Do you know what always has my family running to the kitchen? The creamy, delicious aroma of crockpot macaroni and cheese wafting through our Manhattan apartment. It’s a timeless dish we can all agree on, convenient enough to let me focus more on sharing stories about our day rather than being stuck in the kitchen. And the best part? The slow cooker does most of the work for you, so you’ll have more time to enjoy with your loved ones. After you’ve tried this one, you might want to explore more comforting classics like crescent roll breakfast recipes .
Why you’ll love this recipe
This recipe is a busy parent’s dream. Just toss your ingredients in the crockpot and let it do its magic. Before you know it, you’re rewarded with cheesy, creamy pasta — comfort food at its finest. You’ll love how the flavors meld together so perfectly, creating a dish that’s indulgent without being overwhelming. It’s perfect for those chilly Manhattan nights when everyone craves a warm, hearty meal, packed with flavor and love.
Ingredients
- 1 pound elbow pasta uncooked
- 2 ½ cups whole milk
- 12 ounces evaporated milk
- 12 ounces extra sharp cheddar, shredded
- 4 ounces American cheese, shredded
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dry mustard
- ¼ teaspoon garlic powder
- Dash of cayenne pepper to taste
- ¼ cup butter, cubed
Step-by-step instructions
Spray a 6-quart slow cooker with non-stick spray.
Rinse the uncooked pasta in cold water and drain well.
Add the pasta to the slow cooker.
Add whole milk, evaporated milk, cheddar cheese, American cheese, salt, black pepper, dry mustard, garlic powder, and cayenne pepper.
Stir well, making sure the pasta is mostly covered by the liquid.
Dot the top with cubed butter.
Cover and cook on low for 1 hour. Remove the lid and stir quickly.
If the pasta is not done, continue cooking.
Check and stir every 30 minutes until the pasta is tender and the sauce is thick and creamy.
Recipe tips & variations
Feel free to play with the cheeses a bit. Throwing in some gouda or mozzarella can give a fun twist to the flavor. If you like a bit more spice, up the cayenne pepper or add a sprinkle of red pepper flakes. We like it with breadcrumbs toasted on top, adding a little crunch to every creamy bite. Additions like crumbled bacon or steamed broccoli also make it an interesting variation.
Storage & reheating
This dish stores well in the fridge for up to five days. Just make sure it cools down completely before putting it away. When you’re ready to enjoy it again, add a splash of milk before reheating it on the stovetop or in the microwave to restore its creaminess. If the microwave is your choice, heat it in short bursts while stirring in between to ensure even warmth.
FAQs
Can I use a different type of pasta?
Absolutely, you can. However, the cooking time might vary, so keep an eye on it.
What if I prefer it a bit spicier?
Simply add more cayenne pepper or some red pepper flakes for an extra kick.
Does it freeze well?
Mac and cheese usually freezes, but freezing may affect the texture of the cheese sauce. For best results, enjoy it fresh or within a few days from refrigeration.
Recipes you may like
Try these other delightful meals that’ll bring comfort to your table: Breakfast Potatoes Recipe: Easy & Crispy , Breakfast Pizza Recipe: Easy & Cheesy .
Print
Crockpot Mac and Cheese Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and delicious crockpot macaroni and cheese that brings comfort and warmth to your family dinner.
Ingredients
- 1 pound elbow pasta uncooked
- 2 1/2 cups whole milk
- 12 ounces evaporated milk
- 12 ounces extra sharp cheddar, shredded
- 4 ounces American cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon garlic powder
- Dash of cayenne pepper to taste
- 1/4 cup butter, cubed
Instructions
- Spray a 6-quart slow cooker with non-stick spray.
- Rinse the uncooked pasta well in cold water and drain.
- Add uncooked pasta to the crockpot along with whole milk, evaporated milk, cheddar cheese, American cheese, salt, black pepper, dry mustard, garlic powder, and cayenne pepper. Stir to combine, making sure the macaroni is submerged in the liquid as much as possible.
- Dot with cubed butter.
- Cover and cook on low heat for 1 hour. Remove the lid and stir quickly.
- If not done, continue cooking and checking periodically every half hour until the pasta is tender and the liquid is thick and creamy.
Notes
- Feel free to play with the cheeses, adding gouda or mozzarella for a fun twist.
- For more spice, increase cayenne pepper or add red pepper flakes.
- Breadcrumbs toasted on top add a nice crunch.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg