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Easy Crockpot Mac and Cheese for a Creamy Side Dish

A fork lifting a bite of creamy Crockpot Mac and Cheese showing extreme cheese pull, topped with breadcrumbs.
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Make the best creamy slow cooker macaroni and cheese with this simple, set it and forget it recipe perfect for potlucks or family dinners.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 4 cups water
  • 1 (12 ounce) can evaporated milk
  • 1 (10.5 ounce) can condensed cream of cheddar soup
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dry mustard powder
  • 4 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • 1/2 cup milk (for thinning, if needed)
  • 1/2 cup panko breadcrumbs (optional topping)
  • 2 tablespoons melted butter (optional topping)

Instructions

  1. Place the dry elbow macaroni into the basin of your slow cooker. Do not pre-cook the pasta.
  2. In a separate bowl, whisk together the evaporated milk, condensed cream of cheddar soup, salt, pepper, paprika, and dry mustard powder.
  3. Pour the liquid mixture over the pasta in the slow cooker. Stir gently to combine everything.
  4. Cover the slow cooker and cook on LOW for 2 to 2.5 hours, or on HIGH for 1 to 1.5 hours. Check at the lower end of the time range. The pasta should be tender but not mushy.
  5. Once the pasta is cooked, turn the slow cooker to the KEEP WARM setting.
  6. Add the shredded cheddar cheese and Gruyère cheese to the slow cooker. Stir slowly until the cheese is completely melted and the sauce is smooth and creamy. If the sauce seems too thick, stir in the extra 1/2 cup of milk until you reach your desired consistency.
  7. If using a topping, mix the panko breadcrumbs and melted butter in a small bowl. Sprinkle this mixture evenly over the top of the mac and cheese. Cover the slow cooker again for 10 to 15 minutes to warm the topping, or remove the lid and let it sit uncovered for 5 minutes to crisp slightly.
  8. Serve directly from the slow cooker.

Notes

  • To prevent the pasta from becoming mushy, check the cooking time frequently, especially if your slow cooker runs hot. The goal is tender pasta, not overcooked pasta.
  • Use block cheese that you shred yourself for the creamiest sauce; pre-shredded cheese contains anti-caking agents that can affect melting.
  • If you are making this ahead of time, stir in the cheese just before serving to maintain the best texture.
  • For a richer flavor, substitute one cup of the cheddar cheese with smoked Gouda.

Nutrition

Find it online: https://miameal.com/crockpot-mac-and-cheese-recipe-creamy-side/