Crockpot Mac and Cheese
Master crockpot mac and cheese with our foolproof recipe. Ultra-creamy, cheesy goodness that's easier than stovetop and feeds a crowd. Pure comfort!
Ingredients
- 1 pound elbow macaroni
- 16 oz sharp cheddar cheese freshly grated
- 8 oz American cheese cubed
- 12 oz evaporated milk
- 1½ cups whole milk
- ½ cup mayonnaise
- 4 tablespoons butter
- Seasonings: salt pepper, garlic powder, onion powder, dry mustard, paprika
Instructions
- Cook pasta 2 minutes less than package directions
- Grate cheese from blocks (never pre-shredded!)
- Layer pasta in sprayed slow cooker
- Whisk milk mixture with seasonings
- Combine pasta with milk mixture and half the cheese
- Cook on LOW 1½ hours (don't peek!)
- Add remaining cheese, cook 30 minutes more
- Serve immediately or keep warm
Notes
The key to success is using freshly grated cheese and not lifting the lid during cooking. Every slow cooker cooks differently, so start checking at 1½ hours and adjust timing as needed.