Crock Pot Mac and Cheese

Mac and cheese in a slow cooker with a serving spoon.

Creamy Crock Pot Mac and Cheese is rich, very cheesy, and made with uncooked pasta for the easiest dinner or side dish. No boiling required.

Course Entrees

Cuisine American

Keyword crockpot pasta, mac and cheese, macaroni and cheese, Slow Cooker

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 440kcal

Author Wendie

Equipment

1 Slow Cooker

Ingredients

10 ounces dried elbow mac and cheese 3 cups
3 cups whole milk
12 ounces evaporated milk
3 cups sharp cheddar cheese shredded
1 cup mozzarella cheese shredded
8 ounces American cheese cubed 2 cups see notes
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 teaspoon ground mustard
½ teaspoon paprika
¼ teaspoon cayenne pepper optional
¼ cup butter cubed

Instructions

Spray a slow cooker with non stick cooking spray.
Add the uncooked pasta, milks, cheddar, mozzarella and American cheese, salt, pepper, garlic powder, ground mustard, paprika, cayenne pepper stir everything together.
Place the cubed butter pieces on top.
Cook on LOW for 2 hours (see notes) stirring after 1 hour. Or until pasta is done.
Season with more salt and pepper to taste.
Mac and cheese will thicken as it cools.

Notes

Shred your own cheese the bag cheese has a coating and doesn’t melt as smoothly.

You want the American cheese from the deli counter.

All slow cooker will cook differently. Mine is done after 2 hours but it may take up to an additional hour. Do NOT cook on high the cheese sauce can get gritty.

Sany leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition