Go Back

Crockpot Mac and Cheese

Crockpot mac and cheese combines elbow macaroni with a smooth slow-cooker sauce made from cream cheese, evaporated milk, and freshly shredded sharp cheddar. The pasta is cooked separately, then folded into the creamy cheese sauce and heated until hot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 43 minutes
Total Time 1 hour 58 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

For the pasta
  • 4 qt water
  • 1 tbsp kosher salt
  • 1 lb elbow macaroni
For the cheese sauce
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 1 can (12 oz) evaporated milk
  • 1.5 cup whole milk
  • 4 tbsp unsalted butter
  • 1 tsp dry mustard
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 lb sharp cheddar cheese freshly shredded

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the pasta
  1. Bring the 4 quarts of water to a boil in a large pot.
  2. Add the 1 tablespoon kosher salt and elbow macaroni, and cook until just al dente according to the package directions.
  3. Drain the macaroni well.
Make the cheese sauce
  1. Add the cream cheese, evaporated milk, whole milk, butter, dry mustard, 1/2 teaspoon kosher salt, and black pepper to a 6-quart slow cooker; cover and cook on LOW for 1 to 1 1/2 hours or HIGH for 45 to 60 minutes, whisking every 20 minutes, until the cream cheese has melted and the sauce is smooth.
  2. Stir in the freshly shredded cheddar a handful at a time until melted and smooth, then turn off the slow cooker.
Combine and finish
  1. Fold in the drained macaroni until coated.
  2. Cover and cook on LOW for 15 to 20 minutes, stirring once halfway through, until hot and creamy.

Notes

For the smoothest sauce, shred the cheddar fresh and add it a handful at a time. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the sauce may become grainy. For a gluten-free variation, use gluten-free elbow macaroni.