Description
This creamy Crockpot Mac and Cheese recipe features uncooked elbow pasta cooked slowly with whole milk, evaporated milk, sharp cheddar, and American cheese in a slow cooker, resulting in a rich, flavorful, and perfectly tender macaroni and cheese that’s easy to prepare and perfect for comforting family meals.
Ingredients
Scale
Macaroni and Cheese Ingredients
- 1 pound elbow pasta (uncooked, regular, NOT gluten free, NOT quick cook; we use Barilla brand)
- 2 1/2 cups whole milk
- 12 ounces evaporated milk
- 12 ounces extra sharp cheddar cheese (3 cups shredded, deli freshly shredded)
- 4 ounces American cheese (1 cup shredded, deli, not processed slices)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon garlic powder
- Dash of cayenne pepper (to taste)
- 1/4 cup butter (cubed)
Instructions
- Prepare Slow Cooker: Spray the inside of a 6-quart slow cooker with non-stick cooking spray to prevent sticking.
- Rinse and Drain Pasta: Rinse the uncooked elbow pasta well under cold water, then drain thoroughly to remove excess starch and prevent clumping during cooking.
- Combine Ingredients: Add the rinsed uncooked pasta to the crockpot along with whole milk, evaporated milk, shredded sharp cheddar, shredded American cheese, salt, black pepper, dry mustard, garlic powder, and cayenne pepper. Stir gently to combine, ensuring the macaroni is as submerged as possible in the liquid mixture for even cooking.
- Add Butter: Dot the top of the mixture with cubed butter pieces to add richness and help create a creamy texture as it cooks.
- Initial Cooking: Cover the slow cooker and cook on low heat for 1 hour. Carefully remove the lid and quickly stir the mixture without allowing too much heat to escape.
- Continue Cooking if Needed: Depending on the slow cooker and pasta, the mac and cheese may be done at this point. If not, continue cooking on low, checking every 30 minutes, and stirring gently until the pasta is tender and the sauce is thick and creamy. This can take up to an additional 1-2 hours.
- Final Touch and Serve: When fully done, the pasta will be tender and the sauce thickened. The sauce will thicken further after removing the lid and allowing the mac and cheese to sit for a few minutes before serving.
Notes
- This recipe uses uncooked macaroni, making it simple to prepare by combining all ingredients in the slow cooker.
- Rinsing the pasta before cooking prevents it from sticking and clumping during the slow cooking process.
- Use freshly shredded cheeses from the deli for the best texture and flavor; avoid pre-shredded bagged cheeses.
- Cooking times may vary depending on your specific slow cooker model, so check pasta tenderness periodically after the initial hour.
- For a spicier kick, adjust the amount of cayenne pepper to your preference.
- This dish is rich and creamy, ideal as a comforting side or hearty main course for about 8 servings.
Nutrition
- Serving Size: 1 cup
- Calories: 574 kcal
- Sugar: 10 g
- Sodium: 923 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 90 mg
