If you’re searching for the ultimate in effortless comfort food, look no further than this Crockpot Mac And Cheese Recipe. This straightforward, creamy, and unbelievably delicious dish is designed for busy weeknights, potlucks, or any time you crave a warm hug in a bowl without the fuss. It’s the perfect answer for a rich, cheesy pasta that practically cooks itself, leaving you more time to enjoy life and less time stirring pots. Get ready to fall in love with the simplest mac and cheese you’ll ever make!
Key Ingredients for Crockpot Mac And Cheese Recipe
Here’s everything you’ll need to create this incredibly easy and delicious Crockpot Mac And Cheese:
- 1 lb elbow macaroni: Uncooked, ensuring it’s a high-quality brand for best texture.
- 4 cups whole milk: Provides a rich and creamy base for the sauce.
- 1 (12 oz) can evaporated milk: Adds an unparalleled creaminess and slight sweetness.
- 1 (8 oz) package cream cheese: Softened and cut into cubes; essential for that velvety smooth texture.
- 1/2 cup (1 stick) unsalted butter: Melted, for richness and flavor.
- 1 tsp dry mustard: A secret ingredient that enhances the cheese flavor without making it taste like mustard.
- 1/2 tsp garlic powder: For a subtle depth of savory flavor.
- 1/2 tsp onion powder: Complements the garlic and cheese beautifully.
- 1/4 tsp black pepper: Freshly ground preferred, for a slight kick.
- 1/4 tsp salt: To taste, adjust based on your preference and cheese saltiness.
- 4 cups shredded sharp cheddar cheese: Freshly shredded is always best for melting smoothly.
- 2 cups shredded Monterey Jack cheese: Adds extra creaminess and a mild, pleasant flavor.
- Optional toppings: Extra shredded cheese, chopped fresh parsley, or a sprinkle of paprika for garnish.
How to Make Crockpot Mac And Cheese Recipe
This Crockpot Mac And Cheese Recipe is truly a game-changer! Its genius lies in its minimal effort and maximum reward, producing a decadent, creamy, and satisfying dish that requires only a few minutes of active prep. The slow cooker works its magic, infusing every noodle with cheesy goodness, resulting in a perfectly cooked, rich mac and cheese ready to delight your taste buds. Expect about 15 minutes of prep time before letting your slow cooker handle the rest.
Step-by-Step Instructions:
- Prepare the Crockpot: Lightly grease the inside of a 6-quart (or larger) slow cooker with butter or non-stick cooking spray to prevent sticking.
- Combine Ingredients: In the greased slow cooker, add the uncooked elbow macaroni, whole milk, evaporated milk, cubed cream cheese, melted butter, dry mustard, garlic powder, onion powder, black pepper, and salt.
- Stir Gently: Stir all the ingredients together gently until well combined. Ensure the macaroni is mostly submerged in the liquid.
- Add Cheese: Add 3 cups of the sharp cheddar cheese and 1.5 cups of the Monterey Jack cheese to the slow cooker. Reserve the remaining cheese for later. Stir again to evenly distribute the cheese throughout the mixture.
- Cook on Low: Cover the slow cooker and cook on LOW for 2 to 3 hours. It’s crucial not to cook on high, as this can scorch the dairy.
- Stir During Cooking: Halfway through the cooking time (after about 1.5 hours), remove the lid and give the mac and cheese a good stir. This prevents the pasta from sticking together and ensures even cooking.
- Check Doneness: Continue cooking until the pasta is tender and the sauce has thickened. The precise timing can vary depending on your slow cooker, so keep an eye on it.
- Add Remaining Cheese: Once the pasta is tender, add the remaining 1 cup of sharp cheddar cheese and 1/2 cup of Monterey Jack cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy.
- Rest and Serve: Cover the slow cooker again and let the mac and cheese sit for 10-15 minutes on the “Keep Warm” setting (or with the slow cooker turned off) to allow the sauce to thicken further.
- Garnish and Enjoy: Serve hot, optionally garnished with fresh parsley, a dash of paprika, or a crack of black pepper.
Why You’ll Love This Crockpot Mac And Cheese Recipe
You’ll adore this Crockpot Mac And Cheese Recipe for its unparalleled ease and the indulgent, creamy perfection it delivers with minimal effort. The main highlight is undoubtedly the truly “set and forget” nature of the slow cooker, freeing you from constant stirring and pot-watching, making it perfect for busy individuals or entertaining. Making this comfort classic at home also offers significant cost-saving benefits compared to store-bought options or dining out, allowing you to enjoy gourmet taste on a budget.
What truly makes this dish special are the flavorful additions like dry mustard, garlic, and onion powder, which deepen the cheese flavor, while a blend of sharp cheddar and Monterey Jack creates an incredibly rich and velvety sauce. This recipe blows traditional stovetop methods out of the water with its consistent creaminess and hands-off approach. If you love this, you might also enjoy our Slow Cooker Pulled Pork Sandwiches for another easy meal! Don’t wait – dive into the world of effortless, delicious dining by trying this Crockpot Mac And Cheese Recipe today.
What to Serve Crockpot Mac And Cheese With
This creamy Crockpot Mac And Cheese is a hearty dish on its own, but it pairs beautifully with a variety of sides to create a complete meal:
- Protein: Grilled chicken or steak, smoked sausage, or pulled pork for a satisfying main course.
- Vegetables: A fresh, crisp green salad with a light vinaigrette to cut through the richness, steamed broccoli, roasted asparagus, or honey-glazed carrots.
- Bread: Crusty garlic bread or warm dinner rolls are perfect for soaking up any extra cheesy goodness.
- Drinks: Iced tea, lemonade, or a light-bodied red wine like Pinot Noir.
Top Tips for Perfecting Crockpot Mac And Cheese Recipe
- Freshly Shredded Cheese is Key: While pre-shredded cheese is convenient, it often contains anti-caking agents that can make your sauce gritty or less creamy. Shredding your own cheese—especially a mix of sharp cheddar and Monterey Jack—will result in a much smoother, richer sauce.
- Don’t Overcook the Pasta: The biggest pitfall in crockpot mac and cheese is overcooked, mushy pasta. Start checking for doneness at the 2-hour mark, stirring gently. The pasta should be tender but still have a slight bite. Cooking on LOW is essential; HIGH heat can cook the pasta too quickly and curdle the dairy.
- Soften Cream Cheese: Ensure your cream cheese is at room temperature and cut into cubes before adding it. This helps it melt more evenly and incorporate smoothly into the sauce, preventing lumps.
- Dry Mustard Secret: Don’t skip the dry mustard! It doesn’t make the mac and cheese taste like mustard; instead, it amplifies the savory, umami notes of the cheese, making the entire dish more flavorful and complex.
- Adjust Seasoning: Taste the sauce before adding the final cheese and adjust salt and pepper as needed. Different cheeses have varying salinity, so you might need more or less salt.
- Prevent Browning on Edges: If your slow cooker tends to cook unevenly or overheat on the sides, you can line it with parchment paper (ensuring it’s safe for slow cookers) or periodically scrape down the sides during the cooking process to prevent the edges from burning or getting too dark.
- Lid Off for Thicker Sauce: If your sauce seems too thin after the pasta is cooked, you can remove the lid for the last 15-30 minutes of cooking. This allows some moisture to evaporate, helping the sauce thicken.
- Experiment with Cheese Blends: While cheddar and Monterey Jack are fantastic, feel free to experiment with other melting cheeses like Gruyere, Colby, Fontina, or even a touch of smoked gouda for added depth.
Storing and Reheating Tips
To keep your Crockpot Mac And Cheese tasting great, proper storage is essential. Once cooled, transfer any leftovers to an airtight container and refrigerate promptly. It will stay fresh in the refrigerator for up to 3-4 days.
For reheating, the microwave or stovetop are great options. In the microwave, place a portion in a microwave-safe dish, add a splash of milk (about 1-2 tablespoons per serving) to help rehydrate, cover, and microwave on medium power, stirring every minute until heated through. On the stovetop, transfer the mac and cheese to a saucepan, add a splash of milk, and heat over low-medium heat, stirring occasionally, until warmed and creamy. Avoid high heat, which can cause the sauce to separate.
You can also freeze Crockpot Mac And Cheese for longer storage. Allow it to cool completely, then transfer to freezer-safe airtight containers or heavy-duty freezer bags, leaving a little headspace. It can be frozen for up to 2-3 months. Thaw frozen mac and cheese in the refrigerator overnight before reheating using the stovetop or microwave methods, adding extra milk as needed to restore creaminess.
Final Thoughts
This Crockpot Mac And Cheese Recipe is more than just a meal; it’s a testament to the magic of simple cooking, delivering profound comfort and deliciousness with minimal fuss. It’s the perfect dish to embrace on a chilly evening, a busy weeknight, or when you simply crave the ultimate creamy, cheesy indulgence. So, set your slow cooker, sit back, and get ready to enjoy a mac and cheese experience that’s both effortless and utterly unforgettable.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Crockpot Mac And Cheese Recipe FAQs
Q1: Can I use different types of pasta?
A1: Yes, you can! While elbow macaroni is classic, other small-shaped pasta like shells, cavatappi, or penne will also work. Just ensure they are uncooked before adding to the slow cooker and monitor cooking times as slightly larger or denser pastas might take a little longer.
Q2: My mac and cheese sauce is too thin/thick. What can I do?
A2: If it’s too thin, remove the lid for the last 15-30 minutes of cooking to allow some liquid to evaporate. Alternatively, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold milk, stir it into the hot mac and cheese, and cook for another 15-30 minutes on low until thickened. If it’s too thick, simply stir in additional warm milk (a tablespoon at a time) until it reaches your desired consistency.
Q3: Can I add meat or vegetables to this recipe?
A3: Absolutely! Cooked and crumbled bacon, diced ham, shredded chicken, or even sautéed mushrooms or spinach can be stirred in during the last 30 minutes of cooking for added flavor and substance.
Q4: Why did my cheese curdle?
A4: Cheese can curdle if it’s cooked at too high a temperature or if it’s subjected to rapid temperature changes. Always cook on the LOW setting in your slow cooker, and stir gently to combine the cheese. Using freshly shredded cheese (as opposed to pre-shredded) also helps prevent a grainy texture.
Q5: Is this recipe dairy-free or gluten-free friendly?
A5: This specific recipe is not dairy-free or gluten-free due to the milk, cheese, and wheat pasta. However, you can explore substitutions like gluten-free pasta (adjust cooking time), dairy-free milks (e.g., unsweetened almond or cashew milk), and dairy-free cheese alternatives, though the final texture and taste may vary significantly.
Crockpot Mac And Cheese Recipe – Easy Set and Forget
Ingredients
Equipment
Method
- Lightly grease the inside of a 6-quart (or larger) slow cooker with butter or non-stick cooking spray to prevent sticking.
- In the greased slow cooker, add the uncooked elbow macaroni, whole milk, evaporated milk, cubed cream cheese, melted butter, dry mustard, garlic powder, onion powder, black pepper, and salt.1 lb elbow macaroni, 4 cups whole milk, 1 12 oz can evaporated milk, 1 8 oz package cream cheese, 1/2 cup unsalted butter, 1 tsp dry mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, 1/4 tsp salt
- Stir all the ingredients together gently until well combined. Ensure the macaroni is mostly submerged in the liquid.
- Add 3 cups of the sharp cheddar cheese and 1.5 cups of the Monterey Jack cheese to the slow cooker. Reserve the remaining cheese for later. Stir again to evenly distribute the cheese throughout the mixture.4 cups sharp cheddar cheese, 2 cups Monterey Jack cheese
- Cover the slow cooker and cook on LOW for 2 to 3 hours. It’s crucial not to cook on high, as this can scorch the dairy.
- Halfway through the cooking time (after about 1.5 hours), remove the lid and give the mac and cheese a good stir. This prevents the pasta from sticking together and ensures even cooking.
- Continue cooking until the pasta is tender and the sauce has thickened. The precise timing can vary depending on your slow cooker, so keep an eye on it.
- Once the pasta is tender, add the remaining 1 cup of sharp cheddar cheese and 1/2 cup of Monterey Jack cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy.4 cups sharp cheddar cheese, 2 cups Monterey Jack cheese
- Cover the slow cooker again and let the mac and cheese sit for 10-15 minutes on the ‘Keep Warm’ setting (or with the slow cooker turned off) to allow the sauce to thicken further.
- Serve hot, optionally garnished with fresh parsley, a dash of paprika, or a crack of black pepper.Optional fresh parsley, Optional paprika