Creamy, dreamy, and so delightfully cozy, Crock Pot Mac and Cheese is the ultimate set-it-and-forget-it comfort food. Imagine coming home to spoonfuls of gooey, velvety mac and cheese, ready and waiting in your slow cooker—no boiling, no oven required!
Why You’ll Love This Recipe
- Ultra Creamy Texture: The duo of cheddar and American cheese, plus plenty of half and half, guarantees the silkiest, most luscious mac and cheese ever.
- Hands-Off Perfection: Everything goes right into the Crock Pot—no need to boil pasta or babysit a béchamel on the stove!
- Crowd-Pleasing Comfort: This recipe makes enough for a family gathering or potluck, and trust me, everyone will be back for seconds.
- Easy to Customize: The flavors are classic but versatile—you can tweak, spice up, or bulk up the dish to make it your own.
Ingredients You’ll Need
There’s magic in simplicity, and every ingredient in this Crock Pot Mac and Cheese plays a starring role. Each one brings something special—creamy richness, bold flavor, or the perfect melt—so choose the best you can find and let these humble staples shine together.
- Elbow macaroni (1 lb.): Classic elbows soak up the dreamy cheese sauce and deliver the ideal bite—feel free to try shells or cavatappi if you want a twist.
- Sharp cheddar cheese (8 oz., grated): For the best melt and big cheese flavor, grate your own cheddar right off the block.
- American deli cheese (4 oz., cut into 1” cubes): This secret weapon boosts the velvety, creamy factor and adds that nostalgic mac-and-cheese taste.
- Butter (4 tbsp, cubed): A touch of richness lifts up all the other flavors and brings extra silkiness to the sauce.
- Half and half (3 cups): The key to a creamy—not dry!—Crock Pot Mac and Cheese, half and half melds cheese and pasta together beautifully.
- Dijon mustard (1 tbsp): Just a little wakes up the flavors and balances the richness (don’t worry, you won’t taste mustard, just depth!).
- Onion powder (1 tsp): Adds a savory background note that keeps things interesting.
- Salt (1 tsp): Because every good cheese sauce needs a little seasoning support.
- Black pepper (½ tsp): A subtle kick to round things out.
- Paprika (½ tsp): For a gentle warmth and a hint of color—smoked paprika works too, if you adore a smoky bite.
Variations
This recipe is a blank canvas for all your mac and cheese dreams! Whether you want to lighten it up, dial up the spice, or sneak in some veggies, Crock Pot Mac and Cheese is super forgiving and adapts to whatever you have in your kitchen—or on your taste buds’ wish list.
- Spice it up: Stir in a pinch of cayenne, a spoonful of hot sauce, or swap regular paprika with smoked or chipotle for a kick.
- Add mix-ins: Try cooked bacon, sautéed onions, roasted broccoli, or even jalapeños stirred in at the end.
- Cheese swap: Mix and match cheeses like Monterey Jack, Gruyere, or fontina for your own cheesy blend that melts like a dream.
- Make it gluten-free: Use a sturdy gluten-free pasta, but check it a bit early, as some GF noodles cook faster.
How to Make Crock Pot Mac and Cheese
Step 1: Load Up the Slow Cooker
Place all the ingredients—uncooked elbow macaroni, grated cheddar, American cheese cubes, butter, half and half, Dijon mustard, onion powder, salt, pepper, and paprika—right into your Crock Pot. Give everything a good stir so the cheese and flavorings are distributed evenly. It’ll look soupy at first, but trust the process!
Step 2: Cook Low and Slow, Stirring Occasionally
Set your slow cooker to LOW and cover. Stir the mixture every 30 minutes—this helps the pasta cook evenly and ensures the cheese melts smoothly. The total cook time is about 1½ to 2 hours, but start checking around the 90-minute mark for doneness. You’re aiming for fork-tender pasta and a thick, creamy sauce.
Step 3: Adjust the Sauce and Serve
If your sauce thickens a bit too much before serving, add a tablespoon or two of milk and stir until it loosens to your preferred consistency. Once it’s perfect, switch the Crock Pot to the WARM setting if you’re not serving right away—or dig in while it’s piping hot and extra gooey!
Pro Tips for Making Crock Pot Mac and Cheese
- Grate Your Own Cheese: Pre-shredded cheese includes anti-caking agents, which can make the sauce grainy; freshly grated cheese guarantees a smoother, silkier bite.
- Don’t Skip the Stir: Stirring every 30 minutes is essential—otherwise you risk unevenly cooked pasta or bits of cheese that don’t melt all the way.
- Watch the Clock: Overcooking can lead to mushy pasta, so start checking at 1½ hours; different slow cookers heat differently!
- Custom Consistency: If your mac and cheese sits for a bit, just stir in a splash of milk right before serving for that just-made creaminess.
How to Serve Crock Pot Mac and Cheese
Garnishes
A simple sprinkle of extra shredded cheddar or a dash of paprika over the top makes this Crock Pot Mac and Cheese look even more irresistible. For extra flair, try chopped chives, crispy bacon bits, or even a little toasted breadcrumb for crunch.
Side Dishes
This mac and cheese is hearty on its own, but it shines alongside barbecue favorites like pulled pork or grilled chicken, a big green salad, roasted veggies, or even classic collard greens. It’s a fabulous fit for both laid-back family meals and party buffets.
Creative Ways to Present
Spoon your Crock Pot Mac and Cheese into mini ramekins for individual servings at a party, or use it as the ultimate base layer for a mac-and-cheese bar—set out toppings and let everyone build their own bowl! You could even fill grilled cheese sandwiches with it for the world’s coziest lunch.
Make Ahead and Storage
Storing Leftovers
Allow any leftover Crock Pot Mac and Cheese to cool completely before transferring to an airtight container. It will keep in the fridge for up to three days and makes for a satisfying, speedy lunch or side any day of the week.
Freezing
While fresh is best, you can freeze this mac and cheese in a pinch. Let it cool fully, portion it out, and store it in freezer-safe containers. Just keep in mind the sauce may separate a little after thawing, but a good stir and a splash of milk will work wonders on revival.
Reheating
For the creamiest results, reheat gently on the stovetop or in the microwave, stirring in a tablespoon or two of milk to refresh the sauce. If you’re reheating a big batch, you can use the slow cooker’s LOW setting with frequent stirring.
FAQs
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Can I use different pasta shapes for Crock Pot Mac and Cheese?
Absolutely! While elbow macaroni is traditional, shells, cavatappi, or even penne work well—just check for doneness early, as cook times can vary slightly with different shapes.
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Is it possible to double this recipe for a crowd?
Yes, this recipe doubles beautifully! Use a larger 6–8 quart slow cooker, and keep in mind you may need to add a little extra cook time and stir more frequently for even results.
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What type of American cheese works best in Crock Pot Mac and Cheese?
Opt for sliced American cheese from the deli counter, which melts the smoothest—avoid individually wrapped processed slices, as they can make the sauce overly oily or gummy.
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My mac and cheese seems too thick after sitting. What can I do?
No worries—just stir in a splash or two of milk and mix well until creamy again. This trick brings leftover or make-ahead mac and cheese right back to life!
Final Thoughts
If you’ve been searching for a no-fuss, ultra-comforting dinner or crowd-pleasing side, this Crock Pot Mac and Cheese will have everyone swooning at the table. Give it a try and watch smiles appear with every creamy bite—you’ll want to make this again and again!
Print
Crock Pot Mac and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
Creamy and delicious, this Crock Pot Mac and Cheese is the ultimate comfort food that practically makes itself. With a blend of cheddar and American cheese, this easy recipe is perfect for busy weeknights or potlucks.
Ingredients
Pasta:
- 1 lb. elbow macaroni pasta
Cheese:
- 8 oz. sharp cheddar cheese, grated
- 4 oz. American deli cheese, cut into 1″ cubes
Other:
- 4 tablespoons butter, cut into 1” cubes
- 3 cups half and half
- 1 tablespoon dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Prepare Ingredients: Place all ingredients into the slow cooker.
- Cook: Cook on LOW for up to 2 hours, stirring every 30 minutes.
- Check Doneness: Check at 1 ½ hours for pasta tenderness; cook longer if needed.
- Adjust Consistency: If too thick, stir in milk to loosen.
- Serve: Serve immediately or keep warm until serving. Store leftovers in the fridge.
Notes
- You can add cooked bacon or breadcrumbs on top for extra flavor and texture.
- Feel free to customize with your favorite cheeses or spices.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 75mg
