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Creamy macaroni and cheese in crockpot

Crockpot Mac And Cheese Recipe - Easy Set and Forget

This easy Crockpot Mac And Cheese Recipe is the ultimate hands-off comfort food, delivering creamy, cheesy perfection with minimal effort. Perfect for busy weeknights or potlucks, this 'set and forget' dish practically cooks itself, leaving you with more time to enjoy a decadent meal.
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Prep Time 15 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb elbow macaroni uncooked
  • 4 cups whole milk
  • 1 12 oz can evaporated milk
  • 1 8 oz package cream cheese softened and cut into cubes
  • 1/2 cup unsalted butter melted
  • 1 tsp dry mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper freshly ground preferred
  • 1/4 tsp salt to taste
  • 4 cups sharp cheddar cheese shredded, freshly shredded is best
  • 2 cups Monterey Jack cheese shredded
  • Optional fresh parsley chopped, for garnish
  • Optional paprika for garnish

Equipment

  • 6-quart (or larger) Slow Cooker

Method
 

  1. Lightly grease the inside of a 6-quart (or larger) slow cooker with butter or non-stick cooking spray to prevent sticking.
  2. 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
  3. Stir all the ingredients together gently until well combined. Ensure the macaroni is mostly submerged in the liquid.
  4. 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
  5. 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.
  6. 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.
  7. 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.
  8. 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
  9. 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.
  10. Serve hot, optionally garnished with fresh parsley, a dash of paprika, or a crack of black pepper.
    Optional fresh parsley, Optional paprika

Notes

Always use freshly shredded cheese for the best, creamiest results to avoid anti-caking agents found in pre-shredded cheeses. Cooking on LOW is key to prevent curdling and overcooked pasta. Adjust salt and pepper to your preference.
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