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Crockpot Mac and Cheese

Crockpot mac and cheese combines tender elbow macaroni with a creamy slow-cooked sauce of evaporated milk, cream cheese, cheddar, and Monterey Jack. The sauce turns smooth and cheesy, while a short covered finish helps coat every piece of pasta.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Resting 5 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • cooking spray as needed
  • 1 can (12 oz) evaporated milk
  • 2 cups whole milk
  • 4 oz cream cheese softened and cubed
  • 2 tbsp unsalted butter
  • 1 tsp dry mustard
  • 0.5 tsp paprika
  • 0.25 tsp black pepper
  • 4 qt water
  • 1 tbsp kosher salt
  • 1 lb elbow macaroni
  • 12 oz sharp cheddar cheese freshly grated
  • 8 oz Monterey Jack cheese freshly grated

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Coat the inside of a 6-quart slow cooker with cooking spray.
  2. Add the evaporated milk, whole milk, cream cheese, butter, dry mustard, paprika, and black pepper to the slow cooker.
  3. Cover and cook on HIGH for 45–60 minutes or LOW for 1 1/2–2 1/2 hours, stirring every 30 minutes, until hot and the cream cheese stirs smooth.
  4. During the final 15 minutes of heating, bring 4 quarts water to a boil in a large pot.
  5. Add the kosher salt and macaroni, and cook until just al dente according to the package directions; drain.
  6. Turn the slow cooker to LOW if it was on HIGH.
  7. Stir in the cheddar and Monterey Jack a handful at a time until melted and smooth.
  8. Add the drained macaroni and stir to coat.
  9. Cover and cook on LOW for 15–20 minutes, stirring once halfway through, until hot throughout and coated in sauce.
  10. Turn off the slow cooker and let the mac and cheese stand uncovered for 5 minutes before serving.

Notes

Stir the freshly grated cheeses in a handful at a time for a smooth sauce. Refrigerate leftovers for up to 3 days; freezing is not recommended because the sauce may turn grainy. For a gluten-free variation, use gluten-free elbow macaroni.