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Crockpot Mac and Cheese is the creamiest, most decadent, and cheesiest comfort food you can make! The steps here couldn’t be easier to follow – it’s a true set it and forget it recipe. You’ll love every indulgent bite of this classic mac and cheese recipe!
Calling all mac and cheese lovers, this one is for you!
My CrockPot Mac and Cheese recipe is easy, cheesy, and always hits the spot in the best way possible. While I’ve certainly never met a macaroni and cheese recipe I didn’t like, it’s fair to say that they’re not all created equal.
This easy recipe is definitely a step above most others. The cheese itself is rich, creamy, indulgent, and made with real cheese!
I know what you may be thinking. The reason the boxed mac and cheese is so popular is because of how easy it is to whip up.
That’s where Slow Cooker Mac and Cheese comes in to save the day! If you don’t want the hassle of too many steps, just set it and forget it. The slow cooker essentially does all of the work for you here and always yields the most incredible homemade results.
How to Make Mac and Cheese in the Crockpot
Grab your trusty slow cooker and let’s get to work!
- Prepare the Crockpot. Spray the Crockpot with nonstick spray and add the uncooked pasta. Top with chopped butter.
- Make it creamy. Mix together the water, evaporated milk, heavy cream, onion powder, garlic powder, dry mustard, salt and pepper in a mixing bowl until smooth. Stir this mixture into the Crockpot.
- Cook. Cover and cook on low for about 75 minutes.
- Make it cheesy. Uncover, stir, and mix in all of the cheeses.
- Cook again. Cover and cook on high for just about 15-20 minutes. Once the cheese has melted, season it with salt and pepper and enjoy!
Set it and forget it with my favorite programmable slow cooker. This large size feeds a crowd and is multipurpose. I even use it to keep dips warm during tailgate season.
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Tips for Mac and Cheese Perfection
Slow cooker powers might vary. Check the pasta after 1 hour to determine if it needs to cook a little longer. The amount of liquid should be reduced, where you see the pasta has started to cook and has soaked up the liquids. The pasta should be tender and al dente before stirring in the cheeses.
Is it ready for the cheese? If you’re not sure, here’s a great indicator! When the liquids were added at the start, they covered the pasta. When the liquid looks to be under/below the cooked pasta, it’s close to being fully cooked, thus ready for the cheese. This is important, because if you add the cheeses before the liquids have been soaked up by the pasta, this will become mac & cheese soup.
Use American cheese slices. This may seem odd, but I promise it’s for a reason. It’s recommended to add a few slices of single serving cheese because they helps bring all the cheeses together for a creamy result. Think of them as a binder for the other cheeses.
Correct the consistency. If you think the final product is too thick, you can add a little bit of water (not milk) to achieve the desired consistency. If you add milk, it will become too thick.
How to Store Leftovers
Leftovers can be stored in the refrigerator in an airtight container for up to 1 additional day. This makes a fantastic next day lunch!
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Crock Pot Mac and Cheese Recipe
Equipment
- slow cooker
- Digital Kitchen Scale optional
Ingredients
- 16 ounces uncooked elbow macaroni, weighed dry
- 1 1/3 cups water
- ¼ cup butter, cut into cubes
- 1 can evaporated milk, 12oz (about 354.88 ml) size each can
- ½ cup heavy cream
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp dry mustard
- ½ tsp kosher salt
- ¼ tsp black pepper
- 8 oz Sharp Cheddar cheese, from a block, shredded
- 4 oz Monterey Jack cheese, from a block, shredded
- 2 slices of yellow American cheese, torn into small piece (individually wrapped singles)
Instructions
- In a 5 or 6-quart slow cooker spray with nonstick spray. Add the uncooked elbow noodles and top with chopped butter pieces
- In a small mixing bowl, add the water, evaporated milk, heavy cream, onion powder, garlic powder, dry mustard, salt and pepper and mix well together.
- Pour over the pasta and stir a few times just to combine.
- Cook covered on low heat for about 75 minutes or until the macaroni is al dente, slightly tender.
- Uncover and stir the macaroni, then add all three cheeses. It is recommended to add a few slices of single serving cheese, this helps bring all the cheeses together for a creamy result.
- Cover and cook on high for 15-20 minutes longer until the cheese is melted and the sauce has come together. If it is too thick you can add a little bit of water (not milk) to achieve the desired consistency. (If you add milk, it will become too thick.)
- Season with salt and pepper as needed.
- Garnish with fresh chopped parsley or toasted breadcrumbs.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
