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Creamy Crockpot mac and cheese in a slow cooker.

Crockpot Mac and Cheese

Deliciously creamy and cheesy, this crockpot mac and cheese is the ultimate comfort food perfect for busy weeknights or lazy weekends.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Dairy Ingredients
  • 16 ounces elbow macaroni (uncooked)
  • 4 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 4 ounces cream cheese (cubed)
  • 2.5 cups whole milk
  • 1 12-ounce can evaporated milk
  • ½ cup unsalted butter (melted)
Seasonings
  • 1 teaspoon Dijon mustard or mustard powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika (optional)
  • 1 teaspoon cornstarch

Method
 

Preparation
  1. Grease your crockpot with butter or non-stick spray.
  2. Toss in the uncooked elbow macaroni.
  3. In a separate bowl, mix together the shredded cheddar, Monterey Jack, and cornstarch.
  4. Pour the cheese mixture over the macaroni in the crockpot.
  5. Add cubed cream cheese, melted butter, whole milk, evaporated milk, Dijon mustard, garlic powder, onion powder, salt, black pepper, and paprika.
  6. Stir well to mix all ingredients evenly.
Cooking
  1. Cover and cook on LOW for 2–3 hours, stirring once or twice.
  2. Check for doneness at the two-hour mark.
  3. If too thick, stir in extra warm milk before serving.
Serving
  1. Serve immediately or keep warm on the 'Warm' setting.

Notes

Store leftovers in an airtight container for up to 3 days. For a quick reheat, microwave with a splash of milk to restore creaminess. Can be frozen for up to 3 months.