This Crock-Pot Mac and Cheese is easy to make and easy to love, perfectly creamy and delicious.
Macaroni and cheese is one of the most nostalgic and beloved side dishes in American cuisine. Whether you are at a picnic, a barbecue, a tailgate, or school lunch, if macaroni and cheese is an option on the menu you always pick it. It is one of only a handful of dishes that I loved as a child that have grown with me into adulthood. As I got older, I didn’t need to change major aspects of it to make it my own. As my palate changed, my taste buds never required macaroni and cheese to change with them. Now, rather than finding different flavors to add to my macaroni and cheese I look for alternative ways to prepare it.
So, what makes a macaroni and cheese recipe perfect? It should be creamy, flavorful, and, of course, cheesy. This recipe will hit all those marks and become a staple in your dinner rotation. By using both sharp cheddar and a more subtle American cheese, your dish will achieve a full-flavored but not overpowering cheesiness. Dried mustard adds a little kick that blends in nicely with the cheese; it is subtle but delicious. Melting your cheese with a mixture of butter, evaporated milk, and whole milk will achieve the required creaminess of the blend. This Crock-Pot mac and cheese recipe will hit every requirement of a delicious mac and cheese while being so easy to do and not requiring too much attention.
Why use a Crock-Pot?
You might be wondering why this recipe calls for a Crock-Pot, as opposed to the old-fashioned pot on a stovetop. There are several reasons. The first is simplicity, a Crock-Pot lets you set it and forget it, while it slowly cooks to perfection. I also love this recipe for occasions when a stove may not be readily available. I have brought my Crock-Pot with me on vacation, camping in my RV, or for potlucks at work, places where I won’t have a stove readily available to cook.
How do I store my leftover Crock-Pot mac and cheese?
If you don’t finish the entire Crock-Pot, storing your leftovers is easy. Let the temperature of the mac and cheese cool completely then put them into airtight containers. Letting the mac and cheese cool is important to avoid excessive moisture, which could cause mold or bacteria to build up. It also prevents the mac and cheese from altering the internal temperature of your fridge and spoiling the other foods inside. You can refrigerate the leftovers for up to five days. You can also freeze your leftover mac and cheese for up to three months. Let it thaw overnight in the fridge then reheat on the stove, in the microwave, or even back in the slow cooker. You may need to add moisture if it looks a bit dry.
How do I keep my mac and cheese from sticking to the Crock-Pot?
The first step to keeping things from sticking will be spraying the Crock-Pot with a non-stick cooking spray before filling it. Also, occasionally stir your mac and cheese while it cooks. When you stir, be sure to scrape the sides and bottom with your stirring spatula to ensure nothing is sticking while you cook.
Do I serve directly from the Crock-Pot?
Absolutely! Lower the temperature of your Crock-Pot to warm instead of cooking and bon appètit, your mac and cheese will be warm and creamy but not too hot that it loses flavor or burns someone.
Serving Suggestions
This Crock-Pot mac and cheese is so good it can easily be the main course of your meal. But if you’d like to make it a supporting member of the cast I would recommend a protein that’s full of flavor, such as this Buffalo Stuffed Chicken Breast, or, for a lighter but just as delicious option, pair it with Grilled Tilapia Recipe with Pineapple Mango Salsa.
Crock-Pot Mac and Cheese
Ingredients
- 16 ounces sharp cheddar cheese
- 4 ounces American cheese
- 1 pound dried elbow macaroni
- 1/4 cup unsalted butter melted
- 24 ounces evaporated milk
- 1 1/2 cups whole milk
- 1/2 teaspoon dry mustard
- 1 teaspoon salt
Instructions
- Grate the cheeses: Grate the cheddar cheese and, if needed, cut the American cheese into thin strips. This ensures even melting.
- Prepare the slow cooker: Spray the inside of your slow cooker with nonstick spray to prevent sticking, then add the macaroni, melted butter, milks, mustard, and salt. Mix in the cheeses until well combined.
- Cook the mac and cheese: Cover and cook on low for 1 hour, then stir. Continue cooking for about 1 more hour or until the pasta is tender. Adjust to warm setting to serve.
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