Crock Pot Mac and Cheese

Crock Pot Mac And Cheese

Description

This Crock Pot Mac and Cheese is creamy, cheesy, and the ultimate comfort food made with minimal effort. Perfect for busy weeknights, potlucks, or holiday gatherings, this slow cooker version keeps your stovetop free and delivers a rich, velvety pasta dish without constant stirring.

Ingredients

• 16 oz (1 lb) elbow macaroni, uncooked

• 4 cups shredded sharp cheddar cheese (divided)

• 2 cups whole milk

• 1 can (12 oz) evaporated milk

• 1/2 cup unsalted butter, melted

• 8 oz cream cheese, softened and cubed

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder (optional)

• 1/2 tsp paprika (optional, for flavor and color)

Instructions

1. Cook Pasta

   • Boil elbow macaroni in salted water for 4–5 minutes only (just until barely tender; it will finish cooking in the crock pot). Drain well.

2. Prepare Crock Pot

   • Grease the inside of your slow cooker with butter or non-stick spray to prevent sticking.

3. Combine Ingredients

   • In the crock pot, add the drained pasta, 3 cups of shredded cheddar, milk, evaporated milk, melted butter, cream cheese, salt, pepper, and optional spices. Stir well to combine.

4. Slow Cook

   • Cover and cook on low for 2–3 hours, stirring halfway through, until the cheese is fully melted and the sauce is creamy.

5. Add Remaining Cheese

   • About 15 minutes before serving, sprinkle the remaining 1 cup of cheddar cheese on top. Cover and let melt.

6. Serve

   • Stir before serving for a smooth texture. Serve warm.

Equipment Needed

• 6-quart slow cooker (Crock Pot)

• Large pot for boiling pasta

• Wooden spoon or spatula

• Measuring cups and spoons

• Colander

Prep Time: 10 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 40 minutes

Serving Size: 8 servings

Crock Pot Mac and Cheese

This Crock Pot Mac and Cheese is creamy, cheesy, and the ultimate comfort food made with minimal effort. Perfect for busy weeknights, potlucks, or holiday gatherings, this slow cooker version keeps your stovetop free and delivers a rich, velvety pasta dish without constant stirring.

Print Recipe

Prep Time:10 minutes mins

Cook Time:2 hours hrs 30 minutes mins

Total Time:2 hours hrs 40 minutes mins

Equipment

• 6-quart slow cooker (Crock Pot)
• Large pot for boiling pasta
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander

Ingredients

• 16 oz 1 lb elbow macaroni, uncooked
• 4 cups shredded sharp cheddar cheese divided
• 2 cups whole milk
• 1 can 12 oz evaporated milk
• 1/2 cup unsalted butter melted
• 8 oz cream cheese softened and cubed
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder optional
• 1/2 tsp paprika optional, for flavor and color

Instructions

• Cook Pasta
• Boil elbow macaroni in salted water for 4–5 minutes only (just until barely tender; it will finish cooking in the crock pot). Drain well.
• Prepare Crock Pot
• Grease the inside of your slow cooker with butter or non-stick spray to prevent sticking.
• Combine Ingredients
• In the crock pot, add the drained pasta, 3 cups of shredded cheddar, milk, evaporated milk, melted butter, cream cheese, salt, pepper, and optional spices. Stir well to combine.
• Slow Cook
• Cover and cook on low for 2–3 hours, stirring halfway through, until the cheese is fully melted and the sauce is creamy.
• Add Remaining Cheese
• About 15 minutes before serving, sprinkle the remaining 1 cup of cheddar cheese on top. Cover and let melt.
• Serve
• Stir before serving for a smooth texture. Serve warm.

Servings: 8 servings

10 FAQs About Crock Pot Mac And Cheese

1. Can I use pre-shredded cheese?
   Yes, but freshly shredded cheese melts more smoothly. Pre-shredded cheese contains anti-caking agents that can make the sauce slightly grainy.

2. Do I have to cook the pasta before putting it in the crock pot?
   Yes. Cooking it partially ensures it doesn’t absorb all the liquid and become mushy.

3. Can I use a different type of cheese?
   Absolutely! Try mixing in mozzarella, Colby Jack, Gouda, or Monterey Jack for different flavors.

4. Can I make this gluten-free?
   Yes, use gluten-free elbow macaroni and check that all other ingredients (especially the cream cheese) are gluten-free.

5. Can I double the recipe?
   Yes, but you’ll need a larger slow cooker (8-quart or bigger) and may need to add 30–45 minutes to the cook time.

6. Can I cook it on high instead of low?
   Yes, but reduce the cook time to 1–1.5 hours and stir often to prevent sticking or burning.

7. How do I make it extra creamy?
   Add more cream cheese, an extra splash of milk, or stir in a little heavy cream at the end.

8. Can I add toppings?
   Yes, you can sprinkle toasted breadcrumbs, crushed Ritz crackers, or bacon bits just before serving for added texture.

9. Can I make this ahead of time?
   Yes, prepare and cook it fully, then refrigerate. Reheat gently in the crock pot or oven before serving.

10. Can I add meat or vegetables?
    Yes, cooked chicken, ham, broccoli, or peas make great mix-ins. Add them after the initial cooking period so they don’t overcook.

How To Store Crock Pot Mac And Cheese

• Refrigerator:
  Cool completely before storing. Place in an airtight container and refrigerate for up to 4 days.

• Freezer:
  This dish freezes well, but the texture may change slightly. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

• Reheating:

  • Microwave: Heat in 30-second intervals, stirring in between, and add a splash of milk to keep it creamy.

  • Oven: Place in an oven-safe dish, cover with foil, and bake at 350°F for 20–25 minutes until heated through.

  • Crock Pot: Warm on low for 1–1.5 hours, adding a little milk if needed.