Crock Pot Mac and Cheese

5 from 1 vote

Rich, creamy, and loaded with gooey cheddar and gouda, this crockpot mac and cheese is the easiest way to make and serve your favorite comfort food.

Prep Time15

Cook Time1 30

Total Time1 45

Course: dinner, lunch, Side Dish

Cuisine: American

Servings:

Calories: 620kcal

Author: Teri & Jenny

Equipment

1 4 quart slow cooker

Ingredients

1 pound elbow macaroni
12 ounces shredded cheddar cheese
4 ounces shredded gouda
12 ounces evaporated milk
1 1/4 cups whole milk
1/2 cup heavy cream
4 tablespoons unsalted butter softened
2 teaspoons dry mustard
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper

US Customary - Metric

Instructions

Fill a pot with water and bring to a boil. Add macaroni and a small handful of salt (yes, a small handful). Bring back to a boil and cook until slightly under al dente, about 5 minutes. Drain.
Pour macaroni into a 4 quart slow cooker and top with remaining ingredients.
Stir to combine.
Cover and set slow cooker to low. Cook for 1 1/2 hours, uncovering every 30 minutes to thoroughly stir.
After 1 1/2 hours turn slow cooker off, adjust salt and pepper as needed, stir and serve.

Notes

Reheating Crock Pot Mac and Cheese

Slow cooker mac and cheese is best served fresh, but can be easily saved and enjoyed for up to 4 days throughout the week. Here's how to revive your leftover mac and cheese:

In the oven: Preheat oven to 350°F. Place the mac and cheese in an oven-safe dish, stir in a splash of milk or cream, cover with foil, and bake for 20 to 25 minutes, stirring once halfway through, until hot and creamy.
On the stove: Add leftovers to a saucepan with a splash of milk or cream. Heat the mac over low to medium-low, stirring often, until warmed through. Add more milk as needed to return it to a creamy texture.
In the microwave: Place mac and cheese in a microwave-safe bowl with a spoonful of milk or cream. Cover loosely with a microwave-safe cover and heat in 30-second intervals, stirring between each, until hot and creamy.
Back in the crock pot: You can reheat your mac and cheese in the same crockpot it was cooked in. Add a splash of milk, cover, and heat on low for 30 to 90 minutes, stirring occasionally. (Just avoid leaving it on “warm” for too long, as the pasta can get mushy.)

Nutrition