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Crockpot Mac and Cheese

Crockpot mac and cheese in white slow cooker with wooden spoon showing creamy cheese sauce
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This Crockpot Mac and Cheese is the ultimate creamy, cheesy comfort food made easily in your slow cooker. With no boiling pasta required, this simple recipe is always a crowd-pleaser.

Ingredients

Scale
  • 16 oz elbow macaroni (or other small pasta)
  • 4 tbsp unsalted butter
  • 1/2 cup evaporated milk
  • 1 1/2 cups whole milk
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups shredded sharp cheddar cheese, divided
  • Optional: 1/2 cup shredded Gruyere or Monterey Jack cheese

Instructions

  1. Add the uncooked macaroni, butter, evaporated milk, whole milk, Dijon mustard, garlic powder, salt, and pepper to the slow cooker. Stir to combine.
  2. Cover and cook on LOW for 1 hour 30 minutes to 2 hours or on HIGH for 1 hour to 1 hour 15 minutes, stirring every 20-30 minutes. The pasta should still have a slight firm bite, not fully soft yet.
  3. Stir in 3 cups of the shredded cheddar cheese (and the optional Gruyere or Jack if using) until melted and smooth.
  4. Cover and continue to cook on LOW for 15 to 30 minutes, or until the pasta is tender and the sauce coats the back of a spoon. Stir in the remaining 1 cup of cheese before serving.
  5. Serve immediately while hot and creamy.

Notes

  • Use a 4-6 quart slow cooker for best results.
  • Shred cheese from a block for the smoothest melt. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
  • Do not overcook the pasta, or it will become mushy. Check for tenderness at the minimum cooking time.
  • Stir every 20-30 minutes during the first cooking phase to prevent sticking.
  • A mix of sharp cheddar and Gruyere adds more depth of flavor.

Nutrition

Find it online: https://www.benefitiany.com/crockpot-mac-and-cheese/