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Crockpot Mac and Cheese Recipe

Creamy No-Boil Crockpot Mac and Cheese Recipe

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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 lb elbow macaroni
  • 1 can (12 oz) evaporated milk
  • 1 cup whole milk
  • 2 tbsp unsalted butter, cubed
  • 4 oz cream cheese, softened
  • 2 cups shredded sharp cheddar
  • 1 tsp dry mustard powder
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Method
 

  1. Whisk together evaporated milk, whole milk, butter, cream cheese, mustard powder, garlic powder, salt, and pepper in a 6-quart slow cooker until mostly smooth.
  2. Add the uncooked macaroni and shredded cheddar; fold until evenly combined.
  3. Cover and cook on high for 1½ to 2 hours or on low for 2½ to 3 hours, stirring once halfway through if needed, until pasta is tender and sauce is thick.
  4. Stir well before serving, then ladle into bowls and top with black pepper.

Notes

Cook time is for the high setting; increase to 2½ to 3 hours on low. This recipe is at its creamiest right after stirring, so serve it hot. If the sauce tightens on the warm setting, stir in a splash of warm milk.