Crockpot Mac and Cheese Recipe
A rich, creamy, and indulgent mac and cheese, slow-cooked to cheesy perfection without any boiling or draining.
Ingredients
- 16 oz elbow macaroni uncooked
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded gouda or any melty cheese of choice
- 2 cups whole milk
- 1 can 12 oz evaporated milk
- ½ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika optional
- ¼ teaspoon cayenne pepper optional, for a kick
- 2 tablespoons butter melted
For Topping (Optional):
- ½ cup panko breadcrumbs for a crispy finish
- ¼ cup grated Parmesan
Instructions
Step 1: Prep the Crockpot
- Grease the slow cooker with butter or nonstick spray to prevent sticking.
Step 2: Mix the Ingredients
- Add uncooked pasta, shredded cheeses, and seasonings into the Crockpot.
- Pour in milk, evaporated milk, and heavy cream.
- Stir everything to combine.
Step 3: Cook the Mac and Cheese
- Cover and cook on LOW for 2-3 hours, stirring occasionally.
- After 1.5 hours, check the pasta. If it’s too thick, add a splash of milk.
Step 4: Final Touches & Serve
- Once pasta is tender and cheese is fully melted, give it a final stir.
- For a crispy topping, mix panko with Parmesan and sprinkle over the mac and cheese.
- Serve immediately before anyone else gets to it.
Notes
Nutritional Information (Per Serving)
- Calories: ~480
- Total Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
Vitamins & Minerals (Per Serving)
- Calcium: 20%
- Vitamin B12: 10%
- Iron: 8%
- Magnesium: 6%
- Phosphorus: 15%
Pro Tips for the Best Crockpot Mac and Cheese
- Use freshly grated cheese for the creamiest texture.
- Avoid pre-shredded cheese (it has anti-caking agents that mess with the sauce).
- Stir occasionally to prevent sticking and ensure even cooking.
- Add crispy bacon or jalapeños for extra flavor.
- Serve immediately—mac and cheese waits for no one.