This Crockpot Mac and Cheese recipe delivers the ultimate creamy, dream-worthy comfort in a fraction of the usual effort, making it incredibly useful for busy weeknights or potluck gatherings. Its hands-off approach to a classic favorite means you get pure, unadulterated cheesy goodness without the stovetop fuss.
Key Ingredients for Crockpot Mac and Cheese :
- 1 pound elbow macaroni, uncooked
- 4 cups milk (whole or 2% recommended for creaminess)
- 1 (10.5-ounce) can condensed cheddar cheese soup
- 1 (8-ounce) block cheddar cheese, shredded (about 2 cups)
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter, cut into cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional Toppings: breadcrumbs, extra shredded cheese, bacon bits, chopped chives
How to Make Crockpot Mac and Cheese:
Prepare for pure joy with this incredibly easy, undeniably delicious, and deeply satisfying Crockpot Mac and Cheese. In just about 1.5 hours on high or 2.5 hours on low, you’ll have a pot of perfectly cooked pasta swimming in a velvety, rich cheese sauce that will have everyone asking for seconds. It’s a guaranteed crowd-pleaser that requires minimal active cooking time.
Step-by-Step Instructions
Step 1: Prepare Your Crock-Pot
Lightly grease the inside of your slow cooker with non-stick cooking spray or a little butter to prevent sticking. This simple step ensures your mac and cheese slides out beautifully.
Step 2: Combine Wet Ingredients and Cheese
In your slow cooker, whisk together the milk, condensed cheddar cheese soup, shredded cheddar cheese, and grated Parmesan cheese. Stir until the mixture is relatively smooth.
Step 3: Add Butter, Salt, and Pepper
Add the cubed butter, salt, and black pepper to the slow cooker. Stir everything together until well combined. The butter will melt and contribute to the creamy sauce.
Step 4: Add the Macaroni
Pour the uncooked elbow macaroni directly into the slow cooker. Stir it into the cheese mixture, ensuring all the pasta is submerged in the liquid as much as possible. Don’t worry if some of it is sticking out; it will soften and cook.
Step 5: Cook on Low or High
Cover the slow cooker and cook on the LOW setting for 2 to 2.5 hours, or on the HIGH setting for 1.5 to 2 hours. Stir the mac and cheese about halfway through the cooking time to ensure even cooking and to prevent the bottom from sticking. The pasta should be tender and the sauce should be creamy and thickened.
Step 6: Check for Doneness and Serve
Once the pasta is tender and the sauce is bubbly and thick, remove the lid. Stir the mac and cheese one final time. If it seems a bit too thick, you can stir in a splash more milk. Serve immediately, garnished with your favorite toppings.
Why You’ll Love This Crockpot Mac and Cheese
Get ready to fall head over heels for this Crockpot Mac and Cheese, a dish that embodies pure, unadulterated comfort. Its main star is the unbelievably creamy, dreamy cheese sauce that coats every single piece of perfectly cooked pasta, making it a truly decadent experience. Compared to traditional stovetop mac and cheese, which can sometimes result in gluggy pasta or a separated sauce, this slow cooker version guarantees a consistently smooth and luscious outcome with effortless simplicity.
Not only is this Crockpot Mac and Cheese a flavor explosion, but it’s also incredibly budget-friendly, proving that gourmet taste doesn’t require a gourmet price tag. The ability to prepare such a beloved dish with simple, accessible ingredients in your slow cooker saves you time and money, making it a go-to for busy families and budget-conscious cooks alike. The customizable nature of this recipe, from its rich cheddar base to the endless possibilities for flavorful toppings, ensures that every bite is an adventure. Dive into this cheesy delight and create your own comfort food masterpiece today!
Storing and Reheating Tips
Properly storing your delicious Crockpot Mac and Cheese will ensure you can enjoy its comfort long after the initial meal.
- Refrigeration: Allow the mac and cheese to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, cool the mac and cheese completely. Portion it into freezer-safe containers or heavy-duty freezer bags. It will keep well in the freezer for up to 2-3 months.
When you’re ready to reheat:
- From Refrigerated: Reheat gently in the microwave, stirring every minute or so until heated through. You may need to add a splash of milk or cream to loosen the sauce. Alternatively, you can reheat it in a saucepan over low heat on the stovetop, again stirring frequently and adding liquid as needed. For oven reheating, transfer to an oven-safe dish, add a bit of milk or cream, cover with foil, and bake at 350°F (175°C) for 15-20 minutes, or until heated through.
- From Frozen: Thaw the mac and cheese overnight in the refrigerator, then reheat as directed for refrigerated leftovers. Alternatively, you can reheat directly from frozen in a saucepan or microwave, but this will take longer, and you’ll need to stir more frequently to ensure even heating and prevent scorching.
Final Thoughts
This Crockpot Mac and Cheese is the epitome of effortless comfort, transforming simple ingredients into a pot of pure, cheesy bliss. We encourage you to try this recipe at home; it’s guaranteed to become a new family favorite for its simplicity and incredible flavor.
Crockpot Mac and Cheese
Ingredients
Equipment
Method
- Lightly grease the inside of your slow cooker with non-stick cooking spray or a little butter to prevent sticking. This simple step ensures your mac and cheese slides out beautifully.
- In your slow cooker, whisk together the milk, condensed cheddar cheese soup, shredded cheddar cheese, and grated Parmesan cheese. Stir until the mixture is relatively smooth.4 cups milk (whole or 2% recommended for creaminess), 1 (10.5-ounce) can condensed cheddar cheese soup, 1 (8-ounce) block cheddar cheese, shredded (about 2 cups), 1/2 cup grated Parmesan cheese
- Add the cubed butter, salt, and black pepper to the slow cooker. Stir everything together until well combined. The butter will melt and contribute to the creamy sauce.1/4 cup unsalted butter, cut into cubes, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Pour the uncooked elbow macaroni directly into the slow cooker. Stir it into the cheese mixture, ensuring all the pasta is submerged in the liquid as much as possible. Don’t worry if some of it is sticking out; it will soften and cook.1 pound elbow macaroni, uncooked
- Cover the slow cooker and cook on the LOW setting for 2 to 2.5 hours, or on the HIGH setting for 1.5 to 2 hours. Stir the mac and cheese about halfway through the cooking time to ensure even cooking and to prevent the bottom from sticking. The pasta should be tender and the sauce should be creamy and thickened.
- Once the pasta is tender and the sauce is bubbly and thick, remove the lid. Stir the mac and cheese one final time. If it seems a bit too thick, you can stir in a splash more milk. Serve immediately, garnished with your favorite toppings.4 cups milk (whole or 2% recommended for creaminess), breadcrumbs, extra shredded cheese, bacon bits, chopped chives