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crockpot mac and cheese

This creamy and comforting crockpot mac and cheese is an easy one-pot dish that takes minimal effort, perfect for family gatherings or a cozy night in. With just a few ingredients, you can have a rich, cheesy meal ready in a few hours.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Dish
Cuisine American
Servings 4 People
Calories 400 kcal

Equipment

  • 1 Crockpot slow cooker
  • 1 Mixing spoon
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Grater for cheese, if using blocks

Ingredients
  

  • 2 cups elbow macaroni uncooked
  • 4 cups shredded sharp cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 1 can evaporated milk 12 oz
  • 2 cups milk
  • 1/2 cup unsalted butter 1 stick
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon mustard powder
  • Salt to taste
  • Pepper to taste

Instructions
 

  • Begin by cooking the elbow macaroni according to package instructions until al dente. Drain the macaroni and set aside.
  • In the crockpot, combine the cooked macaroni, cheddar cheese, mozzarella cheese, evaporated milk, milk, diced butter, garlic powder, onion powder, mustard powder, and season with salt and pepper.
  • Stir the mixture until all ingredients are well combined.
  • Cover the crockpot with its lid and set it to cook on low heat for about 2 hours, stirring occasionally to ensure even cooking and prevent sticking.
  • Once the cooking time is complete and the cheese is melted and creamy, give the mac and cheese a good stir to mix everything thoroughly.
  • Taste and adjust seasoning with additional salt or pepper if needed.
  • Serve hot and enjoy your delicious crockpot mac and cheese!
  • For added flavor, you can mix in cooked bacon, sautéed onions, or jalapeños before cooking.

Notes

For added flavor, you can mix in cooked bacon, sautéed onions, or jalapeños before cooking.
If you prefer a thicker consistency, you can reduce the amount of milk slightly.
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk if necessary to bring back creaminess.