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Crock Pot Macaroni and Cheese
This super creamy crock pot macaroni and cheese is THE BEST because it’s made with real ingredients, cooks in about 90 minutes, and requires minimal prep work.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
- 16 ounces large elbow macaroni noodles
- 12 ounces sharp cheddar, shredded
- 4 ounces Gruyere/American/Monterey Jack cheese, shredded
- 1/4 cup butter, melted
- 12 ounce can evaporated milk
- 1 3/4 cups half and half
- 1/2 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons Kosher salt
- 1/2 teaspoon black pepper
Instructions
- Cook pasta in large pot of salted water according to package directions, 1 minute less than al dente. So if the cooking directions say to boil them for 6 minutes, boil them for 5 minutes. Drain and add to a 6 quart crock pot insert.
- Add 12 ounces shredded sharp cheddar cheese, 4 ounces shredded Gruyere cheese, 1/4 cup of melted butter, 12 ounce can evaporated milk, 1 3/4 cups half and half, 1/2 teaspoon ground mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 2 teaspoons Kosher salt, 1/2 teaspoon black pepper.
- Stir until everything is well combined. Cover and cook on low for 1 1/2-2 hours, stirring every 30 minutes until the sauce gets smooth and creamy.
- Season to taste with salt and pepper.
- If you enjoyed this recipe, please leave a 5-star rating and review below!
Notes
- Moderately salt your pasta water. Add 2-4 tablespoons of Kosher salt to your pot of boiling water before adding the pasta. This is your first chance to season the pasta and makes a huge difference in the overall flavor of the dish. If you’ve ever had a bland macaroni, chances are good the pasta was not seasoned well with salt.
- Don’t overcook the noodles! The fastest way to ruin mac and cheese is to cook the noodles until they turn to mush. Boil them just 1 minute shy of al dente so that they can finish cooking in the crock pot.
- You MUST shred the cheese yourself for this recipe. Pre-shredded cheese is coated in cellulose which prevents it from clumping and also prevents it from melting well and creating that super smooth and creamy cheese sauce.
- Use a food processor to quickly shred your cheese. If you want to cut down on prep time, use the shredding attachment of a food processor to quickly shred the blocks of cheese.
- Feel free to add more cheese if you like! I’ve made this mac and cheese with up to 16 ounces of sharp cheddar and up to 7 ounces of Gruyere. You can add extra if you like a super thick, creamy mac and cheese sauce. Keep in mind that you will also need to add a splash or two of warmed half and half to the slow cooker to account for the extra cheese and help it to melt into a creamy sauce.
- Don’t skip the stir every 30 minutes. That is going to get the cheeses melting and mix the ingredients really thoroughly. This is a great time to check and see how cooked your noodles are as well.
- Slow cooker cooking time varies. Keep this in mind as you’re checking to see if your macaroni is cooked. Some slow cookers will cook the mac and cheese in just over an hour, while some might take closer to 2 hours. Be sure to check your noodles and stir every 30 minutes at least.
- Add more half and half if it seems too cheesy and not saucy enough. Stir in warm half and half if you find that the sauce isn’t as creamy as you’d like it.
Find it online: https://midwestfoodieblog.com/crock-pot-mac-and-cheese/
