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Crockpot Mac and Cheese Recipe
Ash Tyrrell

Crockpot Mac and Cheese Recipe

I made this easy crockpot mac and cheese for a family dinner, and I was honestly surprised by how creamy it turned out. I did not boil any noodles or stir a sauce on the stove. I dumped everything in, closed the lid, and let the slow cooker do the work.
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Total Time 2 hours 20 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 lb elbow pasta uncooked: Use a sturdy brand, since thin noodles turn mushy fast.
  • 2½ cups whole milk: Whole milk gives a rich sauce while lower-fat milk makes it watery.
  • 12 oz evaporated milk: It adds creaminess and helps the sauce thicken.
  • 12 oz extra sharp cheddar shredded (about 3 cups): Shred it yourself for a smooth melt and big flavor.
  • 4 oz American cheese shredded (about 1 cup): Buy it from the deli counter, because it melts silky smooth.
  • 1 tsp salt: It brings out the cheese flavor.
  • ½ tsp black pepper: It adds a gentle warm bite.
  • ½ tsp dry mustard: It deepens the cheese flavor without tasting like mustard.
  • ¼ tsp garlic powder: It adds a mellow savory note.
  • A dash of cayenne pepper: A tiny pinch adds warmth so adjust to your taste.
  • ¼ cup butter cubed: It melts into the sauce and adds a glossy, rich finish.

Method
 

  1. Spray the inside of your slow cooker well with nonstick cooking spray. Don't skip the corners, since cheese loves to stick there. This one step makes cleanup so much easier later.
  2. Put the uncooked pasta in a colander and rinse it under cold water. Let it drain for a moment. I like this step because it washes off extra surface starch that can make the sauce gummy.
  3. Shred the cheddar and the American cheese yourself with a food processor or box grater. Fresh cheese melts smoothly. Bagged cheese can leave the sauce gritty.
  4. Add the pasta, whole milk, evaporated milk, both cheeses, salt, pepper, dry mustard, garlic powder, and cayenne to the slow cooker. Stir until everything is mixed well. Try to keep the pasta under the liquid so it cooks evenly.
  5. Scatter the cubed butter over the top of the mixture. You don't need to stir it in. It will melt slowly and blend into the sauce as the mac and cheese cooks.
  6. Cover the slow cooker and cook on LOW for 1 hour. Don't switch it to HIGH, even if you're in a hurry. High heat is the fastest way to end up with mushy macaroni.
  7. After 1 hour, lift the lid and give everything a quick stir. Work fast so the heat doesn't escape. Taste a noodle to see how close it is to done.
  8. If the pasta isn't ready, put the lid back on and keep cooking. Check every 30 minutes or so. It can take up to 1 to 2 more hours, depending on your slow cooker.
  9. The mac and cheese is ready when the pasta is tender and the sauce looks thick and creamy. Remove the lid and let it rest for a few minutes. The sauce thickens even more as it sits.
  10. Spoon the mac and cheese into bowls while it's warm and creamy. Give it one last gentle stir before serving. Enjoy it right away for the best texture.

Notes

  • I always shred my cheese fresh from a block. Bagged cheese has anti-caking coating, and it made my sauce a little grainy once.
  • I never turn the heat up to HIGH. Every time I tried to rush it, my pasta turned soft and mushy.
  • I stir and check the pasta every 15 to 30 minutes near the end. Every slow cooker runs a little differently, so this saves the texture.
  • I use sturdy elbow pasta from a trusted brand. Thin noodles cooked too quickly for me.
  • I do a trial run before serving this to a crowd or for the holidays. It helps me learn how my own slow cooker behaves.