Here’s a creamy, no-boil Crock Pot Mac and Cheese—easy, hands-off, and perfect for potlucks or family dinners 🧀
🧀 Crock Pot Mac and Cheese
Ingredients (serves 6–8)
- 2 cups uncooked elbow macaroni
- 4 cups shredded cheese (cheddar, Colby-Jack, or a blend)
- 1/2 cup shredded mozzarella (optional, for extra creaminess)
- 1 can (12 oz) evaporated milk
- 1 1/2 cups whole milk
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika or mustard powder (optional)
Instructions
- Grease the slow cooker
- Lightly grease the inside of your crock pot with butter or cooking spray.
- Add ingredients
- Add uncooked macaroni, shredded cheeses, evaporated milk, whole milk, melted butter, salt, pepper, and optional seasonings.
- Stir well to combine.
- Cook
- Cover and cook on LOW for 2–3 hours, stirring every 30–40 minutes to prevent sticking.
- Mac and cheese is done when pasta is tender and sauce is creamy.
- Serve
- Stir well before serving. Add a splash of milk if it thickens too much.
💡 Tips
- Use block cheese, freshly shredded—pre-shredded cheese doesn’t melt as smoothly.
- Don’t overcook; slow cookers vary and overcooking can make it grainy.
- For extra richness, stir in 2–3 tablespoons cream cheese during the last 30 minutes.
🔥 Optional Add-Ins
- Cooked bacon or ham
- Jalapeños or green chiles
- Breadcrumb topping (broil separately and sprinkle on top before serving)
If you’d like, I can give you a Southern-style baked crock pot version, a Velveeta-style ultra-creamy version, or a kid-friendly mild version.
