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Yields:
8 - 10 serving(s)
Prep Time:
10 mins
Total Time:
1 hr 45 mins
Cal/Serv:
691
If you’re not into creamy, melty macaroni and cheese with an insanely satisfying cheese-pull, then you might want to find another mac recipe. Sorry, but this slow-cooker macaroni and cheese is just too darn dreamy. And did you catch that it’s made in the Crockpot?! Less dishes, no stovetop cheese sauce, and no turning on your oven. Just cheesy, easy-peasy, unapologetically indulgent macaroni and cheese. And while this eye-roll-inducing comfort food is in fact made in the slow cooker, it’s ready in just a little over an hour. Perfect for weeknight meals, potluck dinners, and celebratory gatherings alike.
So what makes this macaroni and cheese so special? Aside from easy assembly in the slow cooker, this mac is made with a combination of freshly shredded sharp cheddar, nutty Gruyére, and creamy mozzarella, giving it the ultimate flavor profile and texture. Still craving that crunch factor that you get with baked mac & cheese? Me too. Which is why I serve mine with a sprinkling of a quick, stovetop panko topping (totally optional, but highly recommended). What are you waiting for? Grab that slow cooker and your favorite box grater and hop to it. This macaroni and cheese is sure to become your new favorite comfort food.
Use sturdy pasta:
I recommend large elbow macaroni or corkscrew pasta, which is thicker and maintains that perfect al dente texture in the crockpot. Smaller or daintier pasta shapes are more likely to turn mushy in the slow cooker (no thank you).
Use full-fat ingredients:
Otherwise, your mac and cheese won't be as thick and creamy. Reduced-fat dairy products have a higher water content compared to regular, full-fat products, which results in a thinner (less yummy) macaroni and cheese. We're going for indulgence here, people.
Don’t (pretty please) use pre-shredded cheese:
It contains added ingredients and preservatives that keep them from their creamiest, meltiest potential. Shredding cheese fresh from the block results in an undeniably better, creamier macaroni and cheese. Also, can you buy Gruyére pre-shredded?
Speaking of cheese, feel free to switch it up:
Keep in mind that you’ll want to use firm, creamy cheeses that melt easily. Think Monterrey Jack, fontina, Swiss, or pepper Jack if you like your mac with a little kick. You can also use all cheddar cheese if you want to keep things classic. Need some inspiration? Check out these 7 best cheeses for mac and cheese. Just be sure to keep it to 5 c. total.
Crockpots vary, so use your judgment:
To avoid overcooked, mushy noodles, we recommend checking to see if your pasta has reached al dente status after 1 hour in the crockpot. If your pasta isn’t quite al dente after 1 hour, no worries! Just give it a quick stir, cover, and continue to cook on low for a bit longer—I recommend checking every 15 minutes or so until the pasta is done.
Storage:
Keep any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop, adding a little splash of milk if you feel like your mac needs it.
Did you try making this? Let us know how it went in the comments!
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Ingredients
Mac & Cheese
Kosher salt
- 1 lb.
(16 oz.) large elbow or corkscrew pasta
Cooking spray
- 6 oz.
cream cheese, cut into pieces, room temperature
- 5 Tbsp.
unsalted butter, cut into pieces
- 1
(12-oz.) can evaporated milk
- 1 cup
(240 mL) half-and-half
- 3/4 cup
(180 mL) (or more) whole milk
- 1 1/2 tsp.
dry mustard powder
- 3/4 tsp.
garlic powder
- 1/8 tsp.
ground nutmeg
Freshly ground black pepper
- 3 cups
shredded sharp cheddar
- 1 cup
shredded Gruyère
- 1 cup
shredded mozzarella
- 1/3 cup
sour cream, room temperature
Panko Topping
- 1 cup
panko bread crumbs
- 1 tsp.
dried parsley
- 1 tsp.
garlic powder
- 1 tsp.
kosher salt
- 1/2 tsp.
freshly ground black pepper
- 1 Tbsp.
unsalted butter
Directions
Mac & Cheese
- Step 1In a large pot of boiling salted water, cook pasta, stirring occasionally, until very al dente, 3 to 4 minutes less than minimum time according to package directions. Drain.
- Step 2Spray a large slow cooker with cooking spray. Add pasta, cream cheese, and butter and stir to combine (it's okay if butter and cream cheese don't melt all the way). Add evaporated milk, half-and-half, whole milk, mustard powder, garlic powder, and nutmeg; season with salt and pepper and stir to combine. Cover and cook on Low, stirring once halfway through, until pasta is al dente. (If pasta isn't quite al dente after 1 hour, continue to cook, checking and stirring every 15 minutes or so; all slow cookers vary!)
- Step 3Add cheddar, Gruyère, mozzarella, and sour cream and stir to combine. Cover and continue to cook on Low until cheese is melted and warmed through, 8 to 10 minutes.
- Step 4At this point, you can make the panko topping and serve immediately, or cover and reduce to warm until ready to serve, ideally within 1 hour. If the macaroni and cheese thickens a little too much prior to serving, stir in a splash of milk to loosen.
Panko Topping
- Step 1In a small bowl, mix panko, parsley, garlic powder, salt, and pepper until combined.
- Step 2In a small skillet over medium heat, melt butter. Add panko mixture and cook, stirring frequently, until golden and fragrant, 2 to 3 minutes.
- Step 3Top macaroni and cheese with panko mixture.
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