Crockpot Mac and Cheese

This creamy, hands-off crockpot mac and cheese is perfect for feeding a crowd, delivering a silky and satisfying texture with minimal effort.

Prep Time 10

Cook Time 3

Total Time 3 10

Course Comfort Food, Main Course

Cuisine American

Servings 8 servings

Calories 420 kcal

2 cups elbow macaroni Small, tubular pasta that holds sauce well.
2 cups sharp cheddar cheese, shredded Gives mac and cheese its signature tang.
1 cup Monterey Jack cheese, shredded Adds creaminess and helps sauce remain fluid.
3 cups whole milk Provides fat for a rich, non-grainy sauce.
4 tbsp butter Richness for the cheese sauce.
1 tsp salt Enhances flavor of the cheese.
1/2 tsp black pepper Adds a touch of spice.

Cook the pasta until just al dente by bringing a large pot of salted water to a boil, then adding the elbow macaroni. Cook for 7–8 minutes.
Drain the pasta well and transfer it to a large bowl to cool slightly while preparing the cheese mixture.

In the slow cooker bowl, add the drained macaroni, shredded sharp cheddar, shredded Monterey Jack, whole milk, butter, salt, and black pepper.
Gently stir everything until the cheese begins to mingle with the milk and the butter is distributed. Smooth the top for even heating.

Cover the crockpot and cook on low for 2 to 3 hours, stirring occasionally to ensure even melting and prevent drying.
If the mixture becomes thicker than desired, add a splash more milk to achieve a creamy consistency.

Ladle the mac and cheese into bowls and serve immediately while it’s steaming and silky.
If it thickens, stir in warmed milk to loosen before serving.

For a crunchy finish, broil with extra cheddar and breadcrumbs. Store leftovers in an airtight container in the fridge for up to 3–4 days.

Keyword Cheesy Pasta, comfort food, Crockpot Mac and Cheese, easy dinner, slow cooker