Description
A comforting and creamy mac & cheese recipe made effortlessly in a crockpot. This slow-cooked version combines elbow macaroni with a blend of sharp cheddar, mozzarella, and cream cheese, all simmered in whole and evaporated milk for a rich, velvety sauce. Perfect for a cozy family meal with minimal hands-on time.
Ingredients
Scale
Mac & Cheese Ingredients
- 2 cups elbow macaroni (uncooked)
- 2 ½ cups whole milk
- 1 (12 oz) can evaporated milk
- 2 ½ cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- 4 oz cream cheese, cubed
- 2 tbsp unsalted butter
- ½ tsp garlic powder
- ½ tsp mustard powder (optional)
- Salt & black pepper, to taste
Optional Toppings
- Paprika
- Hot sauce
- Cooked crumbled bacon
Instructions
- Grease the crockpot: Lightly spray or butter the inside of your slow cooker to prevent sticking and ensure easy cleanup.
- Add everything in: Place the uncooked elbow macaroni, whole milk, evaporated milk, shredded sharp cheddar, shredded mozzarella, cream cheese cubes, unsalted butter, garlic powder, mustard powder (if using), salt, and black pepper into the slow cooker. Stir to combine all ingredients evenly.
- Cook on LOW: Cover the slow cooker and cook on the LOW setting for 2 to 2.5 hours. Stir the mixture every 30 to 45 minutes to prevent sticking and ensure even cooking. The pasta should be tender and the sauce thick and creamy once done. Avoid cooking on HIGH as this may overcook the pasta.
- Finish & serve: When the pasta is perfectly cooked, give the mac & cheese a final stir. Serve immediately, topped with extra shredded cheese, crispy bacon, paprika, or a splash of hot sauce if desired for extra flavor.
Notes
- Stirring regularly during cooking helps prevent the pasta from sticking together or to the sides of the crockpot.
- You can adjust the cheese types or quantities to suit your taste preference.
- If the mac & cheese thickens too much after cooking, stir in a little more milk to loosen the sauce.
- For a richer flavor, use full-fat cheeses and milk as indicated.
- Leftovers can be refrigerated and gently reheated with a splash of milk to restore creaminess.
