This crockpot mac and cheese recipe is so easy to make and the end result is the cheesiest, creamiest mac and cheese you've ever eaten.
Course: Main Course, Side Dish
Cuisine: American
Keyword: cheese, macaroni, slowcooker
Servings: 4
Ingredients
1poundelbow pasta uncookedregular, not gluten-free or quick-cook pasta
2/3cuplow-fat milk plus 1/3 cup of heavy creamor 1 cup of half and half
12ouncesevaporated milk
3cupsextra-sharp cheddar cheese12 ounces
1cupshredded Monterrey Jack or American cheese4 ounces
1/2tspsalt
1/2tspblack pepper
1/2tspdry mustard
1/4tspgarlic powder
1/4cupbutter, 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.