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
Scale
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.
