Classic Crockpot Mac and Cheese
This creamy crockpot mac and cheese recipe delivers a comforting and easy meal with minimal effort. Perfect for a weeknight dinner or a potluck.
Equipment
- Slow Cooker (6-quart or larger)
- Whisk
Ingredients
Main Ingredients
- 1 pound Elbow Macaroni uncooked
- 12 oz can Evaporated Milk
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 1/2 cup Unsalted Butter 1 stick, cut into pats
- 4 cups Sharp Cheddar Cheese freshly shredded
- 2 cups Monterey Jack Cheese freshly shredded
- 4 oz Cream Cheese cut into cubes
- 1 teaspoon Dry Mustard Powder
- 1 teaspoon Salt or to taste
- 1/2 teaspoon Black Pepper or to taste
Instructions
Preparation
- Lightly grease the inside of a 6-quart or larger slow cooker with butter or cooking spray.
- Pour the uncooked elbow macaroni into the slow cooker and scatter half of the shredded cheddar and Monterey Jack cheese over it.
- In a separate bowl, whisk together evaporated milk, whole milk, heavy cream, dry mustard powder, salt, and pepper. Pour this mixture over the pasta and cheese.
- Dot the top with the remaining shredded cheeses, cream cheese cubes, and unsalted butter pats, distributing them evenly.
- Cover and cook on LOW for 2-3 hours or HIGH for 1-1.5 hours, stirring once after 1.5 hours on LOW or 45 minutes on HIGH, until pasta is tender and sauce is thick. Stir well before serving.
Notes
For best results, use freshly shredded cheese as pre-shredded cheese can contain anti-caking agents that affect melting. Adjust salt and pepper to your taste, and for an extra kick, consider adding a pinch of cayenne pepper to the liquid mixture.