Oh, let me tell you about my absolute favorite lazy-day comfort food – this creamy crock pot mac and cheese that practically makes itself! I first discovered this magic when my sister showed up to a potluck with a slow cooker full of the cheesiest, most velvety mac I’d ever tasted. Turns out she’d been making it this way for years while I was still babysitting stovetop versions that always seemed to dry out. Now it’s my go-to for busy weeknights, game day gatherings, and even fancy-ish dinner parties (because who doesn’t love mac and cheese?). The best part? You just dump everything in, give it a stir, and let the crock pot work its slow-cooked magic while you put your feet up. No fancy techniques, no constant stirring – just pure, cheesy bliss that’ll have everyone begging for the recipe.
Why You’ll Love This Crock Pot Mac and Cheese
Listen, this isn’t just mac and cheese – it’s your new secret weapon. First off, that slow-cooked creaminess? Unbeatable. The cheese melts into the pasta so perfectly it’s like a cozy hug in every bite. Plus, you barely have to lift a finger – just toss everything in and let the crock pot do its thing. Need to feed a crowd? Done. Want to throw in some extra bacon or hot sauce? Go wild. This recipe is forgiving, foolproof, and guaranteed to disappear faster than you can say “seconds please!”
Ingredients for Crock Pot Mac and Cheese
Here’s the beautiful simplicity of this recipe – just seven pantry staples come together to create pure magic. You’ll need:
- 2 cups elbow macaroni – cooked al dente then drained (trust me, slightly undercooked is perfect since it’ll soften more in the crock pot)
- 4 cups shredded cheddar cheese – I always use sharp cheddar for maximum flavor, and shred it myself for that perfect melt
- 1 can (12 oz) evaporated milk – the secret weapon for ultra-creamy texture
- 1 1/2 cups regular milk – whole milk works best for richness
- 1/2 cup butter, melted – no substitutions here, real butter makes all the difference
- 1/2 teaspoon salt – to balance all that cheesy goodness
- 1/4 teaspoon black pepper – just a little kick to brighten things up
That’s it! Simple, right? But when these humble ingredients spend a few hours getting cozy together in the crock pot… oh boy, just wait.
How to Make Crock Pot Mac and Cheese
Okay, here’s where the magic happens! I promise this is so easy you’ll laugh – but follow these steps carefully for that perfect, velvety texture we’re after.
Step 1: Cook the Pasta
First, cook those elbow macaroni just until they’ve got a little bite left – what fancy chefs call “al dente.” Check the package timing, but pull them off about 1 minute early. They’ll keep cooking in the crock pot, and mushy pasta is the saddest thing! Drain them really well (I give mine a little shake in the colander) so you don’t water down your cheesy sauce.
Step 2: Combine Ingredients in Crock Pot
Now dump everything into your crock pot – the cooked pasta, all that glorious cheese, both milks, melted butter, salt and pepper. Here’s my trick: I reserve about 1 cup of cheese to sprinkle on top later. Stir it all together like you mean it – no shy mixing here! You want every single noodle coated in that creamy, cheesy goodness.
Step 3: Slow Cook to Perfection
Pop the lid on and set it to LOW. High heat will ruin everything – trust me, I learned this the hard way! Now walk away for about 30 minutes, then give it your first stir. You’ll see the cheese starting to melt into dreamy ribbons. Keep stirring every 30-45 minutes (set a timer if you’re forgetful like me). After 2-3 hours, it should be luxuriously creamy with no raw milk taste. Sprinkle that reserved cheese on top in the last 15 minutes for a gorgeous melted crown.
Tips for the Best Crock Pot Mac and Cheese
Alright, let me share my hard-earned secrets for mac and cheese perfection! First – always shred your own cheese. Those pre-shredded bags have anti-caking agents that make the sauce grainy. A block of sharp cheddar melts like a dream. Second – watch your liquids. If it looks too thick after an hour, splash in more milk. Too thin? Sprinkle in some extra cheese. And here’s my favorite trick – stir in a spoonful of cream cheese at the end for next-level creaminess. Oh, and never skip stirring – those edges can get crusty if neglected!
Crock Pot Mac and Cheese Variations
Oh, the fun part – making this recipe your own! I love stirring in crispy bacon bits during the last 30 minutes (because bacon makes everything better). For a spicy kick, toss in some diced jalapeños or a dash of hot sauce. Feeling fancy? Top with buttery breadcrumbs or crushed Ritz crackers before serving. My kids go nuts when I mix in leftover pulled pork – the possibilities are endless! For more ideas on easy weeknight meals, check out this garlic parmesan cheeseburger bomb recipe.
Serving Suggestions for Crock Pot Mac and Cheese
Here’s the beautiful thing about this mac and cheese – it plays so well with others! I love serving it alongside a crisp green salad (that tangy vinaigrette cuts through the richness perfectly). For heartier meals, nothing beats pairing it with grilled chicken or smoky barbecue ribs. And on veggie nights? Roasted broccoli or garlicky green beans make the ultimate comfort food plate. Honestly though? Sometimes I just grab a big spoon and eat it straight from the crock – no judgment here! If you are looking for a lighter side, this marinated cucumbers, onions, and tomatoes salad is a great contrast.
Storing and Reheating Crock Pot Mac and Cheese
Now listen – this mac and cheese disappears so fast you might not need storage tips! But if you somehow have leftovers (miracle!), here’s how to keep them perfect. Cool completely, then stash in airtight containers in the fridge for up to 4 days. For longer storage, freeze portions for 2-3 months. When reheating, be gentle! Add a splash of milk and warm slowly in the microwave or oven, stirring often to bring back that creamy magic. Pro tip: the crock pot’s “warm” setting revives leftovers beautifully!
Crock Pot Mac and Cheese Nutritional Information
Now let’s talk numbers – but remember, these are just estimates since your exact ingredients might vary slightly. A typical serving (about 1 cup) of this heavenly crock pot mac and cheese clocks in around 450 calories, with 25g of fat (hey, it’s comfort food!), 35g carbs, and a solid 20g of protein from all that glorious cheese. Not too shabby for something this delicious! Of course, if you tweak the recipe with add-ins like bacon or extra cheese, those numbers will dance around a bit. But let’s be real – when you’re diving into this bowl of creamy perfection, you’re here for the soul-warming goodness, not the math! Understanding basic nutritional guidelines can be helpful when enjoying comfort foods.
FAQs About Crock Pot Mac and Cheese
Can I use different pasta shapes? Absolutely! While elbow macaroni is classic, I’ve had great success with cavatappi, shells, or even rotini. Just stick to similar-sized pasta so everything cooks evenly. Avoid super thin noodles though – they’ll turn to mush in the slow cooker.
How do I prevent dryness? The key is in the stirring! Every 30-45 minutes keeps everything evenly creamy. If it still seems dry, don’t panic – just stir in an extra splash of milk or evaporated milk until you reach that perfect velvety texture.
Can I make this ahead? You bet! Assemble everything in the crock pot insert the night before (keep it refrigerated), then just pop it in the base and turn it on in the morning. Might need an extra 30 minutes cooking time since it’s starting cold.
What cheese works best? Sharp cheddar is my go-to, but feel free to mix it up! I love doing half cheddar and half Gruyère for extra flavor. Just steer clear of pre-shredded cheeses – they don’t melt as smoothly.
Why evaporated milk? It’s the magic ingredient! The concentrated milk gives that ultra-creamy texture without watering down the cheese flavor. Regular milk alone just doesn’t achieve the same luxurious consistency.
Share Your Crock Pot Mac and Cheese Experience
I’d love to hear how your mac and cheese turns out! Did you add any fun twists? What did your family think? Drop me a note below – your stories make my day!
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Creamy Crock Pot Mac and Cheese in 2 Easy Steps – Soul-Food!
- Total Time: 3 hours 10 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
Easy and creamy mac and cheese made in a crock pot.
Ingredients
- 2 cups elbow macaroni
- 4 cups shredded cheddar cheese
- 1 can (12 oz) evaporated milk
- 1 1/2 cups milk
- 1/2 cup butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook macaroni according to package instructions. Drain.
- Combine cooked macaroni, cheddar cheese, evaporated milk, milk, butter, salt, and pepper in the crock pot.
- Stir well.
- Cover and cook on low for 2-3 hours, stirring occasionally.
- Serve hot.
Notes
- Stir occasionally to prevent sticking.
- Adjust cheese and milk for desired creaminess.
- Prep Time: 10 mins
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American