Crockpot Mac N Cheese
This creamy Crockpot Mac N Cheese is a rich, cheesy, and indulgent comfort food classic. Made with elbow macaroni, cheddar cheese, cream cheese, and a creamy milk base, it’s the perfect hands-off recipe for busy days or potluck gatherings.
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.
Notes
For added flavor, try mixing in cooked bacon, diced jalapeños, or a dash of smoked paprika. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 400kcal
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