Description
This Crockpot Mac & Cheese is creamy, cheesy, and magically easy! With no need for pre-boiling the pasta, this recipe is perfect for weeknights, potlucks, or any occasion where you want a comforting, hands-off meal.
Ingredients
Units
Scale
- 16 oz (450g) elbow macaroni, uncooked
- 4 cups (960ml) whole milk
- 1 can (12 oz) evaporated milk
- 1/2 cup (115g) unsalted butter, melted
- 3 cups (300g) shredded sharp cheddar cheese
- 1 cup (100g) shredded mozzarella cheese
- 1 cup (100g) shredded Gruyère or Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground mustard (optional, for extra flavor)
- Salt and black pepper, to taste
- Fresh parsley or chives for garnish (optional)
Instructions
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Prepare the Crockpot:
- Lightly grease the inside of a 6-quart crockpot to prevent sticking.
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Combine Ingredients:
- Add the uncooked macaroni, whole milk, evaporated milk, melted butter, shredded cheddar cheese, mozzarella cheese, Gruyère or Parmesan, garlic powder, onion powder, ground mustard, salt, and black pepper to the crockpot.
- Stir everything together until the ingredients are well distributed.
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Cook the Mac & Cheese:
- Cover and cook on LOW for 2-3 hours, stirring every 30 minutes to prevent the pasta from clumping.
- Check at 2 hours; the mac and cheese should be creamy, with the pasta tender and the cheese fully melted.
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Serve:
- Once the mac and cheese is creamy and cooked through, switch the crockpot to “Warm.”
- Garnish with fresh parsley or chives, if desired, and serve hot.
Notes
- Add crunch: Top with toasted breadcrumbs or crumbled crackers before serving.
- Make it spicy: Stir in a pinch of cayenne pepper or red pepper flakes for a little heat.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk for extra creaminess.