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Crockpot Mac and Cheese

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Creamy, cheesy crockpot mac and cheese made with simple ingredients and no boiling required. An effortless comfort food perfect for holidays, gatherings, or weeknight dinners.

Ingredients

  • 16 oz uncooked elbow macaroni
  • 2 cups whole milk
  • 1 can (12 oz) evaporated milk
  • 4 tbsp butter, melted
  • 3 cups shredded cheddar cheese
  • 1 cup shredded mozzarella or Monterey Jack cheese
  • 4 oz cream cheese, cubed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder or onion powder (optional)
  • 1/2 tsp paprika (optional)

Instructions

  1. Lightly grease crockpot with butter or nonstick spray.
  2. Add uncooked macaroni, whole milk, evaporated milk, melted butter, cheddar, mozzarella, cream cheese, and seasonings.
  3. Stir well to combine.
  4. Cover and cook on low for 2–3 hours, stirring once or twice.
  5. Check at 2 hours—pasta should be tender and cheese sauce creamy.
  6. Switch to warm until ready to serve, stirring before serving.

Notes

  • Freshly shredded cheese melts better than pre-shredded.
  • Do not overcook—check pasta texture at 2 hours.
  • Add a splash of cream or milk if sauce thickens too much.

Nutrition

Find it online: https://thefamilycooking.com/crockpot-mac-and-cheese/