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Crockpot Mac and Cheese

Recipe by Evelyn Marcella Rivera

Creamy, cheesy slow cooker mac and cheese made with three cheeses, real milk, and simple seasoning. Hands-off comfort food that stays velvety from edge to edge — perfect for weeknights or the holiday table.

  • Total Time2 hours 45 minutes
  • Yield6 servings 1x

Ingredients

Units Scale
  • 16 oz elbow macaroni (cooked and drained)
  • 1/2 cup unsalted butter (melted)
  • 8 oz cream cheese (cut into cubes)
  • 3 cups shredded sharp cheddar cheese (freshly shredded)
  • 1 cup shredded mozzarella cheese (freshly shredded)
  • 2 cups whole milk, evaporated milk, or half and half (your choice)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp AB's A Rub (or any all-purpose / Cajun rub)
  • salt and pepper (to taste)

Instructions

  1. Boil the elbow macaroni until just al dente — it will keep cooking in the crockpot, so don’t let it get mushy. Drain but do not rinse; keep the starch.
  2. Shred the cheddar and mozzarella from blocks yourself for the smoothest melt, and cube the cream cheese so it melts evenly.
  3. Add the cooked macaroni, melted butter, cubed cream cheese, shredded cheddar and mozzarella, and milk to the crockpot. Sprinkle in the garlic powder, onion powder, rub, and a little salt and pepper.
  4. Stir well so the pasta is evenly coated and the cheeses and seasonings are distributed.
  5. Cover and cook on low for about 2 hours, stirring every 30 to 45 minutes so the cheese melts evenly and everything stays creamy.
  6. After 2 hours, check the pasta. If it’s creamy and the cheese is melted through, it’s done. If it has thickened too much, add a splash of milk; if you want it softer, cook another 30-60 minutes.
  7. Give it one last stir, taste and adjust the salt and pepper, and serve warm.

Notes

Shred cheese from a block — pre-shredded cheese is coated to prevent caking and melts grainier. Cream cheese is the thickener, so don’t skip it. Holds on the ‘keep warm’ setting for serving; revive with a splash of milk and a stir. Leftovers thicken in the fridge; reheat gently with a little added milk. For a crispy top, transfer to a baking dish, top with extra cheddar or buttered breadcrumbs, and broil a couple of minutes.

  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes

Find it online: https://blesseddish.com/crockpot-mac-and-cheese/