Description
This creamy and comforting Crock-Pot Mac and Cheese recipe is an easy slow-cooked dish featuring tender elbow macaroni smothered in a rich blend of sharp cheddar and American cheeses. Cooked low and slow in a crock-pot, it develops a smooth, cheesy sauce that’s perfect for a family dinner or a potluck favorite.
Ingredients
Macaroni and Milk
- 16 ounces elbow macaroni (uncooked)
- 2 1/3 cups whole milk
- 1 can evaporated milk (12 ounces)
Cheese and Seasonings
- 2 3/4 cups shredded sharp cheddar cheese
- 1 cup cubed American cheese
- 1/2 teaspoon salt (plus more, to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon garlic powder
- 1 pinch cayenne pepper
Butter
- 3 1/2 tablespoons butter (cubed)
Instructions
- Prepare the Slow Cooker: Spray a 6-quart slow cooker with nonstick spray to prevent sticking. Rinse the uncooked elbow macaroni under cold water to remove excess starch and add it to the cooker.
- Add Liquids and Cheeses: Pour in the whole milk and evaporated milk over the macaroni. Then add the shredded sharp cheddar cheese, cubed American cheese, salt, black pepper, dry mustard, garlic powder, and cayenne pepper into the cooker.
- Mix Ingredients: Stir the mixture thoroughly so the pasta is mostly covered by the liquids and the spices and cheeses are well distributed.
- Add Butter and Start Cooking: Dot the top of the mixture with cubed butter. Cover the slow cooker with its lid and cook on the low setting for about 1 hour.
- Continue Cooking: After 1 hour, remove the lid and stir the mac and cheese quickly, then cover again. Continue cooking on low for an additional 1.5 to 2 hours until the pasta is tender and the sauce has thickened.
- Serve Warm: Once cooked through, serve the mac and cheese warm for a creamy, delicious dish.
Notes
- Make sure to stir well after the first hour of cooking to prevent the cheese from sticking to the sides and to ensure even cooking.
- You can adjust the seasoning amounts to your taste, especially the salt and cayenne pepper for varying heat levels.
- If the mac and cheese is too thick after cooking, stir in a splash of milk to loosen it up.
- Using sharp cheddar adds a nice tang and depth of flavor; feel free to mix with a milder cheese if preferred.
- Ensure the slow cooker is large enough (6-quart recommended) to accommodate the expansion of the pasta while cooking.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
