Mac and cheese is the ultimate comfort food, but who has time to babysit a pot of boiling pasta and a finicky cheese sauce? Enter the crock pot. This lazy genius appliance does all the work while you binge-watch your favorite show.
Creamy, cheesy, and stupidly easy—this recipe is a game-changer. No roux, no constant stirring, no stress. Just dump, set, and forget.
Ready to upgrade your mac and cheese game? Let’s go.
Why This Recipe Slaps
First, it’s hands-off. No standing over the stove like a short-order cook.
Second, the slow cooking melds the flavors into something magical—think velvety cheese sauce with zero clumps. Third, it’s customizable. Want bacon?
Toss it in. Prefer a spicy kick? Add jalapeños.
The crock pot does the heavy lifting, and you get all the credit.
Ingredients (Because You Can’t Wing This)
- 16 oz elbow macaroni (or any short pasta—no one’s judging)
- 4 cups shredded cheddar (the sharper, the better)
- 2 cups whole milk (skim milk will betray you)
- 1 can (12 oz) evaporated milk (the secret weapon)
- 1/2 cup butter (cut into cubes, because melting is hard)
- 1 tsp salt (unless you’re into bland sadness)
- 1/2 tsp black pepper (freshly ground, not dust from 2003)
- 1/2 tsp garlic powder (optional, but highly recommended)
Step-by-Step Instructions (So Easy It’s Almost Embarrassing)
- Spray your crock pot with non-stick spray. Trust us, scrubbing cheese cement is no one’s idea of fun.
- Add the dry pasta. Yes, dry.
No boiling required. The crock pot is magic.
- Dump in the cheeses, milk, butter, and spices. Stir lightly—just enough to pretend you’re putting in effort.
- Cook on LOW for 2 hours, stirring once halfway through.
High heat will turn your mac into glue, so resist the urge.
- Stir one last time and let it sit for 10 minutes. This is the “I’m totally a chef” pause.
Storage Instructions (If You Have Leftovers, Which You Won’t)
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to restore creaminess.
Freezing? IMO, it’s a gamble—the texture gets grainy, but desperate times call for desperate measures.
Why This Recipe Is a Win
It’s foolproof, feeds a crowd, and requires zero culinary skills. Perfect for potlucks, weeknight dinners, or “I just need cheese therapy” moments.
Plus, it’s cheaper and tastier than the boxed stuff. Mic drop.
Common Mistakes (Don’t Be That Person)
- Using pre-shredded cheese. The anti-caking agents make the sauce grainy.
Grating your own is worth it.
- Overcooking. Set a timer—mushy pasta is a crime.
- Stirring too much. Let the crock pot do its thing.
You’re not making risotto.
Alternatives (Because Variety Is the Spice of Life)
Swap cheddar for Gouda, pepper jack, or a mix. Add-ins like cooked bacon, caramelized onions, or hot sauce take it to the next level. For a crispy top, transfer to a baking dish, sprinkle with breadcrumbs, and broil for 2 minutes.
Boom—gourmet.
FAQ (Because People Overcomplicate Everything)
Can I use almond milk?
Technically yes, but the sauce won’t be as creamy. Evaporated milk is non-negotiable for texture.
Why no eggs?
This isn’t a custard. Eggs can make it rubbery.
Stick to the script.
Can I cook it on HIGH?
Only if you enjoy disappointment. Low and slow is the way.
Final Thoughts
This crock pot mac and cheese is the lazy cook’s holy grail. Minimal effort, maximum payoff.
Make it once, and you’ll never go back to the stovetop struggle. Now go forth and cheese responsibly.