Crock Pot Mac and Cheese
Ultra-creamy slow cooker mac and cheese made with a combo of cheddar and melty processed cheese for that classic comfort-food texture. Set it, stir a couple times, and come back to a silky, scoopable dinner.
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Servings:
Ingredients
Slow Cooker Mac and Cheese
- 12 ounces elbow macaroni, uncooked
- 12 ounces evaporated milk
- 1 cup whole milk
- 10 ounces processed cheese (such as Velveeta), cut in small cubes
- 2 cups sharp cheddar cheese, shredded
- 3 tablespoons unsalted butter, melted
- 3/4 teaspoon fine salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon dry mustard (ground mustard)
- 1/4 teaspoon paprika (optional)
- 1/4 teaspoon black pepper
Instructions
Preparation Steps
- Boil a large pot of salted water. Cook the elbow macaroni 1–2 minutes shy of al dente (about 5–6 minutes); drain very well. Toss the hot pasta with 1 tablespoon of the melted butter and set aside.
- Preheat the slow cooker on Low and lightly mist the insert with nonstick spray.
- In a bowl, whisk evaporated milk, whole milk, remaining melted butter, salt, onion powder, dry mustard, paprika (if using), and black pepper until smooth. Pour into the warm slow cooker.
- Stir in the cubed processed cheese and 1 cup of the shredded cheddar. Cover and cook on Low for 45–60 minutes, stirring once halfway, until the cheeses are fully melted and the sauce is silky.
- Fold in the warm macaroni and the remaining 1 cup cheddar. Cover and cook on Low for 35–45 minutes more, stirring once or twice, until the pasta is tender and coated in a creamy sauce.
- For a thicker finish, cook the last 10–15 minutes with the lid slightly ajar or with a clean kitchen towel under the lid to catch condensation. Taste and season to preference, then serve hot.
Notes
Tip: If holding for a party, switch to Warm; stir in a splash of milk if the sauce tightens on standing.
Leftovers keep 3–4 days refrigerated; reheat gently with a little milk to restore creaminess.
This recipe is an original creation inspired by classic Crock Pot Mac and Cheese flavors. All ingredient ratios and instructions are independently developed.