Go Back

Crockpot Mac and Cheese

Crockpot mac and cheese cooks elbow macaroni with cheddar, deli American cheese, and milk in a slow cooker for a creamy, hot-throughout sauce. The macaroni is boiled just shy of al dente before it finishes cooking on LOW.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp unsalted butter divided
  • 4 tbsp unsalted butter remaining, divided
  • 1 lb elbow macaroni
  • 1 tbsp kosher salt divided
  • 0.5 tsp kosher salt remaining, divided
  • 1 can (12 oz) evaporated milk
  • 1 cup whole milk
  • 4 cup sharp cheddar cheese shredded; about 16 ounces
  • 8 oz American cheese deli, torn into pieces
  • 0.5 tsp dry mustard
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Use 1 tablespoon of the butter to grease the inside of a 6-quart slow cooker.
  2. Bring a large pot of water to a boil, add the macaroni and 1 tablespoon of the salt, and cook until 2 minutes shy of the package’s al dente time; drain well.
  3. Add the macaroni to the slow cooker with the remaining 4 tablespoons butter, evaporated milk, whole milk, cheddar, American cheese, remaining 1/2 teaspoon salt, dry mustard, and black pepper; stir to combine.
  4. Cover and cook on LOW for 1 to 1 1/2 hours, stirring once after 45 minutes, until the cheeses are melted and the sauce is creamy and hot throughout; serve promptly.

Notes

For the creamiest sauce, cook the macaroni just 2 minutes shy of the package’s al dente time and serve promptly. Refrigerate leftovers for 3–4 days; freezing is not recommended because the sauce may turn grainy.