This Crockpot Mac And Cheese is rich, creamy, cheesy, and incredibly easy to make. Everything comes together in the slow cooker for a comforting side dish that requires very little hands-on work.
Tender elbow macaroni is combined with plenty of shredded cheddar and mozzarella, creamy cheeses, milk, and seasonings. As it cooks, the cheeses melt into a smooth, velvety sauce that coats every piece of pasta.
It is perfect for family dinners, holidays, potlucks, game days, and any occasion when you want homemade mac and cheese without standing over the stove.
Origin Information
Macaroni and cheese has roots in European pasta-and-cheese dishes, while the modern American version became especially popular as an affordable and comforting baked or stovetop meal.
The crockpot version is a convenient modern adaptation. Instead of preparing the cheese sauce separately, the ingredients are combined in the slow cooker and gently cooked until the pasta is tender and the cheese is melted and creamy.
Tips
Use freshly shredded cheese when possible. Pre-shredded cheese can contain anti-caking ingredients that may affect how smoothly it melts.
Do not overcook the pasta. Slow cookers vary, so begin checking the macaroni toward the lower end of the cooking range.
Stir the macaroni occasionally during cooking if your slow cooker allows it, but avoid lifting the lid too frequently because heat escapes quickly.
Use a combination of cheeses for the best flavor and texture. Sharp cheddar gives bold flavor while mozzarella contributes extra stretchiness.
Full-fat dairy products generally produce the creamiest result.
If the mac and cheese becomes thicker than you prefer, stir in a small amount of warm milk before serving.
For extra flavor, add garlic powder, onion powder, paprika, dry mustard, or a pinch of cayenne.
Avoid leaving the finished mac and cheese on high heat for a long time because the sauce can become thick or oily.
Storage Information
Transfer leftovers to an airtight container and refrigerate within a reasonable time after serving.
Store in the refrigerator for up to 3–4 days.
To reheat, add a splash of milk and warm gently in the microwave or on the stovetop. Stir occasionally until creamy again.
You can freeze mac and cheese, although the texture may become slightly less creamy after thawing. Freeze in airtight freezer-safe containers for up to 2 months.
Ingredient Notes
Elbow Macaroni: Classic elbow macaroni works especially well because its curved shape holds onto the creamy cheese sauce.
Sharp Cheddar Cheese: Sharp cheddar provides the primary cheesy flavor and gives the finished dish its classic golden color.
Mozzarella Cheese: Mozzarella melts beautifully and gives the mac and cheese a soft, stretchy texture.
Cream Cheese: Cream cheese makes the sauce extra rich and creamy while adding a subtle tang.
Milk: Milk provides the liquid needed to cook the pasta and create the creamy sauce. Whole milk gives the richest result.
Evaporated Milk: Optional evaporated milk adds richness and helps create a smooth, creamy texture.
Butter: Butter contributes richness and helps create a silky sauce.
Garlic Powder: Adds savory flavor without overpowering the cheese.
Onion Powder: Adds another layer of savory flavor.
Paprika: Paprika gives the dish subtle warmth and a beautiful color.
Dry Mustard: A small amount of mustard powder enhances the flavor of the cheese without making the dish taste strongly of mustard.
Salt And Black Pepper: These seasonings bring all of the flavors together.
Serving Instructions
Serve this Crockpot Mac And Cheese as a side dish with:
- Fried chicken
- BBQ chicken
- Pulled pork
- Grilled chicken
- Burgers
- Meatloaf
- Roasted vegetables
- BBQ ribs
- Baked ham
For a complete comfort-food dinner, pair it with a green salad or steamed broccoli.
You can also turn it into a main dish by stirring in cooked bacon, shredded chicken, pulled pork, broccoli, or diced ham.
Crockpot Mac And Cheese
Description
Ultra-creamy Crockpot Mac And Cheese made with tender elbow macaroni, cheddar, mozzarella, cream cheese, milk, and simple seasonings. An easy slow-cooker comfort food perfect for family dinners, holidays, and potlucks.
Ingredients
Instructions
- Lightly grease the inside of a large slow cooker with butter or nonstick cooking spray.
- Add the uncooked elbow macaroni directly to the slow cooker.
- Add the shredded cheddar cheese, shredded mozzarella cheese, and cubed cream cheese.
- Add the butter.
- Pour the whole milk and evaporated milk over the ingredients.
- Sprinkle in the garlic powder, onion powder, paprika, dry mustard, salt, and black pepper.
- Gently stir everything together so the pasta is distributed evenly and coated with the dairy mixture.
- Cover the slow cooker with the lid.
- Cook on LOW for approximately 1½–2½ hours, stirring once or twice during cooking if needed.
- Begin checking the pasta early because slow cookers can vary considerably in temperature.
- The macaroni is ready when it is tender and the cheese has melted into a smooth, creamy sauce.
- If the mixture seems too thick, stir in a small amount of warm milk.
- Once the pasta reaches the desired texture, switch the slow cooker to WARM for serving.
- Avoid keeping it on high heat for an extended period, as the cheese sauce can become thick or separate.
- Garnish with a little paprika, black pepper, or fresh parsley if desired.
- Serve warm and creamy.
Nutrition Facts
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 24g37%
- Sodium 550mg23%
- Total Carbohydrate 42g15%
- Dietary Fiber 2g8%
- Sugars 5g
- Protein 19g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tools
- Large slow cooker
- Measuring cups
- Measuring spoons
- Cheese grater
- Wooden spoon or spatula
- Knife
- Cutting board
- Serving spoon
