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Pioneer Woman Crock Pot Mac and Cheese

Pioneer Woman Crock Pot Mac and Cheese - recipe card
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This slow-cooker mac and cheese is ultra-creamy, rich, and comforting, with a velvety cheddar sauce clinging to every macaroni noodle. Perfect for weeknight dinners or potluck gatherings, it’s a set-and-forget recipe that delivers big flavor with minimal effort.

Ingredients

Scale
  • 8 oz (about 2 cups) elbow macaroni, uncooked
  • 2 cups whole milk
  • 12 oz evaporated milk
  • 1 large egg, lightly beaten
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp dry mustard powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 8 oz sharp cheddar cheese, freshly grated (about 2 cups)
  • 4 oz Monterey Jack cheese, freshly grated (about 1 cup)
  • 2 tbsp unsalted butter, cut into small pieces
  • 1/4 cup grated Parmesan cheese for garnish (optional)

Instructions

  1. Spray the inside of a 3-quart (or larger) slow cooker with nonstick cooking spray. This prevents the mac and cheese from sticking and makes cleanup easier.
  2. In a large bowl, whisk together the whole milk, evaporated milk, beaten egg, kosher salt, black pepper, dry mustard, garlic powder, and onion powder. The egg helps thicken the sauce as it cooks, giving the mac and cheese a custard-like richness.
  3. Add the uncooked elbow macaroni to the slow cooker. Pour the milk mixture over the macaroni, stirring gently to combine. Ensure all noodles are submerged in the liquid for even cooking.
  4. Add the freshly grated cheddar and Monterey Jack cheeses over the top, and gently fold them into the macaroni mixture. Freshly grated cheese melts more smoothly than pre-shredded (which contains anti-caking agents that can make the sauce grainy).
  5. Dot the top with the butter pieces. The butter adds richness and helps create a golden, slightly crispy top layer as it cooks.
  6. Cover the slow cooker with the lid. Cook on LOW for 2 to 2.5 hours, or on HIGH for 1.5 to 2 hours. Do not stir during cooking—lifting the lid lets heat escape and can extend cooking time. The mac and cheese should be creamy on top and slightly firm around the edges when done.
  7. When the macaroni is tender but still slightly al dente (cooked through with a bit of bite), gently stir the mixture until the sauce is smooth and creamy. The sauce will thicken slightly as it rests.
  8. If desired, sprinkle the top with grated Parmesan and let it melt for a few minutes before serving. This adds a nutty, salty finish.
  9. Serve hot. For a golden-brown top, you can place the slow cooker insert under the broiler for 2-3 minutes, watching closely—but this is optional and not needed for the dish to be delicious.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. To reheat, microwave individual portions in 30-second bursts, stirring between, or warm on the stovetop with a splash of milk to restore creaminess. Freezing: This mac and cheese freezes well for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stovetop or microwave, adding a little milk or cream to smooth the sauce. Do not freeze if you added a broiled topping.

Nutrition

Keywords: crock pot mac and cheese, slow cooker macaroni and cheese, pioneer woman mac and cheese, creamy mac and cheese, easy mac and cheese, cheesy pasta, comfort food, crockpot recipe, family dinner, potluck dish

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-crock-pot-mac-and-cheese/