Crock Pot Mac and Cheese

When life gets busy but you’re still craving something warm, cheesy, and soul-soothing, this slow cooker mac and cheese is the hero you didn’t know you needed. Dump it in, walk away, and come back to velvety pasta bliss!

Ingredients
2 cups elbow macaroni (uncooked)
2½ cups whole milk
1 (12 oz) can evaporated milk
2½ cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
4 oz cream cheese, cubed
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper
2 tablespoons butter (optional for added richness)

Instructions

1. Spray the inside of your crock pot with non-stick cooking spray.
2. Add uncooked macaroni, milk, evaporated milk, all cheeses, cream cheese, salt, garlic powder, and black pepper into the crock pot.
3. Stir everything together gently. Add butter if using for extra creaminess.
4. Cover and cook on low for 2 to 2½ hours. Stir halfway through to make sure everything is melting evenly.
5. Once pasta is tender and cheese is completely melted, give it a final stir and serve warm.

Tips & Notes
• Don’t overcook or it may dry out—check at the 2-hour mark.
• For a flavor boost, add a pinch of cayenne or a handful of cooked, crumbled bacon.
• Great for potlucks, holidays, or lazy weekends!

FAQs

Q: Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts more smoothly and gives a creamier texture.

Q: Can I use a different pasta shape?
Small shells or rotini work too—just keep an eye on the cook time.

Q: How can I make it extra gooey?
Add a little more mozzarella or a splash of heavy cream during the last 30 minutes.