Crockpot Mac and Cheese
Ingredients
- 1 pound elbow pasta We use Barilla brand)
uncooked (regular, NOT gluten free, NOT quick cook pasta
- 2 1/2 cups whole milk
- 12 ounces evaporated milk
- 12 ounces Extra sharp cheddar)
3 cups shredded (from the deli, shred yourself, don't buy bagged
- 4 ounces American cheese)
or Monterrey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon garlic powder
- to tasteDash of cayenne pepper
- 1/4 cup butter
cubed
Directions
- 1
Spray 6-quart slow cooker with non-stick spray.
- 2
Rinse the uncooked pasta well in cold water and drain.
- 3
Add uncooked pasta to crockpot along with milks, cheeses, salt, pepper, mustard, garlic and cayenne pepper. Stir to combine, making sure macaroni is submerged in liquid as much as possible.
- 4
Dot with cubed butter.
- 5
Cover and cook on low heat for 1 hour. Remove lid and stir, be quick! Don't let too much heat out. Depending on your slow cooker, your dish could be done at this point or require UP TO 1-2 more hours.
- 6
If not done, continue cooking and checking periodically (ever half hour or so).
- 7
When done, pasta will be tender and liquid will be thick and creamy. Sauce will thicken even more after lid is removed and mac and cheese sits.
Crockpot Mac and Cheese
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About this Recipe
Craving the ultimate comfort food without the fuss? This Crockpot Mac and Cheese recipe delivers unbelievably creamy, cheesy goodness with minimal effort, perfect for a cozy weeknight or feeding a crowd. The true magic of this mac and cheese is its effortless preparation: you simply combine uncooked elbow pasta with milks, a rich blend of cheeses, and savory seasonings directly in your slow cooker. This method bypasses the need to boil pasta separately, ensuring every noodle slowly absorbs the flavorful, velvety sauce as it cooks. The combination of whole milk and evaporated milk creates an extra-creamy base, while careful cheese selection prevents a grainy texture. Get ready for a profoundly satisfying bowl of mac and cheese that boasts an incredibly creamy texture and a deeply savory, cheesy flavor profile. The extra sharp cheddar provides a bold, tangy backbone, beautifully balanced by the melt-and-stretch qualities of American or Monterrey cheese. Hints of dry mustard and garlic powder round out the profile, with a subtle kick from cayenne pepper that you can adjust to your liking. This is a truly comforting dish, designed for ease and maximum flavor payoff. While extra sharp cheddar and American or Monterrey cheese create the perfect balance, you can experiment with other good melting cheeses like gruyere or fontina for a different flavor dimension. Feel free to adjust the cayenne pepper level—a little goes a long way to add depth, but you can omit it entirely or add more for extra warmth. Remember to stick with regular, non-quick cook pasta for the best results, as specified in the recipe. This Crockpot Mac and Cheese is the quintessential comfort dish, ideal for a family dinner, a potluck contribution, or as a decadent side dish for barbecued meats. Serve it warm straight from the slow cooker for an ultimate easy meal.