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Crockpot Macaroni and Cheese
Creamy, cheesy, and downright comforting, this slow cooker mac and cheese is Southern-style simplicity at its finest—easy to make, perfect for gatherings, and always a crowd-pleaser.
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Servings: 8
Calories: 465kcal
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Ingredients
- 1 pound Barilla elbow pasta uncooked
- 2½ cups whole milk
- 1 (12-ounce) can evaporated milk
- 1 (16-ounce) block sharp cheddar cheese grated by hand
- ½ pound Land O Lakes Yellow Deli American Cheese grated by hand
- 1 stick unsalted butter cubed
- 1 teaspoon kosher salt to taste
- ½ teaspoon black pepper to taste
- ½ teaspoon dry mustard
- ¼ teaspoon garlic powder to taste
- ⅛ teaspoon cayenne pepper to taste
Instructions
Prepare the Slow Cooker
- Lightly spray the inside of a 6-quart slow cooker with non-stick cooking spray.
Prep the Pasta
- Rinse the uncooked elbow pasta thoroughly under cold water and drain well. (This helps remove excess starch and prevents sticking.)1 pound Barilla elbow pasta
Add Ingredients to the Cooker
- Pour in the whole milk and evaporated milk.2½ cups whole milk, 1 (12-ounce) can evaporated milk
- Add the rinsed pasta, both cheeses, salt, pepper, dry mustard, garlic powder, and cayenne.1 (16-ounce) block sharp cheddar cheese, ½ pound Land O Lakes Yellow Deli American Cheese, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon dry mustard, ¼ teaspoon garlic powder, ⅛ teaspoon cayenne pepper
- Stir gently to combine, ensuring that the pasta is as submerged in liquid as possible.
- Dot the surface with the cubed butter.1 stick unsalted butter
Slow Cook
- Cover and cook on LOW heat for 1 hour.
- After 1 hour, remove the lid and stir well.
Check for Doneness
- Check the texture of the pasta and thickness of the sauce.
- If needed, continue cooking on LOW for up to 1–2 additional hours, stirring every 30 minutes.
- The macaroni is done when pasta is tender and the sauce is thick, creamy, and coats the noodles.
Rest Before Serving
- Turn off the heat and let the mac and cheese sit for 5–10 minutes before serving. (The sauce will continue to thicken as it sits.)
Notes
Cheese Matters
- Avoid pre-shredded cheese. It contains anti-caking agents that can make the sauce gritty.
- Use block cheese from the deli and grate it by hand for the smoothest, creamiest results.
- Pasta: Use medium shells or cavatappi for a fun twist.
- Cheese: Substitute Monterey Jack, Colby, or smoked gouda for a different flavor profile.
- Milk: 2% milk can be used, though whole milk gives a creamier result.
- Butter: Salted butter works if you reduce added salt slightly.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently in the microwave or on the stove with a splash of milk to loosen the sauce.
- Freeze in individual portions for up to 2 months.
- Thaw in the fridge overnight and reheat with extra milk to restore creaminess.
- Do not rinse the pasta for the Instant Pot version.
- Add all ingredients to the pot, layering the cheese last (do not stir).
- Close the lid and set to Manual/Pressure Cook on High for 3 minutes.
- Quick release the pressure, then stir everything together until smooth and creamy.
- Let it sit a few minutes to thicken before serving.
Nutrition
Serving: 1 serving | Calories: 465kcal | Carbohydrates: 47g | Protein: 15g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 799mg | Potassium: 286mg | Fiber: 2g | Sugar: 6g | Vitamin A: 760IU | Vitamin C: 0.04mg | Calcium: 408mg | Iron: 1mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.