Crock Pot Mac and Cheese
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This crock pot mac and cheese recipe is so easy to make and the end result is the cheesiest, creamiest mac and cheese you’ve ever eaten.
Today I’m bringing you a cheesy and easy crockpot mac and cheese recipe. You only need to have the slow cooker on low for 1.5 to 2 hours and then you’re left with a delicious mac and cheese to serve as a main dish or as a side dish.
I do say this is the creamiest and cheesiest mac and cheese recipe and I stand by it! It includes low-fat milk, heavy cream, evaporated milk, AND two kinds of cheese. You’re not going to find a mac and cheese more delicious than this recipe.
The key is pre-boiling the pasta until it’s firm. This ensures it doesn’t get all mushy in your slow cooker. You then add the cooked pasta and all remaining ingredients to the crockpot, give it a stir, and leave it to work its magic. It doesn’t get any easier than this!
Now, seeing as we ARE called Southern Plate, we have just a few mac and cheese recipes on our blog. Check out oven-baked mac and cheese (a fan favorite), stovetop mac and cheese, one-pot mac and cheese, and even cauliflower mac and cheese for my fellow low-carb lovers. There’s clearly a mac and cheese recipe for every occasion around here!
Recipe Ingredients
- Uncooked elbow pasta (regular, not gluten-free or quick-cook pasta)
- Low-fat milk and heavy cream (or half and half)
- Evaporated milk
- Extra sharp cheddar cheese
- Monterey Jack or American cheese
- Salt
- Black pepper
- Dry mustard
- Garlic powder
- Butter
Prepare slow cooker with cooking spray. This recipe is for a 6-quart.
Boil the pasta so it’s still a bit firm.
Add boiled pasta to the crockpot.
Then the evaporated milk.
Next, add the milk and heavy cream or half and half.
Then it’s time to add both types of cheese.
Now we add the seasonings. Start with the salt…
Then add the pepper…
Dry mustard…
And finally, the garlic.
Stir that all up and make sure the pasta is coated completely.
Drop in the cubes of butter and spread them out over the top.
Cover and cook the crockpot mac and cheese on low heat for 1.5 to 2 hours.
Stir gently a few times after the first 45 mins to an hour. Each crockpot is a little different so cook to the consistency you like.
When done, the pasta will be tender and the liquid will be thick and creamy. Add any remaining cheese on top to melt while sitting if desired.
Note: the cheese sauce gets thicker the longer it sits before serving.
Enjoy your crockpot mac and cheese!
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave and you’re good to go! You can also freeze leftovers for up to 6 months. Thaw overnight in the fridge before reheating in the microwave.
Recipe Notes
- IMPORTANT: buy block cheese and shred it yourself, DO NOT buy pre-shredded, bagged, or cheese slices, as there are anti-baking agents in the pre shredded cheese that will interfere with cooking.
- Every slow cooker is different, so do a trial run if you are serving this to a group.
- Don’t turn the heat up, keep it on low.
- Serve your creamy crockpot mac and cheese as a main dish or a side dish alongside other Southern staples, like fried chicken or pulled pork.
- You can easily make double this recipe in a 6-quart slow cooker.
- For a little bit of spice, add a dash of cayenne pepper or paprika.
- If you’d like to add some protein, top your slow cooker mac and cheese with pieces of cooked bacon when it’s time to serve.
- Instead of macaroni pasta, you can use any small shapes of pasta, like penne, shells, and spiral pasta.
- If you can’t enjoy mac and cheese without a crumbly topping, put your serving in an oven-safe dish, top it with panko bread crumbs and some extra grated cheese, and broil it until it’s golden brown.
Check out these other easy crock pot recipes:
Smoked Sausage and Beef Stew in the Crockpot
Slow Cooker Italian Sausage and Peppers in Crockpot
Pot Roast Recipe In A Crock Pot
Ingredients
- 1 pound elbow pasta uncooked regular, not gluten-free or quick-cook pasta
- 2/3 cup low-fat milk plus 1/3 cup of heavy cream or 1 cup of half and half
- 12 ounces evaporated milk
- 3 cups extra-sharp cheddar cheese 12 ounces
- 1 cup shredded Monterrey Jack or American cheese 4 ounces
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dry mustard
- 1/4 tsp garlic powder
- 1/4 cup butter, cubed
Instructions
- Prepare the slow cooker with non-stick spray. This recipe is for a 6-quart.
- Boil the pasta so it’s still a bit firm.1 pound elbow pasta uncooked
- Add the pasta to the crockpot along with the milk, cheese, salt, pepper, mustard, and garlic. Stir that all up and make sure the pasta is coated completely. Drop in the cubes of butter and spread them out over the top.2/3 cup low-fat milk plus 1/3 cup of heavy cream, 12 ounces evaporated milk, 3 cups extra-sharp cheddar cheese, 1 cup shredded Monterrey Jack or American cheese, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp dry mustard, 1/4 tsp garlic powder, 1/4 cup butter, cubed
- Cover and cook on low heat for 1.5 to 2 hours. Stir gently a few times after the first 45 mins to an hour. Each crockpot is a little different so cook to the consistency you like.
- When done, the pasta will be tender and the liquid will be thick and creamy. Add any remaining cheese on top to melt while sitting if desired.
- Note: the cheese gets thicker the longer it sits before serving.
Notes
- IMPORTANT: buy block cheese and shred it yourself, DO NOT buy pre-shredded, bagged, or cheese slices, as there are anti-baking agents in the pre-shredded cheese that will interfere with cooking.
- Every slow cooker is different, so do a trial run if you are serving this to a group.
- Don’t turn the heat up, keep it on low.
