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Slow cooker filled with creamy golden macaroni and cheese with stretchy cheese pulls on a wooden spoon

Creamy Crockpot Mac and Cheese

Tender elbow macaroni coated in a rich, velvety cheese sauce made with sharp cheddar, Monterey Jack, evaporated milk, and cream cheese in the slow cooker.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 1 lb (16 oz) elbow macaroni par-boiled for 5 minutes in salted water, drained
Creamy Dairy & Sauce Foundation
  • 1 can (12 oz) evaporated milk do not use sweetened condensed milk; keeps sauce from separating
  • 1 1/2 cups whole milk or half-and-half
  • 4 oz cream cheese softened at room temperature and cut into cubes
  • 1/2 cup (1 stick) unsalted butter cut into 8 slices
Freshly Grated Cheeses
  • 2 1/2 cups sharp cheddar cheese freshly grated from a block, divided (2 cups for base, 1/2 cup for finish)
  • 1 1/2 cups Monterey Jack cheese freshly grated from a block, divided (1 cup for base, 1/2 cup for finish)
Seasonings
  • 1 tsp fine sea salt or kosher salt, to taste
  • 1/2 tsp black pepper freshly cracked
  • 1/2 tsp garlic powder for savory depth
  • 1/2 tsp ground dry mustard sharpens the cheddar flavor without tasting like mustard
  • 1/4 tsp paprika for subtle color and warmth

Equipment

  • 6-Quart Slow Cooker or Crockpot for even low-heat cooking
  • Large Stockpot & Colander to par-boil elbow macaroni for 5 minutes
  • Box Cheese Grater for shredding blocks of cheddar and Monterey Jack by hand
  • Sturdy Wooden Mixing Spoon to stir pasta every 30 minutes

Method
 

  1. Bring a large stockpot of salted water to a rolling boil over high heat. Add 1 pound of elbow macaroni and cook for exactly 5 minutes (about 2 to 3 minutes under al dente). The pasta should feel firm in the center. Drain immediately into a colander in the sink and rinse quickly with cool water to halt the cooking process.
    Steaming par-boiled elbow macaroni drained in a stainless steel colander in the sink
  2. Lightly coat the inside of a 6-quart slow cooker with non-stick cooking spray or a thin swipe of butter. Add the drained macaroni. Scatter the cubed cream cheese and sliced butter evenly over the pasta. Pour in 1 can of evaporated milk and 1 1/2 cups of whole milk. Sprinkle with salt, black pepper, garlic powder, ground dry mustard, and paprika.
    Elbow macaroni in a slow cooker topped with cubed cream cheese, sliced butter, evaporated milk, and spices
  3. Add 2 cups of the grated sharp cheddar and 1 cup of the grated Monterey Jack to the slow cooker (save the remaining 1 cup of combined cheese in the fridge for the end). Stir everything together with a wooden spoon so the macaroni, liquids, butter, and cheese are evenly combined.
    Freshly shredded sharp cheddar and Monterey Jack cheese being folded into the macaroni with a wooden spoon
  4. Secure the lid onto the slow cooker. Set heat to LOW. Cook for 1.5 to 2 hours. Stir the pasta thoroughly every 30 minutes to make sure the cheese melts into a smooth sauce and does not brown or stick along the edges of the pot.
    Glossy bubbling cheese sauce coating elbow macaroni in the slow cooker with lid lifted
  5. About 15 minutes before serving, lift the lid and scatter the reserved 1 cup of shredded cheese over the top. Stir gently until melted into stretchy, glossy ribbons. If the sauce is thicker than you like, stir in 2 to 3 tablespoons of warm milk. Turn the slow cooker to WARM and serve hot directly from the pot.
    Ladle scooping hot creamy mac and cheese with stretchy cheese pulls into a serving bowl

Notes

Always grate your own cheese from a block. Pre-shredded bagged cheese is coated in powdery potato starch and cellulose that prevent smooth melting and cause a gritty, grainy sauce.
Par-boiling the macaroni for just 5 minutes is the key secret. Cooking raw pasta in a slow cooker often leads to gummy, mushy noodles that drink up all the sauce unevenly.
Evaporated milk contains concentrated milk proteins that stabilize the cheese fats, preventing the sauce from breaking or floating in orange grease.
Never cook on HIGH. High heat shocks the dairy proteins, causing them to curdle and separate into clumps.
To keep warm for holiday dinners or game days, switch the crockpot to the WARM setting once done. If it sits for more than 45 minutes and thickens, stir in 2 tablespoons of warm whole milk.