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This crockpot mac and cheese recipe takes just a little bit of work off the table (and the oven and the stove). The noodles go in dry, so they absorb all those creamy ingredients into every bite. This no-Velveeta crockpot mac and cheese is going to be a real space-saver during the holidays (or any time you want a comfort food crowd-pleaser.
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Steps + Photos To Make This Easy Crockpot Mac And Cheese Recipe
Step 1: Shred the cheese and set aside (this will go in at the last few minutes of cooking). Note: I learned the hard way that this recipe calls for a heavy greasing of the crock before adding other ingredients because they WILL stick. Butter works the best; a single teaspoon smeared with a paper towel on the bottom and about halfway up the sides should do the trick. You can also use a slow cooker liner for fastest cleanup.
Step 2: To the crock, add the milk, heavy cream, water, sour cream, garlic powder, smoked paprika, salt and pepper, then whisk until combined.
Step 3: Stir in the dry elbow macaroni, then scatter the cubed butter over the top.
Step 4: Cover with the lid and cook on low for 1 1/2 to 2 hours, until the pasta is al dente. Stir from the bottom once or twice to help avoid sticking.
Step 5: Then stir in the shredded colby jack (or whatever cheese you have on hand), then cook on low another 10 to 15 minutes, just enough to melt and combine.
Step 6: Gently stir again before serving. Turn the crock to KEEP WARM setting if everyone is taking their time to serve themselves. The noodles will start to soften past al dente within an hour or so.
Tools & Equipment
- Slow cooker
- Paper towel + extra teaspoon of butter or slow cooker liner (to make it nonstick)
- Whisk
- Box grater (for shredding fresh cheese)
- Measuring cups and spoons
- Wooden spoon or spatula
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Crockpot Mac and Cheese
Equipment
- Whisk
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 2 1/2 c milk
- 1 c heavy cream
- 1 c water
- 1/2 c sour cream
- 1/2 t garlic powder
- 1/2 t smoked paprika
- 1/4 t salt
- 1/4 t black pepper
- 16 oz dry elbow macaroni noodles
- 1/4 c butter + teaspoon for greasing crock cubed
- 16 oz colby jack cheese freshly shredded for easier melting
Instructions
- Grease the slow cooker. Butter works best; a single teaspoon smeared with a paper towel on the bottom and about halfway up the sides should do the trick. You can also use a slow cooker liner for fastest cleanup.
- Add the milk, heavy cream, water, sour cream, garlic powder, smoked paprika, salt and pepper to the slow cooker and whisk together.
- Stir in the elbow macaroni noodles, then top with the cubed butter.
- Cover and cook on low for 1 1/2 to 2 hours, until the pasta is al dente. Stir from the bottom once or twice to help avoid sticking.
- Stir in the cheese, then cook on low for an additional 10 to 15 minutes.
- Stir again before serving. Turn the crock to the KEEP WARM setting if everyone is taking their time to serve themselves. The noodles will start to soften past al dente within an hour or so.
Nutrition
The bottom line
I love a good slow cooker mac and cheese recipe and this easy one really delivers. As someone with six slow cookers, I never underestimate the value of a Crockpot for holidays, game nights, or any potluck where there’s a crowd who will be serving themselves or I need the oven free. Here’s a stovetop mac n cheese recipe, ideas for what to serve with mac and cheese, great toppings for a mac and cheese bar, and how to best reheat homemade mac & cheese.
