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Crock Pot Mac and Cheese

This is one of those dump-and-go recipes that actually works - no boiling pasta first, just toss everything in the slow cooker. The key is stirring every 30 minutes so the cheese doesn't clump up on the bottom.
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Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

Ingredients

~6 servings

  • 3/4 lb elbow macaroni pasta
  • 6 oz sharp cheddar cheese grated
  • 3 oz American deli cheese cut into 1" cubes
  • 3 Tbsp butter cut into 1" cubes
  • 2 1/4 cups half and half
  • 2 tsp Dijon mustard
  • 3/4 tsp onion powder
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika

Instructions

  • Add macaroni, cheeses, butter, half and half, mustard, and seasonings to slow cooker.
  • Stir ingredients to distribute evenly.
  • Cook on LOW for 2 hours, stirring every 30 minutes to prevent cheese sticking.
  • Check pasta tenderness at 90 minutes; cook additional 15 minutes if needed.
  • Add milk 1-2 tablespoons if sauce becomes too thick.
  • Serve hot or keep on WARM setting.

Notes

Refrigerate leftovers for up to 3 days.
Tried this recipe?Leave a comment below & let me know!