Easy Crockpot Mac and Cheese Recipe
So I’m gonna let you in on a little secret… this isn’t just ANY mac and cheese. This is the Easy Crockpot Mac and Cheese Recipe. The kind of mac that makes everyone in the house happy, even the picky eaters (yes, I’m looking at you, Timmy!). It’s creamy, it’s cheesy, it’s ridiculously easy, and it’s all thanks to the magic of the crockpot. Seriously, you dump it all in and let it do its thing. What’s not to love?
This Easy Crockpot Mac and Cheese Recipe is like, the official dish of my house on Tuesdays. It all started one night when I was super-Momming, working late, and had ZERO energy to cook. I threw everything in the crockpot, crossed my fingers, and prayed to the cheese gods. My husband, bless his heart, thought I’d actually made it from scratch… he even said it was better than his mom’s. Shhh, don’t tell her! Now, it’s a staple. I swear my kids ask for it at least twice a week. It’s the ultimate comfort food, and it saves my sanity.
Why You’ll Love This Easy Crockpot Mac and Cheese Recipe
- Because you basically dump everything in a pot and forget about it. Life is too short for complicated mac.
- It’s cheesy, like, REALLY cheesy. We’re talking a cheese-lover’s dream.
- The leftovers (if there ARE any) are amazing, cold or reheated. Confession: I’ve eaten it for breakfast.
- Kids love it! And if the kids are happy, mama’s happy. Simple as that!
How to Make It
Alright, listen up! Making this Easy Crockpot Mac and Cheese Recipe is so easy, it’s almost embarrassing. First, grab your crockpot (duh!). Throw in your uncooked pasta. I usually use elbow macaroni, but honestly, any short pasta will work. I’ve even used shells when that’s all I had.
Next, dump in your cheeses. We’re talking cheddar, Monterey Jack, maybe a little Gruyere if you’re feeling fancy. Just make sure it’s all shredded because nobody wants giant cheese clumps in their mac. (Been there, hated that.)
Now pour in the milk and evaporated milk. Don’t skip the evaporated milk! It makes it extra creamy. Add a pat (or three) of butter. Butter makes everything better, okay? Season with salt, pepper, and a little bit of garlic powder. Give it all a good stir.
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Cover that baby up and cook on low for like, 2-3 hours, stirring occasionally. You want the pasta to be cooked and the cheese to be melted and gooey. If it looks dry, add a splash of milk. If it’s too soupy, take the lid off for the last 30 minutes.
BOOM! Mac and cheese heaven.
Ingredient Notes
- Elbow Macaroni: I’m a classic gal, so elbow macaroni is my go-to. But honestly? Use whatever short pasta you have lurking in the pantry. Rotini? Penne? Go wild! Just don’t use spaghetti. That’s just…wrong.
- Cheddar Cheese: Sharp cheddar is where it’s at, my friends. It gives the mac that classic cheesy tang. But feel free to mix it up! Mild cheddar is good too, especially if you have little ones who aren’t into super strong flavors.
- Monterey Jack Cheese: This is my secret weapon for extra creaminess. It melts like a dream and adds a subtle, buttery flavor. Don’t skip it!
- Evaporated Milk: Trust me on this one. It makes the mac extra rich and creamy. Regular milk just doesn’t cut it.
- Butter: Obviously. Salted or unsalted, whatever you have on hand. I usually use salted because I’m too lazy to add extra salt.
- Garlic Powder: Just a pinch! It adds a little somethin’ somethin’ that takes this mac to the next level. But don’t go overboard. Nobody wants garlic breath with their mac.
Recipe Steps:
- Combine uncooked pasta, shredded cheddar cheese, Monterey Jack cheese, evaporated milk, milk, melted butter, salt, pepper, and garlic powder in a crockpot.
- Stir well to ensure all ingredients are combined.
- Cover the crockpot and cook on low for 2-3 hours, stirring occasionally to prevent sticking.
- Check for pasta doneness and cheese melt. If too dry, add a splash of milk; if too soupy, remove the lid for the last 30 minutes of cooking.
- Serve hot and enjoy!
What to Serve It With
Okay, so mac and cheese is pretty much a meal in itself, but if you’re feeling fancy, here are a few ideas:
- BBQ Ribs: Because nothing says “comfort food” like ribs and mac.
- Pulled Pork Sandwiches: Sweet and savory perfection.
- Green Salad: Gotta get those veggies in somehow, right?
- Roasted Broccoli: My kids actually eat broccoli when it’s served with mac. Go figure.
Tips & Mistakes
- Don’t overcook the pasta! Nobody likes mushy mac. Start checking it after 2 hours.
- Stir it occasionally. This prevents the pasta from sticking to the bottom of the crockpot.
- Add a little bit of cream cheese. It makes it extra creamy and tangy. Trust me on this one.
- Don’t use pre-shredded cheese! It has cellulose that prevents it from melting smoothly. Grate it yourself for the best results.
- If it’s too thick, add milk! You want it nice and creamy, not a brick.
Storage Tips
Alright, so if you actually have leftovers (which is a miracle in my house), store them in an airtight container in the fridge. They’ll keep for about 3-4 days. Reheat it in the microwave or on the stovetop. And honestly, cold mac and cheese is pretty good too. Don’t judge me. I’ve totally eaten it straight from the fridge for breakfast. Hey, no shame in my game!
Variations and Substitutions
- Cheese swaps: I’ve used pepper jack for a little kick, Havarti for extra creaminess. Just avoid super strong cheeses like blue cheese, unless you’re into that kinda thing.
- Spice it up: Add a pinch of cayenne pepper or some hot sauce for a little heat.
- Veggies: Stir in some steamed broccoli, peas, or carrots for a healthier twist.
- Protein: Add cooked bacon, ham, or shredded chicken for a heartier meal. One time I added leftover pulled pork…OMG. Game changer.
- No evaporated milk? I’ve used half-and-half in a pinch. It’s not quite the same, but it works.
Frequently Asked Questions
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Easy Crockpot Mac and Cheese Recipe
Ingredients
Main Ingredients
- 16 oz elbow macaroni uncooked
- 4 cups sharp cheddar cheese shredded
- 2 cups milk whole or 2%
- 10.5 oz condensed cheddar cheese soup 1 can
- 0.5 cup sour cream
- 0.25 cup unsalted butter melted
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 0.5 tsp dry mustard powder optional
Instructions
Preparation Steps
- Spray the inside of the crockpot with non-stick cooking spray.
- Add uncooked elbow macaroni, shredded cheddar cheese, milk, condensed cheddar cheese soup, sour cream, melted butter, salt, black pepper, and dry mustard powder to the crockpot. Stir to combine.
- Cover and cook on low for 1.5 to 2 hours, stirring occasionally, until the macaroni is tender and the cheese is melted and creamy.
- Taste and adjust seasoning, adding more salt or pepper if desired.
- Serve warm and enjoy your creamy crockpot mac and cheese!
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
