mac & cheese recipe in crock pot
The Best mac & cheese recipe in crock pot
Slow Cooker Creamy Mac & Cheese
A rich, comforting macaroni and cheese dish prepared in a slow cooker for hands-off cooking. Perfect for weeknight meals with minimal effort.
🥘Ingredients
- 12 oz (340g) elbow macaroni
- 1 tbsp olive oil
- 4 cups (960ml) whole milk
- 1 cup (240ml) heavy cream
- 1 cup (100g) shredded sharp cheddar cheese
- 1 cup (100g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 cup (50g) all-purpose flour
- 1 tsp mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1/2 cup (120ml) chicken or vegetable broth
- 1/2 cup (50g) diced ham or bacon
- 1/2 cup (50g) finely diced bell peppers
- 1/2 cup (50g) diced mushrooms
- 1/2 cup (75g) cooked and diced bacon
- 1/2 cup (75g) cooked and diced chicken
👨🍳Directions
-
1
Cook pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside. While pasta cooks, prepare the cheese sauce. -
2
In a large mixing bowl, whisk together milk, heavy cream, flour, mustard powder, garlic powder, onion powder, salt, black pepper, and nutmeg. -
3
Pour the sauce mixture into the slow cooker. Stir in shredded cheddar, mozzarella, and Parmesan cheeses until fully melted and smooth. -
4
Add cooked pasta to the slow cooker, stirring to combine evenly. If using optional add-ins, fold them into the mixture. -
5
Stir in chicken or vegetable broth. Cover and cook on LOW for 2 hours or HIGH for 1 hour 15 mins. Stir occasionally for even cooking. -
6
For a crispy top, use a kitchen torch to lightly broil the mac & cheese for 1-2 minutes, or transfer to a baking dish and broil at 400°F (200°C) for 5-7 minutes. -
7
Serve hot, garnished with extra grated Parmesan if desired.
🔧Equipment
- Slow cooker
- Large pot
- Mixing bowls
- Whisk
- Cheese grater
- Kitchen torch (optional)
- Serving bowls
📊Nutrition Facts (per serving)
📝Notes
- For a lighter version, reduce the amount of heavy cream to 3/4 cup and use 1/2 cup whole milk instead.
- Add a splash of hot sauce or hot sauce packets for extra flavor.
- This recipe can be easily doubled for larger gatherings.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the slow cooker on LOW for 30-45 minutes or microwave for 2-3 minutes.
Watch Video Of How Slow Cooker Creamy Mac & Cheese Works
❓ Frequently Asked Questions About Slow Cooker Creamy Mac & Cheese
How can I make the best crock pot mac & cheese with minimal effort?
To make the best crock pot mac & cheese with minimal effort, start with high-quality elbow macaroni (about 16 oz) and use a 6-quart crock pot. Cook the pasta according to package instructions, then drain and rinse with cold water. In the same pot, add 1 cup of milk (or a mix of milk and cream for extra creaminess), 1 cup of shredded cheddar cheese, ½ cup of shredded mozzarella, ½ cup of butter, 1 tsp of garlic powder, ½ tsp of onion powder, and a pinch of salt and pepper. Stir well, then cook on low for 2–3 hours or high for 1–1.5 hours until the cheese melts smoothly. For extra richness, you can add a splash of heavy cream or a beaten egg mixed into the cheese sauce.
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What cheeses work best in a crock pot mac & cheese, and how do I combine them?
The best cheeses for crock pot mac & cheese are those that melt well and have a rich flavor. A classic combination includes shredded cheddar (1½–2 cups) for sharpness, mozzarella (½–¾ cup) for stretchiness, and a touch of American cheese (¼ cup) for extra creaminess. Optional add-ins like parmesan (2 tbsp), pepper jack, or sharp pepper jack can add depth. Avoid pre-shredded cheese with anti-caking agents, as they can make the sauce grainy. For a gourmet twist, try adding Gruyère or fontina for a nutty, melty flavor.
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Can I add vegetables or proteins to my crock pot mac & cheese, and how do I do it properly?
Absolutely! You can easily incorporate vegetables or proteins into your crock pot mac & cheese. For veggies, sauté bell peppers, zucchini, corn, or broccoli in butter or oil first, then add them to the pot with the cheese sauce. For proteins, consider sautéed chicken, sausage, pulled pork, or even crispy bacon, then mix them in after the cheese melts. For extra flavor, add a dash of Italian seasoning, smoked paprika, or a sprinkle of hot sauce. Just ensure the veggies are cooked through before combining to avoid overcooking them.
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What’s the best way to thicken the crock pot mac & cheese without making it too dry?
To keep your crock pot mac & cheese creamy and thick without drying out, focus on these key techniques. First, use enough milk or cream—about 1 cup for every 16 oz of pasta. If the sauce is too thin after cooking, stir in 1–2 tbsp of cornstarch mixed with 2 tbsp of cold water, then cook on high for 5–10 minutes to thicken. Alternatively, add 1–2 tbsp of Greek yogurt or sour cream at the end for extra creaminess. Avoid overcooking the pasta, as it can absorb too much liquid. For a gluten-free option, use gluten-free pasta and ensure all other ingredients are certified GF.
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How do I serve the crock pot mac & cheese for the best presentation?
Presentation makes a big difference! For a restaurant-style serving, let the mac & cheese cool slightly, then transfer it to a large serving bowl or individual ramekins. Garnish with fresh parsley, green onions, or a sprinkle of extra cheese for color. For a crispy topping, broil the mac & cheese for 2–3 minutes after serving or top it with toasted breadcrumbs, crushed pork rinds, or a fried egg. To make it kid-friendly, consider adding mini marshmallows, pretzel sticks, or a dollop of sour cream. For a meat lover’s version, mix in crumbled bacon or pulled pork before serving. Store leftovers in an airtight container and reheat gently on low in the crock pot with a splash of milk or broth to restore creaminess.
