There’s something magical about a slow cooker turning a handful of simple ingredients into pure comfort food. This crockpot mac and cheese is the ultimate creamy, cheesy, and foolproof dish that practically cooks itself. Perfect for busy weeknights, potlucks, or cozy family dinners, this recipe will have everyone coming back for seconds.
Crockpot Mac and Cheese
4
servingsThis crockpot mac and cheese is the ultimate creamy, cheesy, and foolproof dish that practically cooks itself.
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Ingredients
16 oz elbow macaroni, uncooked
4 cups shredded cheddar cheese (divided)
1 cup shredded mozzarella cheese
4 oz cream cheese, cubed
2 cups whole milk
1 can (12 oz) evaporated milk
1/2 cup unsalted butter, melted
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp garlic powder
Directions
- Lightly grease the inside of your crockpot with butter or cooking spray.
- Add the uncooked macaroni, 3 cups of shredded cheddar, mozzarella cheese, and cream cheese to the crockpot.
- In a separate bowl, whisk together whole milk, evaporated milk, melted butter, salt, black pepper, paprika, and garlic powder.
- Pour the milk mixture over the pasta and stir well to combine.
- Cover and cook on low for 2.5 to 3 hours, stirring once or twice to prevent sticking.
- When the pasta is tender and the cheese is melted into a creamy sauce, sprinkle the remaining 1 cup of shredded cheddar on top. Cover and let it sit for another 10-15 minutes until the cheese is melted.
- Stir and serve warm for the creamiest, dreamiest mac and cheese!
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This crockpot mac and cheese is rich, velvety, and full of classic cheesy goodness. It’s the kind of recipe that feels like a warm hug after a long day. Try it once, and you’ll find yourself making it again and again!