Description

This Creamy Crock Pot Mac and Cheese recipe is the ultimate comfort food, delivering rich, cheesy goodness with minimal effort. Made with a blend of sharp cheddar, mozzarella, and Parmesan cheeses combined with a velvety sauce featuring evaporated milk and sour cream, it slow-cooks to perfection in a crock pot. Ideal for family dinners or casual gatherings, it offers a creamy, smooth, and flavorful mac and cheese that’s exceptionally easy to prepare and always satisfying.

Ingredients

Scale

Pasta

1 pound elbow macaroni (Can substitute with shells or cavatappi)

Cheeses & Dairy

4 cups sharp cheddar cheese, shredded (Substitute with mild cheddar for lighter taste)
1 cup mozzarella cheese, shredded (Enhances creaminess)
12 oz evaporated milk (Can use regular milk as an alternative)
2 cups milk (Choose any milk variety based on preference)
1/2 cup unsalted butter, melted (Consider oils for a lighter version)
1 cup sour cream (Greek yogurt works well as a substitute)
1/2 cup Parmesan cheese, grated (Pecorino can be a delightful swap)

Seasonings

1/2 teaspoon salt (Adjust to taste)
1/2 teaspoon black pepper (Can reduce if preferred)
1/2 teaspoon dry mustard (Yellow mustard can work in a pinch)
1/8 teaspoon cayenne pepper (Optional for a slight kick)

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Instructions

Preparation: Begin by organizing all your ingredients and gathering the necessary equipment such as a large pot, a crock pot, and mixing bowls.
Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 7 to 8 minutes or until al dente. Drain the pasta and rinse it under cold water to halt the cooking process and prevent sticking.
Mix the Cheese Sauce: In a large mixing bowl, combine the shredded sharp cheddar cheese, milk, evaporated milk, melted butter, salt, black pepper, dry mustard, and cayenne pepper. Stir well until the mixture is smooth, creamy, and well blended.
Prepare the Crock Pot: Generously grease the crock pot’s interior with butter or cooking spray to prevent the mac and cheese from sticking during the long cooking process.
Combine Ingredients: Place the cooked and drained macaroni into the crock pot. Pour the cheese sauce over the pasta and gently stir to ensure all the noodles are coated evenly with the sauce.
Add Creaminess: Fold in the sour cream along with half of the grated Parmesan and shredded mozzarella cheese. Mix lightly to keep the texture fluffy and creamy without breaking the pasta.
Cook to Perfection: Cover the crock pot and cook on the low setting for 2 to 3 hours. Stir the mixture occasionally every 30 to 45 minutes to promote even cooking and to avoid any cheese sticking or browning.
Melt the Last Cheeses: During the final 10 minutes of cooking, sprinkle the remaining mozzarella and Parmesan cheese evenly on top. Cover the crock pot and allow the cheeses to melt completely, forming a rich, golden, gooey topping.
Enjoy While Hot: Serve the creamy crock pot mac and cheese directly from the crock pot while warm, for the best taste and comforting gooey texture.

Notes

You can substitute elbow macaroni with shells or cavatappi depending on your preference.
For a lighter version, use mild cheddar instead of sharp cheddar and try oils in place of butter.
Greek yogurt can be used in place of sour cream for a tangier, healthier alternative.
If you prefer less spice, omit the cayenne pepper; alternatively, increase it for more heat.
Stirring occasionally ensures even cooking and prevents cheese or pasta from sticking to the crock pot bottom.
This recipe is easily doubled for larger gatherings.
Use gluten-free pasta to make this recipe gluten-free if needed.