Short Description
This Creamy Crockpot Mac and Cheese is the ultimate comfort food, made with tender pasta coated in a rich, velvety cheese sauce. With minimal prep and no need to boil the pasta separately, this slow-cooker recipe is a fuss-free way to enjoy homemade mac and cheese that’s creamy, cheesy, and absolutely delicious.
Why You’ll Love This Recipe
- Super Easy – No need to pre-cook the pasta; everything cooks right in the crockpot.
- Extra Creamy – A blend of cheeses and evaporated milk creates the perfect texture.
- Perfect for Gatherings – Great for holidays, potlucks, or family dinners.
- Minimal Cleanup – One-pot cooking means fewer dishes to wash.
- Customizable – Switch up the cheeses or add mix-ins to make it your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Elbow macaroni (uncooked)
- Butter
- Evaporated milk
- Whole milk
- Sharp cheddar cheese, shredded
- Mozzarella cheese, shredded
- Cream cheese
- Ground mustard (optional, for extra flavor)
- Salt & black pepper
- Paprika (optional, for a hint of smokiness)
Directions
- Grease the Crockpot – Lightly spray the slow cooker with cooking spray to prevent sticking.
- Add Ingredients – Place uncooked macaroni, butter, evaporated milk, whole milk, cream cheese, salt, pepper, and ground mustard into the crockpot. Stir to combine.
- Cook on Low – Cover and cook on low for 2 hours, stirring occasionally to prevent sticking.
- Add Cheese – Stir in shredded cheddar and mozzarella, mixing well until melted and creamy.
- Final Touches – If needed, add a splash of milk to adjust the creaminess. Serve warm and enjoy!
Servings and Timing
- Servings: 6-8
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
Variations
- Spicy Kick – Add a pinch of cayenne pepper or mix in chopped jalapeños.
- Extra Cheesy – Mix in Parmesan or Gouda for a richer flavor.
- Bacon Lover’s Version – Stir in crispy bacon bits before serving.
- Protein Boost – Add shredded chicken or cooked ground beef.
- Crunchy Topping – Sprinkle with toasted breadcrumbs before serving.
Storage/Reheating
- Storage – Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating – Warm on the stovetop over low heat, adding a splash of milk to bring back creaminess.
- Freezing – Not recommended, as the sauce may separate when thawed.
FAQs
Can I use pre-shredded cheese?
It’s best to shred your own cheese, as pre-shredded cheese contains anti-caking agents that can affect the texture.
Do I need to cook the pasta before adding it?
No! The pasta cooks right in the crockpot, absorbing the creamy sauce.
Can I make this on high instead of low?
Yes, but reduce the cooking time to about 1 hour, stirring frequently.
What’s the best cheese to use?
Sharp cheddar is classic, but you can mix in Monterey Jack, Gouda, or Velveeta for extra creaminess.
How do I prevent the pasta from becoming mushy?
Be sure to stir occasionally and check for doneness around the 1.5-hour mark to avoid overcooking.
Can I add veggies?
Yes! Stir in cooked broccoli, spinach, or peas for a nutritious boost.
How do I make it creamier?
Use an extra ½ cup of milk or add more cheese just before serving.
Can I double this recipe?
Yes! Use a larger crockpot and adjust the cooking time slightly.
Can I make this ahead of time?
Yes! Cook as directed, then keep it on the “Warm” setting for up to 1 hour before serving.
What can I serve with this?
It pairs well with BBQ chicken, grilled steak, or a fresh side salad.
Conclusion
Creamy Crockpot Mac and Cheese is the easiest way to make homemade mac and cheese with minimal effort. Whether you’re serving it for a family dinner, potluck, or holiday gathering, this dish is sure to be a hit. Try it today for the ultimate comfort food experience!
PrintCreamy Crockpot Mac and Cheese
- Prep Time: 5 minutes
- Cook Time: 2-3 hours
- Total Time: ~3 hours
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
⭐ This slow cooker mac and cheese is extra creamy, packed with cheesy goodness, and requires no boiling! Just dump, stir, and let your crockpot do the work.
Ingredients
- 16 oz elbow macaroni (uncooked)
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 2 1/2 cups whole milk
- 1 (12 oz) can evaporated milk
- 1/2 cup unsalted butter, melted
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dry mustard (optional, for extra flavor)
Instructions
Prep the Crockpot:
- Grease the inside of your slow cooker with butter or cooking spray.
2️⃣ Add the Ingredients:
- Add the uncooked macaroni, shredded cheeses, whole milk, evaporated milk, melted butter, salt, pepper, garlic powder, and dry mustard (if using).
- Stir everything to combine.
3️⃣ Cook Low & Slow:
- Cover and cook on LOW for 2 to 3 hours, stirring occasionally.
- Once the pasta is tender and the cheese is melted into a creamy sauce, it’s ready!
4️⃣ Serve & Enjoy!
- Stir well before serving. Enjoy hot!
Notes
- Don’t cook on HIGH—macaroni can overcook quickly!
- Want extra creaminess? Stir in ½ cup sour cream or cream cheese at the end.
- For a baked finish, transfer to a baking dish, top with breadcrumbs, and broil for a few minutes.
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