Crockpot Macaroni and Cheese

Course Main Course, Side Dish

Cuisine American

This creamy, saucy, and most of all, cheesy Crockpot Macaroni and Cheese is a beloved classic that can be prepped in under 5 minutes.

Prep Time 5

Cook Time 3

Total Time 3 5

Servings servings

▢ 16 ounces elbow noodles uncooked
▢ 21 ounces condensed cheddar cheese soup this is two 10.5 ounce cans
▢ 3 cups milk 1% or skim work best
▢ 1 cup grated parmesan cheese
▢ 1/2 teaspoon black pepper
▢ 8 ounces freshly grated colby jack cheese cheddar or monterey jack can also be used

Place the elbow noodles in a strainer and rinse with cold water, stirring well while rinsing, 2-3 times or until the water runs clear.
Place the noodles in a 6 quart or larger crockpot.
Stir in the cheddar cheese soup, milk, grated parmesan cheese and black pepper until well combined.
Place the lid on the crockpot and then turn it on to low and allow it to cook for 1 hour without touching it.
Stir the mac and cheese well and then replace the lid and allow to cook for another 30-45 minutes before stirring again. Continue cooking, stirring every 20-30 minutes, until the mixture is smooth and creamy and the noodles are cooked through. Depending on your crockpot the total cook time may take anywhere from 2.5 to 3.5 hours.
Once the noodles are cooked through but not mushy, turn the crockpot to warm and stir in the shredded cheese until all of the cheese is melted and smooth.

Once cooled this Crockpot Mac and Cheese should be stored in the refrigerator in an airtight container and be used within 3-4 days.

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