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Irresistible Crockpot Mac and Cheese

Creamy crockpot mac and cheese served in a white bowl with melted cheddar cheese
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Ultra-creamy, cheesy slow cooker mac and cheese made with no boiling required. The perfect effortless side dish for holidays, potlucks, and family dinners.

Ingredients

Scale
  • 16 ounces elbow macaroni, uncooked
  • 4 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyere or Monterey Jack cheese
  • 1 (12 ounce) can evaporated milk
  • 1 1/2 cups whole milk
  • 1/2 cup unsalted butter, melted (1 stick)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dry mustard powder

Instructions

  1. Grease the inside of your 6-quart or larger slow cooker generously with butter or nonstick spray.
  2. Add uncooked elbow macaroni, 3 cups of the shredded cheddar cheese, all of the Gruyere or Monterey Jack cheese, evaporated milk, whole milk, melted butter, salt, black pepper, smoked paprika, and mustard powder to the slow cooker. Stir until well combined. The mixture will look thin at this stage – that is normal.
  3. Cover and cook on LOW for 2 to 2 1/2 hours, or on HIGH for 1 to 1 1/2 hours. Stir once at the halfway point to redistribute heat and prevent uneven cooking.
  4. At the lower end of the cook time, check that the pasta is tender. Turn the slow cooker off and stir in the remaining 1 cup of shredded cheddar cheese until fully melted and smooth.
  5. Let the mac and cheese rest uncovered for 10 to 15 minutes before serving to allow the sauce to thicken to the perfect consistency.

Notes

  • Always shred cheese fresh from a block. Pre-shredded cheese is coated in starch that prevents smooth melting.
  • Do not substitute whole milk or evaporated milk with low-fat alternatives. Full-fat dairy is essential for a creamy sauce.
  • Do not use whole wheat or gluten-free pasta without adjusting the liquid ratio, as they absorb moisture differently.
  • Avoid lifting the lid repeatedly during cooking. Stir once at the halfway point and keep the lid on otherwise.
  • For a crispy topping, transfer cooked mac and cheese to a baking dish, top with panko breadcrumbs and extra cheddar, and broil for 3 to 4 minutes until golden.

Nutrition

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