistency. It may thicken as it sits, so a little extra liquid can help. Freezing is not recommended as the sauce may separate upon thawing, affecting the texture.
Print
Crockpot Mac And Cheese Recipe
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Ultra-creamy, cheesy crock pot mac and cheese made with real cheese and no pre-cooked pasta—comfort food at its best.
Ingredients
1 (16-ounce) block sharp cheddar cheese
4 ounces American cheese
1 (1-pound) box dried elbow macaroni (uncooked)
1/4 cup unsalted butter (melted)
2 (12-ounce) cans evaporated milk
1 1/2 cups whole milk
1/2 teaspoon dry mustard
1 teaspoon salt
Instructions
1. Grate the cheddar and American cheeses using a box grater. If using sliced American cheese, cut it into thin strips. Set aside.
2. Spray the crock of a 6 to 8-quart slow cooker with nonstick cooking spray.
3. Add the uncooked macaroni, melted butter, evaporated milk, whole milk, dry mustard, and salt to the slow cooker. Stir to combine.
4. Add the cheeses and stir again to evenly distribute.
5. Cover and cook on low for 1 hour.
6. Stir well, then cover again and cook for an additional hour, or until the pasta is done to your liking.
7. Switch the slow cooker to warm and serve immediately.
8. If the mac and cheese becomes too thick as it sits, gradually stir in warm milk to loosen the sauce.
9. Add salt and pepper or additional seasoning to taste before serving.
Notes
Use high-quality cheese for best flavor and texture—do not use pre-shredded cheese.
Cook time can vary depending on your slow cooker model. Keep an eye on it to avoid overcooked pasta.
The dish will continue to thicken as it sits; add warm milk to maintain creaminess if needed.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 688
- Sugar: 13g
- Sodium: 1010mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 11g
- Trans Fat: 0.4g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 116mg