Crockpot Mac and Cheese
No need to precook the noodles for this easy crockpot mac and cheese! Just stir everything together and let it slow-cook for 2 hours for the easiest entertaining side.
Servings: 8 servings
Ingredients
- 1 pound elbow pasta uncooked
- 2 1/2 cups whole milk
- Kosher salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/4 tsp ground nutmeg optional
- 14 ounces creamed chicken soup one can
- 12 ounces sharp cheddar shredded (It's best to shred it yourself for this recipe so it can smoothly melt)
- ground parmesan or pecorino romano optional
Instructions
- In your crockpot add the 1 pound elbow pasta (uncooked), and mix well with the 2 1/2 cups whole milk, Kosher salt and pepper, 1/2 teaspoon garlic powder and 1/4 tsp ground nutmeg, if using.
- Add the 14 ounces creamed chicken soup, and 12 ounces sharp cheddar and mix again. You can taste the milk mixture and make sure it's salty enough.
- Cover and cook on low for 2 hours, quickly stirring halfway to avoid the pasta from clumping.
- Garnish with freshly cracked pepper and ground parmesan or pecorino romano, if desired.
Notes
Tips:
- I find it's best to shred the cheese yourself for this recipe to ensure the cheese melts into the sauce evenly. The pre-shredded cheese you buy at the store is usually coated with starch, which may cause it to clump as it melts.
- If you miss the crispy top of a baked mac and cheese, simply toast some breadcrumbs in olive oil in a pan on the stove until golden. Sprinkle these over the pasta before serving.
Substitutes and Variations:
- Gruyere Mac & Cheese: Swap out half of the cheddar for shredded Gruyere cheese.
- Butternut Squash Mac & Cheese: Replace 1/2 cup of milk with 2/3 cup butternut squash puree.
- Make it vegetarian: Use canned cream of cheese soup in place of the chicken soup.
Storage and Make-Ahead:
- Make ahead: Stir together all the ingredients except the pasta and the parmesan/pecorino. Cover and place into the fridge for up to 2 days. When ready to cook, stir in the pasta and cook as usual in the crockpot.
- Fridge: Let the cooked mac and cheese cool completely, then transfer to an airtight container. Chill in the fridge for up to 3 days.
- Freezer: Let the cooked mac and cheese cool completely, then transfer to an airtight container. Freeze for up to 3 months. Let it defrost in the fridge overnight before reheating and serving.
- Reheat: To reheat fridge-cold mac and cheese, I find it best to place it into a pot and stir over a low heat, adding a splash of milk to loosen as needed, until piping hot.
Nutrition
Calories: 265kcal | Carbohydrates: 8g | Protein: 14g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 946mg | Potassium: 174mg | Fiber: 0.02g | Sugar: 4g | Vitamin A: 640IU | Vitamin C: 0.1mg | Calcium: 402mg | Iron: 1mg