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.

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Prep Time 15

Cook Time 2 30

Resting Time 10

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

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

Equipment

Slow Cooker
Saucepan
Microwave
- Oven

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

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.
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.