Description
This Best Easy Crockpot Mac and Cheese recipe delivers creamy, cheesy comfort food with minimal effort. By combining elbow macaroni, a blend of sharp cheddar cheeses, Velveeta, and simple seasonings in a slow cooker, this dish slowly cooks to a luscious, velvety finish perfect for family dinners or potlucks.
Ingredients
Scale
Dry Ingredients
- 16 ounces box elbow macaroni noodles (uncooked)
- 1½ teaspoons sea salt
- ½ teaspoon white pepper
- 1 teaspoon ground mustard
Dairy & Cheese
- 4 cups whole milk
- 8 ounces block extra-sharp yellow cheddar cheese (shredded by hand)
- 8 ounces block extra-sharp white cheddar cheese (shredded by hand)
- 8 ounces Velveeta (cut into 1-inch cubes)
Instructions
- Combine Ingredients: In the insert of your crockpot, place the whole milk, uncooked elbow macaroni noodles, shredded yellow and white extra-sharp cheddar cheeses, sea salt, white pepper, and ground mustard. Stir everything together well to evenly distribute the ingredients.
- Initial Cook: Turn the slow cooker on high and cook for 1 hour, stirring occasionally to prevent the cheese and milk from sticking to the sides and to help the pasta cook evenly.
- Add Velveeta: Stir in the 1-inch cubes of Velveeta cheese, which will slowly melt into the mixture, adding extra creaminess and richness.
- Finish Cooking: Continue cooking on high for an additional 30-60 minutes, stirring occasionally, until the mac and cheese is heated through and the sauce is creamy.
- Check for Thickness: After adding Velveeta, set a timer for 30 minutes to check if the sauce has thickened. If still runny, continue cooking and check again at 45 minutes. Once the sauce reaches the desired thickness, the macaroni is ready. Avoid overcooking as it can result in mushy pasta.
Notes
- Stir occasionally during cooking to avoid burning or sticking.
- The sauce thickens gradually; patience is key for the perfect creamy texture.
- Do not overcook to prevent mushy pasta.
- If you prefer a thicker sauce, cook a little longer but watch closely.
- Use freshly shredded cheddar cheese for best melting results; pre-shredded can contain anti-caking agents that affect texture.
