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Crockpot Mac and Cheese

Crockpot mac and cheese cooks uncooked elbow macaroni in a 6-quart slow cooker until tender, then finishes with cheddar and American cheese for a creamy texture. Evaporated milk and whole milk make a rich, comforting side dish with minimal hands-on cooking.
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Prep Time 10 minutes
Cook Time 2 hours 45 minutes
resting 10 minutes
Total Time 3 hours 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray nonstick
  • 1 lb elbow macaroni
  • 4 cups whole milk
  • 1 can (12 oz) evaporated milk
  • 4 tbsp unsalted butter melted
  • 1 tsp dry mustard
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 cups sharp cheddar cheese shredded
  • 8 oz American cheese chopped

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Coat the inside of a 6-quart slow cooker with nonstick cooking spray, then add the uncooked elbow macaroni.
  2. Stir together the whole milk, evaporated milk, melted unsalted butter, dry mustard, kosher salt, and black pepper, then pour the mixture over the macaroni.
  3. Cover and cook on LOW for 2 to 2 1/2 hours or HIGH for 1 to 1 1/2 hours, stirring every 30 minutes, until the macaroni is tender and most of the liquid is absorbed.
  4. Stir in the shredded sharp cheddar cheese and chopped American cheese, cover, and cook for 10 to 15 minutes, stirring once, until the cheese is melted and creamy.
  5. Turn off the slow cooker and let the mac and cheese rest, covered, for 10 minutes, then stir and serve.

Notes

For the creamiest result, stir well after the resting time. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the texture may be less creamy after thawing. For a gluten-free option, use gluten-free elbow macaroni and check it early for tenderness.