Mac and cheese is a classic comfort food, but the traditional stovetop method can be time-consuming. This recipe delivers creamy, cheesy goodness with minimal effort using your slow cooker – no boiling noodles required! Get ready for a ridiculously easy and delicious meal that's perfect for busy weeknights or cozy weekend gatherings.
What Makes this Crock Pot Mac and Cheese Recipe Unique?
This recipe stands out because it eliminates the pre-boiling step, saving you valuable time and effort. Many slow cooker mac and cheese recipes still call for pre-cooked pasta, but this one utilizes the slow cooker's gentle heat to perfectly cook the noodles alongside the creamy cheese sauce. The result is perfectly tender pasta, enveloped in a rich, luscious cheese sauce. It's truly set-it-and-forget-it cooking at its finest!
Ingredients You'll Need:
- 1 pound elbow macaroni (or your favorite pasta shape)
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk (whole milk recommended for creaminess)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups shredded cheddar cheese (sharp cheddar recommended)
- 2 cups shredded Monterey Jack cheese (or a blend of your favorite cheeses)
- 1/2 cup sour cream (optional, for extra creaminess)
- 1/4 cup bread crumbs (optional, for topping)
Instructions for Creamy Crock Pot Mac and Cheese:
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Combine Dry Ingredients: In your slow cooker, combine the elbow macaroni, salt, and pepper.
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Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour until smooth, creating a roux. Gradually whisk in the milk until smooth and thickened. Bring to a simmer, stirring constantly.
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Add Cheese: Remove the sauce from the heat and stir in the cheddar cheese and Monterey Jack cheese until melted and smooth. Stir in the sour cream (if using).
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Combine and Cook: Pour the cheese sauce over the macaroni in the slow cooker. Stir gently to combine.
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Slow Cook: Cook on low for 3-4 hours, or on high for 1.5-2 hours, or until the pasta is cooked through and the cheese sauce is bubbly and creamy. Stir gently halfway through cooking to prevent sticking.
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Optional Topping: If desired, sprinkle bread crumbs over the top during the last 30 minutes of cooking.
Troubleshooting and Tips for Perfect Crock Pot Mac and Cheese
My Mac and Cheese is Too Dry:
This can happen if you use low-fat milk or don't use enough liquid. Next time, try using whole milk or adding an extra 1/2 cup of milk or cream to your cheese sauce.
My Mac and Cheese is Too Wet:
This could be due to using too much milk or cooking it for too long. Try reducing the liquid next time, or checking the consistency earlier and removing it from the slow cooker if it's already cooked through.
Can I Use Different Types of Pasta?
Yes! While elbow macaroni is classic, you can experiment with other short pasta shapes like shells, cavatappi, or rotini. Just keep in mind that cooking times may vary slightly depending on the pasta shape.
Can I Make This Ahead of Time?
This mac and cheese tastes even better the next day! You can assemble it in the slow cooker in the morning and cook it on low throughout the day.
How Do I Store Leftovers?
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
This no-boil crock pot mac and cheese recipe is a guaranteed crowd-pleaser. Enjoy!
