Description

This creamy and comforting Mac & Cheese Crockpot Magic recipe offers a hands-off approach to classic mac and cheese, using a slow cooker to achieve perfectly tender pasta in a rich, cheesy sauce. With a blend of sharp cheddar, mozzarella, and cream cheese combined with evaporated milk and seasonings, it’s an easy meal that serves 6 to 8 people and requires minimal prep time.

Ingredients

Scale

Macaroni and Dairy

2 cups elbow macaroni (uncooked)
2 ½ cups whole milk
1 (12 oz) can evaporated milk
2 ½ cups shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
4 oz cream cheese, cubed
2 tbsp unsalted butter

Seasonings

½ tsp garlic powder
½ tsp mustard powder (optional)
Salt & black pepper, to taste

Optional Toppings

Paprika
Hot sauce
Cooked crumbled bacon

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Instructions

Grease the crockpot: Lightly spray or butter the inside of your slow cooker to prevent sticking and ensure easy cleanup.
Add everything in: Place the uncooked elbow macaroni, whole milk, evaporated milk, shredded sharp cheddar, shredded mozzarella, cubed cream cheese, unsalted butter, garlic powder, mustard powder (if using), salt, and black pepper into the crockpot. Stir everything thoroughly to combine all ingredients.
Cook on LOW: Cover the crockpot and cook on the LOW setting for 2 to 2.5 hours. Stir the mac and cheese every 30 to 45 minutes to prevent sticking and promote even cooking. Cook until the macaroni is tender and the cheese sauce has thickened to a creamy consistency. Avoid cooking on HIGH as it may overcook the pasta and affect texture.
Finish & serve: Once the pasta is cooked to your liking and the sauce is creamy, give everything one last good stir. Serve the mac and cheese immediately, topped with additional shredded cheese, cooked crumbled bacon, paprika, or hot sauce as desired for added flavor and texture.

Notes

Stirring frequently during cooking helps prevent the pasta from sticking to the crockpot and ensures even cheese melting.
Using evaporated milk enhances creaminess without making the dish too watery.
For a lower-fat version, substitute whole milk with 2% milk and reduce the amount of butter and cheeses slightly.
Feel free to customize with different cheese blends such as Monterey Jack or gouda for varied flavors.
If you prefer a thicker sauce, cook an additional 15-30 minutes on LOW, stirring occasionally.