Description
This creamy and comforting Crockpot Mac and Cheese recipe uses uncooked elbow pasta cooked slowly with a blend of whole milk, evaporated milk, and sharp cheeses. It’s an easy, hands-off meal perfect for busy days, delivering rich cheddar and American cheese flavors with a hint of spice from dry mustard and cayenne pepper. The slow cooker method ensures perfectly tender pasta and a luscious, thick sauce every time.
Ingredients
Scale
Pasta
- 1 pound elbow pasta (uncooked, regular, not gluten free, Barilla brand recommended)
Dairy
- 2 1/2 cups whole milk
- 12 ounces evaporated milk
- 12 ounces extra sharp cheddar cheese (3 cups shredded, freshly shredded from the deli, not pre-bagged)
- 4 ounces American cheese (1 cup shredded, freshly shredded from the deli, not processed slices)
- 1/4 cup butter (cubed)
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon garlic powder
- Dash of cayenne pepper (to taste)
Instructions
- Prepare Slow Cooker: Spray the inside of a 6-quart slow cooker with non-stick cooking spray to prevent sticking during cooking.
- Rinse Pasta: Rinse the uncooked elbow pasta well under cold running water and drain thoroughly to remove excess starch.
- Add Ingredients: Place the rinsed, uncooked pasta into the slow cooker. Pour in whole milk and evaporated milk. Add the shredded cheddar and American cheeses along with salt, black pepper, dry mustard, garlic powder, and cayenne pepper. Stir gently to combine, ensuring the pasta is submerged in the liquid as much as possible.
- Add Butter: Dot the surface with cubed butter evenly distributed to add richness and help develop a creamy texture.
- Cook on Low: Cover the slow cooker with the lid and cook on low heat for 1 hour. Avoid opening the lid during this time to retain heat and moisture.
- Stir and Check Doneness: After 1 hour, quickly remove the lid and stir the mac and cheese to prevent sticking and assess progress. Depending on the slow cooker model, the pasta might be done or may need up to 1-2 additional hours of cooking.
- Continue Cooking if Needed: If the pasta is not tender and sauce not thickened, continue cooking, checking every 30 minutes and stirring gently to monitor doneness.
- Final Texture: Once the pasta is tender and the sauce is thick and creamy, remove from heat. The sauce will thicken further as it cools slightly with the lid off before serving.
Notes
- This recipe uses uncooked pasta directly in the slow cooker, simplifying preparation and saving time.
- For best flavor and texture, shred your own cheese from block rather than using pre-shredded or processed slices.
- The cayenne pepper is optional and can be adjusted for desired heat level.
- Keep the lid closed as much as possible during cooking to retain moisture and heat.
- Use a 6-quart slow cooker to allow enough space for expansion and stirring.
Nutrition
- Serving Size: 1 cup
- Calories: 574 kcal
- Sugar: 10 g
- Sodium: 923 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 90 mg
