Creamy Crockpot Mac and Cheese is the ultimate comfort food solution, offering a fuss-free way to achieve a restaurant-quality dish with minimal effort. This recipe is perfect for busy weeknights or when you simply crave a deeply satisfying and luxuriously smooth mac and cheese experience.
Key Ingredients for Creamy Crockpot Mac and Cheese:
- 1 pound elbow macaroni, uncooked
- 4 cups milk (whole milk recommended for extra creaminess)
- 1 (10.5 ounce) can condensed cream of mushroom soup, undiluted
- 1 (8 ounce) package cream cheese, cut into cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 4 cups shredded cheddar cheese (sharp or mild, your preference)
- 1 cup shredded Monterey Jack cheese (optional, for extra meltiness)
- Butter, for greasing the slow cooker
How to Make Creamy Crockpot Mac and Cheese:
Get ready for the easiest, most delicious mac and cheese you’ve ever made! This Crockpot wonder transforms simple ingredients into a hug in a bowl in just a few hours. With a prep time of only 15 minutes, it’s the perfect hands-off meal for those days when you want maximum flavor with minimum fuss. The result is a wonderfully creamy, incredibly satisfying dish that’s sure to become a family favorite.
Step-by-Step Instructions
- Prepare Your Slow Cooker: Lightly grease the inside of your slow cooker with butter. This will prevent the pasta from sticking and ensure easy cleanup.
- Combine Dry Ingredients: In your slow cooker, combine the uncooked elbow macaroni, salt, black pepper, garlic powder, and onion powder. Toss gently to distribute the seasonings evenly amongst the dry pasta.
- Add Wet Ingredients: Pour the milk over the macaroni mixture. In a separate bowl, whisk together the condensed cream of mushroom soup and the cubed cream cheese until mostly smooth. Spoon this mixture over the pasta and milk. Stir gently to combine, ensuring the cream cheese is broken up as much as possible.
- Cook on Low: Cover the slow cooker and cook on the LOW setting for 2 to 2.5 hours, or until the macaroni is tender and has absorbed most of the liquid. Stir occasionally every 30-45 minutes, especially during the last hour, to ensure even cooking and prevent sticking.
- Incorporate Cheeses: Once the pasta is cooked to your desired tenderness, remove the lid. Stir in the shredded cheddar cheese and Monterey Jack cheese (if using) until fully melted and the sauce is creamy and smooth.
- Serve Hot: Let the mac and cheese sit for about 5-10 minutes to allow the sauce to thicken slightly. Serve immediately and enjoy the ultimate comfort food!
Why You’ll Love This Creamy Crockpot Mac and Cheese:
You’ll adore this Creamy Crockpot Mac and Cheese for its unparalleled creaminess and unbelievably simple preparation. Unlike baked mac and cheese that requires constant oven attention and multiple pots, this slow cooker version melds flavors so beautifully, creating a velvety sauce that coats every single noodle. Plus, the cost-effectiveness of making this beloved dish at home, using pantry staples and affordable cheeses, far surpasses the price of a restaurant-style portion, making it a winner for your wallet and your taste buds.
The subtle richness of the cream of mushroom soup and cream cheese adds a depth of flavor that is truly comforting, while the blend of cheeses offers just the right amount of gooey, cheesy goodness. Imagine serving a dish that took you minimal active time but delivers maximum ooey-gooey satisfaction – that’s the magic of this slow cooker recipe. Ready to ditch the complex methods and embrace pure, unadulterated comfort? Give this Creamy Crockpot Mac and Cheese a try; your future self will thank you!
Storing and Reheating Tips:
- Refrigeration: Allow the Creamy Crockpot Mac and Cheese to cool completely before storing. Transfer any leftovers to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the mac and cheese. Again, ensure it has cooled completely. Portion it into freezer-safe containers or heavy-duty freezer bags. Frozen mac and cheese will last for up to 2-3 months.
- Reheating:
- Stovetop: The best way to reheat is on the stovetop for optimal creaminess. Place the desired amount in a saucepan over medium-low heat. Add a splash of milk or cream and stir frequently until heated through and creamy. You may need to adjust the seasoning.
- Microwave: For a quick reheat, place a portion in a microwave-safe dish. Cover loosely and heat in 30-second intervals, stirring between each, until thoroughly heated. Be mindful that microwaving can sometimes alter the texture, making it slightly less creamy.
- Oven: You can reheat in the oven at 350°F (175°C) in an oven-safe dish, covered with foil, for about 20-30 minutes, or until heated through. Adding a little milk or cream before reheating can help restore moisture.
Final Thoughts:
This Creamy Crockpot Mac and Cheese recipe is PURE comfort food magic, proving that incredibly delicious meals don’t have to be complicated. Give it a try and discover how easy it is to create a dish that will warm your soul and please even the pickiest eaters.
Creamy Crockpot Mac and Cheese
Ingredients
Equipment
Method
- Lightly grease the inside of your slow cooker with butter. This will prevent the pasta from sticking and ensure easy cleanup.Butter
- In your slow cooker, combine the uncooked elbow macaroni, salt, black pepper, garlic powder, and onion powder. Toss gently to distribute the seasonings evenly amongst the dry pasta.1 pound elbow macaroni, uncooked, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
- Pour the milk over the macaroni mixture. In a separate bowl, whisk together the condensed cream of mushroom soup and the cubed cream cheese until mostly smooth. Spoon this mixture over the pasta and milk. Stir gently to combine, ensuring the cream cheese is broken up as much as possible.4 cups milk, 1 (10.5 ounce) can condensed cream of mushroom soup, undiluted, 1 (8 ounce) package cream cheese, cut into cubes
- Cover the slow cooker and cook on the LOW setting for 2 to 2.5 hours, or until the macaroni is tender and has absorbed most of the liquid. Stir occasionally every 30-45 minutes, especially during the last hour, to ensure even cooking and prevent sticking.
- Once the pasta is cooked to your desired tenderness, remove the lid. Stir in the shredded cheddar cheese and Monterey Jack cheese (if using) until fully melted and the sauce is creamy and smooth.4 cups shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
- Let the mac and cheese sit for about 5-10 minutes to allow the sauce to thicken slightly. Serve immediately and enjoy the ultimate comfort food!
Notes
For longer storage, freeze the mac and cheese. Again, ensure it has cooled completely. Portion it into freezer-safe containers or heavy-duty freezer bags. Frozen mac and cheese will last for up to 2-3 months.