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Creamy crockpot mac and cheese in slow cooker with wooden spoon
Sophy

Crockpot Mac and Cheese

Simple and creamy crockpot mac and cheese that cooks on its own and always turns out smooth and rich.
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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Slow Cooker
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 16 oz elbow pasta uncooked
  • 4 cups shredded sharp cheddar fresh-shredded
  • 1 cup shredded mild cheddar or Monterey Jack
  • 3 cups milk
  • 1 cup cream or half-and-half
  • 4 tbsp butter melted
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground mustard optional
  • 1/2 tsp paprika optional
Optional Add-Ins:
  •  
  • Crumbled bacon
  • Diced jalapeño
  • Cooked chicken
  • Extra cheese for topping

Method
 

  1. Grease the crockpot lightly with butter.
  2. Add the uncooked pasta, shredded cheeses, milk, cream, butter, salt, pepper, and any optional seasonings.
  3. Stir so everything is coated.
  4. Cover and cook on LOW for 1½ to 2 hours.
  5. Stir once halfway through.
  6. When the pasta is tender and the sauce is creamy, switch the crockpot to Warm.
  7. If you want a looser sauce, add a splash of milk and stir before serv

Notes

    • Fresh-shredded cheese melts smoother than bagged cheese.
    • Keep heat on Low only to avoid soft pasta.
    • Add mix-ins at the end so they stay fresh and crisp.