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Crockpot Mac and Cheese

Crockpot mac and cheese cooks into a creamy, cheesy slow-cooker side with tender elbow macaroni and sharp cheddar. The cream cheese melts into the milky sauce before the pasta is stirred in to finish cooking.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Cooking spray
  • 4 qt water
  • 1 tbsp kosher salt divided
  • 0.5 tsp kosher salt divided
  • 1 lb elbow macaroni
  • 4 tbsp unsalted butter
  • 4 oz cream cheese cut into cubes
  • 2 cups whole milk
  • 1 can (12 oz) evaporated milk
  • 1 tsp dry mustard
  • 0.5 tsp paprika
  • 0.25 tsp black pepper
  • 16 oz sharp cheddar cheese shredded (about 4 cups)

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Coat the insert of a 6-quart slow cooker with cooking spray.
  2. Bring the water and 1 tablespoon of the salt to a boil in a large pot, add the macaroni, and cook it for 3 minutes less than the package directions; drain well.
  3. Add the butter, cream cheese, whole milk, evaporated milk, dry mustard, paprika, remaining 1/2 teaspoon salt, and black pepper to the slow cooker; cover and cook on LOW for 1 to 1 1/2 hours, stirring every 30 minutes, until the cream cheese is melted.
  4. Stir in the cheddar until melted, then add the drained macaroni; cover and cook on LOW for 20 to 30 minutes, stirring once halfway through, until hot throughout and creamy.

Notes

For the creamiest texture, stir the cheddar in until fully melted before adding the drained macaroni. Refrigerate leftovers for 3 to 4 days; freezing is suitable, though the texture may soften after thawing. Use gluten-free elbow macaroni for a gluten-free variation.