If you’re craving a comforting, creamy, and utterly satisfying dish, the Crockpot Mac and Cheese Recipe is going to be your new best friend in the kitchen. This recipe takes the classic mac and cheese that everyone loves and transforms it into an easy, hands-off meal that comes out perfectly cheesy and indulgent every single time. Whether it’s for a cozy family dinner, a potluck, or simply when you want to treat yourself, this slow-cooked delight hits all the right notes with its velvety texture and rich layers of flavor.
Ingredients You’ll Need
Gathering the right ingredients for this Crockpot Mac and Cheese Recipe couldn’t be simpler. Each element plays a critical role in creating that luscious, creamy texture and sharp, cheesy flavor that makes this dish so memorable.
- 2 cups dry elbow macaroni: The classic shape that holds onto the sauce perfectly, but feel free to use any short pasta you prefer.
- 4 tbsp salted butter: Cubed for even melting, butter adds richness and smoothness to the cheese sauce.
- 3 cups freshly shredded cheddar cheese: Sharp cheddar is ideal for that tangy kick, with pepper jack or white cheddar as tasty alternatives.
- 3 large eggs: Beaten eggs help create a creamy, custardy binding for the mac and cheese.
- ½ cup light sour cream: Adds a subtle tang and creamy depth; Greek yogurt works wonderfully too.
- 10.75 oz. condensed cheddar cheese soup: A secret weapon for extra cheesiness and the perfect base for the sauce.
- ½ cup heavy cream: Enriches the sauce with a silky smoothness that makes each bite heavenly.
- ½ cup milk: Balances the cream and helps achieve the perfect sauce consistency.
- ½ tsp dry mustard powder: Adds a subtle zing that enhances the cheesy flavor without overpowering it.
- Kosher salt and freshly ground black pepper: Essential seasonings to bring out every bit of flavor.
How to Make Crockpot Mac and Cheese Recipe
Step 1: Cook Your Pasta Perfectly
Start by bringing a 2-quart saucepan filled with water to a rolling boil. Add the elbow macaroni and let it cook for about 7 minutes or until the pasta is tender but still has a slight bite. This timing ensures the noodles won’t become mushy during the slow cooking process. Once done, drain and set aside while you prepare the rest of the ingredients.
Step 2: Melt Butter and Cheese
Use the same saucepan to melt the butter over medium-low heat. Once melted, add the freshly shredded cheddar cheese to the pan and stir gently until all the cheese has melted into the butter, creating a rich, smooth base for your sauce. This step intensifies the cheese flavor and ensures a velvety finish.
Step 3: Combine All Ingredients in the Slow Cooker
In your crockpot, mix together the melted cheese and butter mixture with beaten eggs, sour cream, condensed cheddar cheese soup, heavy cream, milk, dry mustard powder, salt, and pepper. Stir everything until the sauce is perfectly blended. Finally, fold in the cooked macaroni, giving it a couple of stirs to make sure every noodle is generously coated.
Step 4: Let It Cook Low and Slow
Set your slow cooker to low heat and cook the mixture for 1½ to 2 hours. Keep an eye on it and stir occasionally to prevent sticking, allowing the sauce to thicken beautifully while the pasta absorbs all those wonderful flavors. The slow cooking time is the magic behind this Crockpot Mac and Cheese Recipe, melding everything into a luscious, creamy masterpiece.
Step 5: Serve and Enjoy
Once your mac and cheese is bubbling and thickened, it’s ready to be served. Grab a big spoon, plate it up, and get ready for some serious comfort food bliss. This dish warms the soul and satisfies any cheesy craving instantly.
How to Serve Crockpot Mac and Cheese Recipe
Garnishes
Adding garnishes can elevate your Crockpot Mac and Cheese Recipe from classic to spectacular. Try sprinkling crispy breadcrumbs or fried onions on top for some delightful crunch. Fresh chopped parsley or chives add a pop of color and freshness that brightens each bite.
Side Dishes
This creamy mac and cheese pairs beautifully with a variety of sides. A crisp green salad or some roasted vegetables bring balance and a touch of earthiness. For heartier meals, grilled chicken or barbecue ribs make fantastic companions to round out your dinner.
Creative Ways to Present
Thinking outside the box with presentation can make this dish party-ready. Serve it in individual ramekins topped with extra cheese and broil until golden brown for a personal mac and cheese soufflé. Or turn it into a layered casserole with sautéed mushrooms and bacon for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Crockpot Mac and Cheese Recipe in an airtight container in the refrigerator. It will keep its creamy goodness for up to 3 days. When you’re ready to enjoy the leftovers, simply reheat gently to avoid drying out the sauce.
Freezing
This recipe freezes well if you want to prepare in advance. Portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating slowly on the stove or in the microwave to maintain the creamy texture.
Reheating
To bring your mac and cheese back to life, reheat over low heat on the stove, stirring often. Adding a splash of milk or cream can help restore that creamy consistency. Using the microwave is fine too, just heat in short bursts and stir in between to prevent scorching.
FAQs
Can I use different types of cheese in this Crockpot Mac and Cheese Recipe?
Absolutely! While cheddar is classic, feel free to experiment with pepper jack, gouda, or Monterey Jack for a different flavor profile. Mixing cheeses can also give you a more complex and interesting taste.
Do I need to pre-cook the pasta before adding it to the slow cooker?
Yes, it’s important to cook the pasta until just tender before adding it to the crockpot. This prevents the pasta from becoming too soft or mushy after the long cooking period.
Can this recipe be made dairy-free or vegan?
Making this recipe dairy-free would require several substitutions, such as using dairy-free cheese and milk alternatives. Vegan versions are trickier due to the eggs and cheese base but can be adapted with plant-based cheeses and egg replacers for those who are adventurous.
What if I don’t have a slow cooker? Can I make this on the stove?
You can make a stovetop version by cooking the sauce ingredients gently over low heat and combining with cooked pasta, but it won’t have the same slow-cooked depth of flavor. The slow cooker really allows the sauce to thicken and flavors to meld in a unique way.
How can I make this Crockpot Mac and Cheese Recipe more spicy?
Add a pinch of cayenne pepper or a dash of hot sauce to the sauce mixture before cooking. You can also sprinkle jalapeños or crushed red pepper flakes on top as a garnish for a nice kick.
Final Thoughts
I can’t recommend this Crockpot Mac and Cheese Recipe enough if you’re looking for a warm, cozy dish that brings all the cheesy goodness with minimal fuss. It’s pure comfort in a bowl and perfect for busy days when you want something delicious without standing over the stove. Trust me, once you try it, it’ll be a staple in your rotation.
Print
Crockpot Mac and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Mac and Cheese is a creamy, cheesy comfort food classic made effortlessly in a slow cooker. Using a blend of cheddar, eggs, sour cream, and cream mixed with cooked elbow macaroni, it delivers a rich and velvety texture with minimal hands-on time, perfect for cozy family meals or entertaining.
Ingredients
Macaroni
- 2 cups dry elbow macaroni (or any short shaped pasta)
Dairy & Cheese
- 4 tbsp salted butter (cubed, ½ stick)
- 3 cups freshly shredded cheddar cheese (pepper jack or white cheddar also work)
- ½ cup light sour cream (plain Greek yogurt also works)
- ½ cup heavy cream
- ½ cup milk
Other Ingredients
- 3 large eggs (beaten)
- 10.75 oz condensed cheddar cheese soup (1 can)
- ½ tsp dry mustard powder
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Cook the pasta: Bring a 2-quart saucepan of water to a boil. Add the elbow macaroni and cook for about 7 minutes or until tender but still slightly firm (al dente). Drain and set aside.
- Melt the butter and cheese: Return the saucepan to the stovetop, add the cubed salted butter and shredded cheddar cheese, and melt them together over low heat, stirring frequently until smooth and fully combined.
- Combine ingredients in slow cooker: In the slow cooker, mix together the melted butter and cheese, beaten eggs, light sour cream, condensed cheddar cheese soup, heavy cream, milk, dry mustard powder, kosher salt, and freshly ground black pepper until thoroughly combined. Stir in the cooked macaroni until everything is evenly incorporated.
- Cook the mac and cheese: Set the slow cooker on low heat and cook the mixture for 1½ to 2 hours. Stir occasionally during cooking to ensure even heat distribution and prevent sticking. The mac and cheese will thicken and become creamy during this time.
- Serve: Once cooked through and creamy, serve the mac and cheese warm and enjoy this comforting, cheesy dish.
Notes
- For a spicier twist, substitute cheddar with pepper jack cheese.
- Make sure not to overcook the macaroni in the boiling water to avoid mushy pasta in the final dish.
- Stir occasionally while cooking in the slow cooker to prevent the cheese from sticking to the sides and burning.
- You can substitute plain Greek yogurt for sour cream for a tangier variation.
- Adding a breadcrumb topping and broiling for a few minutes after slow cooking creates a crunchy crust.
