Crock-Pot Mac and Cheese
Save oven space this holiday season!
By Hannah Klinger and Recipe by Taylor Wann
Pure comfort doesn't get much better than slow cooker macaroni and cheese. This mac and cheese recipe needs no stovetop boil or oven bake, making it perfect for a decadent Thanksgiving side dish when oven space is tight. A trio of cheeses, including good old American cheese, take this dish over the top. Here's a genius trick: grate the cheeses while cold, then let sit at room temperature while the noodles cook so they melt into the dish easier. Use a sturdy pasta shape—look for one with durum wheat or semolina in the ingredient list—that will hold its shape in the slow cooker.
What's the difference between evaporated and condensed milk?
The biggest difference between the two is that evaporated milk is unsweetened and condensed milk has lots of sugar added. Evaporated milk has less than half the water content as regular milk. Combining it with milk in the sauce creates just enough liquid for a rich, creamy sauce.
Do noodles need to be boiled before going in the slow cooker?
No need to boil the pasta before adding to the slow cooker for this Crock-Pot recipe! It cooks right in the creamy base, absorbing great flavor from the milk mixture and releasing just enough starch to help thicken the sauce.
What is the best cheese for mac and cheese?
No one type of cheese is ever enough for mac and cheese! A combo will provide the perfect mix of meltability, flavor, and of course, that classic yellow color. Here, American cheese adds creaminess and color while sharp cheddar and smoked gouda add bold flavor.
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- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 1 hr 15 mins
Ingredients
- 1
16-oz. box elbow macaroni
- 2 1/2 c.
whole milk, plus more for serving
- 1
12-oz. can evaporated milk
- 1/2 c.
heavy cream
- 4 tbsp.
unsalted butter
- 1 tsp.
kosher salt
- 1/2 tsp.
ground black pepper
- 1/4 tsp.
paprika
- 1/8 tsp.
cayenne
- 1/4 lb.
American cheese, cubed
- 1
8-oz. bag shredded sharp cheddar cheese
- 1 c.
shredded smoked gouda cheese
- Nutrition Information
- Per Serving (Serves 10)
- Calories500 Fat27 gSaturated fat16 gTrans fat0 gCholesterol84 mgSodium472 mgCarbohydrates41 gFiber2 gSugar8 gProtein21 gVitamin D2 mcgCalcium470 mgIron1 mgPotassium372 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1In a 6 to 8-quart slow-cooker, stir together the macaroni, whole milk, evaporated milk, heavy cream, butter, salt, pepper, paprika, and cayenne.
- Step 2Cover and cook on high for 30 minutes. Stir the mixture, cover, and cook until the noodles are almost tender, about 25 minutes more. (Check the noodles—if they are still too firm, continue to cook in 10 minute increments until they are tender, with a slight bite.)
- Step 3With the slow cooker still on high heat, add the American cheese, gently folding it into the macaroni with a rubber spatula until almost melted. Working in three batches, gently fold in the cheddar and gouda, making sure the cheese is fully melted before adding the next batch.
- Step 4Serve immediately, or set the slow cooker to warm for up to 2 hours. (When holding the mac and cheese on warm for serving, gently stir occasionally and fold in 2 tablespoons of warm milk, as needed, to loosen the sauce.)
Tip: Use a slow cooker liner for easy clean up!
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