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Crock-Pot Mac & Cheese

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Crock-Pot Mac & Cheese is an ultra-creamy, cheesy, and comforting dish made entirely in the slow cooker—no boiling required. It’s a hands-off, crowd-pleasing recipe perfect for weeknights, holidays, or potlucks.

Ingredients

  • 2 cups elbow macaroni (uncooked)
  • 2 cups whole milk
  • 1 can (12 oz) evaporated milk
  • 4 tbsp unsalted butter, cubed
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella or Monterey Jack cheese, shredded
  • 4 oz cream cheese (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp ground mustard or paprika (optional)

Instructions

  1. Lightly grease the inside of the Crock-Pot with butter or cooking spray.
  2. Add uncooked macaroni, whole milk, evaporated milk, butter, shredded cheeses, cream cheese (if using), salt, pepper, and any optional seasonings to the Crock-Pot.
  3. Stir everything well to combine.
  4. Cover and cook on LOW for 2 to 2½ hours, stirring once or twice during cooking.
  5. When pasta is tender and sauce is creamy, stir to check consistency.
  6. If needed, add a splash of warm milk to loosen the sauce before serving.
  7. Switch the slow cooker to WARM and serve directly from the pot.

Notes

  • Stir in sautéed onions, jalapeños, or cayenne for extra flavor or heat.
  • Swap in gourmet cheeses like Gruyère, pepper jack, or smoked gouda for variation.
  • Add peas or broccoli for a veggie boost.
  • Use freshly shredded cheese for best texture and creaminess.
  • Double the recipe in a 6-quart Crock-Pot; increase cook time slightly.

Nutrition

Find it online: https://cookedbymaya.com/crock-pot-mac-cheese/