Description
This Crockpot Mac and Cheese recipe offers a creamy, cheesy comfort food classic made effortlessly in a slow cooker. Combining elbow macaroni with sharp cheddar and Monterey Jack cheeses, enriched with whole milk and butter, it delivers a rich, flavorful dish perfect for easy weeknight dinners or gatherings.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Cheese & Dairy
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 3 cups whole milk
- 4 tbsp butter
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, about 7–8 minutes. Drain the pasta thoroughly and set it aside to prevent overcooking in the slow cooker.
- Combine Ingredients in Slow Cooker: In your slow cooker, add the cooked macaroni, sharp cheddar cheese, Monterey Jack cheese, whole milk, butter, salt, and black pepper. Stir everything together to distribute ingredients evenly.
- Slow Cook the Mac and Cheese: Cover the slow cooker with the lid and cook the mixture on low heat for 2 to 3 hours. Stir every 30 minutes or so to prevent sticking and ensure creaminess. If the mac and cheese becomes too thick, add a little more milk to reach your desired consistency.
- Serve: Once the cheese is fully melted and the dish is hot and creamy, serve immediately for the best flavor and texture.
Notes
- For a thicker mac and cheese, reduce the cooking time slightly or add less milk.
- Add breadcrumbs or extra cheese on top before serving for added texture.
- Ensure macaroni is not overcooked during the boiling step to avoid mushy pasta in the slow cooker.
- Feel free to customize with additional spices like paprika or mustard powder for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Keywords: mac and cheese, crockpot mac and cheese, slow cooker mac and cheese, creamy mac and cheese, easy comfort food
