Can I use different pasta shapes?

Sure can! Elbows are classic, but shells, cavatappi, rotini, all those short pasta shapes work good. Just don't use long pasta like spaghetti, that's weird for mac and cheese.

Can I make it ahead of time?

Yep! You can make it and keep it warm in the slow cooker on the "Warm" setting for a couple hours. Or you can put it in the fridge and heat it up later. It's good leftover too!

Freezing mac and cheese is kinda tricky. It can get a little grainy when you thaw it. But, if you gotta freeze it, try it. Put it in a freezer container and freeze it. When you thaw it, heat it up slow and stir it a lot. It might not be perfect , but it'll still be mac and cheese.

My mac and cheese is too thick! What do I do?

Easy fix! Just stir in a little more milk. Like, a quarter cup at a time, until it's the way you like it.

My mac and cheese is too runny! Help!

Okay, this one is a little harder to fix. You can try cooking it longer in the slow cooker with the lid off a little bit, to let some of the liquid cook off. Or you can stir in a little bit of shredded cheese to thicken it up.

Can I make this on the stove instead?

You can, but it's not gonna be quite as creamy. Stovetop mac and cheese is different. But if you want to try, you can melt the butter in a pot, add the milks and soup, then the cheese, then stir in the cooked macaroni. Cook it over low heat until it's all melted and creamy. But slow cooker is better, trust us.

What do I serve with crock pot mac and cheese?

Mac and cheese is good with lots of stuff! BBQ is classic. Pulled pork is awesome. Roasted chicken. Hamburgers. Hot dogs. Even just a salad on the side to cut through the richness. It's good with everything!

Easiest Crock Pot Mac and Cheese Recipe EVER

Name: Crock Pot Macaroni and Cheese Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8
Cuisine: American
Ingredients: 1 (16 ounce) package elbow macaroni; 1/2 cup butter; Salt and ground black pepper to taste; 1/2 teaspoon nutmeg; 1 (16 ounce) package shredded Cheddar cheese, divided; 1 (5 ounce) can evaporated milk; 2 large eggs, well beaten; 2 cups whole milk; 1 (10.5 ounce) can condensed Cheddar cheese soup (such as Campbell’s); 1 pinch paprika, or as desired (Optional)

Description

This Crock Pot Macaroni and Cheese recipe delivers a classic comfort food with minimal effort. The slow cooker method creates an incredibly creamy and cheesy dish, perfect for family dinners or potlucks.

Equipment:

Slow Cooker
Large Pot
Bowl
Whisk
Measuring Cups
Measuring Spoons
Colander

Ingredients

Units Scale

1 (16 ounce) package elbow macaroni
1/2 cup butter
Salt and ground black pepper to taste
1/2 teaspoon nutmeg
1 (16 ounce) package shredded Cheddar cheese, divided
1 (5 ounce) can evaporated milk
2 large eggs, well beaten
2 cups whole milk
1 (10.5 ounce) can condensed Cheddar cheese soup (such as Campbell’s)
1 pinch paprika, or as desired (Optional)

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Instructions

Begin by preparing the macaroni. Fill a large pot with lightly salted water. Bring this water to a rolling boil over high heat.
Once boiling, stir in the elbow macaroni. Return to a boil and cook the pasta uncovered. Stir occasionally. Cook until the macaroni is tender yet firm to the bite, approximately 8 minutes.
After cooking, drain the macaroni thoroughly using a colander. Transfer the drained macaroni to your slow cooker.
Add butter to the hot macaroni in the slow cooker. Stir gently until the butter is completely melted and coats the pasta. Season with salt and pepper to your liking. Add nutmeg and stir to combine.
Sprinkle about half of the shredded Cheddar cheese over the buttered macaroni. Stir to begin melting the cheese into the pasta.
In a separate bowl, whisk together the evaporated milk and large eggs until the mixture is smooth and well combined. Pour this mixture into the slow cooker over the macaroni and cheese. Stir to distribute evenly.
In another bowl, whisk together the whole milk and condensed Cheddar cheese soup until smooth. Pour this mixture into the slow cooker as well. Stir everything together to ensure all ingredients are fully incorporated.
Sprinkle the remaining shredded Cheddar cheese evenly over the top of the macaroni and cheese mixture in the slow cooker. If desired, garnish with a pinch of paprika for color.
Cover the slow cooker and cook on Low heat for 3 hours. Check after 2 1/2 hours to ensure the edges are not becoming overly brown. Cooking time may vary slightly depending on your slow cooker.
Once cooked, serve the Crock Pot Macaroni and Cheese hot. Enjoy this creamy and comforting dish.

Notes

Original Element – Nutmeg: This recipe includes a subtle addition of nutmeg. While many macaroni and cheese recipes focus solely on cheesy flavors, a pinch of nutmeg enhances the overall flavor profile. Nutmeg adds a warm, slightly sweet, and almost nutty undertone that complements the richness of the cheese without being overpowering. This small addition elevates the dish from standard mac and cheese to something a bit more special and nuanced, making it stand out from typical recipes.
Cheese Variety: While this recipe calls for Cheddar cheese, feel free to experiment with other cheese combinations for a richer flavor. Consider adding Gruyere, Monterey Jack, or a touch of Parmesan.
Milk Options: Whole milk contributes to a richer, creamier texture. For a slightly lighter version, you can use 2% milk, but the result will be less decadent.
Serving Suggestions: Crock Pot Macaroni and Cheese is delicious on its own or as a side dish. It pairs well with BBQ, pulled pork, or roasted chicken. A simple green salad can provide a nice contrast to the richness of the mac and cheese.

Nutrition

Serving Size: 1 serving
Calories: 450-550 (ish)
Sugar: 5-10 grams
Sodium: 800-1000 mg
Fat: Around 30-40
Saturated Fat: 20-25 grams
Carbohydrates: 40-50 grams
Fiber: 2-3 grams
Protein: 20-25 grams
Cholesterol: 150-200 mg