Creamy Crockpot Mac and Cheese (No Stir)
This set-it-and-forget-it recipe delivers perfectly creamy, no-stir mac and cheese every time. The combination of evaporated milk and freshly shredded sharp cheddar creates a silky, never-grainy sauce with minimal prep. Ideal for busy weeknights, this comforting family meal requires just 15 minutes of active time.
Equipment
- Crockpot (slow cooker)
- Large pot
- Colander
- Medium mixing bowl
- Whisk
- Cheese grater
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 1 pound elbow macaroni or cavatappi
- 4 tablespoons unsalted butter, cubed
- 3 cups sharp cheddar cheese, freshly shredded
- 1 cup whole milk
- 1 teaspoon dry mustard powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the elbow macaroni in salted boiling water until just al dente, about 1 minute less than the package directions. Drain well.
- While the pasta is still hot, toss it with the cubed butter until the butter is melted and the pasta is coated. Transfer the buttery pasta to the crockpot.
- In a medium bowl, whisk together the whole milk, evaporated milk, dry mustard, smoked paprika, garlic powder, and a generous pinch of salt and pepper.
- Pour the milk mixture over the pasta in the crockpot. Do not stir.
- Sprinkle the freshly shredded cheddar evenly over the top of the milk mixture. Do not stir.
- Cover the crockpot and cook on LOW for 1 hour and 45 minutes to 2 hours. Check at the 1.5-hour mark; the pasta should be tender and the sauce thick and creamy. If too loose, cook for another 15 minutes. Avoid lifting the lid often.
- Once done, gently stir the mac and cheese to combine any remaining cheese on top. Taste and adjust salt and pepper.
- Let it rest for 5 minutes before serving to allow the sauce to thicken further. Garnish with fresh parsley or a sprinkle of paprika if desired.
Notes
For best results, always shred your own block cheese; pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Cook the pasta to al dente to prevent it from becoming mushy during the slow cook. To reheat leftovers, add a splash of milk and warm gently on the stovetop or in the microwave. Variations: Swap half the cheddar for Gruyère or Gouda, add a pinch of cayenne for heat, or top with buttered panko breadcrumbs in the last 30 minutes for a crunchy topping.