Crockpot Mac and Cheese Recipe

Introduction

Crockpot Mac and Cheese is the perfect comfort food made easy. This creamy, cheesy dish cooks slowly to develop rich flavors and a velvety texture without much effort. It’s ideal for busy days or when you want a hands-off, satisfying meal.

Ingredients

• 2 cups elbow macaroni
• 2 cups sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 3 cups whole milk
• 4 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Cook elbow macaroni in boiling salted water until al dente, about 7–8 minutes. Drain and set aside.
2. Step 2: In a slow cooker, combine the drained macaroni, shredded cheddar cheese, Monterey Jack cheese, whole milk, butter, salt, and black pepper. Stir well to mix the ingredients evenly.
3. Step 3: Cover and cook on low for 2 to 3 hours, stirring occasionally. Continue cooking until the mac and cheese is creamy and heated through. Add more milk if you prefer a thinner consistency.
4. Step 4: Serve hot and enjoy your creamy crockpot mac and cheese.

Tips & Variations

• For a bit of extra flavor, add a teaspoon of Dijon mustard or a pinch of smoked paprika to the cheese mixture.
• Try mixing in cooked bacon or sautéed vegetables like broccoli for added texture and taste.
• Use different cheese blends such as gouda or mozzarella for a unique twist.
• Make sure to stir occasionally to prevent the mac and cheese from sticking to the slow cooker.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stovetop with a splash of milk to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk instead of whole milk?

Yes, you can substitute low-fat or skim milk, but the dish may be less creamy and rich compared to using whole milk.

Can I prepare this recipe in advance?

Absolutely. Cook the mac and cheese as directed, then refrigerate it. Reheat in the slow cooker or microwave when ready to serve, adding a little milk if needed.

Crockpot Mac and Cheese Recipe

Print Recipe

★★★★★

4.8 from 61 reviews

This creamy and comforting Crockpot Mac and Cheese recipe combines sharp cheddar and Monterey Jack cheeses with elbow macaroni cooked to perfection in a slow cooker. Easy to prepare and ideal for a hands-off meal, it results in a rich, cheesy dish with a velvety texture, perfect for family dinners or potlucks.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 40 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 2 cups elbow macaroni

Cheese

• 2 cups sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded

Liquids & Dairy

• 3 cups whole milk
• 4 tbsp butter

Seasonings

• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Cook the pasta: Boil a large pot of salted water and cook the elbow macaroni until just al dente, about 7–8 minutes. Drain well and set aside to prevent overcooking in the crockpot.
2. Combine ingredients in slow cooker: In your slow cooker, add the drained macaroni, shredded sharp cheddar cheese, Monterey Jack cheese, whole milk, butter, salt, and black pepper. Stir thoroughly to evenly distribute the ingredients.
3. Slow cook to creamy perfection: Cover the slow cooker and cook on the low setting for 2 to 3 hours. Stir occasionally to ensure even cooking and to prevent sticking. If the mixture seems too thick, add a bit more milk to adjust the consistency to your liking.
4. Serve hot: Once the mac and cheese is creamy, bubbly, and heated through, spoon it into serving dishes and enjoy immediately for the best flavor and texture.

Notes

• Use whole milk for creamier texture; you can substitute with 2% milk but the dish will be less rich.
• Stir occasionally during cooking to prevent cheese from sticking or burning on the sides of the slow cooker.
• If more cheesiness is desired, add an extra half cup of shredded cheese before serving.
• To make it gluten-free, substitute elbow macaroni with gluten-free pasta.
• Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of milk to restore creaminess.

Keywords: crockpot mac and cheese, slow cooker macaroni and cheese, creamy mac and cheese, easy comfort food, cheesy pasta