Crockpot Mac and Cheese

I LOVE crockpot mac and cheese. It’s got to be one of the all time best comfort foods in the world. It makes sense that it tends to be a kid’s menu favorite. Kids know what’s up when it comes to macaroni and cheese. 

You’ll notice that this particular macaroni and cheese is made in a crockpot, sometimes called a slow cooker. Where I’m from we tend to call it the former so this is my favorite crockpot mac and cheese recipe.

This mac and cheese is thick, creamy, super garlicky and so good. You’ll eat so much, you’ll end up needing a nap afterward. You have been warned. 

Related: 60 Easy Dinner Recipes and 50+ Easy BBQ Side Dishes

Ingredients

• Macaroni noodles
• Butter
• Garlic
• Cream cheese
• Whole milk
• Cheddar cheese – or a mixture of Colby, Pepper jack, etc.
• Salt and pepper
• Chives, optional

Directions

Cook the noodles according to the package directions for al dente. You really want the noodles to be slightly undercooked (as opposed to overcooked) because they will absorb more moisture while they cook in the slow cooker.

In a large sauce pan, heat the butter over medium heat. Add the garlic and cook for one minute. Now add the cream cheese, 2 cups of the milk and the shredded cheese. Stir until well combined and the cheese begins to melt. Remove from heat.

In a bowl, whisk together the eggs and remaining 1 cup of milk. Add a little bit of the hot, cheesy liquid to this bowl and stir. This will help to temper the eggs so they don’t cook too quickly. 

Now add everything to a slow cooker. Season with salt and pepper. Give it a stir. Place the lid on top and cook on low for 1 hour.

While that cooks, you could steam some broccoli to serve alongside this and make yourself feel better about all the cheese and carbs you’re about to consume. Also, steamed broccoli is delicious.

Top with chives and maybe a little more pepper. If you have leftovers, warm them up the next day for lunch. xo. Emma

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5 from 3 votes

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Yield 6

Prep 15 minutes mins

Cook 1 hour hr

Total 1 hour hr 15 minutes mins

Ingredients

1x2x3x

• ▢ 16 ounces macaroni noodles
• ▢ 4 tablespoons butter
• ▢ 4 cloves garlic (finely chopped or minced)
• ▢ 4 ounces cream cheese
• ▢ 3 cups whole milk
• ▢ 2 cups shredded cheese (cheddar, colby jack, or a mixture)
• ▢ 2 eggs
• ▢ salt + pepper
• ▢ 1 tablespoon chives (optional)

Equipment

• ▢
  crockpot

Instructions

• Cook the noodles according to the package directions for al dente. You really want the noodles to be slightly undercooked (as opposed to overcooked) because they will absorb more moisture while they cook in the slow cooker.
• In a large sauce pan, heat the butter over medium heat. Add the garlic and cook for one minute. Now add the cream cheese, 2 cups of the milk and the shredded cheese. Stir until well combined and the cheese begins to melt. Remove from heat.
• In a bowl, whisk together the eggs and remaining 1 cup of milk. Add a little bit of the hot, cheesy liquid to this bowl and stir. This will help to temper the eggs so they don’t cook too quickly.
• Now add everything to a slow cooker. Season with salt and pepper. Give it a stir. Place the lid on top and cook on low for 1 hour.
• Once you're ready to serve top with the chopped chives if using.

© Author Emma Chapman

Course Main Course

Cuisine American

Keywords crockpot

Nutrition

Nutrition Facts

Crockpot Mac & Cheese

Amount per Serving

Calories

623

% Daily Value*

Fat

 

29

g

45

%

Saturated Fat

 

16

g

100

%

Trans Fat

 

0.3

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

8

g

Cholesterol

 

138

mg

46

%

Sodium

 

426

mg

19

%

Potassium

 

437

mg

12

%

Carbohydrates

 

65

g

22

%

Fiber

 

2

g

8

%

Sugar

 

9

g

10

%

Protein

 

25

g

50

%

Vitamin A

 

1038

IU

21

%

Vitamin C

 

1

mg

1

%

Calcium

 

387

mg

39

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.