Description

This creamy crockpot mac and cheese is rich, cheesy, and made right in your slow cooker. It’s the easiest way to get that velvety, homemade flavor without boiling noodles or watching the stove. A total comfort food favorite for holidays, potlucks, or weeknight dinners.

Ingredients

16 oz elbow macaroni, uncooked
3 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
4 oz cream cheese, cubed
2 1/2 cups whole milk
1 (12 oz) can evaporated milk
1/2 cup sour cream
1/4 cup unsalted butter, melted
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder (optional)

Cooking spray (for greasing the slow cooker)

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Instructions

Spray the inside of your slow cooker with cooking spray.

Add uncooked elbow macaroni, shredded cheddar and mozzarella cheeses, cream cheese, milk, evaporated milk, sour cream, melted butter, salt, pepper, and garlic powder to the crockpot.

Stir everything together until well combined.

Cover and cook on low for 2 to 2½ hours, stirring once or twice during cooking to prevent sticking.

Mac and cheese is done when the pasta is tender and the sauce is creamy.

Serve warm and enjoy!

Notes

Use freshly shredded cheese for the creamiest texture. Pre-shredded cheese can make the sauce grainy.
You can keep it on the warm setting for up to 1 hour after it’s done—just stir occasionally.

For extra flavor, mix in a little smoked paprika or top with crispy bacon bits before serving.