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Crockpot Mac and Cheese Recipe

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3.8 from 9 reviews

This Crockpot Mac and Cheese recipe delivers a creamy, cheesy comfort dish made effortlessly in a slow cooker. Combining elbow pasta with a blend of whole milk, evaporated milk, sharp cheddar, and American cheese, it requires minimal hands-on time and yields a rich and perfectly textured macaroni and cheese ideal for gatherings or cozy family dinners.

Ingredients

Pasta and Dairy

  • 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

Seasonings and Butter

  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 4 tablespoons butter, cubed

Instructions

  1. Prepare slow cooker: Spray the inside of a 6-quart slow cooker with non-stick cooking spray to prevent the mac and cheese from sticking during cooking.
  2. Add ingredients: Pour the uncooked elbow pasta into the slow cooker. Add the evaporated milk, whole milk, shredded sharp cheddar, cubed American cheese, salt, black pepper, and garlic powder. Stir gently to combine, ensuring all noodles are coated evenly.
  3. Add butter: Dot the top of the mixture with the cubed butter, distributing it evenly to enrich the flavor and texture.
  4. Cook the mac and cheese: Cover the slow cooker with its lid and cook on low heat for 1 hour. After one hour, remove the lid and stir the mixture to promote even cooking.
  5. Continue cooking: Replace the lid and cook for an additional hour on low. This slow, gentle cooking allows the cheese to melt perfectly and the sauce to thicken.
  6. Rest and thicken: Once cooking is complete, remove the lid and let the mac and cheese sit for a few minutes. The sauce will thicken as it cools slightly before serving.

Notes

  • For best results, use a 6-quart slow cooker to accommodate the volume and prevent overflow.
  • If you prefer a thicker mac and cheese, let it sit uncovered for a few minutes to allow excess moisture to evaporate.
  • Feel free to substitute cheeses based on preference; gouda or mozzarella can add a different flavor profile.
  • Stirring halfway through is important to prevent pasta from clumping or sticking to the slow cooker.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently with a splash of milk.

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