Print

Print Recipe

A creamy and comforting crockpot mac and cheese featuring perfectly cooked elbow macaroni with sharp cheddar and Monterey Jack cheeses slow-cooked to a gooey, melty finish.

Ingredients

Scale
  • 2 cups elbow macaroni
  • 2 cups shredded sharp cheddar cheese (freshly shredded recommended)
  • 2 cups shredded Monterey Jack cheese (freshly shredded recommended)
  • 2 1/2 cups whole milk (or milk of choice)
  • 4 tablespoons butter
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Gather all ingredients: elbow macaroni, sharp cheddar, Monterey Jack, milk, butter, salt, and pepper.
  2. Freshly shred the sharp cheddar and Monterey Jack cheeses.
  3. Bring a large pot of salted water to a boil.
  4. Cook the elbow macaroni in boiling water until al dente, about 7-8 minutes.
  5. Drain the pasta and do not rinse.
  6. Add the drained pasta and milk to the crockpot.
  7. Add butter and top with shredded sharp cheddar, shredded Monterey Jack, salt, and pepper. You may layer cheeses and seasonings on top if desired.
  8. Stir everything to combine.
  9. Cover the crockpot and cook on low heat for 2 to 3 hours.
  10. During cooking, gently stir occasionally.
  11. After about 2 hours, check the consistency and add a splash of milk if the mac and cheese is too thick.
  12. When the cheese sauce is melted and creamy, turn off the slow cooker.
  13. Serve hot.

Notes

For extra creaminess, add pasta and milk first, then layer cheeses and seasonings before cooking., Freshly shredded cheese melts smoother than pre-shredded cheese which often contains additives., To customize, swap cheeses (e.g., pepper jack, gouda) or add mix-ins like crispy bacon bits, sautéed mushrooms, or fresh spinach near the end of cooking., To achieve a crispy top, transfer mac and cheese to an oven-safe dish and broil for 1-2 minutes until golden and bubbly, watching carefully., Store leftovers in an airtight container in the fridge for up to 3 days; reheat with a splash of milk to restore creaminess., Cooking on high is possible but requires careful monitoring to avoid mushy pasta., For dairy-free or lighter versions, substitute whole milk with unsweetened almond milk, noting texture and taste differences., Avoid clumping or grainy sauce by not overcooking pasta, stirring occasionally, and using freshly shredded cheese.

Nutrition

Find it online: https://mamapantry.com/amazing-crockpot-mac-and-cheese-for-delicious-comfort/