Crockpot Mac and Cheese: Easy Comfort Food Recipe
A creamy, hands-off slow cooker mac and cheese made with tender elbow noodles and a rich cheese sauce. This fuss-free recipe delivers restaurant-quality results without the hassle of stovetop stirring, making it perfect for busy weeknights or gatherings.
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Servings: 8 servings
Calories: 350kcal
Ingredients
- 12 oz (1.5 cups dry) elbow macaroni
- 1/2 cup (1 stick) unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups shredded sharp cheddar cheese
- 1 1/2 cups whole milk
- 1 1/2 cups evaporated milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon mustard powder
- 1/4 teaspoon paprika (optional)
Instructions
- Butter the inside of your slow cooker (no need to add to pan if using nonstick). Add elbow macaroni.
- In a large bowl, melt butter. Whisk in flour until smooth. Gradually add both milks while whisking until no lumps remain. Stir in seasonings (garlic, onion, salt, pepper, mustard, paprika). Pour sauce over pasta in the slow cooker.
- Cover and cook on LOW for 2 hours. Stir halfway through to ensure even coating. Add additional cheese (1/2 cup) during final 15-30 minutes of cooking until sauce thickens and pasta is tender.
Notes
Use sharp cheddar for maximum flavor; shred block cheese for best melting. Add steamed broccoli, peas, or diced jalapeños for extra flavor. Refrigerate leftovers in an airtight container for 3-4 days.
Nutrition
Serving: 1.5g | Calories: 350kcal | Carbohydrates: 35g | Protein: 18g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 1000mg | Fiber: 2g | Sugar: 2g