Description
This Crockpot Mac and Cheese is easy comfort food for weeknight dinner and potluck plans with quick prep and simple pantry staples. It is one of the best ideas for creamy pasta because the slow cooker does the work while the cheese melts into a rich sauce. Serve it for holiday sides or party bowls and add a healthy salad on the side for balance.
Ingredients
Scale
- 12 ounces Elbow macaroni
- 3 cups shredded Sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 12 ounces Evaporated milk
- 1 cup Whole milk
- 4 tablespoons cubed Unsalted butter
- 4 ounces cubed Cream cheese
- 1 teaspoon Dry mustard
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Paprika
- 2 tablespoons Chopped parsley
Instructions
- Dry macaroni is spread into the crockpot and then milk and evaporated milk flow between the elbows. The spices settle in small uneven patches and the pasta begins to look lightly coated.
- Butter cubes and cream cheese pieces are folded through the damp pasta and start sitting in soft uneven pockets. The mixture looks chunkier and richer as the dairy touches the noodles.
- Cheddar and Monterey Jack are scattered over the pasta in loose clumps and thin patches. Some noodles remain visible while the top turns mostly golden and pale yellow.
- The cheese melts into the milk and the pasta softens into a thicker creamy mixture. The noodles shift into uneven folds and glossy sauce clings between the elbows.
- The top turns thicker with melted cheese and a few lightly browned spots near the edges. The surface looks homemade with uneven ripples and creamy pockets rather than smooth and perfect.
- A single serving is spooned onto a white plate with melted cheese stretching through uneven pasta folds. Parsley lands casually on top and the portion shows creamy sauce and browned bits in a natural homemade scoop.
Notes
Pro Tips:
- Use freshly shredded cheese for the smoothest melt.
- Stir once during cooking to move the pasta from the edges.
- Keep the lid closed as much as possible so the pasta cooks evenly.
- Rest the finished mac for a few minutes so the sauce thickens.
Storage: Store cooled Crockpot Mac and Cheese in an airtight container in the fridge for up to 4 days. Add a splash of milk before reheating so the sauce turns creamy again. For freezing the texture will be softer after thawing but still tasty. Reheat gently and stir often so the cheese sauce comes back together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 serving (of 4)
- Calories: 1356
- Sugar: 17g
- Sodium: 2380mg
- Fat: 114g
- Carbohydrates: 83g
- Fiber: 10g
- Cholesterol: 327mg