Description
This creamy and cheesy crockpot mac & cheese is pure comfort food magic! With just a few simple ingredients, you can create a dish that’s irresistibly rich, perfect for weeknight dinners, potlucks, or holiday gatherings. No boiling required—let your crockpot do the work for this fuss-free, kid-approved favorite.
Ingredients
Units
Scale
- 16 oz elbow macaroni (uncooked)
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 2 cups whole milk
- 1 can (12 oz) evaporated milk
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened and cubed
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- Optional: 1/2 cup breadcrumbs or crushed crackers for topping
Instructions
- Spray the inside of your crockpot with non-stick cooking spray.
- Add the uncooked macaroni, sharp cheddar cheese, Monterey Jack cheese, milk, evaporated milk, melted butter, and cream cheese to the crockpot.
- Sprinkle in garlic powder, onion powder, salt, and black pepper. Stir everything to combine.
- Cover and cook on low for 2–3 hours, stirring every 30 minutes to ensure even cooking.
- Once the macaroni is tender and the cheese is fully melted, give it a final stir to mix the creamy sauce evenly.
- Optional: For a crunchy topping, transfer the cooked mac & cheese to a baking dish, sprinkle with breadcrumbs or crushed crackers, and broil for 3–5 minutes until golden.
- Serve warm and enjoy!
Notes
- For extra creaminess, use half-and-half in place of whole milk.
- Add cooked bacon bits, diced ham, or jalapeños for a fun twist.
- This recipe works best with freshly shredded cheese for a smoother texture.