Description
This creamy Crockpot Mac and Cheese recipe combines uncooked elbow pasta with rich cheeses and seasonings, all slow-cooked to perfection in a crockpot, resulting in a smooth, cheesy comfort dish that’s easy to make and perfect for family meals.
Ingredients
Scale
Pasta
- 1 pound elbow pasta (uncooked, regular, NOT gluten free, NOT quick cook pasta; Barilla brand recommended)
Liquids
- 2 1/2 cups whole milk
- 12 ounces evaporated milk
Cheeses
- 12 ounces extra sharp cheddar (3 cups shredded, from the deli, shred yourself, do not use bagged)
- 4 ounces American cheese (1 cup shredded, from the deli, not processed slices)
Seasonings & Butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon garlic powder
- Dash of cayenne pepper (to taste)
- 1/4 cup butter (cubed)
Instructions
- Prepare slow cooker: Spray a 6-quart slow cooker with non-stick cooking spray to prevent sticking and make cleanup easier.
- Rinse pasta: Rinse the uncooked elbow pasta well under cold water and drain thoroughly. This helps prevent clumping during cooking.
- Combine ingredients: Add the rinsed uncooked pasta to the crockpot. Pour in the whole milk and evaporated milk. Add the shredded extra sharp cheddar and American cheeses. Sprinkle in salt, black pepper, dry mustard, garlic powder, and cayenne pepper. Stir everything gently to combine, ensuring the macaroni is mostly submerged in the liquid.
- Add butter: Dot the mixture with the cubed butter on top evenly.
- Cook: Cover the slow cooker and set it to low heat. Cook for 1 hour without removing the lid.
- Stir and monitor: After 1 hour, remove the lid carefully and stir quickly to incorporate the butter and check the pasta’s tenderness, trying not to let too much heat escape. Depending on your slow cooker, the dish might be done now or require an additional 1 to 2 hours.
- Continue cooking if needed: If the pasta is not tender and the sauce not sufficiently thick, continue cooking on low, checking and stirring every 30 minutes until the pasta is tender and the sauce is creamy and thick.
- Final touch: When done, leave the mac and cheese uncovered for a few minutes to allow the sauce to thicken further as it cools slightly.
Notes
- This recipe uses uncooked pasta straight into the crockpot, simplifying prep and allowing the pasta to uniquely absorb the cheesy flavors.
- Shred your own cheese from blocks instead of using pre-shredded bags for better melting and texture.
- Cook times may vary depending on slow cooker model; watch the texture carefully after the first hour.
- For creamier results, ensure the pasta is well submerged in the liquid before cooking.
- Serve hot for best texture and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 574 kcal
- Sugar: 10 g
- Sodium: 923 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 90 mg
