If you’re craving ultimate comfort food that warms the soul and delights every bite, this Crockpot Mac and Cheese Recipe is your new best friend. Creamy, cheesy, and perfectly cooked right in your slow cooker, it’s a fuss-free way to enjoy a classic favorite without standing over the stove. The marriage of sharp cheddar, mellow Colby cheese, and that luscious Campbell’s cheddar cheese soup creates a velvety sauce coating tender elbow macaroni to make an irresistible dish every single time.
Ingredients You’ll Need
Getting the ingredients right is the secret to a silky, flavorful Crockpot Mac and Cheese Recipe. These simple essentials bring the perfect balance of richness, creaminess, and just the right hint of spice to the dish.
- 3 cups of uncooked elbow macaroni: The classic shape that holds onto the creamy sauce perfectly.
- 2 cups of shredded cheddar cheese: Adds a sharp, tangy depth and beautifully melts.
- 1 cup of shredded Colby cheese: Brings a smooth, mellow creaminess that balances the cheddar.
- 3 tablespoons of soft butter: Ensures richness and a silky finish in the sauce.
- 3 cups of half-and-half: Makes the sauce delightfully creamy without being too heavy.
- 1 large can of Campbell’s Cheddar Cheese condensed soup (15 ounces): The secret ingredient for that iconic cheesy flavor and perfect sauce texture.
- 1/2 teaspoon of ground black pepper: Adds a subtle kick to enhance all the flavors.
- 1/2 teaspoon of smoked paprika: Imparts a warm, smoky note that adds extra depth.
How to Make Crockpot Mac and Cheese Recipe
Step 1: Prepare the Cheese Soup Mixture
Start by combining the half-and-half with the Campbell’s cheddar cheese soup in a large bowl. Whisk them together until beautifully smooth to create the perfect cheesy base for this Crockpot Mac and Cheese Recipe.
Step 2: Season the Mixture
Next, stir in the smoked paprika and ground black pepper. These spices will add a subtle warmth and a touch of earthiness that elevates the overall flavor without overwhelming the creamy goodness.
Step 3: Layer the Ingredients
In your crockpot, begin layering half of the uncooked elbow macaroni, followed by half the shredded cheddar cheese and Colby cheese, then half the softened butter, and finally half the cheese soup mixture. This layering ensures every bit will cook evenly and soak up maximum flavor.
Step 4: Combine Everything Thoroughly
Mix all the ingredients in the crockpot well so that they’re evenly distributed. Reserve the other half of the cheeses to sprinkle on top at the end for a luscious cheesy crust that’s hard to resist.
Step 5: Cook Low and Slow
Cover the crockpot with its lid and set it to low heat. Let the magic happen as the mac and cheese simmers gently for about three hours, transforming those simple ingredients into an ultra-creamy, tender, and cheesy masterpiece.
Step 6: Serve and Enjoy
Once the cooking time is up, give everything a good stir, sprinkle the remaining cheese on top, and let it melt into a sumptuous finish. Serve it hot right from the crockpot and prepare for some serious comfort food bliss.
How to Serve Crockpot Mac and Cheese Recipe
Garnishes
To really amp up this Crockpot Mac and Cheese Recipe, consider garnishes like a sprinkle of fresh chopped parsley for a pop of color and freshness, or crispy bacon bits for a salty crunch. A dash of extra smoked paprika or paprika powder on top adds a pretty, spicy touch that invites everyone to dig in.
Side Dishes
Since this mac and cheese is wonderfully rich and indulgent, light side dishes balance it perfectly. A crisp green salad with a tangy vinaigrette or steamed broccoli makes for refreshing companions. For something heartier, BBQ pulled pork or grilled chicken pairs beautifully and turns it into a full meal.
Creative Ways to Present
Want to make your Crockpot Mac and Cheese Recipe stand out at your next gathering? Serve it in individual ramekins and top with toasted breadcrumbs for extra crunch. Alternatively, turn it into a mac and cheese bar with assorted toppings like jalapeños, caramelized onions, or roasted veggies so everyone can customize their own bowl.
Make Ahead and Storage
Storing Leftovers
After enjoying your Crockpot Mac and Cheese Recipe, quickly transfer any leftovers to an airtight container and pop it in the fridge. It will stay fresh for about 3 to 4 days, making it an easy go-to comfort meal for busy days.
Freezing
You can freeze this mac and cheese by storing portions in freezer-safe containers. Freeze for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat gently for best texture and creaminess.
Reheating
Reheat your stored Crockpot Mac and Cheese Recipe over low heat on the stovetop or in the microwave. Add a splash of milk or half-and-half during reheating to help loosen the sauce and keep it creamy, never dry. Stir frequently for even warming.
FAQs
Can I use a different type of pasta for this Crockpot Mac and Cheese Recipe?
Absolutely! Elbow macaroni is classic for a reason, but you can swap in cavatappi, shells, or small penne as they all hold sauce well. Just keep the cooking time similar, as larger or thicker pasta shapes might need slight adjustments.
What if I don’t have Campbell’s Cheddar Cheese condensed soup?
If you can’t find that specific soup, you can substitute with homemade cheese sauce using butter, flour, milk, and plenty of shredded cheddar cheese. It might take a bit more work but still yields delicious results!
Can I add extra ingredients like bacon or vegetables?
Definitely! Adding cooked bacon, sautéed onions, or steamed broccoli can add texture and flavor. Just fold them in before the final cooking step or sprinkle on top after cooking for the best results.
Is it possible to make this recipe vegan or dairy-free?
For a vegan twist, use plant-based cheeses and milk substitutes like almond or oat milk. There are vegan cheese soups available, or you can make a creamy cashew cheese sauce. Adjust cooking times and seasoning accordingly to taste.
How can I ensure the mac and cheese doesn’t become dry in the crockpot?
Slow cooking on low and layering the pasta with plenty of liquid and cheese ensures moisture stays locked in. Stirring halfway through cooking can also help redistribute liquids and prevent dryness, but it’s not mandatory.
Final Thoughts
There’s something incredibly satisfying about a warm, cheesy plate of mac and cheese, especially when it’s made effortlessly in the crockpot. This Crockpot Mac and Cheese Recipe brings all the comforting flavors together with minimal fuss and maximum deliciousness. Trust me, once you try this method, it’ll quickly become a cherished staple in your home cooking routine. Go ahead, dive in and enjoy every creamy, cheesy bite!
Print
Crockpot Mac and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Mac N Cheese recipe offers a creamy, comforting dish made easy by slow cooking uncooked pasta in a rich cheese soup mixture. Combining cheddar and Colby cheeses with Campbell’s Cheddar Cheese condensed soup, half-and-half, and flavorful seasonings, this dish delivers a cheesy, smooth texture perfect for family dinners or gatherings.
Ingredients
Pasta
- 3 cups of uncooked elbow macaroni pasta
Cheese and Dairy
- 2 cups of shredded cheddar cheese
- 1 cup of shredded Colby cheese
- 3 tablespoons of soft butter
- 3 cups of half-and-half
Soup and Seasonings
- 1 large can (15 ounces) of Campbell’s Cheddar Cheese condensed soup
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of smoked paprika
Instructions
- Prepare the Cheese Soup Mixture: In a large bowl, combine the half-and-half with the Campbell’s Cheddar Cheese condensed soup and mix until the mixture is smooth and uniform in texture.
- Season the Mixture: Stir in the smoked paprika and ground black pepper thoroughly, ensuring the spices are evenly distributed throughout the cheese soup base.
- Layer the Ingredients: In the crockpot, pour half of the uncooked elbow macaroni, then add half of the shredded cheddar cheese, half of the Colby cheese, half of the soft butter, and finally half of the prepared cheese soup mixture.
- Combine: Mix all the ingredients inside the crockpot thoroughly to ensure all pasta is coated and cheeses are evenly spread. Reserve the remaining shredded cheese for topping later.
- Cook: Cover the crockpot with the lid and set it to low heat. Allow the mac and cheese to cook slowly and simmer for about three hours until the pasta is tender and the cheese sauce is creamy and bubbly.
- Serve and Enjoy: Once cooking is complete, stir the mac and cheese to blend any separated ingredients. Serve hot and enjoy the creamy, cheesy goodness.
Notes
- Stirring halfway through cooking can help prevent the pasta from sticking and ensure even cooking.
- Use freshly shredded cheese instead of pre-shredded for a smoother melt and better texture.
- If you prefer a thicker sauce, reduce the half-and-half slightly or cook uncovered for the last 15 minutes to evaporate excess liquid.
- Adding a pinch of garlic powder or mustard powder can enhance the flavor if desired.
- This recipe can be doubled for larger gatherings but may require longer cooking time.
