Need an easy meatless main or side? Crock-Pot Mac And Cheese is a great choice!
We used to go to my cousin’s house on Thanksgiving, but now that she has grandkids on the other side of the country, she is often out of town for the holiday. A few years back, I took over and started hosting our family Thanksgiving. I asked my kids if they had any requests for the sides. Since we were now hosting, I told them we could mix up the usual menu. Mac and cheese was their top request, and I thought that would be a great addition. However, when it came time to plan out which dishes needed the oven and how all the timing would work, I realized I had a problem. Too many dishes that demanded an oven! Going back to the drawing board, I realized that mac and cheese was one dish I could make in the slow cooker, thereby freeing up some of the oven real estate.
While you might think of your slow cooker as a great appliance for stews, soups, or roasts, you might not have used it for mac and cheese before. Or for any kind of pasta, for that matter. While it’s true that pasta does not typically need the long cook time that most of us associate with slow cookers, the slow cooker is still a great option for mac and cheese. Crock-Pot mac and cheese might just become a family favorite, like it has at our house.
You will love Crock-Pot mac and cheese because it is an easy way to make this creamy, filling classic. The pasta cooks up tender, and the sauce, made with sharp cheddar, American cheese, evaporated milk, and plenty of butter, clings to the noodles and makes for a velvety, rich bite every time. This is a recipe you can make while you’re busy with other dishes. Your slow cooker does all the heavy lifting.
What exactly is American cheese?
While most varieties of cheese have a European pedigree—think Brie cheese from France, cheddar from Great Britain, and Parmesan from Italy—what is American cheese’s backstory? The American cheese we know today was the creation of Chicago native James Kraft, whose last name has become synonymous with this cheese. In the early 20th century, he figured out a way to melt and mix cheddar cheese with emulsifiers that resulted in a shelf-stable block of cheese. The taste is mild and salty, and because of the processing, it melts beautifully, whether you’re using it in mac and cheese or on grilled cheese. So yes, its name definitely reflects its backstory as an American invention!
How do I store leftovers?
Crock-Pot mac and cheese is best enjoyed fairly soon after cooking. If you need to make it a few hours ahead, that works as long as you don’t let it dry out while it sits in the slow cooker on the “warm” setting. For leftovers, you can store the mac and cheese in an airtight container in your refrigerator for up to 4 days. You can also freeze it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before gently reheating on the stovetop.
Serving suggestions
You have lots of possibilities when it comes to serving Crock-Pot mac and cheese. If you’re serving it as a meatless main, consider serving it alongside Roasted Brussels Sprouts or Parmesan Roasted Asparagus. With a loaf of crusty bread and a side salad, you’ve got a lovely, hearty meal. You can also make Crock-Pot mac and cheese as a side for a bigger meal, like a holiday meal or family gathering. It’s delicious as a side to Grilled Honey BBQ Chicken or Easy Oven-Baked Baby Back Ribs. Either a green salad or a make-ahead salad like Broccoli Salad works well for a tasty green crunch to go with the hot food.
Crock-Pot Mac and Cheese
Ingredients
- 16 ounces elbow macaroni uncooked
- 2 1/3 cups whole milk
- 1 can evaporated milk (12 ounces)
- 2 3/4 cups shredded sharp cheddar cheese
- 1 cup cubed American cheese
- 1/2 teaspoon salt plus more, to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon garlic powder
- 1 pinch cayenne pepper
- 3 1/2 tablespoons butter cubed
Instructions
- Spray a 6-quart slow cooker with nonstick spray. Rinse elbow macaroni in cold water and add to the cooker. Pour in whole milk and evaporated milk.
- Add shredded cheddar, cubed American cheese, salt, black pepper, dry mustard, garlic powder, and cayenne pepper.
- Stir well so the pasta is mostly covered by the liquids.
- Dot the mixture with cubed butter. Cover the slow cooker and cook on low for about 1 hour.
- Remove the lid, stir quickly, cover, and cook for 1.5-2 hours until the pasta is tender and the sauce thickens. Serve warm.
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