Crock-Pot Mac and Cheese

Crock-Pot mac and cheese is the comfort food fit for any weeknight dinner. Gouda, American, and cheddar cheese makes for the creamiest, cheesiest pasta dish.

By Hannah Klinger Published: Oct 18, 2022

Jump to Recipe

Yields:

8 - 10 serving(s)

Prep Time:

5 mins

Total Time:

1 hr 15 mins

Caitlin BenselYields: 8 - 10 serving(s)Prep Time: 5 minsTotal Time: 1 hr 15 minsSavePrintPure comfort doesn't get much better than slow cooker macaroni and cheese. This mac and cheese recipe needs no stovetop boil or oven bake, making it perfect for a decadent Thanksgiving side dish when oven space is tight. A trio of cheeses, including good old American cheese, take this dish over the top. Here's a genius trick: grate the cheeses while cold, then let sit at room temperature while the noodles cook so they melt into the dish easier. Use a sturdy pasta shape—look for one with durum wheat or semolina in the ingredient list—that will hold its shape in the slow cooker.

The biggest difference between the two is that evaporated milk is unsweetened and condensed milk has lots of sugar added. Evaporated milk has less than half the water content as regular milk. Combining it with milk in the sauce creates just enough liquid for a rich, creamy sauce.

No need to boil the pasta before adding to the slow cooker for this Crock-Pot recipe! It cooks right in the creamy base, absorbing great flavor from the milk mixture and releasing just enough starch to help thicken the sauce.

Ingredients

Directions

Step 1

In a 6 to 8-quart slow-cooker, stir together the macaroni, whole milk, evaporated milk, heavy cream, butter, salt, pepper, paprika, and cayenne.

Step 2

Cover and cook on high for 30 minutes. Stir the mixture, cover, and cook until the noodles are almost tender, about 25 minutes more. (Check the noodles—if they are still too firm, continue to cook in 10 minute increments until they are tender, with a slight bite.)

Step 3

With the slow cooker still on high heat, add the American cheese, gently folding it into the macaroni with a rubber spatula until almost melted. Working in three batches, gently fold in the cheddar and gouda, making sure the cheese is fully melted before adding the next batch.

Step 4

Serve immediately, or set the slow cooker to warm for up to 2 hours. (When holding the mac and cheese on warm for serving, gently stir occasionally and fold in 2 tablespoons of warm milk, as needed, to loosen the sauce.)