Crock Pot Mac and Cheese Recipe
This indulgent slow-cooked macaroni and cheese begins with uncooked pasta and transforms into a rich, velvety dish brimming with flavor. Perfect for gatherings or comfort food nights, it's a hands-off meal with impressive results.
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Servings: 8
Ingredients
- 4 ounces American cheese shredded (preferably from the deli)
- ½ teaspoon dry mustard
- 1 pound elbow macaroni uncooked (regular, not gluten-free or quick-cook)
- 12 ounces evaporated milk
- ½ teaspoon ground black pepper
- Dash of cayenne pepper to taste
- ¼ cup unsalted butter cubed
- 1 teaspoon salt
- 2½ cups whole milk
- 12 ounces extra sharp cheddar cheese shredded (self-shredded from deli block)
- ¼ teaspoon garlic powder
Instructions
- Spray the interior of a 5-6 quart slow cooker with non-stick cooking spray.
- Rinse the dry elbow macaroni under cold water thoroughly and drain well.
- Transfer the pasta into the slow cooker. Pour in the whole milk and evaporated milk, then add the shredded cheeses, salt, pepper, dry mustard, garlic powder, and cayenne pepper. Stir the contents thoroughly to ensure the macaroni is mostly immersed in the liquid.
- Distribute the butter cubes evenly over the mixture.
- Cover with the lid and set the slow cooker to low. Cook for 1 hour without lifting the lid.
- After 1 hour, uncover briefly and stir swiftly, then replace the lid. Continue to cook on low, checking every 30 minutes thereafter.
- The macaroni should be tender, and the sauce thick and creamy, typically after 1 hour and 45 minutes to 2 hours of total cook time. Allow the dish to rest briefly with the lid removed to further thicken the sauce before serving.
Notes
Always shred cheese yourself rather than using pre-shredded varieties, which contain additives that can affect texture. Use sturdy pasta shapes and avoid thin noodles that may become mushy. Slow cookers vary in temperature; perform a trial run before serving for special occasions. Evaporated milk is essential—do not substitute with sweetened condensed milk or standard milk, as it will impact the sauce's consistency.