Crockpot Mac and Cheese

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There’s something utterly comforting about a heaping bowl of creamy, cheesy mac and cheese — and when it’s made in a crockpot, it gets even better. This Crockpot Mac and Cheese is the ultimate comfort food dream: rich, velvety cheese sauce clings to perfectly cooked pasta, all with minimal effort. It’s a true set-it-and-forget-it masterpiece, ideal for busy weeknights, cozy weekends, or feeding a hungry crowd at gatherings.

What makes this Crockpot Mac and Cheese so special is how the flavors meld together over slow cooking. The cheese becomes decadently creamy, and the pasta soaks up all the rich, buttery goodness without becoming mushy. It’s a hands-off way to achieve homemade macaroni and cheese that’s miles better than anything out of a box, with a gooey texture and a perfectly cheesy bite in every forkful.

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Ingredients for Crockpot Mac and Cheese

• 2 cups elbow macaroni (uncooked)
• 2 ½ cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cups whole milk
• 1 (12 oz) can evaporated milk
• ½ cup unsalted butter, melted
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional for a little extra flavor)
• ½ teaspoon garlic powder (optional)
• Freshly ground black pepper for topping

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Step 1: Prepare the Crockpot

Lightly grease the inside of your crockpot with non-stick spray or a small amount of butter. This simple step helps prevent the mac and cheese from sticking as it cooks and makes cleanup a breeze.

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Step 2: Mix the Ingredients

In a large mixing bowl, combine the uncooked elbow macaroni, shredded cheddar cheese, mozzarella cheese, Parmesan cheese, milk, evaporated milk, melted butter, salt, black pepper, paprika, and garlic powder (if using). Stir everything together well so the pasta is coated evenly in the cheesy mixture.

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Step 3: Transfer to the Crockpot

Pour the combined mixture into your greased crockpot. Spread it out evenly, making sure the pasta is submerged in the liquid to ensure even cooking and creamy results.

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Step 4: Slow Cook to Perfection

Cover the crockpot and cook the mac and cheese on low for about 2 to 2½ hours, stirring once or twice during the cooking time. Keep an eye on it after 2 hours — once the pasta is tender and the cheese is fully melted into a creamy sauce, it’s ready!

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Step 5: Serve and Garnish

Spoon the luscious mac and cheese into bowls, sprinkle a bit of freshly ground black pepper on top for extra flavor, and dig in! For an extra burst of color and taste, a sprinkle of fresh parsley or a dash of hot sauce makes a wonderful finishing touch.

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Storage Instructions

Storing your Crockpot Mac and Cheese properly ensures you get to enjoy its creamy goodness later, too! Allow the mac and cheese to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 4 days.

When reheating, add a splash of milk to loosen the sauce and microwave in 30-second bursts, stirring in between until heated through. You can also warm it gently over low heat on the stovetop, again with a touch of milk for extra creaminess.

Freezing is possible, though the texture may change slightly. To freeze, place cooled mac and cheese into freezer-safe bags or containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

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Estimated Nutrition

Per serving (based on 8 servings):

• Calories: 420 kcal
• Protein: 18 g
• Fat: 24 g
• Saturated Fat: 14 g
• Cholesterol: 70 mg
• Carbohydrates: 32 g
• Fiber: 1 g
• Sugar: 6 g
• Sodium: 460 mg

Note: These are rough estimates and can vary depending on the specific brands of ingredients used.

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Frequently Asked Questions

What type of pasta works best for Crockpot Mac and Cheese?

Elbow macaroni is classic, but you can also use small shells, cavatappi, or rotini. Just make sure the pasta shape is small and sturdy enough to hold up during slow cooking.

Can I use pre-shredded cheese?

Yes, but for the best melting texture and flavor, freshly shredding your cheese from a block is highly recommended.

How do I prevent the mac and cheese from getting too dry?

Make sure to stir once or twice during cooking and check at the 2-hour mark. If it seems dry, you can add a splash more milk.

Can I add other ingredients like bacon or veggies?

Absolutely! Crumbled cooked bacon, sautéed mushrooms, or steamed broccoli make delicious additions.

Is it okay to double the recipe?

Yes! Just make sure your crockpot is large enough (6-quart or bigger) and extend the cooking time slightly as needed.

Can I make it gluten-free?

Definitely! Simply substitute the pasta with your favorite gluten-free variety, but keep an eye on cooking time as it might cook a little faster.

What if I don’t have evaporated milk?

You can substitute with half-and-half or a mix of heavy cream and regular milk for an extra-rich version.

How do I make it even creamier?

Stir in a few cubes of cream cheese at the beginning for a silkier, more decadent sauce.

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