Crock Pot Mac and Cheese
on Feb 24, 2024, Updated Apr 03, 2024
This ultra creamy Crock Pot Mac and Cheese recipe is always a hit! Perfect for an easy dinner or side dish for the holidays.
This is the best crock pot mac and cheese!
Looking for an easy mac and cheese recipe that comes out perfect every time? This crock pot macaroni and cheese is ultra creamy and tastes amazing! It’s the perfect simple mac and cheese recipe.
I have been on a quest to make the perfect crock pot macaroni and cheese recipe for years now. What I found that it either ended up too dry, or the noodles were gummy and had a strange texture.
Well I am happy to say that this Crock Pot Mac and Cheese recipe is neither of those things! It’s ultra creamy, flavorful, and so simple to make.
This is going to be a staple for me, especially around the holidays because it is just so easy to throw together. While I love baked mac and cheese, this recipe is perfect for when you need that extra oven space.
Ingredients Needed
- elbow macaroni noodles
- evaporated milk
- half and half
- heavy cream
- sharp cheddar cheese: freshly grated
- spices: salt, pepper, and garlic powder
- butter
How to make mac and cheese in a Crock Pot
Step 1: Spray a 6 quart slow cooker with cooking spray. This will make sure that the noodles do not stick to the sides and burn.
Step 2: Bring a pot of water to a boil and boil the macaroni noodles for 4 minutes. We want to cook them just part of the way as the slow cooker will cook them the rest of the way.
I have tried making crock pot mac and cheese without cooking the noodles first and the texture doesn’t turn out right, but when you do it this way they are perfect!
Step 3: Drain the macaroni noodles and add them to the crock pot, then stir in the cubed butter until melted.
Step 4: Add the grated sharp cheddar cheese, evaporated milk, half and half, heavy cream, garlic powder, salt, and pepper and stir to combine.
Step 5: Cook the crock pot mac and cheese on low for 1.5-2 hours. Check it to stir 2 or 3 times. Mine was done right around 2 hours, but you may want to check it sooner since different crock pots run hotter.
What you are looking for is that everything is melted and creamy and the noodles are cooked without being mushy.
Crock Pot Mac and Cheese FAQs
In my opinion, yes. This yields a creamier and more flavorful mac and cheese. Feel free to switch it up and mix different kinds of cheese if you don’t want to just use sharp cheddar!
For the best texture, I recommend boiling your elbow macaroni for 4 minutes before making crock pot mac and cheese. I have tried many other recipes with no boil methods and the texture just never comes out right and ends up gummy.
What to serve with mac and cheese
This mac and cheese pairs well with just about any dinner. It’s great for potlucks, parties, holidays, and more. Here are some of ideas to serve with this recipe:
How to store leftover mac and cheese
Leftover crock pot mac and cheese can be stored in an airtight container in the refrigerator for 3-4 days.
We do not recommend freezing this recipe as the texture would not be the same once thawed.
Crock Pot Mac and Cheese
Ingredients
- 16 oz elbow macaroni noodles
- 12 oz evaporated milk
- 1 ½ cups half and half
- ½ cup heavy cream
- 16 oz sharp cheddar cheese, freshly grated
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ cup butter, cubed
Instructions
- Spray a 6 qt slow cooker with cooking spray
- Bring a pot of water to a boil and boil the macaroni noodles for 4 minutes
- Drain the macaroni noodles and add them to the crock pot, then stir in the cubed butter until melted
- Add the fresh grated sharp cheddar cheese, evaporated milk, half and half, heavy cream, garlic powder, salt, and pepper and stir to combine
- Cook the crock pot mac and cheese on low for 1.5-2 hours. Check to stir 2 or 3 times. Mine was perfect right around 2 hours, but keep an eye on it as some crock pots will run hotter. Check for noodle doneness before serving
