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Crockpot Mac and Cheese

Crockpot mac and cheese cooks right in the slow cooker, then turns creamy when sharp cheddar and Monterey Jack melt into the tender macaroni. Stirring as it cooks helps the pasta cook evenly and keeps this easy side dish rich and smooth.
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Prep Time 10 minutes
Cook Time 3 hours 20 minutes
Standing time 10 minutes
Total Time 3 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray
  • 1 lb elbow macaroni
  • 4 cups whole milk
  • 1 can (12 oz) evaporated milk
  • 4 tbsp unsalted butter melted
  • 0.5 tsp kosher salt
  • 1 tsp dry mustard
  • 0.25 tsp black pepper
  • 12 oz sharp cheddar cheese shredded (about 3 cups)
  • 4 oz Monterey Jack cheese shredded (about 1 cup)

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Coat the inside of a 6-quart slow cooker with cooking spray.
  2. Add the elbow macaroni, whole milk, evaporated milk, melted unsalted butter, kosher salt, dry mustard, and black pepper; stir to combine.
  3. Cover and cook on LOW for 2 to 3 hours or HIGH for 1 1/2 to 2 hours, stirring every 30 minutes, until the macaroni is tender.
  4. Stir in the shredded sharp cheddar cheese and Monterey Jack cheese, cover, and cook on LOW for 15 to 20 minutes, stirring once, until the cheese is melted and creamy.
  5. Turn off the slow cooker and let the mac and cheese stand, covered, for 10 minutes to thicken before serving.

Notes

Stir every 30 minutes so the macaroni cooks evenly and does not stick. Refrigerate leftovers in an airtight container for 3 to 4 days; freezing is not recommended because the sauce may turn grainy. For a gluten-free option, use gluten-free elbow macaroni.