The Best Crockpot Mac and Cheese

a bowl of crockpot mac and cheese topped with extra Cheddar.

3.61 from 33 votes

The Best Crockpot Mac and Cheese

The Best Crockpot Mac and Cheese you’ll ever taste, this recipe comes together with simple ingredients for a bold, creamy flavor you’ll adore. Quick to toss together and unbelievably easy to clean up, it’s the perfect side dish for holiday dinners, potlucks, weeknight meals, and more!

Prep Time2

Cook Time1 30

Total Time1 32

Course: Side Dish

Cuisine: American

Keyword: crockpot, crockpot mac and cheese, crockpot recipes, easy mac and cheese, easy side dish, holiday recipe, holiday side dish, mac and cheese

Servings: servings

Author: Food Dolls

Ingredients

1 pound elbow pasta uncooked
16 ounces evaporated milk
1 1/2 cups whole milk
1 1/2 cups broth
3 Tablespoons butter
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
8 ounces Sharp Cheddar cheese option to use Aged for a smoky flavor
4 ounces White Cheddar cheese

Instructions

In the bowl of a crockpot, add the pasta, evaporated milk, whole milk, broth, butter, paprika, onion powder, garlic powder, Dijon mustard, salt, and pepper.
1 pound elbow pasta, 16 ounces evaporated milk, 1 1/2 cups whole milk, 1 1/2 cups broth, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 2 teaspoons Dijon mustard, 1 teaspoon salt, 1/2 teaspoon pepper, 3 Tablespoons butter
Cover, and cook on high for 1 hour.
Stir in the cheese. Cover, and cook for another 30 minutes.
8 ounces Sharp Cheddar cheese, 4 ounces White Cheddar cheese
Add a splash of extra milk if needed to thin out the sauce, and serve warm.
Store leftovers in an airtight container in the fridge for up to 3-5 days.

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