Crockpot Macaroni and Cheese
Macaroni crockpot recipes do not get easier than this creamy mac and cheese. Uncooked pasta goes straight into the pot with evaporated milk, butter and a pile of sharp cheddar. It comes out thick, creamy and rich, with no boiling and no stovetop sauce.
Crockpot Macaroni and Cheese
Course: Side DishDifficulty: Easy10
servings15
minutes3
hoursDry elbow macaroni cooks directly in a milk and cheese sauce until tender. Extra cheese goes in at the end for a creamy finish.
Ingredients
1 lb dry elbow macaroni
4 tablespoons unsalted butter, cut into pieces
1 can (12 oz) evaporated milk
2 cups whole milk
1 teaspoon dry mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup sour cream
3 cups freshly shredded sharp cheddar cheese
1 cup freshly shredded Monterey Jack cheese
1 cup freshly shredded mild cheddar cheese
Nonstick spray, for the crock
Directions
- Spray a 6-quart slow cooker well with nonstick spray, including the sides.
- Add the dry macaroni and the butter pieces to the crock.
- Whisk the evaporated milk, whole milk, mustard powder, garlic powder, paprika, salt and pepper in a bowl.
- Pour the milk mixture over the macaroni and stir to combine.
- Stir in 2 cups of the sharp cheddar and the Monterey Jack.
- Cover and cook on LOW for 2 to 3 hours, stirring after 1.5 hours and then every 30 minutes. Do not cook on HIGH.
- The macaroni is done when it is tender and the sauce is creamy. Start checking at 2 hours.
- Stir in the sour cream and the remaining sharp cheddar.
- Sprinkle the mild cheddar on top, cover and cook 10 more minutes until melted.
- Turn off the heat, stir gently and let it sit 10 minutes to thicken before serving.
Notes
- Shred your own cheese, since bagged shreds make the sauce grainy. Check early for doneness, as macaroni turns mushy fast. Refrigerate for 4 days and reheat with a splash of milk. For a baked top, sprinkle buttered breadcrumbs and broil for 2 minutes.
Why raw pasta works in the slow cooker
It sounds wrong, but dry macaroni cooks beautifully in a milk sauce. The pasta absorbs the liquid as it softens, and its starch thickens the sauce so you get a creamy result without making a roux.
It is also truly hands-off compared with the stovetop. There is no pot of boiling water to drain, and the cheese sauce is made right in the same pot.
The slow cooker also keeps the macaroni warm and creamy for hours, which makes it a good potluck dish.
Ingredient notes for creamy mac and cheese
Elbow macaroni: Use plain dry elbows. Shapes with thick walls, like shells, can stay undercooked in the middle.
Evaporated milk: It is the secret to a smooth sauce. It has less water than regular milk and does not curdle as easily over long cooking.
Sharp cheddar: It carries the flavor. Mix it with a milder, meltier cheese like Monterey Jack for a good texture.
Dry mustard powder: You do not taste it, but it sharpens the cheese flavor.
Sour cream: A half cup stirred in at the end adds tang and keeps the sauce creamy.
Whole milk: It adds richness along with the evaporated milk. Skim milk makes a thin, watery sauce.
Monterey Jack: It melts smoother than cheddar and keeps the sauce creamy instead of oily.
Tips for creamy, not mushy, macaroni
Shred your own cheese: Bagged cheese is coated with starch that keeps the shreds apart and makes the sauce grainy. A block takes two minutes on a box grater.
Stir and check early: Slow cookers vary. Start tasting the pasta at two hours, because macaroni goes from perfect to mushy fast.
Most common mistake: Cooking on HIGH. The edges overcook and the sauce can break and turn oily, so stay on LOW and stir.
Grease the sides: Cheese sauce sticks to the crock and burns at the edge. A good coat of nonstick spray makes cleanup easy.
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Swaps and variations
Add chopped cooked bacon or diced ham for a main dish. A cup of cooked broccoli stirred in at the end gives you some green. Swap the paprika for cayenne for a spicy version. For a lighter dish, use two percent milk in place of whole.
One swap that does not work is processed cheese slices alone. They turn the sauce rubbery and give it a salty, flat taste.
A topping of crushed buttery crackers or panko crisped in a skillet adds crunch to each serving.
Use gouda or smoked cheddar for part of the cheese to make a smoky version.
What to serve with crockpot mac and cheese
It is a classic side for barbecue, fried chicken or baked ham, and a natural for a potluck since it stays creamy on WARM. Green beans, collards or a crunchy slaw cut through the richness.
For a complete dinner, add a roasted chicken from the store and a big salad, and nobody will miss the stovetop.
Storing, freezing and reheating
Refrigerate leftovers in a sealed container for up to 4 days. The sauce firms up as it cools, which is expected.
Reheat in the microwave or in a covered pan with a splash of milk, stirring until creamy. Freezing is not ideal, as the texture of the sauce can change, but it holds for up to 2 months.
Stir the leftovers with a tablespoon of milk per cup of mac before heating, which brings the sauce back together.
Make only as much as you will eat, since cheese sauces never taste quite the same after the second reheating.
Crockpot Macaroni and Cheese at a glance
- Prep time: 15 minutes
- Cooking time: 3 hours
- Servings: 10 servings
- Ingredients: 14, led by dry elbow macaroni, unsalted butter, (12 oz) evaporated milk, whole milk
Tips for Crockpot Macaroni and Cheese
Shred your own cheese, since bagged shreds make the sauce grainy. Check early for doneness, as macaroni turns mushy fast. Refrigerate for 4 days and reheat with a splash of milk. For a baked top, sprinkle buttered breadcrumbs and broil for 2 minutes.
Crockpot Macaroni and Cheese FAQ
How long does Crockpot Macaroni and Cheese take?
Crockpot Macaroni and Cheese takes 3 hours of cooking after 15 minutes of prep.
How many people does Crockpot Macaroni and Cheese serve?
This recipe makes 10 servings.
What do I need to make Crockpot Macaroni and Cheese?
14 ingredients, led by dry elbow macaroni, unsalted butter, (12 oz) evaporated milk, whole milk. Amounts are in the recipe card above.
