This comfort food is a creamy, cheesy delight worthy of being considered a one-pot wonder. Cooked with elbow macaroni, cheddar cheese, cream cheese, and two sorts of milk, it is an incomparably flavorful and quite easy to prepare. For any gathering, weeknight dinner, or as a complementary component among mixed-age guests, this slow-cooked version of the all-time favorite requires nothing but a minimum amount of effort to yield maximum satisfaction.
Why You’ll Love It
This Crockpot Mac N Cheese is the ultimate indulgence, creamy, cheesy, and absolutely luscious. Perfect for fun dinners mid-week, get-togethers, or holiday dinners, it is a surefire no-fuss win for making homemade mac and cheese. Best of all is that your crockpot takes all the guesswork out of preparing homemade, grated cheddar and cream cheeses with added creamy goodness from evaporated milk.
Key Ingredients
Elbow Macaroni: Classic elbow macaroni is perfect for this dish, but you could use shell, cavatappi, or penne type pasta for a different texture. If boiling pasta beforehand, then keep it al dente; it can fully cook in the crockpot.
Cheddar Cheese: Freshly shredded cheddar melts better and makes a smoother sauce. Stays away from pre-shredded cheese, which might have added anti-caking agents affecting melting. A balance of sharp and milder cheddar gives the sauce a potent flavor.
Cream Cheese: Its luscious texture has been derived from the cream cheese. Bring it to room temperature and slice it into small blocks so it melts faster.
Milk and Evaporated Milk: The combination of the two milks, normal and evaporated, ensures a full, creamy base. You can replace milk with half-and-half to make that creamy.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Elbow Macaroni
Measure 16 oz of uncooked elbow macaroni. If you’re using pre-cooked macaroni, follow the package directions to cook it al dente. Adjust the overall crockpot cooking time to avoid overcooking.
Cheddar Cheese
Grate 3 cups of cheddar cheese. Freshly shredded cheese is best for this recipe as it melts smoothly compared to pre-shredded cheese, which contains additives that can hinder melting.
Cream Cheese
Slice an 8 oz block of cream cheese into small cubes. This helps it melt faster and blend seamlessly into the sauce.
Milk and Evaporated Milk
Measure 2½ cups of regular milk and a 12 oz can of evaporated milk. This combination creates the creamy, rich base of the dish.
Step 2: Combine Ingredients in the Crockpot
Add the Elbow Macaroni
Place the uncooked elbow macaroni directly into your crockpot. If you’re using cooked macaroni, add it here and reduce the cooking time later.
Add the Cheeses
Evenly distribute the shredded cheddar cheese and cubed cream cheese over the macaroni. Make sure to spread the cheese throughout so it melts evenly during cooking.
Pour the Milk Mixture
Gently pour the regular milk and evaporated milk into the crockpot. Stir lightly to combine the ingredients, ensuring the macaroni is evenly coated with the liquids.
Step 3: Cook the Macaroni and Cheese
Set the Crockpot
Set your crockpot to low heat. Slow cooking is key to achieving the creamy, velvety texture that makes this dish so irresistible.
First Cooking Phase
Let the macaroni and cheese cook for 2 hours without lifting the lid. Avoid opening the lid during this time, as it releases heat and moisture essential for even cooking.
Check and Stir
After 2 hours, carefully lift the lid and check the macaroni. Gently stir the mixture to ensure the melted cheese coats the macaroni evenly. This step also helps prevent sticking and promotes a smooth, creamy texture.
Step 4: Final Touches
Continue Cooking
If needed, cook for an additional 30 minutes to 1 hour on low. Stir occasionally during this time and check the macaroni for tenderness. The cheese sauce should thicken, creating the ultimate creamy consistency.
Serve and Enjoy
Once the macaroni and cheese is fully cooked, turn off the crockpot and let the dish rest for a few minutes to set. Serve it hot and enjoy the rich, cheesy goodness.
Serving Suggestions
Star on its own, this creamy mac and cheese can be taken up a notch with an elegant serving through these ideas:
Top it off : sprinkle some melted bread crumbs or crushed biscuits across the top for a crunchy finish. Crumple in some red onions or even green onions to get more flavor.
Sides: Crack open an assortment of veggies– cut one-inch thick and drizzle with olive oil, salt, and pepper; bake at 350 degrees F until roasted or slightly blackened. Aptly mixed up with a bright green salad, and maybe even some garlic bread, rounding out the rest of the menu.
Potluck Champion: Put on the golden spoons alongside BBQ pulled pork, fried chicken, or grilled burgers; these pairings are always sure to score a home run.
Child-Friendly Segues: Hot dog chunks, chopped ham, or even a handful of frozen peas can be used to mask its monotonous character and convert it into a kid’s thing to eat.
Storage and Meal Prep Tips
Refrigeration of Leftovers: Keep and cool the leftover mac and cheese for as long as 3 days. Fragily reheat on the stovetop with a little milk, and you will gain a little creaminess back with flavor at the same time.
Freezing: It is tastier as soon as it is made from fresh, buried in food, but not with mac and cheese. Simply put, cool each of the portions laid out in its freezer-safe containers for those days when really even looking at a boxed meal becomes excruciating and save through the next 60 days. Take off of thawing in the fridge overnight before reheating.
Prepare prior: Everything already set up into the crockpot overnight gets covered and left in the refrigerator until morning; the next day, plug it in to the wall and tend to other things.
Variations
Three-Cheese Mix: Exchange the Mozzarella, Gouda, or Monterey Jack cheese for cheddar cheese for a greater tang that is creamier.
Spice Up Your Mac: Put diced Jalapeños, a pinch of Cayenne Red Pepper, or a dash of hot sauce to jazz up the flavor of your mac and cheese.
Protein Boost: Mix in shredded chicken, pre-cooked sausage, or ground beef to make it a full meal in itself.
Veg Version: Have a mix of steamed broccoli, charred red peppers, or sautéed spinach to include more color and nutrition.
Gluten Free: Use gluten-free pasta, and make sure your evaporated milk along with other ingredients are also certified and gluten-free.
Final Note
This simple recipe for Crockpot Mac and Cheese is made for savoring the flavors and the comfort it brings to each bite. It’s a simple and effective recipe that yields comfort and flavor at the same time, making for a great way to spend those busy days or take into account when hosting guests. Tweak the flavor, and let it cook slowly in your crockpot. This rich, creamy baked mac and cheese is quick to become a family favorite – as an entrée or a side dish.
Crockpot Mac N Cheese
Ingredients
- 16 oz elbow macaroni uncooked
- 3 cups cheddar cheese shredded
- 8 oz cream cheese cubed
- 2.5 cups milk
- 12 oz evaporated milk
Instructions
- Measure 16 oz of uncooked elbow macaroni. Grate 3 cups of cheddar cheese. Cube the cream cheese into small pieces for faster melting. Measure 2½ cups of milk and a 12 oz can of evaporated milk.
- Place the uncooked elbow macaroni into your crockpot. Evenly distribute the shredded cheddar cheese and cubed cream cheese over the macaroni. Pour in the milk and evaporated milk. Stir lightly to combine the ingredients, ensuring the macaroni is coated.
- Set the crockpot to low heat and cook for 2 hours without lifting the lid. After 2 hours, gently stir the mixture to ensure even coating of the macaroni with melted cheese.
- If needed, cook for an additional 30 minutes to 1 hour on low, stirring occasionally, until the macaroni is tender and the cheese sauce thickens. Turn off the crockpot and let the dish rest for a few minutes before serving.
- Serve the mac n cheese hot. Optional: garnish with additional shredded cheese or freshly chopped parsley for added flavor and presentation.
