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Creamy crock pot mac and cheese being scooped from a slow cooker.

Crock Pot Mac and Cheese

Creamy slow cooker mac and cheese made with sharp cheddar, Monterey Jack, and evaporated milk, with a custard-style sauce.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound elbow macaroni
  • 3 cups freshly shredded sharp cheddar 12 ounces
  • 1 cup freshly shredded Monterey Jack 4 ounces
  • 1 can evaporated milk 12 ounces
  • 1 1/2 cups whole milk
  • 2 large eggs
  • 4 tablespoons unsalted butter melted
  • 1 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper

Equipment

  • 4-quart slow cooker
  •  Large pot
  • whisk
  • box grater

Method
 

  1. Grease a 4-quart slow cooker well.
  2. Boil the macaroni 2 minutes less than the package directions (5 to 6 minutes). Drain; do not rinse.
  3. Whisk the evaporated milk, whole milk, eggs, dry mustard, garlic powder, paprika, salt, and pepper.
  4. Put the hot pasta in the slow cooker. Stir in the melted butter and 3 cups of the cheese, then pour in the milk mixture and stir.
  5. Cover and cook on LOW 2 to 2 1/2 hours, stirring at 1 hour and again at 2 hours, until the edges are set and the center is creamy.
  6. Stir in the remaining 1 cup of cheese, cover, and rest 10 minutes before serving.

Notes

  • Cook on LOW only; HIGH can scorch the edges and make the cheese greasy.
  • Shred cheese from a block for the smoothest sauce.
  • Keep warm on the WARM setting for up to 1 hour when serving.
  • Refrigerate leftovers within 2 hours for up to 4 days; reheat on the stovetop with a splash of milk.
  • Not recommended for freezing.