Just the Thing for Lazy Days: Why I Always Come Back to Crock Pot Mac and Cheese
You know those evenings where you just can't be bothered to stand over a stove but still want something that tastes like you put your soul into it? Well, Crock Pot Mac and Cheese is my answer. Actually, I first tried slow-cooker mac at a work potluck—my friend Anne brought it, and it was so creamy I seriously asked her for the recipe right there. I must've looked like a fiend scraping the last bits from the pot! Now, it’s a go-to at my place; half the time my kids don’t even let it cool, they’re just hovering around like seagulls at the pier. There's just something about how the slow cooker makes it all blissfully gooey.
Quick aside, y’ever notice how cheese sticks to everything except what you want it to? Drives me bonkers.
Why You'll Love This (Or, "Why I Keep Making It Anyway")
I’ll make this when the cold’s got teeth or, honestly, on those ordinary Thursdays that just need a pick-me-up. My family goes nuts for it—my teenager insists it’s "the only mac that matters" (which, okay, I guess is a compliment). It's also a lifesaver when I've got zero time because you just chuck it all in. If you’re like me and sometimes forget to stir (I get distracted—who doesn't?), it still turns out fine. Oh and, for real, I was so tired of washing three pots like with the classic stovetop versions. Now the crock pot gets all the action and half the mess. I do keep a closer eye since I burned it once...by chatting too much on the phone (rookie error, won’t be making that mistake again in a hurry).
All the Ingredients—Plus My Cheeky Swaps
- 2 ½ cups uncooked elbow macaroni (I always use elbows—tried shells once and they got weirdly mushy, but you do you)
- 2 ½ cups shredded cheddar cheese (sharp's my jam, but if you've got mild, honestly it's fine—my gran used to swear by a certain Vermont brand, but whatever usually works)
- 1 cup shredded mozzarella or Monterey Jack (sometimes I totally throw in a 4-cheese blend if that's what’s in the fridge from impromptu pizza night)
- 2 cups whole milk (I've tried 2%, but it turns out a bit less silky—oat milk was all right in a pinch, though it tasted slightly odd)
- 1 can (12 oz) evaporated milk (but if you only have half-and-half or even double the milk, the world won’t end)
- ¼ cup unsalted butter, melted (salted butter works, just skimp a tad on the added salt)
- ½ teaspoon dry mustard powder (but one time I forgot it and my kid didn’t even notice, so…)
- 1 teaspoon salt (or less, if your cheese is salty—sometimes I forget and throw in a pinch)
- ½ teaspoon black pepper
- 1 cup sour cream (optional, but makes it super creamy if you’ve got it; Greek yogurt was fine that one time I ran out)
Making the Magic Happen: Directions (With All My Little Tricks)
- First, grease your crock pot a bit. I usually just grab the butter wrapper and give it a quick swipe—less sticky, you know?
- Chuck the uncooked macaroni right in. No need to boil it first—yep, really. This is the lazy cook’s dream.
- Add every cheese you’re using, plus the milk, evaporated milk, melted butter, mustard powder, salt, and pepper. If you’re feeling extra, in goes the sour cream. Give it all a big stir until it looks like a happy little mess.
- Set your crock pot on low. Now here’s the thing—mine’s seriously old and runs hot, so I start checking and stirring it at about 90 minutes in. Usually, 2 to 2 ½ hours does the trick (if you let it go past 3, you might as well send for a chisel—trust me).
- After the first hour, open it up and give it a gentle stir. This is where I usually sneak a taste (I mean, for “testing” purposes, of course). If it looks a bit soupy, don't panic. It'll thicken. I sometimes add a splash more milk if it looks dry later on.
- It should be creamy but not runny when finished. If you see brown bits on the edge, it’s basically just the best crunchy cheese part—my daughter and I fight over those.
Random Notes I Picked Up Along the Way
- Browning at the edges? Don’t fret—it means the cheese is getting toasty (honestly, those bits are gold).
- If you use pre-shredded cheese, it’s fine. Sometimes I tell myself I’ll shred it fresh every time, but look—it’s a lie. Pre-shredded does stick together more, so give it a good toss in the pot.
- I think it tastes even better the next day, but my family rarely lets it survive that long (I do like it cold, but maybe I’m weird).
Variations That Actually Worked (And One That Didn't)
- Once swapped in smoked Gouda—wow, it was a winner for adults. Kids, not so much.
- Chopped ham or cooked bacon stirred in? Perfection. My spouse said it "made the meal feel like a party." Not sure what that means, but it's a hit.
- Did try gluten-free pasta once—on second thought, it'll work sort of, but the texture's a roll of the dice. I'd say only do this if you don't mind a bit more chew.
- I even tossed in cayenne and scallions for a little zing. Loved it, but you’ve been warned—it’s not your grandma’s version.
- Once added peas. No one talks about that day. Probably for the best.
This Is What You Really Need (Equipment-wise, Sort Of)
- A crock pot/slow cooker (obviously). I use my old 6-quart. If yours is smaller, just scale back a bit, or watch it closer.
- Mixing spoon (or, y’know, any sturdy thing that stirs—I've even used a spatula in a pinch)
- Measuring cups (if you’re anything like me, you eyeball half of it anyway)
- Grater, if you’re feeling ambitious with cheese. But pre-shredded totally works—seriously, no judgement.
Leftovers & Storage (But, Let's Be Honest...)
Supposedly, you can store leftovers in the fridge for 2-3 days in a sealed container. (Though honestly, in my house, it never even lasts 24 hours—someone always finds it during a midnight snack raid.) I’ve tried freezing it, but the sauce separates a bit. It’s edible, just not as dreamy. Still, desperate times, ya know?
How I Serve It (With a Family Quirk or Two)
I usually pile it into big bowls with a scatter of chives, maybe a little extra cheese on top for that melty effect. My youngest insists on ketchup, which—look, I don’t judge (well, not much). Sometimes we pair it with roasted broccoli (gotta have something green) or rotisserie chicken when it's a fend-for-yourself night.
Hard-Learned Pro Tips (Or, "What Not to Do:")
- Don’t try to rush the cooking by turning it on high—once I did, and the edges basically turned into lava. Not fun to clean, either.
- If you use low-fat milk, it'll get a little grainy. Full-fat makes it smoother. Ask me how I learned—actually, don't. I've spilled enough milk for several lifetimes.
- Try not to lift the lid too often, but do give it a good stir at least once. If you’re forgetful like me, set a timer!
Your Questions, Answered (Well, As Best As I Can!)
- Can I make this ahead?
- Yes! Actually, I think it's even tastier the next day—just rewarm gently so it doesn’t get rubbery.
- Do I really not have to cook the pasta first?
- I know it feels wrong, but trust me, uncooked pasta straight in is the real deal. (Just don't use the really big noodles—the small ones soak up just right)
- Can I double it for a crowd?
- For sure, but only if your crock pot is big enough—you don’t want a cheesy eruption.
- It looks dry—what do I do?
- Just add a splash of milk and give it a stir. It actually comes back pretty nicely, even if you think it’s lost cause.
- Help! I don’t have evaporated milk.
- Not the end of the world. Use half-and-half, or even just more regular milk. The texture won't be exactly the same, but honestly, it’s still cheesy goodness.
So there you go—my real, spill-prone, always-imperfect, but always-loved crock pot mac and cheese. If you find a new hack, let me know (but don’t ask about adding peas. Ever.)
Ingredients
- 3 cups elbow macaroni, uncooked
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups whole milk
- 1 can (12 oz) evaporated milk
- 4 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
-
1Spray the inside of the crock pot with nonstick cooking spray.
-
2Add uncooked elbow macaroni, cheddar cheese, mozzarella cheese, and melted butter to the crock pot.
-
3Pour in the whole milk and evaporated milk. Stir in garlic powder, salt, and black pepper until everything is well combined.
-
4Cover and cook on low for 2 hours, stirring once or twice to ensure even cooking. The mac and cheese is done when the pasta is tender and the cheese is melted and creamy.
-
5Serve hot and enjoy your creamy crock pot mac and cheese.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!