- Cook the pasta. Start by boiling the elbow macaroni in a large pot of salted water according to the package instructions, but cook it 1-2 minutes less than the recommended time. The pasta will cook further in the slow cooker, so you want to slightly undercook it to avoid it getting too soft. Drain the pasta and set it aside.
- Prepare the cheese. Shred your cheddar cheese if using blocks (pre-shredded cheese can sometimes affect the creaminess). Grate the Parmesan and mozzarella if using those as well.
Stage 2: Assembling the Crockpot Mac and Cheese
- Add the pasta to the crockpot. Place the cooked macaroni into the crockpot.
- Add the dairy ingredients. Pour in the whole milk, evaporated milk, and add the cubed butter to the pot. Stir to combine.
- Add the seasonings and cheeses. Sprinkle the garlic powder, onion powder (optional), paprika (optional), salt, and pepper over the mixture. Then, add the shredded cheddar cheese, mozzarella cheese, and Parmesan cheese (if using). Stir everything together until the cheese begins to melt into the milk mixture.
Stage 3: Cooking the Mac and Cheese
- Cook on low heat. Cover the crockpot with the lid and set it to low. Cook for 2-3 hours, stirring occasionally to ensure the cheese melts evenly and the sauce becomes creamy. Check the consistency and stir every 30 minutes to prevent any burning on the edges.
- Optional creaminess boost. If you like your mac and cheese extra creamy, add 1/2 cup of sour cream during the last 30 minutes of cooking and stir well.
Stage 4: Serving the Mac and Cheese
- Final stir. Once the mac and cheese is cooked and creamy, give it a final stir. Taste and adjust the seasoning if necessary, adding a pinch of salt or pepper as needed.
- Serve. Spoon the mac and cheese onto plates or into bowls and serve immediately. You can top it with a little extra grated cheese or fresh parsley for color if desired.
Tips for the Best Crockpot Mac and Cheese:
- Undercook the pasta: Since the pasta will cook more in the crockpot, it’s best to slightly undercook it initially. This prevents it from becoming too soft and mushy.
- Stir occasionally: Stirring a few times while cooking ensures the cheese is evenly distributed and prevents it from sticking to the sides.
- Add-ins: Feel free to customize your mac and cheese with additions like cooked bacon, sautéed onions, garlic, or even jalapeños for a bit of heat.
- Make it ahead: This mac and cheese can be made ahead of time and stored in the fridge for up to 3 days. Reheat in the crockpot or stovetop, adding a splash of milk to loosen the sauce if needed.
Final Thoughts:
This Crockpot Mac and Cheese is perfect for those days when you want a cheesy, creamy, and comforting dish without spending too much time in the kitchen. The slow cooker does all the work for you, and the result is a dish that’s sure to satisfy both kids and adults alike. Enjoy!