Creamy Mac and Cheese in the Crockpot - Effortless & Dreamy!
Creamy Mac and Cheese made easily in a crockpot with a rich blend of cheeses and simple ingredients.
Ingredients
- 1 pound elbow pasta uncooked, regular, not gluten free
- 2 ½ cups whole milk
- 12 ounces evaporated milk
- 12 ounces extra sharp cheddar 3 cups shredded
- 4 ounces American cheese or Monterrey 1 cup shredded, from the deli, not processed slices
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dry mustard
- ¼ teaspoon garlic powder
- Dash of cayenne pepper to taste
- ¼ cup butter cubed
Instructions
- Add uncooked pasta, milk, evaporated milk, shredded cheeses, salt, pepper, dry mustard, garlic powder, and cayenne pepper to the crockpot.
- Stir gently to combine.
- Dot the top with cubed butter.
- Cover and cook on LOW for 2 hours, stirring once halfway through.
- Once pasta is tender and sauce is creamy, serve immediately.
Notes
- Do not overcook—check pasta tenderness after 1.5 hours.
- For a crispier top, transfer to a baking dish and broil for 2-3 minutes after cooking.
- Stir in a splash of milk if the sauce thickens too much upon standing.