Crockpot mac and cheese is about to be your new favorite method of making macaroni and cheese because it's so easy and there are no dishes! There's no boiling your macaroni noodles, you just toss them in your slow cooker with the other ingredients and let it do its thing. Give crockpot mac and cheese a try the next time you're craving some indulgently rich and creamy macaroni and cheese!
Spray your crockpot with non-stick cooking spray. Rinse the uncooked macaroni noodles under cool water and drain.
1 pound elbow macaroni
Place the uncooked pasta in your crockpot. Then, add milk, evaporated milk, all cheeses (cream cheese, cheddar, and American), and seasonings (salt, pepper, onion powder, and 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 black pepper, ¼ teaspoon onion powder, ¼ teaspoon garlic powder
Make sure macaroni noodles are as submerged in liquid as possible. Spread cubes of 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.