If you’re on the hunt for comfort food that feels like a warm hug, look no further than this Creamy Crockpot Mac and Cheese Recipe. It’s the ultimate crowd-pleaser that transforms simple pantry staples into a luscious, cheesy masterpiece with almost no fuss. From that first spoonful, you’ll notice a rich creaminess that coats every elbow macaroni perfectly, proving that slow cooking can elevate mac and cheese to a whole new level of cozy deliciousness.
Ingredients You’ll Need
Every ingredient in this Creamy Crockpot Mac and Cheese Recipe is simple yet crucial. Each one plays a special role, whether it’s adding to the silky texture, deep cheesy flavor, or just the perfect hint of seasoning that makes this dish unforgettable.
- 16 oz box dried elbow macaroni pasta: The classic shape that holds sauce beautifully and gives the perfect bite.
- 3 Tbsp olive oil: Adds a subtle richness and keeps the pasta from sticking.
- 3 Tbsp unsalted butter (cut into small cubes): Provides creamy richness and depth of flavor.
- 2 (12 oz each) cans evaporated milk: Gives that smooth, velvety texture that elevates the sauce.
- 2 cups whole milk: Adds creaminess and balances the flavor.
- 1 1/2 tsp kosher salt: Essential for seasoning and bringing out the cheese’s natural flavor.
- 1/2 tsp dried mustard powder: A secret ingredient that brightens and intensifies the cheesy taste.
- 1/4 tsp smoked paprika: Adds a subtle smokiness and a hint of warmth.
- 1/4 tsp black pepper: For just the right amount of mild heat.
- Few dashes hot sauce (optional but recommended): Adds a tangy kick without making it spicy, balancing richness.
- 4 cups shredded cheddar cheese (for best results, shred your own): Sharp, melty goodness that’s the heart of this recipe.
- 16 oz block Velveeta (cut into small cubes): Delivers creamy meltiness that ties all the flavors together.
How to Make Creamy Crockpot Mac and Cheese Recipe
Step 1: Cook the macaroni just right
Start by cooking the elbow macaroni for about 4 minutes, which is less than the usual cooking time on the box. This is key because the pasta will continue cooking slowly in the crockpot. Undercooking it here means you’ll avoid any mushy bites and end up with perfectly tender pasta soaked in cheesy goodness.
Step 2: Prep your crockpot
Lightly spray the inside of a 6-quart or larger slow cooker with nonstick cooking spray. Then add your cooked pasta right into the crockpot. This step helps keep everything from sticking and makes clean-up so much easier.
Step 3: Add fat for richness
Next, add the olive oil and little cubes of butter on top of the pasta. Stir these in well to start building that smooth, creamy base that makes mac and cheese feel so indulgent and satisfying.
Step 4: Mix in the magic
Pour in the evaporated milk, whole milk, seasonings, hot sauce, shredded cheddar, and Velveeta cubes. Give everything a thorough stir until the cheeses start to mingle with the liquids and spices. This is where the magic begins — your macaroni is about to transform into something truly special.
Step 5: Slow cook to perfection
Cover and cook your mac and cheese on LOW for 2 hours. After the first hour, don’t worry if it looks a little stuck—just give it a good stir to loosen things up so that creamy sauce can surround every noodle beautifully.
Step 6: Final stir and enjoy
When the second hour is up, stir the mac and cheese well. That cheese sauce will have fully formed, silky and thick. Taste and adjust your seasoning if needed. This is the moment to appreciate your patience—creamy, dreamy comfort food is ready to be devoured.
How to Serve Creamy Crockpot Mac and Cheese Recipe
Garnishes
To elevate your Creamy Crockpot Mac and Cheese Recipe, consider garnishing with fresh chopped parsley or chives for a pop of color and freshness. A sprinkle of extra shredded cheddar or crispy fried onions can add a wonderful texture contrast that your guests will love.
Side Dishes
This mac and cheese pairs beautifully with simple, fresh sides. Try a crisp green salad with a tangy vinaigrette, roasted vegetables like Brussels sprouts or green beans, or even garlic bread for a meal that’s satisfying and balanced.
Creative Ways to Present
Want to impress? Serve this mac and cheese in mini cast iron skillets or individual ramekins. Another fun idea is to top it with breadcrumbs and broil for a golden crust right before serving, adding a delightful crunch to the creamy interior.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Crockpot Mac and Cheese Recipe in an airtight container in the refrigerator for up to 3 days. It’s best kept chilled so the cheese sauce stays luscious and the pasta retains its texture.
Freezing
You can freeze this mac and cheese, but be aware that the texture may change slightly upon thawing. Store portions in freezer-safe containers for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the mac and cheese gently on the stovetop over low heat or in the microwave, stirring occasionally. Adding a splash of milk can help bring back that creamy texture if it feels a bit thick or dry.
FAQs
Can I use different types of cheese?
Absolutely! While this recipe shines with cheddar and Velveeta, feel free to experiment with gouda, Monterey Jack, or even a bit of parmesan to customize the flavor to your liking.
Is it okay to skip the hot sauce?
Yes, the hot sauce is optional but recommended because it adds a subtle tang without heat, enhancing the flavor complexity. If you prefer, just leave it out and your mac and cheese will still be delicious.
What size crockpot should I use?
A 6-quart crockpot is ideal because it gives enough space for the pasta to cook evenly without overflowing.
Can I make this recipe vegan or dairy-free?
This version relies heavily on dairy products for that creamy, cheesy goodness. For vegan or dairy-free options, you would need to substitute with plant-based milks, vegan cheeses, and non-dairy butter, but results will vary.
How do I prevent the pasta from sticking?
Cooking the pasta just a little underdone and stirring it once during cooking helps prevent sticking. The olive oil and butter also create a coating that keeps noodles separated.
Final Thoughts
Once you try this Creamy Crockpot Mac and Cheese Recipe, it’s hard not to fall in love. It’s simple to make but delivers rich, comforting flavors that bring everyone to the table with eager smiles. Whether it’s for a family dinner, potluck, or just a cozy night in, this recipe is sure to be your go-to comfort food that you’ll want to make again and again.
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Creamy Crockpot Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Creamy Crockpot Mac and Cheese recipe offers a rich, luscious comfort food experience made effortlessly in a slow cooker. With perfectly undercooked elbow macaroni, a blend of sharp cheddar and Velveeta cheese, and a velvety sauce from evaporated and whole milk, this dish delivers creamy texture and deep flavor with minimal hands-on time—perfect for gatherings or cozy family dinners.
Ingredients
Pasta
- 16 oz box dried elbow macaroni pasta
Fats
- 3 Tbsp olive oil
- 3 Tbsp unsalted butter (cut into small cubes)
Dairy
- 2 (12 oz each) cans evaporated milk
- 2 cups whole milk
- 4 cups shredded cheddar cheese (preferably freshly shredded)
- 16 oz block Velveeta (cut into small cubes)
Seasonings
- 1 1/2 tsp kosher salt
- 1/2 tsp dried mustard powder
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- Few dashes hot sauce (optional but recommended – adds flavor without heat)
Instructions
- Cook Pasta: Boil the elbow macaroni for 4 minutes, which is shorter than usual to ensure the pasta is undercooked and will finish cooking in the slow cooker without becoming mushy. Drain well.
- Prepare Slow Cooker: Lightly spray the insert of a 6-quart or larger slow cooker with nonstick cooking spray to prevent sticking. Add the cooked pasta to the slow cooker.
- Add Fats: Add the olive oil and cubed butter to the pasta. Stir thoroughly to distribute the fats evenly and coat the macaroni, which helps with the creamy texture.
- Combine Remaining Ingredients: Pour in the evaporated milk, whole milk, and add kosher salt, dried mustard powder, smoked paprika, black pepper, and optional hot sauce. Stir well to combine everything evenly.
- Slow Cook: Cover the slow cooker and cook on LOW for 2 hours. Stir the mixture after the first hour to loosen any pasta that may be sticking to the sides and bottom of the cooker. This ensures even cooking and prevents burning.
- Final Stir and Serve: After the full two hours, give the mac and cheese a solid stir to fully incorporate the cheeses and form a creamy sauce. Taste and adjust seasoning if needed, then serve immediately while hot and creamy.
Notes
- Under-cooking the pasta initially is key to avoid mushy texture after slow cooking.
- Using freshly shredded cheddar cheese improves melting and texture significantly compared to pre-shredded cheese.
- Velveeta adds a smooth, silky texture and helps bind the sauce.
- The smoked paprika and hot sauce add depth and subtle heat but can be omitted if preferred.
- If you want a thicker sauce, reduce the amount of whole milk slightly.
- Stirring halfway through cooking is essential to prevent sticking and ensure even heat distribution.
- Use a slow cooker of at least 6-quart capacity to avoid overflow and ensure proper cooking.
