How do you make mac and cheese in a crock pot?

It’s simple! Just add uncooked elbow pasta, milk, shredded cheddar, cubed American cheese, and seasonings to a greased slow cooker. Dot with cubed butter, stir everything together, then cook on low for 2 hours, stirring once halfway through. Let it sit uncovered for a few minutes to thicken before serving. No need to pre-boil pasta or make a separate sauce.

Is crockpot mac n cheese good?

Absolutely. Crock Pot Mac and Cheese is ultra-creamy, rich, and comforting, with very little effort. It’s especially great for gatherings, holidays, or busy weeknights when you need a hands-off dish that doesn’t sacrifice flavor. With the right cheese combo and low heat, you get a velvety sauce and tender pasta every time.

How do you keep mac and cheese from drying out in a crock pot?

Avoid overcooking and make sure to cook on low heat only. Stir halfway through the cook time and keep the lid closed otherwise to retain moisture. If it thickens too much at the end, stir in a splash of warm milk. Using enough butter and whole dairy also keeps the dish creamy.

What does Gordon Ramsay put in his mac and cheese?

Gordon Ramsay typically uses a mix of cheeses, a touch of mustard for depth, and occasionally crème fraîche for creaminess. While he doesn't use a Crock Pot, you can apply similar upgrades like Dijon mustard, a pinch of nutmeg, or even a drizzle of truffle oil at the end for elevated flavor.

Crock Pot Mac and Cheese: 5-Star Creamy Comfort Recipe

Name: Crock Pot Mac and Cheese
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Cuisine: American
Ingredients: 1 pound elbow pasta (uncooked); 2½ cups whole milk; 12 ounces evaporated milk; 3 cups sharp cheddar cheese, shredded; 1½ cups American cheese, cubed; 1 teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon garlic powder; 4 tablespoons butter, cubed

Description

Made with a mix of cheddar and American cheeses, this Crock Pot Mac and Cheese is uber creamy and super easy to make. Just add all ingredients to the slow cooker and let it do the work. No need to pre-boil pasta.

Ingredients

Scale

1 pound elbow pasta (uncooked)

2½ cups whole milk

12 ounces evaporated milk

3 cups sharp cheddar cheese, shredded

1½ cups American cheese, cubed

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon garlic powder

4 tablespoons butter, cubed

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Instructions

1. Spray slow cooker with non-stick spray.

2. Add uncooked pasta, whole milk, evaporated milk, cheeses, salt, pepper, and garlic powder.

3. Stir until pasta is well coated.

4. Dot top with cubed butter.

5. Cover and cook on LOW for 1 hour.

6. Stir well and cover again.

7. Cook another hour on LOW.

8. Let sit 5–10 minutes before serving to thicken.

Notes

Avoid overcooking by keeping it to 2 hours total.

Stirring once halfway ensures even texture.

Freshly shredded cheese melts better than bagged.

Prep Time: 5 minutes
Cook Time: 2 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 635
Sugar: 10g
Sodium: 1129mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 52g
Fiber: 2g
Protein: 28g
Cholesterol: 105mg