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Creamy CROCK-POT Mac & Cheese served in a bowl with melted cheese on top.

Crock-Pot Mac & Cheese

This super creamy Crock-Pot Mac & Cheese is the ultimate comfort food, perfect for gatherings and easy weeknight dinners without the need for babysitting a pot on the stove.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound elbow macaroni, cooked just until barely tender, then drained
  • 4 tablespoons butter for greasing the slow cooker insert
  • 2 cups shredded sharp cheddar Shred your own for best results
  • 2 cups shredded mild cheddar or Colby Jack
  • 1 cup shredded mozzarella for extra creaminess
  • 1 can evaporated milk (12 oz) helps the sauce stay smooth
  • 1.5 cups whole milk or 2 percent in a pinch
  • 1/2 cup sour cream optional but adds creaminess
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dry mustard optional, boosts cheesy flavor

Method
 

Preparation
  1. Cook the elbow macaroni just until barely tender according to package directions, then drain.
  2. Grease the slow cooker insert with butter.
  3. Layer the ingredients in the slow cooker, starting with the cooked macaroni.
  4. Add the shredded cheeses, evaporated milk, whole milk, sour cream (if using), salt, pepper, and dry mustard.
Cooking
  1. Set the slow cooker on Low and cook for 1.5 to 2 hours, stirring every 20-30 minutes until the cheese is melted and the mixture is creamy.
  2. Check the mac and cheese around the 60-minute mark to avoid overcooking.

Notes

For the best texture, use whole milk and avoid lean dairy. You can also mix different types of cheese based on your preference. Add cooked bacon, diced ham, or vegetables for variety.