Go Back
A delicious bowl of creamy baked mac and cheese topped with crispy breadcrumbs and black pepper. Perfect comfort food for any occasion.

Crockpot Mac And Cheese

A rich and creamy macaroni and cheese made effortlessly in a slow cooker. This hands-off recipe results in a perfectly cheesy and comforting main dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 730
Ingredients Method Notes

Ingredients
  

  • 500 g dried macaroni pasta or other short pasta shape
  • 600 ml whole milk
  • 350 ml evaporated milk
  • 75 g unsalted butter cubed
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 1 tsp mustard powder I use Colman's
  • 1/4 tsp paprika
  • 400 g mature cheddar cheese grated
  • 200 g Gruyère cheese grated
  • 50 g Parmesan cheese finely grated

Method
 

  1. Prepare the Crockpot: Lightly grease the inside of your 5-6 quart (around 5.5-litre) slow cooker with butter or a little cooking spray. This will prevent the pasta from sticking too much.
  2. Combine Liquids and Seasonings: Pour the whole milk and evaporated milk into the slow cooker. Add the cubed butter, salt, pepper, mustard powder, and paprika. Give it a good whisk to combine everything.
  3. Add Pasta and Cheeses: Add the uncooked macaroni pasta to the slow cooker. Then, add about three-quarters of the grated cheddar and all of the grated Gruyère. Hold back the remaining cheddar and all the Parmesan for later.
  4. Stir to Combine: Stir everything together thoroughly, making sure the pasta is fully submerged in the milky liquid.
  5. Cook on Low: Secure the lid and cook on the LOW setting for 2 hours and 30 minutes to 3 hours. It's very important to use the low setting to prevent the sauce from splitting and the pasta from overcooking.
  6. The Mid-Cook Stir: After about 1 hour and 15 minutes, open the lid and give the mac and cheese a very good stir. Scrape the bottom and sides to make sure nothing is sticking. What works best for me is using a silicone spatula for this step. Put the lid back on and continue cooking.
  7. Check for Doneness: After 2 hours and 30 minutes, check the pasta. It should be tender but still have a slight bite (al dente). If it's still too firm, continue cooking and check again in 15-minute intervals. Slow cookers can vary, so your timing might be slightly different.
  8. Final Cheese Addition: Once the pasta is cooked, turn off the slow cooker. Stir in the remaining cheddar cheese and the grated Parmesan until it has completely melted into the sauce. The sauce will seem a little liquidy at first.
  9. Rest and Thicken: Let the mac and cheese stand for 10-15 minutes with the lid on. This step is essential! The sauce will thicken up beautifully as it cools slightly, creating that perfect creamy consistency.
  10. Serve Immediately: Give it one final stir and serve hot, perhaps with a little extra black pepper or some fresh chives sprinkled on top.

Notes

Serve hot, perhaps with a little extra black pepper or some fresh chives sprinkled on top. The sauce will thicken as it stands for 10-15 minutes after cooking.