If you are craving that rich, creamy, and comforting bowl of cheese-infused happiness, you are going to love this Crockpot Mac and Cheese Recipe. It transforms simple pantry staples into a luscious, velvety dish that’s perfect for family dinners, potlucks, or any time you want a warm hug in food form. This recipe takes the stress out of making mac and cheese by letting your slow cooker work its magic, giving you the freedom to enjoy your day while anticipating pure cheesy bliss.
Ingredients You’ll Need
Every ingredient in this Crockpot Mac and Cheese Recipe plays a starring role in creating a perfectly balanced dish. From the tender pasta that holds the creamy sauce to the blend of cheeses that bring irresistible flavor and gooey texture, each component is essential. These simple, high-quality ingredients make sure your mac and cheese turns out spectacular every time.
- 1 pound elbow pasta (uncooked): The classic choice for mac and cheese, elbow pasta’s curved shape holds the creamy sauce wonderfully.
- 2 1/2 cups whole milk: Adds richness and creaminess that’s key for that silky texture.
- 12 ounces evaporated milk: Intensifies the creaminess without watering down flavors, making the sauce extra luscious.
- 3 cups sharp cheddar: Sharp cheddar brings robust, tangy flavor and that signature cheesy bite.
- 1 1/2 cups American cheese (cubed): Melts smoothly to give you that gooey, dreamy texture we all crave.
- 1 teaspoon salt: Enhances every flavor, ensuring your mac and cheese isn’t flat or bland.
- 1/2 teaspoon black pepper: Adds a subtle warmth that balances the richness of the cheese.
- 1/4 teaspoon garlic powder: A tiny hint of garlic that deepens flavor without overpowering.
- 4 tablespoons butter (cubed): Adds silky richness and helps give the sauce that perfect glossy finish.
How to Make Crockpot Mac and Cheese Recipe
Step 1: Prepare Your Slow Cooker
Start by spraying your 6-quart slow cooker with non-stick cooking spray. This simple step ensures your creamy mac and cheese won’t stick to the sides, making cleanup a breeze and preserving all that cheesy goodness.
Step 2: Combine Pasta and Dairy
Add the uncooked elbow pasta to the slow cooker, then pour in the evaporated milk and whole milk. Toss in the sharp cheddar and cubed American cheese, followed by the salt, black pepper, and garlic powder. Stir everything carefully to coat all the noodles evenly—this blend of cheeses is what guarantees every bite is pure cheesy heaven.
Step 3: Add the Butter
Dot the top with the cubed butter. As it melts during cooking, it will enrich the sauce, giving it a velvety smooth consistency and that irresistible buttery finish we all love in classic mac and cheese.
Step 4: Slow Cook and Stir
Cover your slow cooker and set it to cook on low for 1 hour. After that hour, remove the lid and give the mac and cheese a gentle stir to help everything meld perfectly. Cover again and cook for another hour. This slow, steady cooking allows the pasta to soften while the sauce thickens beautifully around each piece.
Step 5: Let It Rest and Thicken
Once cooking is complete, remove the lid and let your mac and cheese sit for a few minutes. This step is crucial as it lets the sauce thicken up, creating that signature creamy texture you want every time you make the Crockpot Mac and Cheese Recipe.
How to Serve Crockpot Mac and Cheese Recipe
Garnishes
Adding a thoughtful garnish can elevate this dish from classic comfort food to something truly special. Try topping it with freshly chopped parsley for a pop of color and freshness or sprinkle crispy bacon bits for a savory crunch. A dash of smoked paprika or a pinch of crushed red pepper flakes can add a surprising kick, bringing out even more depth in the cheesy layers.
Side Dishes
This Crockpot Mac and Cheese Recipe pairs beautifully with a variety of sides. A crisp green salad with a tangy vinaigrette can balance the richness perfectly, while roasted vegetables like broccoli or Brussels sprouts add texture and a healthy touch. For heartier meals, serve alongside grilled chicken or barbecue ribs to make a truly memorable feast.
Creative Ways to Present
To make your Crockpot Mac and Cheese Recipe a showstopper, try serving it in unique ways. Spoon it into mini ramekins for individual portions or use a hollowed-out bread bowl for a rustic presentation that’s both fun and functional. You can even bake a crispy breadcrumb topping under the broiler for five minutes to add a delightful crunch that contrasts the creamy interior.
Make Ahead and Storage
Storing Leftovers
Once you’ve enjoyed your meal, any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Before sealing, make sure the mac and cheese has cooled to room temperature to preserve the perfect texture and flavor.
Freezing
This Crockpot Mac and Cheese Recipe freezes well, making it great for meal prep. Portion it into freezer-safe containers, leaving space for expansion, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently on the stovetop or in the microwave, stirring occasionally and adding a splash of milk if needed to revive that creamy consistency. Avoid overheating to keep the sauce smooth and delicious.
FAQs
Can I use different cheeses for this recipe?
Absolutely! Feel free to experiment with cheeses like Monterey Jack, Gouda, or Gruyere to customize the flavor to your liking. Just keep the total cheese amount similar to maintain the creamy texture.
Do I need to cook the pasta before adding it to the Crockpot?
No need to precook the pasta. This Crockpot Mac and Cheese Recipe uses uncooked elbow pasta, which cooks perfectly during the slow cooking process, absorbing all the cheesy flavors.
Can I make this recipe dairy-free or vegan?
For dairy-free or vegan versions, substitute dairy milk with plant-based milk alternatives and use vegan cheeses. Keep in mind the texture and meltiness might vary slightly, but it will still be delicious!
How thick should the sauce be when finished?
The sauce should be wonderfully thick and creamy, coating each noodle without being too runny. Letting it rest uncovered after cooking helps achieve that perfect consistency.
Is it possible to make this in an Instant Pot instead of a slow cooker?
Yes, you can adapt the recipe for the Instant Pot by using the sauté function first for melting cheese and combining ingredients, then cook on manual pressure for a few minutes. Just be sure to release pressure carefully to avoid overcooking the pasta.
Final Thoughts
This Crockpot Mac and Cheese Recipe is the ultimate comfort food that’s incredibly easy to make and hard to resist. Whether you’re feeding a crowd or treating yourself to a cozy night in, this creamy, cheesy masterpiece will have everyone asking for seconds. Give it a try and watch how this simple recipe becomes a beloved staple in your kitchen!
Print
Crockpot Mac and Cheese Recipe
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Mac and Cheese recipe is a creamy, comforting dish made easy by using your slow cooker. Combining uncooked elbow pasta with a rich blend of whole milk, evaporated milk, sharp cheddar, and American cheese, this method ensures perfectly creamy macaroni without the need for constant stirring. The slow cooking process allows the cheeses to melt beautifully into the sauce while the pasta cooks to tender perfection.
Ingredients
Macaroni and Cheese Ingredients
- 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
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 4 tablespoons butter, cubed
Instructions
- Prepare the 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.
- Add ingredients: Place the uncooked elbow pasta into the slow cooker. Pour in the evaporated milk and whole milk. Add the shredded sharp cheddar, cubed American cheese, salt, black pepper, and garlic powder. Stir everything together thoroughly, making sure all the noodles are coated with the milk and cheese mixture.
- Add butter: Dot the top of the mixture with the cubed butter evenly distributed across the surface.
- Cook low for 1 hour: Cover the slow cooker with its lid and cook the mac and cheese on low heat for 1 hour.
- Stir and cook additional hour: After 1 hour, remove the lid and stir the mac and cheese to combine any separated ingredients. Replace the lid and continue to cook on low for another hour.
- Rest and thicken: Once the cooking time is complete, remove the lid and let the mac and cheese sit for a few minutes. This resting time allows the sauce to thicken for the perfect creamy consistency before serving.
Notes
- Using evaporated milk adds creaminess without extra fat.
- Be sure to spray your slow cooker well to avoid sticking.
- Stir halfway through cooking to ensure even cheese melting and prevent pasta from drying out.
- Feel free to adjust cheeses to your preference; Gruyere or mozzarella can be good alternatives.
- If you want a thicker mac and cheese, let it rest uncovered for several minutes before serving.
