Classic Crockpot Mac and Cheese
This classic crockpot mac and cheese recipe delivers a rich, creamy, and comforting dish with minimal effort, perfect for a cozy family meal or potluck. The combination of various cheeses and milks creates an irresistibly smooth sauce.
Equipment
- 6-quart (or larger) slow cooker
- Whisk
Ingredients
Main Ingredients
- 1 pound Elbow Macaroni or other small pasta shape like shells or ditalini
- 1/2 cup Butter, melted
- 1 can (12 oz) Evaporated Milk
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 4 oz Cream Cheese, softened and cut into cubes
- 4 cups Sharp Cheddar Cheese, freshly shredded
- 2 cups Monterey Jack Cheese, freshly shredded
- 1 teaspoon Salt or to taste
- 1/2 teaspoon Black Pepper or to taste
- 1/2 teaspoon Dry Mustard Powder
- 1/2 teaspoon Garlic Powder optional
Instructions
Preparation
- Lightly grease the inside of a 6-quart (or larger) slow cooker with butter or cooking spray.
Cooking
- In the slow cooker, whisk together the melted butter, evaporated milk, whole milk, heavy cream, cream cheese, salt, pepper, dry mustard, and garlic powder until smooth.
- Stir in the uncooked elbow macaroni, then fold in 5 cups of shredded cheddar and Monterey Jack cheeses, reserving 1 cup for later.
- Cover and cook on the LOW setting for 2-3 hours, stirring every 30-45 minutes to ensure even cooking.
- During the final 15-20 minutes, stir in the remaining 1 cup of shredded cheese.
- Once cheese is melted and pasta is al dente, turn off the slow cooker and let rest for 10-15 minutes before serving.
Notes
For an extra cheesy crust, you can sprinkle some extra shredded cheese on top during the last 30 minutes of cooking without stirring it in. This mac and cheese is best served warm directly from the slow cooker. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.