Easy Crockpot Mac And Cheese Recipe

So you’re craving something ridiculously cheesy, comforting, and oh-so-satisfying but also secretly plotting how to expend the absolute *minimum* amount of effort? My friend, you’ve stumbled into the right corner of the internet. We’re talking about the holy grail of comfort food, made ridiculously easy. Get ready to embrace your inner kitchen slacker, because we’re about to make Easy Crockpot Mac and Cheese!

Why This Recipe is Awesome

Let’s be real: traditional mac and cheese can be a bit of a production. Pots, pans, stirring, roux-making… who has the time? This crockpot version? It’s basically magic. You dump a bunch of deliciousness into a pot, walk away, and come back to a creamy, dreamy, cheesy wonderland. It’s practically idiot-proof. Seriously, if I can do it without setting off a single smoke alarm, you’re golden.

It’s perfect for potlucks (because who doesn’t love mac and cheese?), lazy Sundays, or any Tuesday when you just can’t adult anymore. Plus, it keeps your stove free for, well, nothing if you’re like me. Maximum taste, minimum fuss. That’s the dream, right?

Ingredients You’ll Need

Time to gather your cheesy arsenal! Don’t skimp on the good stuff, your taste buds will thank you.

• 1 lb Elbow Macaroni: Or any small pasta you fancy. Don’t cook it yet, we’re throwing it in raw! Revolutionary, I know.
• 4 cups Whole Milk: Go full-fat. This isn’t the time for half-measures, friend.
• 1 (12 oz) can Evaporated Milk: The secret weapon for extra creaminess. Don’t skip this, it’s crucial.
• 1/2 cup (1 stick) Unsalted Butter: Because everything’s better with butter. Fact.
• 1 tsp Dry Mustard: Don’t worry, it won’t taste like mustard. It just makes the cheese sing!
• 1 tsp Salt: Or to taste. Start here, you can always add more.
• 1/2 tsp Black Pepper: Freshly ground if you’re feeling fancy.
• 4 cups (about 1 lb) Sharp Cheddar Cheese: Shredded. Definitely shred your own cheese – pre-shredded has weird additives that mess with the melty factor. Trust me on this one.
• 2 cups (about 1/2 lb) Gruyère or Colby Jack Cheese: Shredded. For an extra layer of flavor and stretchiness. You could also do mozzarella or Monterey Jack.

Step-by-Step Instructions

Ready? Let’s get this party started. Your crockpot is waiting!

1. Alright, first things first: grab your trusty 6-quart (or larger) crockpot. You want to make sure everything fits nicely in there.
2. Pour in the uncooked macaroni, whole milk, evaporated milk, and dot with the butter. Add the dry mustard, salt, and pepper. Give it all a good stir to combine.
3. Cover that pot and set your crockpot to LOW for 1.5 to 2 hours. What are you doing in this time? Living your best life, obviously.
4. After about 1.5 hours, give it a peek. The pasta should be mostly tender. Now’s the time to stir in all that glorious shredded cheese.
5. Once the cheese is in, stir it gently until everything is melty and glorious. Replace the lid and let it sit on LOW for another 15-30 minutes, or until the cheese is fully incorporated and the sauce is thick and bubbly. Don’t overcook it now! The pasta can get mushy.
6. Give it one final stir, taste for seasoning (add more salt or pepper if you dare!), and then serve it up hot. Prepare for accolades.

Common Mistakes to Avoid

We all make ’em, but here’s how to sidestep some classic crockpot mac and cheese pitfalls:

• Using pre-shredded cheese: I already told you! It’s coated with cellulose, which means it doesn’t melt smoothly. You’ll end up with a grainy, sad cheese sauce. Don’t do it to yourself.
• Overcooking the pasta: Crockpots are great, but they can be aggressive. Check the pasta after 1.5 hours. It should be tender, but not falling apart. If it looks done, add the cheese.
• Not stirring enough (or too much): Give it a good initial stir. Once the cheese is in, gentle stirring is key to prevent sticking and ensure even melting. But don’t stand there stirring for 10 minutes, you’ll break down the pasta!
• Walking away for too long: It’s “set it and forget it” for a bit, but not “set it and go on vacation.” Keep an eye on it, especially in the last hour.
• Using skim milk: I already judged you. Don’t even think about it. For creamy mac and cheese, fat is your friend.

Alternatives & Substitutions

Feeling adventurous? Or just working with what’s in the fridge? Here are some ideas:

• Cheese variations: Beyond cheddar and Gruyère, feel free to experiment! Smoked Gouda adds a lovely depth, Fontina is incredibly melty, or a touch of Parmesan for a sharper bite. IMO, a mix is always best.
• Spicy kick: Add a dash of hot sauce, a pinch of cayenne pepper, or even some diced jalapeños (canned or fresh) with the initial ingredients for some heat.
• Meat lovers: Cooked bacon bits, diced ham, or shredded chicken can be stirred in with the cheese for a heartier meal. Because bacon.
• Gluten-free pasta: Yes, you can absolutely use gluten-free pasta! Just be aware that GF pasta can sometimes get mushier faster, so keep an extra close eye on it during the cooking time.

FAQ (Frequently Asked Questions)

• Can I use another type of pasta besides elbow macaroni? Absolutely! Small shells, ditalini, or cavatappi (corkscrews) work great too. Just ensure it’s a small shape.
• What if my mac and cheese is too thin? First, don’t panic! Leave the lid off for the last 15-30 minutes of cooking, and the sauce should thicken up. If it’s still too thin, you can make a quick slurry of cornstarch and a bit of milk, stir it in, and cook for another 15 minutes.
• What if it’s too thick? Add a splash more whole milk, a tablespoon at a time, until you reach your desired consistency. Easy peasy!
• Can I double the recipe? You can, but you’ll likely need a much larger crockpot (8-quart or more) and you might need to adjust the cooking time slightly. FYI, it’s safer to make two batches if you’re unsure.
• How long does it last in the fridge? Leftovers are amazing! It’ll keep for 3-4 days in an airtight container. Reheat gently on the stove with a splash of milk to bring back its creaminess.
• Can I add breadcrumbs on top? Oh, you fancy! If you want that crispy topping, transfer the finished mac and cheese to an oven-safe dish, top with buttered breadcrumbs, and broil for a few minutes until golden.

Final Thoughts

And there you have it, folks! The easiest, cheesiest, most satisfying crockpot mac and cheese recipe you’ll ever need. No more slaving over a hot stove when you can just chill while your slow cooker does all the heavy lifting. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!