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Crockpot Mac and Cheese Recipe

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4.6 from 143 reviews

This Crockpot Mac and Cheese recipe offers a creamy, cheesy comfort food made easily in a slow cooker. Perfect for busy days, it combines tender elbow macaroni with a rich blend of cheddar and mozzarella cheeses, evaporated milk, and butter, slow-cooked to perfection for a luscious, creamy texture.

Ingredients

Main Ingredients

  • 1 lb elbow macaroni
  • 4 cups shredded cheese (cheddar and mozzarella blend)
  • 1 can evaporated milk (12 oz)
  • 2 cups milk (whole or 2%)
  • 1/2 cup butter (1 stick)
  • Salt to taste
  • Pepper to taste

Instructions

  1. Cook the macaroni: Boil water in a large pot, add elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Drain the macaroni thoroughly to prevent excess water in the crockpot.
  2. Combine ingredients in crockpot: Place the cooked macaroni into the crockpot. Add shredded cheddar and mozzarella cheese, evaporated milk, regular milk, butter, and season with salt and pepper to taste. Stir gently to mix all the ingredients evenly.
  3. Slow cook the mixture: Cover the crockpot and cook on the low heat setting for 2 to 3 hours. Stir every 30 minutes or so to ensure even cooking and prevent sticking. The mixture should become creamy and the cheese melted thoroughly.

Notes

  • Stirring occasionally is important to prevent the mixture from burning on the sides of the crockpot.
  • You can adjust cheese types according to preference, but a good melting cheese like mozzarella paired with sharp cheddar works best.
  • If you prefer a thicker mac and cheese, reduce the amount of milk slightly or cook uncovered for the last 30 minutes.
  • Use whole milk for a richer flavor, or substitute with low-fat milk for a lighter option.
  • This recipe can be doubled for larger gatherings but adjust cooking time accordingly.

Find it online: https://alinacooks.com/crockpot-mac-and-cheese-recipe/