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Crockpot Mac and Cheese

Crockpot mac and cheese cooks elbow macaroni right in the slow cooker with milk, cream cheese, and sharp cheddar. The result is creamy, tender pasta finished with a final layer of melted cheddar.
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Prep Time 10 minutes
Cook Time 3 hours 5 minutes
resting 10 minutes
Total Time 3 hours 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 710
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb elbow macaroni uncooked
  • 4 tbsp unsalted butter cut into small pieces
  • 4 cups whole milk
  • 1 can (12 oz) evaporated milk
  • 1 tsp salt kosher
  • 0.5 tsp dry mustard
  • 0.25 tsp black pepper
  • 8 oz cream cheese cut into small cubes
  • 4 cups sharp cheddar cheese shredded, divided

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the uncooked elbow macaroni, butter, whole milk, evaporated milk, kosher salt, dry mustard, black pepper, cream cheese, and 3 cups of the shredded sharp cheddar to a 6-quart slow cooker; stir to combine.
  2. Cover and cook on LOW for 2 to 3 hours or HIGH for 1 to 1 1/2 hours, stirring every 30 minutes, until the pasta is tender.
  3. Stir in the remaining 1 cup cheddar.
  4. Cover and cook for 5 minutes, until the cheese is melted.
  5. Turn off the slow cooker and let the mac and cheese rest, covered, for 10 minutes before serving.

Notes

For the smoothest texture, shred the cheddar yourself. Refrigerate leftovers in an airtight container for 3–4 days; freezing is possible, though the sauce may become grainy when reheated. Gluten-free elbow macaroni can be used as a gluten-free swap.