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Crockpot Mac And Cheese

Creamy, cheesy, and incredibly easy to make, this Crockpot Mac and Cheese is the perfect comfort food for a busy day. Simply combine the ingredients in your slow cooker and let it work its magic while you go about your day. No boiling required—just rich, velvety mac and cheese with minimal effort.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 6 persons
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups elbow macaroni (uncooked)
  • 3 cups cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 4 oz cream cheese, cut into cubes
  • 2 cups whole milk
  • 1 can evaporated milk 12 oz (354ml)
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

Equipment

  • 1 Crockpot (slow cooker) at least 4-quart capacity
  • 1 Measuring cups and spoons
  • 1 Large mixing bowl optional
  • 1 Whisk or large spoon

Method
 

  1. Spray the inside of your Crockpot with non-stick cooking spray or lightly grease it with butter.
  2. Add the uncooked elbow macaroni to the Crockpot.
  3. Sprinkle the shredded cheddar and mozzarella cheese evenly over the macaroni.
  4. Add the cubed cream cheese.
  5. Pour in the whole milk and evaporated milk.
  6. Add the melted butter, Dijon mustard, salt, black pepper, and garlic powder.
  7. Stir all the ingredients together until well combined.
  8. Cover the Crockpot with the lid. Set it on LOW and cook for 2 hours.
  9. At the 1-hour mark, give everything a gentle stir to ensure even cooking and prevent sticking.
  10. Check for doneness at 2 hours. The pasta should be tender and the cheese sauce creamy. If the pasta is not tender enough or the sauce is too runny, cook for an additional 15–30 minutes, checking every 10 minutes.
  11. Once done, give a final stir, then serve hot.

Notes

For extra flavor, you can add ½ teaspoon smoked paprika or a pinch of cayenne pepper.
Stirring halfway through cooking helps prevent noodles from clumping.
For a golden crust, pour the cooked mac and cheese into a casserole dish, top with extra cheese, and broil for 2–3 minutes.
Leftovers store well in the fridge for up to 3 days. Reheat with a splash of milk.