Have you ever had one of those days? The kind where you want a seriously comforting, warm meal but have zero energy to make it happen. I’ve been there more times than I can count. That’s when I turn to my trusty slow cooker for help. It’s my kitchen hero for creating delicious meals with minimal effort.
And let me tell you, this Crockpot Mac and Cheese is one of the best Crockpot Recipes you will ever try. It’s unbelievably creamy, cheesy, and so simple. You just add everything to the pot and let it work its magic. It’s a game changer for busy families and anyone who loves good food.
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Why You’ll Love This Recipe
First off, the ease is just unmatched. There is no need to boil pasta separately or make a complicated cheese sauce on the stove. This is a true one pot wonder. It is a dump and go recipe, which makes it one of my favorite lazy dinners.
The texture is also something special. We are talking about an incredibly rich and velvety cheese sauce. It coats every single piece of pasta. The secret is using a combination of cheeses and evaporated milk for a smooth finish that never feels grainy.
This is one of those slow cook recipes that feels like a warm hug in a bowl. It’s pure comfort food at its finest. It’s also incredibly family friendly. Kids and adults alike go crazy for this dish, making it a reliable choice for any meal.
Plus, it’s a great recipe for gatherings. You can easily double it for a party or a holiday side dish. It stays warm in the slow cooker, so guests can serve themselves. These kinds of Crockpot Dishes make hosting so much simpler.
Ingredients
Gathering your ingredients is the hardest part, and even that is simple! For the creamiest results, I really recommend shredding your own cheese. It makes a huge difference in the final texture of these kinds of Crockpot Recipes.
- 1 pound elbow pasta, uncooked (a sturdy brand like Barilla works well)
- 2 1/2 cups whole milk
- 12 ounces evaporated milk
- 12 ounces extra sharp cheddar cheese, shredded from a block
- 4 ounces American cheese, shredded from the deli
- 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
Step-By-Step Instructions
Ready to see how easy this is? Let’s walk through it. This is one of those slow cook recipes that comes together in just a few moves.
Step 1: Prep Your Slow Cooker And Pasta
First things first, grab your 6 quart slow cooker. Give it a good spray with some non stick cooking spray. This little step makes cleanup a breeze later on. No one likes scrubbing cooked on cheese!
Next, take your uncooked pasta and give it a thorough rinse under cold water. Just place it in a colander and let the water run over it for a minute. Drain it well. This helps remove extra starch and prevents the pasta from getting gummy.
Step 2: Combine The Ingredients
Now for the fun part. Add your rinsed pasta to the prepared crockpot. Pour in the whole milk and the evaporated milk. Add your freshly shredded cheeses, salt, pepper, dry mustard, garlic powder, and a dash of cayenne.
Give everything a really good stir. You want to mix it all together and make sure the macaroni is mostly submerged in the liquid. This is key for even cooking.
Step 3: Add Butter And Cook
Take your cubed butter and dot it evenly over the top of the mixture. Don’t stir it in this time. Just let it sit on top. It will melt down and add a wonderful richness to the dish.
Place the lid on your slow cooker. Set it to cook on the LOW heat setting for 1 hour. It’s really important not to peek during this first hour. You need the heat to build up to cook the pasta properly.
Step 4: Stir And Check For Doneness
After the first hour, it’s time for a quick check. Remove the lid and give everything a good, quick stir. Try not to leave the lid off for too long, as you’ll lose a lot of heat. Scrape the sides and bottom to prevent sticking.
Now, here’s where things can vary. Depending on your slow cooker, it might be nearly done. Or, it might need more time. Many newer models run hotter and might finish this dish in about an hour and a half total.
If the pasta isn’t tender and the sauce isn’t creamy, put the lid back on. Continue cooking on low. Check it again every 30 minutes until it’s ready. My own crockpot usually takes about 1 hour and 45 minutes total for this recipe.
Step 5: Rest And Serve
You’ll know it’s done when the pasta is tender and the liquid has thickened into a beautiful, creamy sauce. Don’t worry if it looks a tiny bit loose. The sauce will thicken up considerably as it sits with the lid off for a few minutes before serving.
And that’s it! You have just made one of the most amazing Crockpot Dishes ever. Serve it hot and enjoy every single cheesy bite. It’s a standout in my collection of Crockpot Recipes.
How To Store Leftovers
If you happen to have any leftovers, storing them is simple. Allow the mac and cheese to cool down to room temperature first. Then, transfer it to an airtight container.
It will keep well in the refrigerator for about 3 to 4 days. The sauce will thicken a lot when it’s cold. When you reheat it, I suggest adding a little splash of milk to help make it creamy again. You can reheat it in the microwave or on the stovetop.
Tips
Want to make sure your mac and cheese is a home run? Here are a few important tips for making excellent Crockpot Recipes like this one.
Please do not use bagged shredded cheese. I know it’s convenient, but it contains anti caking agents like potato starch. This can give your sauce a gritty texture. Buying a block of cheese and shredding it yourself takes a few extra minutes but is so worth it.
The type of pasta you use really matters. Use a sturdy, regular elbow macaroni. Very thin noodles or quick cook varieties will turn to mush in the slow cooker. Since many brands have changed their pasta, look for one that feels thick and robust.
Remember that every slow cooker cooks differently. An older model might take longer, while a brand new one might cook much faster. This is why checking after the first hour is so important. Never, ever turn the heat up to high to speed it up. This will only result in mushy pasta.
If you’re planning to make this for a holiday or special occasion, do a test run first. This is my best advice for any new recipe, especially slow cook recipes. It helps you learn how your specific appliance handles the dish. It ensures your holiday meal is a success.
Conclusion
This creamy mac and cheese is proof that simple Crockpot Recipes can be incredibly satisfying. It’s the kind of dish that brings everyone to the table with a smile. It’s a staple in our house for good reason.
It is the ideal solution for those hectic weeknights when you need a win. It’s also special enough to serve as a holiday side. I hope you love this recipe as much as my family and I do. It truly is one of the best lazy dinners you can make.
FAQ
Can I Use Pre Shredded Cheese?
I strongly advise against it. Bagged cheeses are coated with powders to prevent clumping. This coating can make your cheese sauce grainy instead of smooth. Shredding your own cheese is the key to the creamiest sauce for Crockpot Dishes.
What Kind Of Pasta Works Best?
A sturdy, traditional elbow macaroni is the best choice. Avoid any pasta that is labeled as ‘quick cook’ or appears very thin. These types of pasta will overcook and become mushy in the slow cooker environment.
Can I Use Regular Milk Instead Of Evaporated Milk?
It’s not recommended. Evaporated milk has a lower water content because it has been simmered to reduce it. This makes the sauce thick and creamy. Using all regular milk will result in a much thinner, runnier sauce.
Is Condensed Milk The Same As Evaporated Milk?
No, they are very different. Sweetened condensed milk has a lot of added sugar and is very thick, like a syrup. Using it by mistake would make your mac and cheese very sweet. Always double check the can to make sure you are using evaporated milk.
My Slow Cooker Is Old. Does That Matter?
Yes, it can. The age and brand of your slow cooker can greatly affect cooking time for all Crockpot Recipes. Newer models often run hotter and cook faster. Just be sure to start checking your mac and cheese after the first hour and continue cooking until it’s done.
Crockpot Mac and Cheese
This creamy, cheesy, and simple slow cooker mac and cheese is a comforting meal for busy families, requiring minimal effort with maximum flavor.
Requirements
Ingredients
Instructions
- First, grab your 6 quart slow cooker and spray it well with non stick cooking spray. Rinse your uncooked elbow pasta thoroughly under cold water in a colander and drain well.
- Add the rinsed pasta to the prepared crockpot. Pour in the whole milk and evaporated milk. Add the shredded cheddar and American cheeses, salt, pepper, dry mustard, garlic powder, and a dash of cayenne pepper. Stir everything together until the macaroni is mostly submerged.
- Dot the cubed butter evenly over the top of the mixture without stirring. Place the lid on the slow cooker and cook on the LOW heat setting for 1 hour. Do not open the lid during this time.
- After 1 hour, remove the lid and give everything a good, quick stir, scraping the sides and bottom. Check the pasta for tenderness. If not done, replace the lid and continue cooking on low, checking every 30 minutes, until the pasta is tender and the sauce is creamy. (Total cooking time is typically 1 hour 45 minutes).
- Once done, the sauce will thicken as it sits. Serve hot and enjoy your delicious mac and cheese.
Notes
Do not use bagged shredded cheese. It contains anti-caking agents like potato starch, which can make your sauce gritty. Shredding your own cheese is highly recommended for the creamiest sauce.
Use a sturdy, regular elbow macaroni. Thin noodles or quick-cook varieties will become mushy in the slow cooker.
Every slow cooker cooks differently. Newer models may run hotter and cook faster. Check the mac and cheese after the first hour and adjust cooking time as needed. Never turn the heat to high to speed up cooking.
Allow the mac and cheese to cool to room temperature before transferring to an airtight container. Store in the refrigerator for 3-4 days. Add a splash of milk when reheating to restore creaminess.
Nutrition
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