Crock Pot Macaroni and Cheese
This Crock Pot Macaroni and Cheese is the ultimate creamy comfort food! No boiling required—just dump, stir, and let the slow cooker do the work for a rich, cheesy, and easy dinner or side dish.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main, Side Dish, Comfort Food
- Method: Slow Cooker, Crockpot
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 lb elbow macaroni pasta (5 cups dried, uncooked)
16 oz sharp cheddar cheese, shredded (about 4 cups)
2 cups American cheese, shredded
3 cups whole milk
1 cup whipping cream or 1 can evaporated milk
¼ cup butter, cubed
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon mustard powder (optional, for extra cheesy flavor)
½ teaspoon paprika (optional)
¼ teaspoon black pepper
Cooking spray (for greasing crockpot)
Instructions
Prep the Pasta:
Do not pre-cook the pasta. Instead, rinse the dry macaroni under cold water to remove excess starch and reduce stickiness.
Assemble in Crockpot:
Spray the bottom of the crockpot with oil. Add pasta, seasonings, milk, cream (or evaporated milk), and shredded cheeses. Stir well until pasta is coated. Add butter cubes on top.
Cook:
Cover and cook on LOW for 1 hour, stirring occasionally. Adjust time depending on your desired pasta texture (less for al dente, more for softer).
Serve:
Once the pasta is tender and the sauce is thick and creamy, serve hot as a main dish or comforting side.
Notes
Cheese Tip: Use freshly shredded cheese instead of pre-shredded for best texture and flavor.
Customize: Add a dash of hot sauce, extra paprika, or even crumbled cooked bacon for variation.
Make-Ahead: Slightly undercook if making ahead. Reheat with added milk in the microwave, oven, or stovetop.
Storage:
Refrigerate leftovers for up to 3–5 days.
Freeze for up to 2–3 months in airtight containers.
Thaw overnight and reheat with a splash of milk to restore creaminess.
Find it online: https://elladishes.com/crock-pot-macaroni-and-cheese/
