Crockpot Mac and Cheese
Cook raw elbow macaroni directly in whole milk and evaporated milk with sharp cheddar and American cheese for a rich, creamy slow cooker dinner with a smooth, glossy sauce.
Equipment
- 5-6 qt Crockpot
- Food processor for shredding cheese
- Liquid measure
- Measuring cups and spoons
Ingredients
- 1 pound elbow pasta uncooked (regular, NOT gluten free, NOT quick cook pasta) We use Barilla brand
- 2 1/2 cups whole milk
- 12 ounces evaporated milk
- 12 ounces Extra sharp cheddar 3 cups shredded (from the deli, shred yourself, don't buy bagged)
- 4 ounces American cheese 1 cup shredded (from the deli, not processed slices)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon garlic powder
- Dash cayenne pepper to taste
- 1/4 cup butter cubed
Instructions
- Coat a 6-quart slow cooker thoroughly with nonstick spray. A well-greased insert helps the cheese sauce release cleanly from the sides.
- Rinse the dry elbow pasta under cold running water, then drain it well. The rinse removes loose surface starch while leaving the pasta ready to absorb the dairy.
- Add the drained pasta, whole milk, evaporated milk, cheddar, American cheese, salt, pepper, dry mustard, garlic powder, and cayenne to the cooker, then stir well. Press the elbows down so they are mostly covered by liquid and cheese.
- Scatter the cubed butter over the macaroni mixture. As it melts, it gives the sauce a richer sheen and helps the surface stay supple.
- Cover and cook on low for 1 hour, then uncover briefly and stir. At this point, check whether the perimeter is gently bubbling and whether a noodle has begun to soften while still resisting slightly in the center.
- Continue cooking on low if needed, checking and stirring about every 30 minutes. At the 90-minute check, the macaroni should be noticeably plumper and the sauce should begin clinging to the spoon.
- Stop cooking when the pasta is tender with a gentle bite and the sauce is thick and creamy. The surface should look glossy rather than oily, and the sauce will tighten further as it stands with the lid off.
Notes
Cheese tip: Shred cheese fresh from the block. Bagged shreds contain anti-caking coatings that can make the slow cooker sauce gritty instead of silky.
Heat control: Always use the low heat setting. High heat can cause dairy proteins to separate, curdle, or scorch along the slow cooker insert.
Reheating: Warm leftovers gently on the stove or in the microwave with a splash of milk or evaporated milk to bring back a glossy, creamy consistency.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.