Here’s a creamy, cheesy, and super easy Crockpot Mac and Cheese recipe — perfect for a comfort-food dinner or potluck! 🧀
🥘 Crockpot Mac and Cheese
Ingredients (serves 6–8)
- 16 oz (1 lb) elbow macaroni, uncooked
- 4 cups shredded sharp cheddar cheese (or mix of cheddar and mozzarella)
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- ½ cup cream cheese, softened
- ¼ cup unsalted butter, cut into pieces
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- Optional: ½ teaspoon mustard powder for extra flavor
Optional Toppings:
- Extra shredded cheese
- Bread crumbs (for a crispy topping if broiled)
- Chopped parsley
Instructions
1. Prep the Crockpot
- Spray the slow cooker with non-stick cooking spray or lightly butter it.
2. Combine Ingredients
- Add uncooked macaroni, shredded cheese, milk, heavy cream, cream cheese, butter, garlic powder, onion powder, salt, and pepper to the crockpot.
- Stir well to combine everything.
3. Cook
- Cover and cook on low for 2–3 hours.
- Stir every 30–45 minutes to prevent sticking and ensure even cooking.
- The pasta is done when tender and the cheese is fully melted and creamy.
4. Serve
- Taste and adjust salt and pepper.
- Optional: Sprinkle extra cheese or breadcrumbs and broil for 2–3 minutes for a golden crust.
- Garnish with chopped parsley and serve warm.
✅ Tips for the Best Crockpot Mac and Cheese
- Don’t overcook: Slow cookers vary, and pasta can get mushy if left too long.
- Cheese choices: Sharp cheddar gives flavor, mozzarella adds creaminess. A little Parmesan adds a salty bite.
- Cream cheese is key for silky texture.
- Mix-ins: Cooked bacon, caramelized onions, or roasted vegetables can make it extra special.
If you want, I can also give a “super creamy 1-hour crockpot hack” version that cooks even faster and doesn’t require constant stirring.
Do you want me to share that version?
