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Crockpot Mac and Cheese

Crockpot mac and cheese cooks low and slow until the cheddar melts into a creamy sauce around tender elbow macaroni. Undercooking the pasta before it goes into the slow cooker helps it hold its shape.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 qt water
  • 1 tbsp kosher salt
  • 1 lb elbow macaroni
  • 4 tbsp unsalted butter divided
  • 4 cup sharp cheddar cheese shredded
  • 1 can (12 oz) evaporated milk
  • 1 cup whole milk
  • 0.5 tsp dry mustard
  • 0.25 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 the water to a boil in a large pot.
  3. Stir in the salt and macaroni.
  4. Cook the pasta 2 minutes less than the package directions for al dente.
  5. Drain the pasta well.
  6. Add the hot macaroni to the slow cooker with the remaining 3 tablespoons butter, cheddar, evaporated milk, whole milk, dry mustard, and black pepper.
  7. Stir until combined.
  8. Cover and cook on LOW for 1 to 1 1/2 hours or HIGH for 30 to 45 minutes.
  9. Stir every 20 minutes, until the cheese is melted and the sauce is creamy.
  10. Switch the cooker to WARM once ready.

Notes

For the creamiest texture, cook the macaroni 2 minutes less than the package directions for al dente. Refrigerate leftovers for 3–4 days; freezing is not recommended because the sauce may turn grainy. Use gluten-free elbow macaroni for a gluten-free option.