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Crockpot Mac and Cheese

Crockpot mac and cheese cooks into a creamy, smooth cheese sauce in the slow cooker, then gets tossed with elbow macaroni. Freshly shredded sharp cheddar and Monterey Jack give every bite a rich, cheesy texture.
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Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

For the cheese sauce
  • 1 Nonstick cooking spray
  • 1 can (12 oz) evaporated milk
  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon dry mustard
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon kosher salt for the cheese sauce
  • 0.25 teaspoon black pepper
  • 4 cups sharp cheddar cheese shredded, freshly shredded from a block
  • 2 cups Monterey Jack cheese shredded, freshly shredded from a block
For the pasta
  • 4 qt water
  • 1 tablespoon kosher salt for the pasta
  • 1 lb elbow macaroni

Equipment

  • 1 6-quart slow cooker

Method
 

Make the cheese sauce
  1. Coat a 6-quart slow cooker with nonstick cooking spray.
  2. Add the evaporated milk, whole milk, butter, dry mustard, garlic powder, 1/2 teaspoon kosher salt, black pepper, cheddar, and Monterey Jack to the slow cooker.
  3. Cover and cook on LOW for 1 to 1 1/2 hours or HIGH for 30 to 45 minutes, stirring every 20 minutes, until the cheese is melted and the sauce is smooth.
Cook the pasta
  1. During the last 15 minutes of sauce cooking, bring the water and remaining 1 tablespoon kosher salt to a boil in an 8-quart pot.
  2. Add the macaroni, cook for 2 minutes less than the package directions, and drain well.
Finish the mac and cheese
  1. Stir the drained macaroni into the slow cooker until coated.
  2. Cover and cook on LOW for 15 to 20 minutes or HIGH for 10 to 15 minutes, stirring once halfway through, until hot and creamy.

Notes

For the smoothest sauce, freshly shred the cheeses from a block. Refrigerate leftovers for up to 3–4 days; freezing is not recommended because the cheese sauce may separate. For a gluten-free variation, use gluten-free elbow macaroni.