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Crockpot Mac and Cheese

Crockpot mac and cheese cooks in a slow cooker until the cheeses melt into a creamy sauce around tender elbow macaroni. A quick stovetop boil keeps the pasta al dente before it finishes cooking on LOW.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • nonstick cooking spray
  • 4 qt water
  • 1 tbsp kosher salt
  • 1 lb elbow macaroni
  • 1 can (12 oz) evaporated milk
  • 1.5 cup whole milk
  • 4 tbsp butter unsalted, cut into pieces
  • 1 package (8 oz) cream cheese softened and cubed
  • 4 cup cheddar cheese shredded sharp
  • 1 tsp dry mustard
  • 0.5 tsp black pepper

Equipment

  • 1 4-quart slow cooker

Method
 

  1. Coat the inside of a 4-quart slow cooker with nonstick cooking spray.
  2. Bring the 4 quarts water and 1 tablespoon kosher salt to a boil in a large pot.
  3. Add the elbow macaroni and cook it for 1 minute less than the package directions for al dente.
  4. Drain the macaroni well.
  5. Add the macaroni, evaporated milk, whole milk, butter, cream cheese, cheddar cheese, dry mustard, and black pepper to the slow cooker, then stir until evenly combined.
  6. Cover and cook on LOW for 1 to 1 1/2 hours, stirring every 30 minutes, until the cheeses are melted and the sauce is creamy and hot.

Notes

For the creamiest texture, stir thoroughly each time you check the slow cooker. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cheese sauce may become grainy. Use gluten-free elbow macaroni for a gluten-free variation.