Easy Crockpot Mac and Cheese
Nothing compares to a big bowl of creamy, cheesy mac and cheese, and this easy crockpot mac and cheese recipe makes it simpler than ever to enjoy this classic comfort food. Perfect for busy weeknights, potlucks, or holiday gatherings, this slow cooker version delivers rich, velvety results with minimal hands-on time.
Equipment
- 6-quart slow cooker or Crockpot - programmable with temperature control
- Large pot - for boiling pasta if pre-cooking
- Colander - for draining pasta
- Box grater or food processor - for shredding cheese
- Wooden spoon - or heat-resistant silicone spatula for stirring
- Measuring cups and spoons
- Non-stick cooking spray
- Fine-mesh strainer - for rinsing pasta
Ingredients
- 1 pound elbow macaroni - 454g, uncooked
- 4 tablespoons unsalted butter - 57g, cubed
- 1 can evaporated milk - 12 oz/354ml
- 2 cups whole milk - 480ml
- 3 cups sharp cheddar cheese - 340g, shredded from block
- 8 ounces American cheese - 227g, cubed (not pre-sliced)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dry mustard powder
- ¼ teaspoon garlic powder
Instructions
- Spray the inside of your 6-quart slow cooker generously with non-stick cooking spray, coating the bottom and sides thoroughly.
- Rinse the elbow macaroni under cold running water for 30-45 seconds, tossing gently to ensure all pieces get wet. Drain well.
- Add the rinsed pasta to the slow cooker, then pour in the evaporated milk and whole milk. Add the shredded cheddar, cubed American cheese, salt, pepper, mustard powder, and garlic powder. Distribute the cubed butter evenly on top.
- Stir all ingredients together thoroughly with a wooden spoon, ensuring the pasta is completely submerged and cheese is evenly distributed.
- Cover with the lid, set to LOW, and set a timer for 1 hour. Resist the urge to lift the lid during this initial cooking period.
- After 1 hour, remove the lid carefully and stir thoroughly, scraping the bottom and sides. Check pasta texture; it should be slightly firm. If dry, add 2-3 tablespoons of milk.
- Check and stir every 30 minutes after the first hour until the pasta is tender but still has a slight bite (al dente), typically 1.5 to 2 hours total.
- Once cooked to your preference, taste and adjust seasoning. If sauce is too thick, stir in 2-4 tablespoons of warm milk. Serve hot or keep warm for up to 2 hours.
Notes
- Use block cheese: Always shred cheese from a block rather than using pre-shredded varieties, which contain anti-caking agents that prevent smooth melting and can make your sauce grainy.
- Don't skip rinsing the pasta: Rinsing removes surface starch that causes clumping and ensures each noodle cooks separately.
- Low and slow is key: Always cook on LOW heat. HIGH heat causes dairy to separate, cheese to become oily, and pasta to become mushy quickly.
- Check early and often: Since slow cookers vary significantly in temperature, start checking at 1 hour and then every 30 minutes to prevent overcooking.
- Make-ahead option: Mix all ingredients except pasta up to 24 hours ahead, refrigerate, and cook pasta al dente separately. Combine and proceed with recipe when ready to cook.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of milk to restore creaminess.
- Freezing: Freeze in portion-sized containers for up to 2 months. Thaw overnight in the refrigerator before reheating with extra milk.
- Customize your cheese: Swap some cheddar for gruyere, mozzarella, or gouda for different flavor profiles. A three-cheese blend works beautifully.
- Add-ins: Stir in crumbled bacon, buffalo chicken, steamed broccoli, or roasted vegetables during the last 15-30 minutes of cooking.
- For a crispy topping: Transfer to a baking dish, top with buttered breadcrumbs, and broil for 3-4 minutes until golden brown.