Crockpot Mac and Cheese

Here’s a creamy, comforting Crockpot Mac and Cheese recipe that’s perfect for a weeknight dinner, potluck, or holiday meal. It’s easy, cheesy, and no boiling required!

🧀 Crockpot Mac and Cheese Recipe

🍽️ Servings:

6–8

⏱️ Total Time:

2–3 hours on LOW

🧂 Ingredients:

• 2 cups elbow macaroni (uncooked)

• 2 ½ cups whole milk

• 1 (12 oz) can evaporated milk

• 2 cups sharp cheddar cheese, shredded

• 1 cup mozzarella or Monterey Jack cheese, shredded

• 4 oz cream cheese, cut into cubes

• ¼ cup butter, sliced

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder (optional)

• ½ tsp dry mustard (optional)

• 1 pinch cayenne or paprika (optional for heat)

🥣 Instructions:

1. Grease the crockpot with butter or cooking spray.

2. Add all ingredients to the slow cooker:

   • Uncooked pasta

   • Milk + evaporated milk

   • Cheeses (cheddar, mozzarella, cream cheese)

   • Butter

   • Seasonings

3. Stir everything together to combine well.

4. Cover and cook on LOW for 2 to 3 hours, stirring once or twice during cooking.
   ✔️ Pasta should be tender and cheese fully melted.
   ✔️ Avoid cooking on HIGH – it may curdle the dairy.

5. Stir well before serving to fully mix the melted cheese.

📝 Tips:

• Don’t overcook: Macaroni can become mushy if left too long.

• Use freshly shredded cheese for best melt and texture (pre-shredded can have anti-caking agents).

• Add crumbled bacon or a dash of hot sauce for a flavor boost.