Crockpot Macaroni and Cheese Recipe
If your family enjoys good Macaroni and Cheese, you must try making it in the Crockpot!
My Crockpot Macaroni & Cheese recipe is creamy, cheesy, and the perfect side dish for so many occasions.
We have six grandsons who all love macaroni and cheese. All of the cooks in our family have learned to make a good dish of their favorite. But the best recipe is this one, made in the Slow cooker. We bring out this recipe for special occasions, like Thanksgiving.
This Crockpot Macaroni and Cheese is a required side dish at all of our major family dinners. My oldest daughter is in charge of making this dish.
How many different occasions can you come up with to serve Macaroni and Cheese as a side dish? We enjoy it with New Year’s Dinner, July 4th celebrations, Summer Cook-outs, Thanksgiving, Christmas, and certainly those big family Sunday dinners after church!
Macaroni and Cheese makes a good side dish for many entrees, too. Fried Chicken and Macaroni and Cheese belong together like Fried Fish and Cole Slaw!
This article contains affiliate links. Please see our Disclosure Policy.
The ingredient list for our made-from-scratch creamy and cheesy Macaroni and Cheese is mostly kitchen staples you already have in your pantry. The only thing you should need to add to your grocery list is the cheese and maybe the canned milk if you don’t tend to keep that on hand.
Elbow Macaroni: Don’t buy the smallest ones. They are more likely to turn mushy before the cooking is finished. The next size up should be fine. No need to boil the noodles first for this recipe.
Cheese: I recommend buying block cheese and shredding it yourself for a better flavor and a creamier result. Packaged, shredded cheese loses quality and flavor in processing. The results of your recipe will not be as good if you use it. Don’t skip the American cheese. It adds to the flavor and creaminess of this dish.
Ingredient List
- 16 oz. dry elbow macaroni
- 3 Cups Shredded Sharp Cheese
- 1 Cup of American cheese, cubed
- One 13 oz. Can of Evaporated Milk
- 1 1/2 Cups of Milk
- 1/4 cup butter, sliced into thin pieces
- 1 tsp. Salt
- 1 tsp. Dry Mustard
- 1 tsp. White Pepper
- Dash of cayenne, optional
Add additional shredded cheese to the top and allow it to melt before serving if you subscribe to the belief that there is no such thing as too much cheese.
Once you try Macaroni and Cheese cooked in the Crockpot, you will never want it any other way again!
This is my favorite Crockpot and I use it all of the time.
Crockpot Macaroni and Cheese Recipe
Ingredients
- 16 oz. dry elbow macaroni, uncooked
- 3 cups shredded sharp cheese
- 1 cup American cheese, cubed (found in the Deli at the grocery store)
- 13 oz. can of evaporated milk
- 1 ½ cups 2% milk
- 1/4 cup butter, sliced into small pats
- 1 tsp. salt
- 1 tsp. dry mustard
- 1 tsp. White pepper
Instructions
- Spray the Crockpot with non-stick spray.
- Into the Crockpot add all of the ingredients except the butter.
- Stir the ingredients together to blend.
- Now, add the pats of butter to the top of the mixture, spreading them around evenly.
- Place the lid onto the Crockpot and turn it onto the low setting. Do Not Cook On High. The high setting might make your noodles mushy.
- Set your kitchen timer for one hour. In one hour, remove the lid, stir, and replace the lid. Do this quickly so you won't lose much heat.Allow the macaroni and cheese to continue cooking for one more hour on low. If not quite done, replace the lid and check again in about 30 minutes.The sauce will thicken once the lid is removed after the dish is done. You can leave your Crockpot on the Warm setting to serve this dish with the lid removed.
Nutrition
