Description

This Creamy Crockpot Mac and Cheese is a hands-off, no-boil recipe that’s perfect for busy days, holidays, or potlucks. With tender pasta and a velvety blend of cheeses, it’s pure comfort in a bowl. Just toss everything in the slow cooker and let it do the work!

Ingredients

2 cups uncooked elbow macaroni (about 8 ounces)
2 1/2 cups whole milk
1 (12-ounce) can evaporated milk
1/4 cup unsalted butter, melted
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
3 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Optional: pinch of paprika or a handful of breadcrumbs for topping (add at the end)

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Instructions

Spray the inside of your slow cooker with nonstick spray.
Add the uncooked macaroni, whole milk, evaporated milk, melted butter, salt, pepper, and garlic powder (if using) to the slow cooker. Stir to combine.
Stir in 2½ cups of the cheddar cheese, mozzarella, and Parmesan.
Cover and cook on low for 1½ to 2½ hours, stirring every 30 minutes, until the pasta is tender and the sauce is thick and creamy.
During the last 10–15 minutes, sprinkle the remaining ½ cup cheddar cheese over the top, cover again, and let it melt.
Serve warm and enjoy!

Notes

Stirring occasionally is key to even cooking and preventing sticking.
Don’t overcook—it can dry out if left too long.
Feel free to mix in cooked bacon, hot sauce, or diced jalapeños for extra flavor.