Creamy Crock-Pot Mac and Cheese
This easy crock-pot mac and cheese recipe delivers a creamy, cheesy comfort food classic with minimal effort. Perfect for a weeknight meal or potluck!
Equipment
- Slow Cooker/Crock-Pot
- Large saucepan
- Colander
Ingredients
Main Ingredients
- 1 pound Elbow Macaroni
- 1/2 cup Butter Unsalted
- 1/2 cup All-Purpose Flour
- 3 cups Milk Whole milk recommended for creaminess
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 4 cups Shredded Cheddar Cheese Sharp cheddar preferred
- 1 cup Shredded Monterey Jack Cheese Optional, for milder flavor
- 1/2 cup Shredded Parmesan Cheese Optional, for extra sharpness
Instructions
Instructions
- Cook macaroni according to package directions until al dente. Drain well and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour until smooth, creating a roux.
- Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring constantly.
- Reduce heat to low and stir in salt and pepper. Continue to stir until the sauce slightly thickens.
- Remove from heat and stir in all cheeses until melted and smooth. The sauce should be creamy and consistent.
- Add the cooked macaroni to the cheese sauce, stirring gently to coat evenly. Transfer the mixture to your slow cooker.
- Cook on low for 2-3 hours, or until heated through and bubbly. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a splash of milk.
- Serve immediately. Garnish with extra cheese, bread crumbs, or bacon bits, if desired.
Notes
For a spicier mac and cheese, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the cheese sauce. You can also experiment with different types of cheese to create your own unique flavor combinations.