Description

This creamy and cheesy Mac & Cheese recipe made in the crockpot is a convenient and delicious way to enjoy a comforting classic. With a blend of sharp cheddar, mozzarella, and Parmesan cheeses, combined with whole and evaporated milk, sour cream, and a touch of Dijon mustard, this dish delivers rich flavors without the hassle. Cooked low and slow in the crockpot, it’s perfect for an easy weeknight dinner or a crowd-pleasing side dish.

Ingredients

Scale

Macaroni & Dairy

16 oz elbow macaroni (uncooked)
4 cups shredded sharp cheddar cheese
2 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
2 cups whole milk
1 can (12 oz) evaporated milk
1/2 cup sour cream
1/4 cup butter, cubed

Seasonings

1 tsp garlic powder
1/2 tsp onion powder
1 tsp Dijon mustard (optional)
Salt and black pepper to taste

Topping (Optional)

1/4 cup breadcrumbs (optional, for topping)

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Instructions

Prep the Crockpot: Grease the crockpot with non-stick spray or butter to prevent sticking and make cleanup easier.
Mix the Ingredients: In the crockpot, combine the uncooked elbow macaroni, whole milk, evaporated milk, sour cream, cubed butter, garlic powder, onion powder, Dijon mustard (if using), salt, and black pepper. Stir well to evenly distribute the ingredients.
Add the Cheese: Stir in the sharp cheddar, mozzarella, and Parmesan cheeses until well combined with the other ingredients.
Cook: Cover the crockpot with its lid and cook on low for 2 to 2.5 hours, or on high for 1 to 1.5 hours. Make sure to stir every 30 minutes to prevent the pasta from sticking to the sides and to help the cheese melt smoothly.
Optional Topping: For a golden, crunchy finish, sprinkle breadcrumbs over the top and broil in the oven for 2 to 3 minutes until the topping is lightly toasted. Watch carefully to avoid burning.
Serve: Scoop out the creamy mac & cheese while hot, and enjoy the luscious, cheesy comfort food straight from the crockpot.

Notes

Stir the mac & cheese every 30 minutes during cooking for best results and to avoid sticking or burning at the bottom.
If you prefer a thicker consistency, cook an additional 15-30 minutes on low, stirring occasionally.
The Dijon mustard adds a subtle tang and depth to the flavor but can be omitted if desired.
Using whole milk and evaporated milk provides a creamy texture, but you can substitute with 2% milk if preferred.
Add extra cheese at the end for an even cheesier finish or mix in cooked bacon or diced tomatoes for variation.
The breadcrumb topping is optional but recommended for texture and presentation; you can substitute with crushed crackers or omit entirely for gluten-free.

Prep Time: 10 minutes
Cook Time: 2 to 2.5 hours (low) or 1 to 1.5 hours (high)
Category: Main Course
Method: Slow Cooking
Cuisine: American