Description
This Crockpot Mac and Cheese recipe offers a creamy, cheesy comfort dish that’s easy to prepare and perfect for busy days or cozy dinners. Using a slow cooker, the pasta cooks slowly in a rich mixture of whole milk, evaporated milk, butter, and sharp cheddar and mozzarella cheeses, resulting in a luscious, velvety mac and cheese without the need for constant stirring or oven use.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni (uncooked)
Dairy
- 2 ½ cups whole milk
- 1 (12 oz) can evaporated milk
- ¼ cup unsalted butter, cubed
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
Seasonings
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the crockpot: Lightly grease your crockpot with butter or nonstick spray to prevent the mac and cheese from sticking during cooking.
- Combine ingredients: Add the uncooked elbow macaroni, whole milk, evaporated milk, cubed butter, shredded sharp cheddar, shredded mozzarella, garlic powder, salt, and black pepper into the crockpot.
- Mix well: Stir all the ingredients thoroughly to ensure even distribution of cheese and seasonings with the pasta and liquids.
- Cook the mac and cheese: Cover the crockpot and cook on the low setting for 2 to 3 hours. Stir once or twice during cooking to prevent sticking and ensure even cooking. The pasta should be tender and the sauce thick and creamy when done.
- Keep warm and serve: Once cooked, switch the crockpot to the “keep warm” setting until you’re ready to serve to maintain the perfect creamy consistency and freshness.
Notes
- Do not cook on high as it may cause the milk to curdle and the pasta to overcook.
- Stirring occasionally during cooking helps prevent sticking and uneven cooking.
- You can substitute sharp cheddar with other cheeses like gouda or pepper jack for a different flavor profile.
- For a lighter version, use reduced-fat milk and cheese.
- Make sure the crockpot is properly greased to avoid cheese crust buildup on the sides.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of milk to regain creaminess.
- Prep Time: 10 minutes
- Cook Time: 2 to 3 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 15g
- Cholesterol: 55mg
Keywords: crockpot mac and cheese, slow cooker mac and cheese, easy mac and cheese recipe, creamy mac and cheese, comfort food recipe
