BEST Crockpot Mac and Cheese

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BEST Crockpot Mac and Cheese

Creamy, rich, and ultra-comforting, this BEST Crockpot Mac and Cheese is the ultimate hands-off recipe. The slow cooker gently melts the cheeses into a silky sauce while keeping the pasta tender—not mushy. Perfect for family dinners, potlucks, holidays, or anytime you want classic comfort food with minimal effort.

🧀 Recipe Description

This crockpot mac and cheese delivers restaurant-style creaminess without standing over the stove. A blend of sharp cheddar and creamy cheeses melts slowly with milk and butter, coating every bite of pasta. The result is indulgent, kid-approved, and reliably delicious every time.

🛒 Ingredients

  • 2 cups uncooked elbow macaroni

  • 4 cups shredded sharp cheddar cheese

  • 1 cup shredded mozzarella cheese

  • 1 cup shredded Colby Jack (or Monterey Jack)

  • 1 (12 oz) can evaporated milk

  • 1½ cups whole milk

  • ½ cup heavy cream

  • ½ cup unsalted butter, melted

  • 1 tsp salt

  • ½ tsp black pepper

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp paprika (optional, for warmth)

  • Optional add-ins: cooked bacon bits, jalapeños, or breadcrumbs

👩‍🍳 Instructions

  1. Grease the crockpot with butter or nonstick spray.

  2. Add uncooked macaroni to the slow cooker.

  3. Sprinkle in all shredded cheeses, reserving ½ cup for topping.

  4. Pour in evaporated milk, whole milk, heavy cream, and melted butter.

  5. Season with salt, pepper, garlic powder, onion powder, and paprika.

  6. Stir gently to combine.

  7. Cover and cook:

    • LOW for 2–2½ hours, or

    • HIGH for 1–1½ hours

  8. Stir every 30 minutes to prevent sticking.

  9. During the last 15 minutes, stir in reserved cheese.

  10. Turn off heat and let rest 10 minutes before serving.

🍽 Servings

  • Serves 6–8 people

  • Serving size: ~1¼ cups

📊 Nutritional Information (Per Serving – Approx.)

  • Calories: 480–520 kcal

  • Protein: 18–22 g

  • Carbohydrates: 38 g

  • Fat: 30–34 g

  • Saturated Fat: 18 g

  • Calcium: 35% DV

  • Sodium: 620 mg

(Values vary based on cheese brands used)

💡 Tips for the BEST Crockpot Mac and Cheese

  • Shred cheese fresh – pre-shredded cheese has anti-caking agents that reduce creaminess.

  • Don’t overcook – once pasta is tender, switch to “warm.”

  • Stir regularly – prevents clumping and burning on the sides.

  • For extra creaminess, add 2 oz cream cheese.

  • Want baked-style? Transfer to oven-safe dish, top with breadcrumbs, broil 3–5 minutes.

✨ Benefits

  • ✔ Hands-off, easy slow cooker method

  • ✔ Perfect for crowds and potlucks

  • ✔ Ultra-creamy without roux

  • ✔ Customizable with proteins or veggies

  • ✔ Kid-friendly comfort food

❓ Q & A

Q: Can I use pre-cooked pasta?
A: Not recommended. Uncooked pasta absorbs flavor and cooks perfectly in the crockpot.

Q: Can I make it ahead?
A: Yes! Make it up to 1 day ahead and reheat on LOW with a splash of milk.

Q: Why is my mac and cheese grainy?
A: Heat was too high or cheese was added too fast. Always cook low and slow.

Q: Can I freeze it?
A: You can, but texture may change slightly. Stir in milk when reheating.

Q: Can I make it gluten-free?
A: Yes—use gluten-free elbow pasta and monitor cooking time closely.

🥄 Final Note

This BEST Crockpot Mac and Cheese is pure comfort—creamy, cheesy, and effortless. Whether served as a main dish or a side, it’s guaranteed to be a crowd favorite.

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