Creamy Crockpot Mac and Cheese

Say goodbye to stovetop stirring and hello to the easiest, most decadent crockpot mac and cheese you will ever make! This recipe uses a clever no-boil pasta method, transforming simple ingredients into a rich, comforting dish. It’s perfect for cozy family dinners or bringing to any gathering, guaranteeing rave reviews with minimal effort.

Why You’ll Love This Crockpot Mac and Cheese

• Effortless Preparation: Enjoy minimal hands-on time, making it ideal for busy days or special occasions.
  
  
• Incredibly Rich and Creamy: Each bite delivers a luxurious, smooth texture thanks to the perfect blend of milks and cheeses.
  
  
• No-Boil Pasta Method: Forget pre-boiling! The uncooked pasta cooks directly in the slow cooker, absorbing all the delicious flavors.
  
  
• Perfect for Gatherings: This slow cooker macaroni and cheese is a fantastic potluck hero or a stress-free addition to holiday meals.
  
  
• Ultimate Comfort Food: It’s a delicious, hearty family meal that brings warmth and smiles to any table.

Ingredients

To make this delicious mac and cheese recipe crockpot you need :

• 1 pound elbow pasta (uncooked, regular, not gluten-free or quick-cook)
  
  
• 2 ½ cups whole milk
  
  
• 12 ounces evaporated milk
  
  
• 12 ounces extra sharp cheddar (about 3 cups, freshly shredded)
  
  
• 4 ounces American cheese (about 1 cup, freshly shredded)
  
  
• 1 teaspoon salt
  
  
• ½ teaspoon black pepper
  
  
• ½ teaspoon dry mustard
  
  
• ¼ teaspoon garlic powder
  
  
• Dash of cayenne pepper (to taste)
  
  
• ¼ cup butter (cubed)

Notes & Substitutions

For the ultimate creamy mac and cheese recipe crockpot :

• Shred your own cheese from the deli block for the ultimate creamy crockpot mac and cheese; pre-shredded varieties contain anti-caking agents that can hinder melting.

• Choose a sturdy, regular elbow pasta like Barilla for best results, avoiding quick-cook types that become mushy.

• Remember, evaporated milk is unsweetened and crucial for texture; don’t confuse it with sweetened condensed milk.

• Swap American cheese for Muenster or Havarti for a slightly different creamy tang.

• Adjust seasonings like salt and cayenne pepper to perfectly suit your family’s taste.

Equipment

The tools needed for this crockpot mac and cheese recipe:

• Gathering your tools before you begin ensures a smooth cooking experience.

• Use a 6-quart slow cooker to comfortably hold all the ingredients.

• A food processor makes quick work of shredding fresh cheese.

• Have a liquid measuring cup for milk and a set of measuring cups and spoons ready for the remaining ingredients.

How To Make Crockpot Mac and Cheese

1. Generously spray your 6-quart slow cooker with non-stick spray, preparing it for the creamy goodness to come.
   
   
2. Rinse the uncooked elbow pasta thoroughly in cold water, then drain it well. This step helps prevent stickiness.
   
   
3. Add the rinsed pasta, whole milk, evaporated milk, shredded extra sharp cheddar, shredded American cheese, salt, black pepper, dry mustard, garlic powder, and cayenne pepper to the slow cooker.
   
   
4. Stir all the ingredients thoroughly to combine them. Make sure the macaroni is submerged in the liquid as much as possible for even cooking. This is a critical step for your crockpot mac and cheese recipe.
   
   
5. Dot the surface of the mixture evenly with the cubed butter. This adds richness and helps prevent a dry top layer.
   
   
6. Cover the slow cooker with its lid and cook on the LOW setting for 1 hour. Set a timer so you don’t forget this important initial check.
   
   
7. After 1 hour, remove the lid and stir the mac and cheese quickly. Work fast to minimize heat loss. Check the pasta for doneness; it might still be quite firm. Depending on your slow cooker, the dish could be done at this point or may need more time.
   
   
8. If the pasta is not yet tender, continue cooking on low heat, checking periodically every 30 minutes. Gently stir each time you check.
   
   
9. Your perfect crockpot mac and cheese is ready when the pasta is tender and the liquid has thickened into a creamy sauce. The sauce will continue to thicken even more once the lid is removed and it sits for a few minutes.

Pro Tips & Troubleshooting

• Prevent Gritty Cheese: Always shred cheese from a block bought at the deli counter. Pre-packaged shredded cheeses contain cellulose, which can make your sauce gritty.
  
  
• Avoid Mushy Pasta: Use a sturdy elbow pasta (like Barilla) and avoid “quick-cook” varieties. Stir gently and check doneness frequently after the first hour to prevent overcooking.
  
  
• Correct Milk Usage: Ensure you use evaporated milk, not sweetened condensed milk. The two are very different, and sweetened condensed milk will make your dish overly sweet.
  
  
• Monitor Cooker Temperature: Slow cookers vary widely. Always cook this mac and cheese recipe crockpot on the LOW setting and adjust cooking times as needed based on your specific appliance.
  
  
• Pre-Holiday Test Run: If you plan to make this for a special occasion, do a test run beforehand. This helps you understand your slow cooker’s timing and perfect the consistency.

Health Tip: Cheese often gets a bad reputation for being indulgent, but according to Healthline, it can be part of a healthy diet when enjoyed in moderation.

Serving, Storage, & Variations

For the best experience, serve your creamy crockpot mac and cheese immediately after cooking to enjoy its optimal texture and melt-in-your-mouth creaminess.

• Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

• Reheating Tips: When reheating, add a splash of milk (whole or evaporated) and stir well to loosen the sauce and restore its creamy consistency. Reheat gently on the stovetop over low heat or in the microwave.

• Flavor Variations: Get creative with your cheese blend! Try adding some Gruyere for nuttiness, smoked Gouda for depth, or a touch of sharp provolone. A sprinkle of crumbled bacon or chopped chives also makes a fantastic topping.

• Doubling the Recipe: You can easily double this recipe. Just make sure to use a larger slow cooker (8-quart or more) and note that the cooking time will remain similar, but you may need to stir more frequently.

Nutrition

This delightful crockpot mac and cheese offers a hearty and satisfying meal. Below is a nutritional breakdown per serving, based on a 1-cup portion. These values are estimates and can vary based on specific brands and ingredient choices.

Frequently Asked Questions (FAQ)

Final Thoughts

This incredibly easy and undeniably delicious crockpot mac and cheese is about to become your new favorite comfort food. With its minimal prep, no-boil method, and guaranteed creamy results, it takes the stress out of making a beloved classic. Give this recipe a try and enjoy the rich, satisfying flavors that make it perfect for any occasion, from weeknight meals to festive gatherings.

The Best Creamy Crockpot Mac And Cheese – 5 Easy Steps

A rich and creamy mac and cheese recipe made effortlessly in a slow cooker. This comforting dish combines elbow pasta with a blend of whole milk, evaporated milk, sharp cheddar, and American cheese, seasoned perfectly and finished with a touch of butter.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Dinner

Cuisine American

Servings 8 servings

Calories 550 kcal

Equipment

• 6-quart slow cooker
• Non-stick spray
• Colander
• Stirring spoon

Ingredients

  

1x2x3x

Main Ingredients

• 1 pound elbow pasta uncooked (regular, NOT gluten free, NOT quick cook pasta)
• 2.5 cups whole milk
• 12 ounces evaporated milk
• 12 ounces Extra sharp cheddar 3 cups shredded (from the deli, shred yourself, don’t buy bagged)
• 4 ounces American cheese 1 cup shredded (from the deli, not processed slices)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon dry mustard
• 0.25 teaspoon garlic powder
• Dash cayenne pepper to taste
• 0.25 cup butter cubed

Instructions

 

Instructions

• Spray the inside of a 6-quart slow cooker with non-stick spray.
• Rinse the uncooked elbow pasta thoroughly under cold water, then drain it well.
• Combine the rinsed pasta, whole milk, evaporated milk, shredded cheddar and American cheeses, salt, pepper, dry mustard, garlic powder, and cayenne pepper in the slow cooker; stir until the macaroni is mostly submerged in the liquid.
• Evenly dot the top of the mixture with the cubed butter.
• Cover the slow cooker and cook on low heat for 1 hour. Quickly remove the lid to stir, then recover.
• If the pasta is not tender and the sauce is not thick, continue cooking for an additional 1-2 hours, checking every 30 minutes.
• The mac and cheese is done when the pasta is tender and the sauce is creamy; it will continue to thicken as it rests after cooking.

Notes

For the best results, shred your own cheddar and American cheese from the deli. The sauce will thicken considerably after removing the lid and letting the mac and cheese rest.

Nutrition

Calories: 550kcalCarbohydrates: 50gProtein: 22gFat: 35gSodium: 900mgFiber: 2gSugar: 7g

Keyword comfort food recipe, creamy mac and cheese, crockpot mac and cheese, easy mac and cheese recipe, slow cooker mac and cheese

Tried this recipe?Let us know how it was!