5 from 12 votes
Crockpot Mac and Cheese
This crockpot macaroni and cheese is a creamy, cheesy dish made by cooking pasta slowly in evaporated milk, cream, butter, and seasonings until nearly tender, then stirring in shredded cheddar, American, and Monterey Jack cheeses to melt into a rich sauce. The slow cooker method gently tenderizes the pasta and melts the cheese, resulting in a warm, comforting dish with a smooth, creamy texture and balanced cheese flavors.
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Servings:
8
(as a side)
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 lb macaroni pasta recommend Barilla, dry
- 1 1/3 cups water then hot water to thin as needed
- 4 Tbsp butter cut into small cubes
- 12 oz. evaporated milk
- 1/2 cup heavy cream
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- salt and black pepper
- 10 oz. cheddar cheese shredded (2 1/2 cups, sharp
- 4 oz. American cheese recommend Boars Head), shredded (1 cup
- 4 oz. Monterey jack cheese shredded (1 cup
Instructions
- Spray a 5 to 6-quart slow cooker with non-stick cooking spray.
- Add macaroni pasta, butter, water, evaporated milk, heavy cream, onion powder, garlic powder and season with salt to taste. Stir then level and submerge pasta in liquid as best you can.
- Cover and cook on low heat until macaroni about 2/3 of the way tender, about 45 minutes to 1 hour 15 minutes.
- Working quickly remove lid and add cheddar, American cheese and Monterey Jack cheese. Stir then quickly return lid.
- Cook covered 15 to 30 minutes longer until pasta is tender and cheese is melted.
- Stir. Thin with a little hot water as needed. Season with pepper to taste if desired.
Cup of Yum
Notes
- Use extra sharp cheddar cheese for a bolder flavor.
- Gruyere cheese can substitute for Monterey Jack for a different cheese profile.