Crockpot Mac And Cheese Recipe

I think we can all agree that mac and cheese is the ultimate comfort food. But when you’re preparing a big meal, the last thing you need is another pot on the stove demanding your attention.

That’s where this crockpot version comes in, and honestly, it feels like a little bit of magic. You get all the creamy, cheesy goodness with just a few minutes of hands-on prep, leaving you free to focus on everything else.

Why This Method Works So Well

You might wonder how pasta can cook directly in the slow cooker without turning to mush. The secret is in a quick pre-cook, or parboiling, of the noodles.

This gives them just enough of a head start so they can finish absorbing the flavorful, creamy liquid in the crockpot. The result is perfectly tender pasta, every single time.

It’s a method I’ve come to rely on for holiday dinners and casual potlucks alike. It’s just so wonderfully forgiving and simple.

Ingredients Needed for the Recipe

• Elbow Macaroni: This is our classic pasta shape, with all its lovely little nooks for holding the cheese sauce.
• Sharp Cheddar & White Sharp Cheddar: Using two types of cheddar gives the sauce a more complex, robust flavor. The sharpness really stands out.
• Butter: It adds a rich, silky base to the sauce and helps everything come together smoothly.
• Half & Half and Evaporated Milk: This combination is our sauce powerhouse. The half & half adds creaminess, while the evaporated milk gives it a stable, luxuriously smooth texture without being overly heavy.
• Tony Chachere’s Creole Seasoning, Salt, and Black Pepper: These are our simple seasonings that elevate the cheese from great to absolutely incredible.
• Non-stick Cooking Spray: A little insurance to make sure your mac and cheese doesn’t stick to the crock, making cleanup a breeze.

How to Make Crockpot Mac And Cheese?

Step 1 – Prep Your Cheeses

Start by shredding your blocks of sharp cheddar and white sharp cheddar cheese. I know it’s an extra step, but shredding your own cheese from a block really does make a difference.

Pre-shredded cheese has coatings that can prevent it from melting as smoothly. Set the cheese aside for now, we’ll use most of it in the next step.

Step 2 – Parboil the Pasta

Bring a large pot of salted water to a rolling boil. Add your elbow macaroni and let it cook for just four minutes.

You want the pasta to be still quite firm, but not hard. Quickly drain it in a colander and give it a brief rinse with cool water to stop the cooking process.

Step 3 – Combine in the Crockpot

Lightly spray the inside of your slow cooker with non-stick spray. Add the parboiled macaroni and the cubes of butter.

Give it a gentle stir; the warmth from the pasta will start melting the butter right away. Now, add almost all of your shredded cheeses, saving about half a cup for later.

Step 4 – Add the Creamy Liquids

Pour in the half & half and the entire can of evaporated milk. Then, sprinkle in the Tony Chachere’s seasoning, salt, and black pepper.

Stir everything together until it’s well combined. The mixture will look quite liquidy at this stage, and that is perfectly okay.

Step 5 – The Slow Cook

Place the lid securely on your crockpot and set it to cook on low heat for two hours. I like to give it one good stir after the first hour has passed.

This just helps ensure everything is cooking evenly from the center out to the edges.

Step 6 – The Final Cheese Topping

When there’s about 15 minutes left on the timer, remove the lid. Sprinkle that reserved half cup of shredded cheddar cheese evenly over the top.

Put the lid back on and let it finish cooking. The cheese on top will melt into a beautiful, delicate layer.

Choosing Your Slow Cooker

I use a standard 6-quart slow cooker for this recipe, and it works perfectly. A 5 or 7-quart model will also do the job just fine.

The main thing is to avoid using a crockpot that is much larger, as the wider, shallower layer can cause the pasta to cook a bit too quickly. If that’s all you have, just be sure to check on it a little earlier.

Every appliance is a little different, so getting to know your own crockpot is always a good idea. Older models might run a tad hotter, while newer ones can be very precise.

Tips

• Do not skip the pasta parboiling step. It’s crucial for getting the texture just right and prevents the macaroni from absorbing too much of the sauce and becoming bloated.
• Feel free to use just one type of cheddar if that’s what you have on hand. The flavor will still be wonderful, I promise.
• Keep an eye on the cook time, especially if you know your slow cooker runs hot. It’s better to check early than to end up with mushy pasta.
• For a little extra flavor depth, a tiny pinch of smoked paprika or a dash of garlic powder can be a lovely addition to the seasoning mix.
• Let the mac and cheese sit for about 10 minutes after cooking before serving. This allows the sauce to thicken up just a bit more.

Simple Swaps and Variations

If you can’t find Tony Chachere’s, don’t worry. Another seasoned salt, like Lawry’s, will work beautifully.

Or, you can make your own simple blend with a half teaspoon each of garlic powder and onion powder, plus a quarter teaspoon of paprika.

When it comes to the cheese, this recipe is wonderfully adaptable. Gruyère will add a nutty flavor, while a bit of Gouda introduces a lovely smokiness.

For a little kick, swapping out half a cup of the cheddar for Pepper Jack is a fantastic idea. It’s all about making it your own.

Serving Your Crockpot Mac and Cheese

This mac and cheese is a superstar side dish for just about any classic meal you can think of. It’s wonderful alongside baked ham, fried chicken, or even just a simple weeknight pork chop.

For a real comfort food feast, I love to serve it with some slow-cooked BBQ pulled pork and a big, simple green salad.

And while it’s fantastic all on its own, a final crack of black pepper over the top right before serving never hurts. It just wakes up all the flavors in the most delightful way.

I truly hope this recipe becomes a trusted, easy-going favorite in your home, just like it is in mine. Happy slow cooking!

– kelsey

Print Recipe

Crockpot Mac And Cheese Recipe

Author: Kelsey Perez Cooking Method: Slow cooking Cuisine: American Courses: Side Dishes

Difficulty: easy Prep Time 15 mins Cook Time 120 mins Rest Time 5 mins Total Time 2 hrs 20 mins

Servings: 6 Estimated Cost: $ 6.41 Calories: 420

Best Season: Winter, Fall

Description

The easiest way to make a batch of creamy macaroni and cheese for your next family gathering or Sunday dinner is with this easy Crockpot Mac and Cheese. It only takes a couple minutes to prep, and then everything gets added to a slow cooker for a simple side dish with minimal effort. It also frees up your time and oven to make some of your other favorite dishes. It’s a definite game-changer for those big holiday meals!

ingredients

Servings

• 2 cups sharp cheddar cheese (shredded, divided)
• 1 cup white sharp cheddar cheese (shredded)
• 2 cups elbow macaroni (uncooked)
• 3 Tbsp butter (cut into small cubes)
• 1.5 cups half & half
• 12 oz. can evaporated milk
• 0.75 tsp Tony Chachere's Creole Seasoning
• 0.5 tsp salt
• 0.25 tsp black pepper (freshly cracked)
• non-stick cooking spray

Instructions

1. Start by shredding both blocks of sharp cheddar cheese and set the cheese aside.
2. Bring a large pot of salted water to a boil. Boil the macaroni for 4 minutes, then drain it in a colander. Briefly rinse the pasta with cool water to cool it off.
3. Spray the inside of the slow cooker with non-stick cooking spray. Add the al dente macaroni and butter. Stir the butter around with the macaroni to help it start melting.
4. Add 1½ cups shredded sharp cheddar, 1 cup shredded white sharp cheddar, half & half, evaporated milk, Tony Chachere's seasoning, salt, and black pepper to the slow cooker. Stir everything together until well combined.
5. Cover and cook on low heat for 2 hours, stirring after 1 hour.
6. During the last 15 minutes of cooking, remove the lid and add the remaining ½ cup shredded cheddar cheese on top. Cover and finish cooking for the last 15 minutes until the cheese on top is melted.
7. Let rest for 5 minutes before serving.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 23g36%

Saturated Fat 14g70%

Trans Fat 0.5g

Cholesterol 70mg24%

Sodium 620mg26%

Potassium 280mg8%

Total Carbohydrate 36g12%

Dietary Fiber 1g4%

Sugars 8g

Protein 18g36%

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Calcium 400 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Don’t overcook the pasta when parboiling. You’ll want to just parboil the pasta for a few minutes, then quickly drain and rinse with cool water.
• Cheese tip: Use block cheese and shred it yourself for the best melt. Pre-shredded cheese contains anti-caking agents that hinder smooth melting.
• Slow cooker variance: Cook times may vary depending on your slow cooker’s age and model. Stir and check after 1 hour, then every 30 minutes until pasta is tender but not mushy.
• Seasoning swaps: Try Lawry’s or a homemade blend of garlic powder, smoked paprika, and cayenne instead of Tony Chachere’s.

Keywords: crockpot mac and cheese, slow cooker macaroni and cheese, easy mac and cheese, creamy mac and cheese, comfort food