Make the perfect side dish with this recipe for crockpot mac and cheese. Skip the boxed version for this rich and creamy slow cooker homemade version instead! A quick toss and go recipe that takes little effort and will feed the entire family.
Macaroni and cheese is such a classic side dish that it’s rare to find a person who’s never tried it before. In fact, I don’t think I’ve ever met someone who hadn’t tried it. It’s the ultimate comfort food without being difficult.
It’s one of those universal side dishes that can be served with just about anything. There’s not many dinners or even lunches you can’t serve it with and you won’t hear anyone complaining about it. Some of my favorite dishes to pair it with are Honey Sriracha Air Fryer Salmon, Air Fryer Steak, Juicy Roast Turkey, or even Instant Pot Ribs! It won’t matter what you decide to serve it with or even what time of day you serve it, everyone is going to love it. The best part is that it can stay warm in the crockpot for hours.
How to Make
- Prep – Cook the pasta until al dente and spray your slow cooker with nonstick spray.
- Combine – Add the pasta and butter to the crockpot and stir until melted. Add all the ingredients except one cup of the cheddar, to the crockpot and stir well.
- Cook – Cook on low for up to 2 hours. Add remaining cheese when 15 minutes are left. Enjoy!
Tips for the Ultimate Crockpot Mac and Cheese
- Use other types of pasta – If you don’t have elbow macaroni on hand, you can always use other types of short pasta. Some other great options are bowtie, penne, rigatoni, etc.
- Use other cheeses – You don’t have to stick with just mozzarella and cheddar. If you have other cheeses you’re fond of, go ahead and use those for your mac and cheese. Some other yummy options might be Mexican blend, Italian blend, Velveeta, Gouda, etc.
- Add more seasoning – If preferred, you can always add some more seasonings to your recipe. For example, you can make it cajun style by adding some cajun seasoning to the mix.
- Make it spicy – You can always add diced jalapenos, pickled jalapenos, or crushed red pepper to give this mac and cheese a kick. You have other options such as sriracha sauce, paprika, etc.
- Add vegetables – If desired, you can always add veggies that have already been steamed or boiled to the mixture as well. It’s a delicious way to beef up a traditional dish.
- Season generously – Add a good amount of Kosher salt and black pepper to get the perfect mac and cheese.
Can You Cook Dry Pasta in the Crockpot?
As long as there is liquid present in the crockpot, yes, you can. However, it’s important to not just toss the pasta in when you do everything else. The past will turn mushy because it will have absorbed a lot of water. So, be sure to stick it in at the end, around 15 minutes before serving time.
How Do You Make Mac and Cheese Stay Creamy?
If your mac and cheese is getting a little dry after storage, you can keep it creamy by adding a bit of butter or extra milk to it. Of course, you can always toss some more cheese on the top and microwave it or bake it as well. However, the butter should do the trick. It’s just the noodles getting dried out, so they just need a little bit of help to stay moist.
Can I Make This Without Evaporated Milk?
Yes, you can but I love the creaminess that the evaporated milk provides.
Storage and Reheating
- Fridge – Store in a sealed container for up to 4 days.
- Reheating – Reheat using the microwave, saucepan over the stove, or the oven with added cheese and butter.
Crockpot Mac and Cheese
- Slow Cooker
- 1 lb elbow macaroni
- 1 cup evaporated milk
- 2 cups whole milk
- 2 eggs whisked
- 1 tbsp dijon mustard
- 4 cups cheddar cheese
- 2 cups mozzarella cheese
- 4 tbsp salted butter sliced
- salt and pepper to taste
- Cook the pasta according to packaging instructions in boiling salted water until al dente. Make sure the water is generously salted.
- Spray the crockpot with cooking spray and add the pasta and butter. Mix well.
- In a small bowl, whisk 2 eggs.
- Add the evaporated milk, whole milk, dijon mustard, eggs, 2 cups mozzarella cheese, and 3 cups cheddar cheese, salt, and pepper. Mix well. Cover and cook on slow for 1 hour and 15 minutes.
- Cover the top of the mac and cheese with the remaining cheddar cheese, cover and cook for an additional 15 minutes or until the cheese melts completely. Enjoy!
- Season generously with salt and pepper.
- Make sure to cook the pasta al dente.