Crock Pot Mac and Cheese
This Crock Pot Mac and Cheese recipe is a creamy, cheesy comfort food dish that is easy to make using a slow cooker. It delivers tender pasta and a rich cheese sauce with minimal effort, perfect for busy nights or potlucks.
Servings: 6 servings
Ingredients
- 3 cups uncooked elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 3 cups whole milk or any preferred milk alternative
- 1 cup heavy cream
- 1/2 cup unsalted butter melted
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder optional, for a little tang
- 1/4 teaspoon smoked paprika optional, for a smoky depth
- 1/4 cup grated Parmesan cheese
- Non-stick cooking spray or butter for greasing the Crock Pot
Instructions
- Grease the inside of your Crock Pot with non-stick cooking spray or a little butter to prevent sticking and ease cleanup.
- Add the uncooked elbow macaroni to the Crock Pot. Sprinkle in salt, black pepper, garlic powder, mustard powder, and smoked paprika. Stir to distribute evenly.
- Pour in whole milk, heavy cream, and melted butter over the pasta. Stir gently to combine.
- Add shredded sharp cheddar, shredded mozzarella, and grated Parmesan cheese on top. Do not stir.
- Cover and cook on low for 2 to 3 hours. Check at 2 hours for tenderness. Stir halfway through cooking to melt cheese evenly and prevent sticking.
- Once cooked and creamy, stir well to combine. Adjust seasoning and serve immediately for best texture.
Equipment
- Crock Pot
- Non-stick cooking spray
Notes
Use whole milk or a milk and cream combination for creaminess. Stir halfway through cooking to prevent sticking. For thicker mac and cheese, use less milk or cook uncovered for last 15 minutes. For a crispy topping, broil with breadcrumbs and extra cheese. Use freshly shredded cheese for smoother melt. Adjust salt to taste.