Is crockpot mac n cheese good?

Absolutely. It’s creamy, rich, and requires almost no effort. Many prefer it over stovetop for its depth of flavor and hands-free cooking.

Why do so many people like mac and cheese?

It’s warm, cheesy, nostalgic, and easy to customize. Mac and cheese taps into comfort and simplicity—two things we all crave.

Popular pairings include BBQ meats, coleslaw, green beans, or even fried chicken.

You can safely leave it on the “warm” setting for up to 2 hours. After that, transfer it to storage containers and refrigerate.

This ultra-creamy Crockpot Mac and Cheese is the ultimate comfort food—made with real cheese, no processed slices, and zero fuss!

Scale

1 pound elbow pasta (regular, NOT gluten free, NOT quick cook pasta)
2 ½ cups whole milk
12 ounces evaporated milk
12 ounces extra sharp cheddar, shredded (3 cups – shred yourself from deli block)
4 ounces American cheese, shredded (1 cup – from deli, not processed slices)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dry mustard
¼ teaspoon garlic powder
Dash of cayenne pepper (to taste)
¼ cup butter, cubed

Spray crockpot insert with nonstick cooking spray.
Add uncooked elbow pasta, whole milk, evaporated milk, shredded cheddar, shredded American cheese, salt, black pepper, dry mustard, garlic powder, cayenne pepper, and cubed butter.
Stir everything gently to combine.
Cover and cook on low for 1 hour. Stir well.
Continue cooking for another 1 to 1½ hours, stirring every 30 minutes until pasta is tender and cheese is creamy and smooth.
Turn off heat, stir once more, and let sit for 10 minutes before serving.

For best results, use freshly shredded cheese from the deli counter and avoid pre-bagged cheese which doesn’t melt as well.

Keywords: mac and cheese, crockpot, slow cooker, pasta, comfort food