I’m thrilled to share my top-secret recipe for the creamiest, most delicious crockpot mac and cheese you’ll ever taste! This family favorite is the ultimate comfort food, made effortlessly with your slow cooker. Imagine coming home to the mouthwatering aroma of cheesy bliss, thanks to just a few simple ingredients and minimal prep time.
Busy weeknights are no match for this easy recipe. While traditional stovetop mac and cheese requires constant stirring, the crockpot does all the work for you. The gentle heat melts the cheese sauce perfectly into the pasta, creating a creamy, dreamy dish that’s ready when you are.
The secret to achieving that ultra-creamy texture lies in using both whole milk and evaporated milk. This combination gives the sauce a rich, silky texture and helps it cling to each tender pasta bite. Adding a touch of flour and dry mustard thickens the sauce and adds a hint of zing. For the quintessential cheese flavor, I blend sharp cheddar with Monterey Jack. You can also customize it by adding extras like cooked broccoli, crispy bacon, or juicy chicken for extra protein.
Concerned about mushy pasta? Don’t be! The crockpot’s gentle heat cooks the pasta just until al dente, ensuring a perfect bite without overcooking. This recipe has quickly become a staple in my home, with everyone eagerly devouring it after a long day. The incredible aroma fills the house, signaling that comfort food is on the way.
Ready to try this deliciously simple crockpot mac and cheese? Grab your slow cooker and get ready to be amazed. Let me know if you have other easy crockpot recipes you’d like to see. Enjoy your creamy, cheesy delight!
Why Choose Crockpot Mac and Cheese?
Using a slow cooker allows the cheese sauce to meld with the pasta, creating a rich, creamy dish with minimal effort. It’s perfect for hands-off cooking!
Best Pasta Types
Elbow macaroni is ideal, but small shells or cavatappi also work well. Avoid long pastas like spaghetti to prevent clumping.
Achieving a Smooth Sauce
Evaporated milk is key for a silky texture. A bit of flour and mustard adds thickness and flavor.
Best Cheese Choices
A blend of extra-sharp cheddar and Monterey Jack offers classic flavor and creaminess.
Customization Options
Feel free to add cooked broccoli, bacon, or chicken for extra protein, or experiment with different cheese varieties.
Preventing Mushy Pasta
The crockpot cooks pasta just until al dente, avoiding the mushy texture often associated with slow-cooked dishes.
Make-Ahead Tips
Cook the pasta beforehand and store it separately from the cheese sauce. Combine them in the crockpot right before serving for best results.
Prep Time:
10 mins
Cook Time:
3 hours
Total Time:
3 hours 10 mins
Ingredients:
- 1 lb elbow macaroni, cooked (about 3 cups)
- 3 cups shredded extra-sharp cheddar cheese
- 1 cup shredded Monterey jack cheese
- 3 cups whole milk
- 1 cup evaporated milk
- 2 tbsp all-purpose flour
- 1 tsp mustard powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions:
1. Fill a large pot with water and bring it to a boil.
2. Once boiling, enrich the water with a generous pinch of salt.
3. Add the pasta and cook it until it reaches an al dente texture, which means it should be tender but still slightly firm to the bite.
4. Drain the cooked pasta using a colander and keep it aside. Remember, the pasta will undergo further cooking in the slow cooker, so it’s crucial not to overcook it at this stage.
5. Lightly coat the interior of your slow cooker with cooking spray. This layer acts as a non-stick agent, making both cooking and subsequent cleaning more manageable.
6. Carefully move the drained pasta into the slow cooker.
7. In a large mixing bowl, create a cheese blend by combining your selected cheeses.
8. Sprinkle about one cup of this cheese blend over the pasta in the slow cooker. Gently mix to ensure even coating. This step is essential to prevent the pasta from clumping together.
9. In a separate bowl, combine equal parts of whole milk and evaporated milk for a rich and creamy base.
10. Add all-purpose flour to the milk mixture, which acts as a thickening agent.
11. Incorporate mustard powder and garlic powder for added depth of flavor.
12. Season with a pinch of salt and pepper to taste.
13. Whisk the mixture thoroughly until it is smooth, ensuring no flour lumps remain.
14. Evenly pour the milk-flour mixture over the pasta and cheese in the slow cooker.
15. Top it off with the remaining cheese, spreading it to cover the pasta completely.
16. Refrain from stirring at this stage to allow layers to set during cooking.
17. Cover the slow cooker with its lid.
18. Set the appliance on a LOW heat setting and let the mac and cheese cook for approximately 3 hours. The dish is ready when the sauce has thickened, and the pasta has fully absorbed the liquid.
19. After the cooking time is up, stir the mac and cheese thoroughly. This step helps blend all the ingredients, ensuring the cheese is completely melted and the sauce is uniformly creamy.
20. Taste the mac and cheese, adjusting seasoning with additional salt and pepper as needed.
21. Serve the mac and cheese hot, reveling in its creamy texture.
22. This dish is ideal as a comforting standalone meal or as a satisfying side dish for gatherings.
Cooking Tips:
- For extra decadence, stir in 1 cup shredded smoked gouda 10 minutes before finished cooking.
- If the mac and cheese seems too thick once cooked, stir in a splash of milk to thin it out.
- For added flavor, sauté 1 chopped onion and 2 cloves minced garlic in butter and add to the cheese sauce.
- If you’ll be transporting the dish, undercook the pasta by 2 minutes before adding to the slow cooker.
- Shred the cheese yourself rather than buying pre-shredded cheese which has anti-caking agents added.
- For a browner, crisper topping, broil the finished mac and cheese for 2-3 minutes. Keep a close eye to avoid burning.
