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Crockpot Mac and Cheese

Crockpot mac and cheese cooks elbow macaroni in a 6-quart slow cooker with cheddar, Monterey Jack, cream cheese, and milk. Stirring every 30 minutes helps the cheese sauce turn smooth and creamy.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp kosher salt for the pasta water
  • 1 lb elbow macaroni
  • 4 tbsp unsalted butter divided
  • 1 package (8 oz) cream cheese cubed
  • 3 cups sharp cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • 1 can (12 oz) evaporated milk
  • 2 cups whole milk
  • 1 tsp dry mustard
  • 0.5 tsp black pepper

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Grease the inside of a 6-quart slow cooker with 1 tablespoon of the butter.
  2. Bring a large pot of water to a boil.
  3. Add the salt and macaroni, and cook for 2 minutes less than the package directions for al dente.
  4. Drain well.
  5. Add the macaroni, remaining 3 tablespoons butter, cream cheese, cheddar, Monterey Jack, evaporated milk, whole milk, dry mustard, and black pepper to the slow cooker.
  6. Stir to combine.
  7. Cover and cook on LOW for 1 1/2 to 2 hours, stirring every 30 minutes, until the pasta is tender and the cheese sauce is smooth and creamy.

Notes

For the smoothest sauce, stir every 30 minutes as it cooks. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cheese sauce may become grainy. Gluten-free elbow macaroni can be used, but follow its package directions for the pasta-water cooking step.