Crockpot Mac and Cheese

Servings: people

Calories: 574cal

1 pound elbow pasta uncooked (regular, NOT gluten free, NOT quick cook pasta) We use Barilla brand
2 ½ cups whole milk
12 ounces evaporated milk
12 ounces Extra sharp cheddar 3 cups shredded (from the deli, shred yourself, don't buy bagged)
4 ounces American cheese 1 cup shredded (from the deli, not processed slices)
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

Spray 6-quart slow cooker with non-stick spray.
Rinse the uncooked pasta well in cold water and drain.
1 pound elbow pasta
Add uncooked pasta to crockpot along with milks, cheeses, salt, pepper, mustard, garlic and cayenne pepper. Stir to combine, making sure macaroni is submerged in liquid as much as possible.
2 1/2 cups whole milk, 12 ounces evaporated milk, 12 ounces Extra sharp cheddar, 4 ounces American cheese, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dry mustard, 1/4 teaspoon garlic powder, Dash of cayenne pepper
Dot with cubed butter.
1/4 cup butter
Cover and cook on low heat for 1 hour. Remove lid and stir, be quick! Don't let too much heat out. Depending on your slow cooker, your dish could be done at this point or require UP TO 1-2 more hours.
If not done, continue cooking and checking periodically (ever half hour or so).
When done, pasta will be tender and liquid will be thick and creamy. Sauce will thicken even more after lid is removed and mac and cheese sits.

4.95 from 5869 votes

IMPORTANT - please do not use the bagged shredded cheese. It contains an anti-caking agent that can make your mac and cheese gritty. Get the cheese from the deli and shred it yourself.
PASTA - please use a sturdy pasta, not the really thin noodles. Thin noodles will cook much faster and turn to mush. Since the pandemic manufacturers have changed their noodles, look for sturdy ones!
Also, every slow cooker is different. Newer slow cookers should work fine for this recipe. Cook on low for one hour without disturbing. Remove lid and stir well. Replace lid and check every 30 minutes after that. DO NOT turn the heat up! You will make your macaroni mushy. My slow cooker is only a couple years old and my mac and cheese is done after about 1 hr and 45 minutes.
For BEST RESULTS be sure to read the Frequently Asked Questions in the blog post before making your mac and cheese.
Making for the holidays? If you've never made this before, please do a dry run before the holiday! Everyone's slow cooker acts differently, so it's important to try this out first. Happy Thanksgiving and Merry Christmas!

Course: Sides

Cuisine: American

Prep Time20

Cook Time2

Total Time2 20