Ingredients
1 pound elbow macaroni, uncooked
4 cups (about 16 ounces) shredded sharp cheddar cheese, divided
2 cups whole milk
1 (12-ounce) can evaporated milk
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon dry mustard (optional, for extra depth)
Instructions
Prepare Your Slow Cooker: Lightly grease the inside of your 6-quart or larger slow cooker with butter or cooking spray. This helps prevent sticking and makes cleanup easier.
Combine Wet Ingredients: In a large mixing bowl, whisk together the whole milk, evaporated milk, and melted butter until well combined. The mixture should be smooth and uniform.
Add Seasonings: Stir in the salt, garlic powder, onion powder, black pepper, and dry mustard (if using) into the milk mixture. Whisk again to ensure the seasonings are evenly distributed.
Pour about half of the uncooked elbow macaroni into the prepared slow cooker to layer the ingredients. Make it into an even layer.
Over the macaroni in the slow cooker, sprinkle approximately half (2 cups) of the shredded sharp cheddar cheese.
Add the remaining uncooked macaroni over the first cheese layer and spread it evenly. Top with the last 2 cups of shredded cheddar cheese.
Liquid Mixture: Pour the seasoned butter and milk mixture over the cheese and pasta layers in the slow cooker with care. As much of the pasta as you can, make sure the liquid covers it. Press down any pasta that isn’t completely covered to promote uniform cooking.
Cook on low by closing the lid on the slow cooker. For 2 to 3 hours, cook on the LOW setting. The precise timing will vary depending on your slow cooker and the speed at which the pasta absorbs the water and softens.
During the cooking process, stir the mac and cheese thoroughly by taking off the lid after roughly 1. 5 hours and then again after another 30–45 minutes. This helps avoid the pasta adhering to the bottom, ensures a consistent cooking process, and distributes the melting cheese throughout the sauce. Aim for the spaghetti to be crunchy yet tender (al dente). Thick and creamy should be the consistency of the sauce.
Doneness Test: The mac and cheese is done when the sauce is thick, creamy, and gently bubbling, and the pasta is soft. You may continue cooking for 15 to 30 minutes, stirring sometimes, if the sauce appears to be too watery. You may mix in approximately a 1/4 cup of warm milk if it seems too thick to achieve the consistency you want.
Immediately serve your creamy crockpot mac and cheese after turning off the slow cooker. As it cools, the dish will slightly thicken.
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