Description
An incredibly easy Crockpot Mac and Cheese recipe that delivers a foolproof, velvety smooth cheese sauce without boiling the pasta first. Perfect for a crowd-pleasing, comforting meal.
Ingredients
Scale
- 1 lb elbow macaroni (uncooked)
- 4 tbsp unsalted butter (melted)
- 12 oz evaporated milk
- 1.5 cups whole milk
- 4 oz cream cheese (cubed)
- 8 oz sharp cheddar cheese (freshly grated, divided)
- 8 oz monterey jack cheese (freshly grated, divided)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.25 tsp mustard powder
Instructions
- Step: In the basin of a 6-quart slow cooker, combine the uncooked macaroni, melted butter, evaporated milk, whole milk, salt, pepper, garlic powder, and mustard powder. Stir well to ensure the pasta is fully coated.
- Step: Add the cubed cream cheese and 2 cups of the combined shredded cheddar and Monterey Jack cheese to the pot. Stir to distribute.
- Step: Cover and cook on LOW for 2 to 2.5 hours, stirring once halfway through. The mac and cheese is done when the pasta is tender.
- Step: Turn off the heat. Stir in the remaining shredded cheese until completely melted and the sauce is smooth. Let it sit for 10 minutes to thicken before serving.
Notes
For the best results, use freshly grated block cheese. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. All slow cookers heat differently. Check your pasta at the 2-hour mark to avoid overcooking.
- Prep Time: PT10M
- Cook Time: PT150M
- Category: Main Course, Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 85 mg
Keywords: mac and cheese, crockpot, slow cooker, comfort food, easy dinner