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
Notes
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.
