Creamy Crockpot Mac and Cheese
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
2 mins
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Total Time
2 hrs 15 mins
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Servings
12 servings
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Calories
458 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Creamy Crockpot Mac and Cheese
Description
This recipe starts by cooking elbow macaroni briefly—under usual package times—to keep the pasta firm during slow cooking. The pasta is combined in a slow cooker sprayed with nonstick spray along with olive oil and cubed butter. A mixture of evaporated milk, whole milk, kosher salt, dry mustard powder, smoked paprika, black pepper, optional hot sauce, and a generous amount of sharp cheddar and Velveeta cheese cubes is added.
Cooking on low heat for two hours with a mid-point stir allows the cheese to melt evenly and the sauce to thicken without drying out. The finished mac and cheese is creamy with depth from the blend of cheeses and a slight smoky, tangy note from the spices and optional hot sauce.
This recipe yields a large quantity suitable for about 12 side servings or 4-6 main servings. It works well for family meals or potlucks, delivering a rich, indulgent texture balanced by carefully timed pasta cooking to avoid mushiness.
For best results, shred your own cheddar cheese from blocks to aid melting. Adjust seasoning after cooking to taste.
Ingredients
- 16 oz box elbow macaroni dried
- 3 Tbsp olive oil
- 3 Tbsp butter cut into small cubes, unsalted
- 2 (12 oz each) evaporated milk canned
- 2 cups milk whole
- 1 1/2 tsp kosher salt
- 1/2 tsp mustard powder dried
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- few dashes hot sauce optional but recommended - doesn't make it spicy
- 4 cups cheddar cheese for best results, shred your own, shredded
- 16 oz block processed cheese cut into small cubes, Velveeta brand
Instructions
- Cook elbow macaroni for 4 minutes, then drain. This will likely be less time than the box says to cook it for, but we want to undercook it.
- Lightly spray the insert of a 6 quart or larger slow cooker with nonstick cooking spray, and add cooked pasta.
- Top with olive oil and butter, stirring to combine well.
- Add all remaining ingredients and stir.
- Cover and cook on LOW for 2 hours, stirring after one hour. After one hour, the pasta may be slightly stuck, just give it a good stir and it'll loosen up.
- When the second hour is up, give the mac and cheese a good, solid stir and you'll see the cheesy sauce come together. Taste, adjust seasoning if necessary and enjoy!
Notes
- Shred your own cheddar cheese from block cheese for a smoother melt and better flavor.
- This recipe serves about 12 as a side or 4-6 as a main; portion sizes are not exact.
- Cook the macaroni less than package directions to prevent over-softening during slow cooking.
- Stir the mac and cheese after one hour to loosen pasta that may stick to the slow cooker insert.
- Season to taste after cooking; you can adjust salt, pepper, or hot sauce according to preference.
- An Instant Pot variation is available separately if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 35g | 12% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 1145mg | 48% |
| Potassium | 309mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 923IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 544mg | 54% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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