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Creamy Crockpot Mac and Cheese

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A creamy, cheesy mac and cheese recipe made easy in the crockpot, perfect for feeding a crowd with minimal prep and maximum comfort.

Ingredients

Scale
  • 3 cups elbow macaroni (about 12 oz / 340 g)
  • 3 cups shredded sharp cheddar cheese (about 12 oz / 340 g)
  • 8 oz Velveeta cheese, cubed
  • 3 cups whole milk (720 ml)
  • 1/4 cup unsalted butter (4 tbsp / 56 g), softened
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp mustard powder (optional)

Instructions

  1. Cook elbow macaroni in boiling salted water for 4 minutes until slightly under al dente. Drain and rinse with cold water to stop cooking.
  2. In a large mixing bowl, combine cooked pasta with whole milk, softened butter, garlic powder, onion powder, salt, black pepper, and mustard powder if using. Stir until well blended.
  3. Stir in shredded sharp cheddar cheese and cubed Velveeta cheese.
  4. Pour the mixture into the slow cooker. Spread evenly without packing down.
  5. Cover and cook on LOW for 2 to 2.5 hours. Check at 2 hours, stir gently, and test pasta texture. It should be tender but not mushy, and cheese fully melted.
  6. If too thick, stir in a splash more milk. If not creamy enough, cook an additional 10-15 minutes, stirring occasionally.
  7. Before serving, give a final stir and adjust seasoning with extra salt or pepper if desired.

Notes

Under-cook pasta slightly before slow cooking to prevent mushiness. Keep the lid on during cooking to retain moisture. Stir gently to avoid breaking pasta. Cooking times may vary by slow cooker; start checking at 2 hours. Optional toppings include breadcrumbs or crispy bacon bits broiled after cooking.

Nutrition

Keywords: crockpot mac and cheese, creamy mac and cheese, slow cooker mac and cheese, crowd-pleaser, easy mac and cheese, comfort food

Find it online: https://yumyep.com/creamy-crockpot-mac-and-cheese-recipe-easy-crowd-pleaser-guide/