Creamy Crock Pot Mac and Cheese (Print version)
No-boil Creamy Crock Pot Mac and Cheese with tender pasta and a smooth cheddar sauce made right in the slow cooker.
# Ingredients:
For the mac and cheese
01 -
1 lb (450 g) small elbow macaroni, dry and uncooked
02 -
2 cups (480 ml) whole milk
03 -
2 cans (12 oz each, 354 ml each) evaporated milk
04 -
3 cups (340 g) freshly shredded sharp cheddar cheese
05 -
1 cup (115 g) shredded Monterey Jack cheese
06 -
6 oz (170 g) deli American cheese, cubed
07 -
4 tablespoons (56 g) unsalted butter, cubed
08 -
1 teaspoon kosher salt, plus more to taste
09 -
1/2 teaspoon black pepper
10 -
1/2 teaspoon garlic powder
11 -
1 teaspoon mustard powder
12 -
1/2 teaspoon sweet paprika
13 -
1/4 teaspoon cayenne pepper, optional
For finishing
14 -
1/4-1/2 cup (60-120 ml) warm milk, as needed to loosen
15 -
2 tablespoons chopped parsley, optional
# Instructions:
01 -
Coat a 6-quart slow cooker insert with nonstick spray or a thin layer of butter.
02 -
Add the dry macaroni, whole milk, evaporated milk, cheddar, Monterey Jack, American cheese, butter, salt, pepper, garlic powder, mustard powder, paprika, and cayenne if using. Stir well so the pasta is coated.
03 -
Cover and cook on low for 1 hour. Stir from the edges into the center to keep the pasta cooking evenly.
04 -
Cover again and cook 30-60 minutes longer, until the macaroni is tender and the sauce is creamy. Start checking at 1 hour 30 minutes because slow cookers vary.
05 -
If the mac and cheese is thicker than you like, stir in warm milk a few tablespoons at a time. Taste and adjust salt and pepper.
06 -
Sprinkle with parsley if using. Serve right away or hold on warm for a short time, stirring occasionally and adding a splash of milk if needed.
# Good to know:
01 -
Cook on low only for the smoothest sauce.
02 -
Best served soon after the pasta becomes tender.
03 -
Stir halfway through cooking so the edges do not overcook.