Description
This Crockpot Mac and Cheese recipe offers a creamy, cheesy comfort food classic made easy with a slow cooker. Combining elbow macaroni, Velveeta, evaporated milk, and a blend of flavorful seasonings, this dish cooks hands-free to deliver perfectly tender pasta bathed in a rich, cheesy sauce. Topped with shredded cheddar cheese and cooked until melted and gooey, it’s a fantastic make-ahead meal that serves 8 and lets you enjoy homemade mac and cheese without the fuss.
Ingredients
Scale
Main Ingredients
- 1 (16-oz) box elbow macaroni, uncooked
- 1 lb Velveeta, cut into cubes
- 2 cups whole milk
- 1 cup half-and-half
- 1 (12-oz) can evaporated milk
- ¼ cup unsalted butter
- 1 tsp dry mustard
- 1 tsp Cajun seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 Tbsp dried parsley
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
Instructions
- Combine Ingredients: Add all ingredients except the shredded cheddar cheese into the crockpot and stir well to combine all the flavors evenly.
- Cook on High: Cover the slow cooker and cook on HIGH heat for 1 hour to allow the pasta to start softening and the cheese to meld into the sauce.
- Check and Stir: Remove the lid and stir the mixture. Check the pasta for doneness—if it’s not tender enough, cover and continue to cook, checking every 15 minutes until done.
- Add Cheddar Cheese: Once pasta is tender, sprinkle the shredded cheddar cheese on top. Cover the crockpot and cook for an additional 5 to 10 minutes until the cheese melts completely.
- Serve: Stir gently if desired and serve the mac and cheese immediately while hot and creamy.
Notes
- Use Velveeta for a creamy texture; you can substitute with processed cheese if desired.
- If you prefer a thicker mac and cheese, cook uncovered during the last 15 minutes to reduce excess liquid.
- Adjust Cajun seasoning for preferred spice level or omit for a milder flavor.
- For a slightly crusty top, transfer to an oven-safe dish and broil for a few minutes before serving.
- Leftovers reheat well in the microwave or on the stovetop with a splash of milk to loosen the sauce.
