why make this recipe
This crockpot mac and cheese is simple, creamy, and hands-off. It uses few ingredients and a slow cooker, so you can set it and forget it. It makes a warm, filling meal that many people like.
introduction
This recipe uses common ingredients and a slow cooker to make a smooth, cheesy dish. It is good for busy days or for a potluck. If you want another easy slow cooker comfort dish, try the crockpot shepherd’s pie recipe for a different idea.
how to make Crockpot Mac and Cheese
Cook the pasta first so it does not get too soft in the slow cooker. Mix the cooked pasta with the cheeses, milk, butter, and seasonings in the crockpot. Cook on low until the cheese melts and the sauce is creamy. Stir now and then so the cheese blends and the dish heats evenly.
Ingredients :
- 2 cups elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 3 cups whole milk
- 4 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
Directions :
- Cook elbow macaroni in boiling salted water until al dente (7–8 minutes). Drain and set aside.
- In a slow cooker, combine drained macaroni, cheddar cheese, Monterey Jack cheese, milk, butter, salt, and pepper. Mix well.
- Cover and cook on low for 2–3 hours, stirring occasionally until creamy and heated through. Adjust consistency with more milk if needed.
- Serve hot and enjoy!
how to serve Crockpot Mac and Cheese
Serve it hot from the slow cooker. Use a large spoon to scoop portions. Add a little extra shredded cheese on top if you like. Pair it with a green salad, steamed vegetables, or grilled meat.
how to store Crockpot Mac and Cheese
Let it cool to room temperature. Put any leftovers in an airtight container. Keep in the fridge for 3–4 days. To reheat, add a splash of milk and warm in the microwave or on the stove, stirring until smooth.
tips to make Crockpot Mac and Cheese
- Do not overcook the pasta; cook it al dente before adding to the crockpot.
- Stir the dish once or twice while it cooks to keep it creamy.
- Use whole milk for the best texture; you can add a little more milk if it gets thick.
- Shred cheese from blocks for better melt and flavor than pre-shredded cheese.
variation (if any)
- Add cooked bacon pieces for a smoky twist.
- Stir in a cup of cooked broccoli for a veggie boost.
- Use different cheeses like Gouda or pepper jack for a new flavor.
FAQs
Q: Can I use low-fat milk instead of whole milk?
A: Yes, but the sauce may be thinner and less creamy. Add a bit more cheese to improve texture.
Q: Can I cook this on high in the slow cooker?
A: You can, but watch it closely. High heat may make the pasta too soft. Low for 2–3 hours is best.
Q: Can I double the recipe?
A: Yes, but use a larger slow cooker and check cooking time. You may need more time to heat through.
Crockpot Mac and Cheese
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Total Time: 130 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
A simple, creamy, and hands-off mac and cheese made in a slow cooker.
Ingredients
- 2 cups elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 3 cups whole milk
- 4 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook elbow macaroni in boiling salted water until al dente (7–8 minutes). Drain and set aside.
- In a slow cooker, combine drained macaroni, cheddar cheese, Monterey Jack cheese, milk, butter, salt, and pepper. Mix well.
- Cover and cook on low for 2–3 hours, stirring occasionally until creamy and heated through. Adjust consistency with more milk if needed.
Notes
For best texture, use whole milk and freshly shredded cheese. Stir occasionally while cooking for even heat distribution.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 70mg
