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Simple Crockpot Mac and Cheese
Stephanie Moore

Simple Crockpot Mac and Cheese

Ultra-creamy and cheesy Simple Crockpot Mac and Cheese made with minimal effort in the slow cooker. Perfect texture, rich flavor, and endless variations for busy weeknights and family dinners.
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Prep Time 10 minutes
Cook Time 2 minutes
0 minutes
Total Time 2 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 16 ounces elbow macaroni (uncooked)
  • 12 ounces evaporated milk (1 can)
  • 2 cups whole milk
  • 1/2 cup unsalted butter, cubed
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 4 cups sharp cheddar cheese, shredded and divided

Equipment

  • 6-quart or larger slow cooker Essential for even cooking
  • Measuring cups and spoons
  • Stirring spoon Heat-safe

Method
 

  1. Lightly grease a 6-quart or larger slow cooker with cooking spray or butter.
  2. Add the uncooked elbow macaroni, evaporated milk, whole milk, cubed butter, salt, black pepper, and garlic powder. Stir gently to combine.
  3. Cover and cook on LOW for 1 hour 30 minutes to 2 hours, stirring every 30 minutes.
  4. Stir in 3 cups of the shredded cheddar cheese until melted and creamy. Add a splash of milk if needed for consistency.
  5. Sprinkle the remaining 1 cup cheese on top, cover, and cook for 10 more minutes until melted.
  6. Serve immediately while hot, or keep on the warm setting.

Notes

Stir every 30 minutes during cooking for even texture. Use freshly shredded cheese for the smoothest melt. Add extra milk if the sauce thickens too much. Naturally nut-free and non-alcoholic.