Description
This Best Easy Crockpot Mac and Cheese recipe delivers creamy, cheesy comfort with minimal effort. Utilizing a slow cooker, it combines a rich blend of sharp cheddar cheeses and Velveeta with elbow macaroni, resulting in a delectably smooth and creamy dish perfect for family meals or gatherings.
Ingredients
Scale
Mac and Cheese Ingredients
- 16 ounces box elbow macaroni noodles (uncooked)
- 4 cups whole milk
- 8 ounces block of extra-sharp yellow cheddar cheese (shredded by hand)
- 8 ounces block of extra-sharp white cheddar cheese (shredded by hand)
- 8 ounces Velveeta (in 1-inch cubes)
- 1½ teaspoons sea salt
- ½ teaspoon white pepper
- 1 teaspoon ground mustard
Instructions
- Combine Ingredients: In the insert of your crockpot, place the whole milk, uncooked elbow macaroni noodles, shredded extra-sharp yellow and white cheddar cheeses, sea salt, white pepper, and ground mustard. Stir well to combine all ingredients evenly.
- Initial Cooking: Turn the slow cooker on high and cook the mixture for 1 hour, stirring occasionally to prevent sticking and promote even cooking.
- Add Velveeta: Cut the Velveeta into small one-inch cubes and stir them into the crockpot until they start to melt into the cheese mixture.
- Continue Cooking: Cook on high for an additional 30 to 60 minutes, stirring occasionally until the mac and cheese is hot and creamy. Monitor the sauce consistency carefully during this period.
- Check Thickness: After adding Velveeta, set a timer for 30 minutes and check the sauce for thickening. If still runny, check again at 45 minutes. The sauce should be creamy and thick, but avoid overcooking to prevent mushy pasta. Mine took about 45 minutes total after adding Velveeta.
Notes
- Stirring occasionally is essential to prevent the macaroni from sticking to the slow cooker and burning.
- The sauce thickens gradually after adding the Velveeta, so patience is key to achieving the perfect creamy texture.
- Overcooking the macaroni can result in a mushy texture; monitor closely after 30 minutes of additional cooking time.
- Using freshly shredded cheddar cheese is recommended for better melting and flavor compared to pre-shredded cheese.
