Crockpot mac and cheese is about to be your new favorite method of making macaroni and cheese. It's so easy, and there are no dishes. There's no boiling your macaroni noodles; just toss them in your slow cooker with the other ingredients and let it do all the cooking.
Spray your crockpot with non-stick cooking spray. Rinse the uncooked 1 pound elbow macaroni noodles under cool water and drain.
1 pound elbow macaroni
Place the uncooked pasta in your crockpot. Then, add 2 ½ cups milk, 12 ounces evaporated milk, all cheeses (4 oz cream cheese, 3 cups sharp cheddar, and 1 cup American cheese), and seasonings (1 teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder). Stir to combine.
2 ½ cups milk, 12 ounces evaporated milk, 4 oz cream cheese, 3 cups sharp cheddar, 1 cup American cheese, 1 teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon onion powder, ¼ teaspoon garlic powder
Make sure macaroni noodles are submerged in as much liquid as possible. Spread cubes of ¼ cup butter over the top of everything.
¼ cup butter
Replace the lid to your crockpot and cook on low for 1 hour. Then, remove the lid and stir. Check pasta for doneness, depending on your crockpot it may take 1-2 more hours. If not done, continue cooking and check a piece of pasta for doneness every 30 minutes.
Mac and cheese is done when the pasta is tender and the cheese sauce is thick and creamy. Serve immediately.
Notes
For best results, rinse the pasta under cool running water until the water runs clear and no longer has a milky appearance.
Using freshly shredded cheese is essential in getting creamy macaroni and cheese! The pre-shredded packaged cheese is coated in preservatives to keep it from sticking together or melting properly.
The age, make, and model of your crockpot can affect the cooking time. So, it is normal for cooking time to vary some.
The easiest way to find fresh American cheese is to ask for it from the deli counter at your local grocery store!
Your cheese sauce will thicken up if you remove the lid and let it set for 10-15 minutes before serving.
You may leave your crockpot on warm for up to 2 hours for easy serving.
Store leftovers in a shallow, airtight container. Mac and cheese will last for up to 3-5 days in the fridge.
Reheat in the microwave in short 30-second intervals, stirring between. Add more milk as needed. Or heat over low on the stovetop in a small saucepan.