Crockpot Mac and Cheese Recipe
Creamy, cheesy, and incredibly easy, this crockpot mac and cheese is the ultimate dump-and-go comfort food. Just toss in your ingredients, stir occasionally, and let the slow cooker do the magic—perfect for gatherings or busy weeknights.
Ingredients List
2 cups elbow macaroni (uncooked)
2 ½ cups whole milk
1 (12 oz) can evaporated milk
¼ cup unsalted butter, cubed
3 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Step-by-Step Instructions
Step 1: Lightly grease your crockpot with butter or nonstick spray.
Step 2: Add uncooked macaroni, milk, evaporated milk, butter, cheeses, and seasonings to the crockpot.
Step 3: Stir well to combine all ingredients evenly.
Step 4: Cover and cook on low for 2 to 3 hours, stirring once or twice, until pasta is tender and sauce is thick and creamy.
Step 5: Switch to “keep warm” setting until ready to serve.
Cooking Time
Prep Time: 5 minutes
Cook Time: 2–3 hours (low)
Total Time: 2–3 hours
Servings
Serves 6
Nutritional Information (approx. per serving)
Calories: 420
Carbs: 32g
Protein: 18g
Fat: 25g
Storage Instructions
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently in the microwave or on stovetop with a splash of milk to loosen.
Pairings/Suggestions
Serve with roasted veggies, BBQ meats, or a crisp green salad.
Add hot sauce or smoked paprika for extra kick.
Seasonal Relevance
Great for fall and winter potlucks, holidays, or cozy family dinners.
Conclusion
Crockpot mac and cheese is a fuss-free, crowd-pleasing recipe that delivers creamy comfort without the stove or oven. Ideal for busy days and hearty cravings alike.
Crockpot Mac and Cheese Recipe
Course: Uncategorized6
servings5
minutes2
minutes420
kcalThis easy, cheesy crockpot mac and cheese is rich, creamy, and made with minimal effort—no boiling required. Just mix, cook, and enjoy comfort in every bite.
Ingredients
2 cups elbow macaroni (uncooked)
2 ½ cups whole milk
1 (12 oz) can evaporated milk
¼ cup unsalted butter, cubed
3 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Directions
- Lightly grease your crockpot with butter or nonstick spray.
- Add uncooked macaroni, milk, evaporated milk, butter, cheeses, and seasonings to the crockpot.
- Stir well to combine all ingredients evenly.
- Cover and cook on low for 2 to 3 hours, stirring once or twice, until pasta is tender and sauce is thick and creamy.
- Switch to “keep warm” setting until ready to serve.
Recipe Video
Notes
- Pasta cooks right in the crockpot.
Stir once or twice to prevent sticking.
Use freshly shredded cheese for best texture.
Switch to “keep warm” after cooking.
FAQs
Q1: Can I use pre-cooked pasta?
It’s best to use uncooked pasta so it absorbs flavor while cooking.
Q2: Can I freeze crockpot mac and cheese?
It’s not ideal—dairy sauces may separate when reheated from frozen.
Q3: Can I substitute the cheeses?
Yes! Gouda, Monterey Jack, or Gruyère all melt beautifully.
