Description
This Crockpot Mac and Cheese is an ultra-creamy, hands-off comfort classic made right in your slow cooker. Tender elbow macaroni slowly simmer in a velvety blend of sharp cheddar, mozzarella, and cream cheese for a rich, cheesy dish that’s perfect for busy weeknights, potlucks, or holidays. Minimal prep, big flavor, and kid-approved every time.
Ingredients
Scale
- 2 cups elbow macaroni, uncooked
- 4 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup cream cheese, cubed
- 4 cups milk (whole milk preferred)
- 1/4 cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (optional, for topping)
- Nonstick cooking spray or butter for greasing the crockpot (optional)
Instructions
- Lightly grease the inside of your crockpot with nonstick spray or a little butter to help prevent sticking.
- Add the uncooked elbow macaroni, shredded sharp cheddar, shredded mozzarella, and cubed cream cheese directly into the crockpot. Toss gently to distribute the cheeses evenly.
- In a medium bowl or large measuring cup, whisk together the milk, melted unsalted butter, garlic powder, onion powder, salt, and pepper until well combined.
- Pour the milk mixture evenly over the macaroni and cheeses in the crockpot. Stir gently so all the pasta is coated and the ingredients are well mixed.
- Cover the crockpot with the lid and cook on LOW for 2 to 3 hours, stirring every 30 to 45 minutes to prevent sticking and to help the cheese melt evenly.
- Begin checking the pasta at the 2-hour mark. The mac and cheese is done when the macaroni is tender and the sauce is thick, smooth, and creamy.
- If you’d like a crispy topping, sprinkle the breadcrumbs evenly over the top of the mac and cheese during the last 30 minutes of cooking, then cover and continue to cook on LOW until the topping is lightly crisped and the pasta is fully tender.
- Taste and adjust seasoning with additional salt and pepper if needed. Give the mac and cheese a final stir to bring everything together, then serve warm and enjoy the cheesy goodness.
Notes
- Use freshly shredded cheese if possible pre-shredded cheese can contain anti-caking agents that sometimes affect creaminess.
- Whole milk gives the richest, creamiest sauce, but 2% milk will also work in a pinch.
- Every crockpot heats a bit differently, so check early the first time you make this to avoid overcooking the pasta.
- This mac and cheese thickens as it cools; if it gets too thick, stir in a splash of warm milk before serving.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course, Side Dish
- Method: Slow Cooker / Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/6 of the recipe)
- Calories: 450 kcal (approximate)
- Sugar: 6 g (approximate)
- Sodium: 650 mg (approximate)
- Fat: 25 g (approximate)
- Saturated Fat: 15 g (approximate)
- Unsaturated Fat: 9 g (approximate)
- Trans Fat: 0 g (approximate)
- Carbohydrates: 35 g (approximate)
- Fiber: 1 g (approximate)
- Protein: 20 g (approximate)
- Cholesterol: 80 mg (approximate)
Keywords: crockpot mac and cheese, slow cooker mac and cheese, creamy macaroni and cheese, easy comfort food, set and forget pasta