Crock Pot Mac and Cheese
This Crock Pot Mac and Cheese is the ultimate hands-off comfort food. Made with sharp cheddar and creamy white American cheese, it delivers a velvety, smooth sauce every time without using a roux or béchamel.Perfect for holidays, potlucks, or weeknight dinners, this slow cooker recipe stays creamy from the first scoop to the last and frees up your oven and stovetop completely.
Equipment
- 6-quart slow cooker - Essential for even cooking
- Box grater - For shredding fresh cheese
- Large pot
- Colander
- Silicone spatula - or wooden spoon to avoid scratching the crock pot
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Slow cooker liner - optional, for easier cleanup
- Ladle - or large spoon for serving
Ingredients
- 1 lb elbow macaroni - 450g, dried
- 4 tablespoons unsalted butter - 57g, cubed
- 12 oz evaporated milk - 354ml, 1 can
- 1.5 cups whole milk - 355ml
- 2.5 cups sharp cheddar cheese - 280g, freshly shredded from a block
- 0.75 lb white American cheese - 340g, cubed (from the deli counter, not sliced)
- 1 teaspoon dry mustard powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon salt - plus more to taste
- 0.5 teaspoon black pepper
- cayenne pepper - pinch, optional
- 0.5 cup sour cream - 115g
- 1 cup extra sharp cheddar cheese - 112g, freshly shredded, reserved for topping
Instructions
- Boil the elbow macaroni in salted water for 5-6 minutes, about 2 minutes less than package directions. Drain and rinse briefly with cool water.
- Shred the sharp cheddar cheese with a box grater. Cube the white American cheese into ½-inch pieces.
- Spray the 6-quart slow cooker with non-stick cooking spray or use a slow cooker liner. Add the drained macaroni and cubed butter, stirring to coat the noodles.
- Pour in the evaporated milk and whole milk. Add the sour cream, dry mustard powder, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Stir thoroughly.
- Add the shredded sharp cheddar cheese and cubed white American cheese. Stir to distribute the cheese evenly throughout the pasta.
- Cover and cook on LOW for 1 hour without lifting the lid. Stir thoroughly, then continue cooking on LOW for another 30-60 minutes until the pasta is tender and the sauce is velvety smooth.
- Sprinkle the reserved extra sharp cheddar cheese over the top, cover, and let sit for 5-10 minutes until melted. Stir gently or leave as a topping. Switch to WARM setting for serving.
Notes
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting and can cause a grainy texture.
- Never cook on HIGH: High heat causes cheese proteins to seize up and separate, resulting in a greasy sauce. Always use the LOW setting.
- Undercook the pasta: Boiling for 2 minutes less than package directions ensures the macaroni doesn't become mushy after slow cooking.
- Use evaporated milk: Its concentrated proteins help stabilize the cheese sauce and keep it creamy without separating.
- Check early: Every slow cooker runs differently. Start checking for doneness at the 1.5 hour mark to avoid overcooked pasta.
- Keep the lid on: Lifting the lid releases heat and adds 15-20 minutes to the cooking time. Stir only once at the halfway mark.
- To reheat leftovers: Add 1-2 tablespoons of milk per serving and microwave in 30-second intervals, stirring between each, or reheat gently on the stovetop.
- Freezer instructions: Store in airtight containers for up to 2 months. The sauce may thicken; add a splash of milk when reheating to restore creaminess.
- Make it spicy: Add 2-3 finely diced fresh jalapeños or an extra pinch of cayenne pepper for heat.
- Bacon variation: Stir in 1 cup of cooked, crumbled bacon at the halfway stir point for a smoky, salty crunch.
Nutrition
Serving: 1servingCalories: 620kcalCarbohydrates: 55gProtein: 28gFat: 32gSaturated Fat: 19gTrans Fat: 0.5gCholesterol: 95mgSodium: 920mgPotassium: 340mgFiber: 2gSugar: 8gVitamin A: 16IUCalcium: 45mgIron: 12mg
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