Description
This creamy and comforting Crockpot Mac and Cheese recipe combines elbow macaroni with sharp cheddar and Monterey Jack cheeses, slow-cooked to perfection. The slow cooker method allows the flavors to meld beautifully, resulting in a rich, velvety dish perfect for family dinners or potlucks with minimal hands-on time.
Ingredients
Scale
Macaroni
- 2 cups elbow macaroni
Cheeses
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
Other Ingredients
- 3 cups whole milk
- 4 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook Macaroni: Boil elbow macaroni in salted water for 7–8 minutes until al dente. Drain thoroughly and set aside.
- Combine Ingredients: In the slow cooker, add the drained macaroni, shredded sharp cheddar, shredded Monterey Jack, whole milk, butter, salt, and black pepper. Stir all ingredients together until well combined.
- Slow Cook the Mac and Cheese: Cover the slow cooker and cook on low heat for 2 to 3 hours. Stir occasionally to ensure even cooking and prevent sticking. Adjust the cheese sauce consistency by adding more milk if it becomes too thick.
- Serve: Once creamy and heated through, serve the mac and cheese hot for a delicious, comforting meal.
Notes
- For a tangier flavor, use a mix of sharp cheddar and extra-sharp cheddar cheese.
- To make it creamier, add a splash of heavy cream or half-and-half along with the milk.
- Stirring occasionally during cooking helps prevent cheese from sticking and ensures a smooth texture.
- You can add cooked bacon, sautéed onions, or breadcrumbs for variations.
- Ensure not to overcook the macaroni initially; al dente keeps it from turning mushy in the slow cooker.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Keywords: crockpot mac and cheese, slow cooker mac and cheese, creamy mac and cheese, comfort food, easy mac and cheese
