Description
Few things hit the comfort food mark like a warm, ultra-creamy bowl of mac and cheese. But when it’s made in a slow cooker? It levels up to effortless indulgence. This Crockpot Mac & Cheese is the ultimate weeknight dinner or potluck hero—rich, cheesy, and incredibly simple to pull together with pantry staples.
Ingredients
2 cups elbow macaroni (uncooked)
2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1/2 cup cream cheese, cubed
1/4 cup butter, melted
12 oz evaporated milk (1 can)
1 1/2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional)
Instructions
1. Lightly grease your Crockpot insert with non-stick spray or butter.
2. Add uncooked elbow macaroni, shredded cheddar, shredded mozzarella, cubed cream cheese, melted butter, evaporated milk, and whole milk into the Crockpot.
3. Stir in salt, black pepper, and optional paprika. Mix everything well to combine.
4. Cover and cook on LOW for 1 hour. Stir thoroughly.
5. Continue cooking for an additional 30 to 60 minutes, stirring every 20–30 minutes, until pasta is tender and sauce is creamy.
6. Once done, stir again and serve warm. Keep on “Warm” setting for up to 2 hours if serving later.
Notes
For best results, shred your own cheese instead of using pre-shredded bags.
Stir frequently during the second hour to prevent sticking and ensure even cooking.
Add a splash of milk when reheating leftovers to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 430
- Sugar: 5g
- Sodium: 540mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 75mg
Keywords: crockpot mac and cheese, creamy mac and cheese, slow cooker recipe