Go Back

Crockpot Mac and Cheese

Crockpot mac and cheese cooks elbow macaroni slowly in a 6-quart slow cooker with evaporated milk, whole milk, and sharp cheddar. Gentle stirring every 30 minutes helps the sauce turn hot and creamy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp salt kosher
  • 1 lb macaroni elbow
  • 4 tbsp butter unsalted, divided
  • 1 can (12 oz) evaporated milk
  • 1.5 cups milk whole
  • 1 tsp dry mustard
  • 0.5 tsp garlic powder
  • 0.5 tsp black pepper
  • 4 cups cheddar cheese shredded, sharp

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Bring a large pot of water to a boil.
  2. Add the salt and macaroni, and cook for 2 minutes less than the package directions for al dente.
  3. Drain the macaroni well.
  4. Grease the inside of a 6-quart slow cooker with 1 tablespoon of the butter.
  5. Add the macaroni, remaining 3 tablespoons butter, evaporated milk, whole milk, dry mustard, garlic powder, black pepper, and cheddar to the slow cooker; stir to combine.
  6. Cover and cook on LOW for 1 to 1 1/2 hours, stirring gently every 30 minutes, until the sauce is hot and creamy.
  7. Switch the slow cooker to WARM for serving.

Notes

For the best texture, cook the macaroni 2 minutes less than the package directions for al dente. Refrigerate leftovers for up to 3–4 days; freezing is not recommended because the cheese sauce may separate. For a gluten-free option, substitute gluten-free elbow macaroni.