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5 from 1 vote

Crockpot Mac and Cheese

Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Servings: 6

Ingredients

  • 16 oz elbow macaroni (cooked and drained)
  • ½ cup unsalted butter (melted)
  • 8 oz cream cheese (cut into cubes)
  • 3 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 2 cups whole milk, evaporated milk, or half and half (your choice)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp AB’s A Rub
  • Salt and pepper to taste

Instructions

  • Start off by boiling the elbow macaroni until it’s just al dente. You don’t want it mushy — remember, it’s still gonna cook in the crockpot. Drain it, and don’t rinse. Keep that starch.
  • Don’t go for that pre-shredded stuff. Get you a block of cheddar and mozzarella, and shred it yourself. It melts smoother and gives you that rich, velvety texture. Cube the cream cheese so it melts evenly in the pot.
  • Now it’s time to bring everything together. In your crockpot, toss in the:
    Cooked macaroni
    Melted butter
    Cubed cream cheese
    Shredded cheddar and mozzarella
    Milk or half and half
    Sprinkle in the garlic powder, AB’s A Rub, and a little salt and pepper.
  • Give everything a good stir so the pasta is evenly coated, and the cheeses and seasonings are well distributed. You’re settin’ the stage for that slow-cooked goodness.
  • Cover the crockpot and set it on low for about 2 hours. Stir it occasionally — maybe every 30 to 45 minutes — to make sure the cheese is meltin’ right and everything stays creamy.
  • After 2 hours, check the pasta. If it’s creamy and the cheese is melted through, you’re golden. If you want it a little more cooked or if it thickened too much, add a splash of milk and give it another 30–60 minutes.
  • Give it one last stir, taste for seasoning, and serve warm. Whether it’s a weeknight dinner or the holiday table, this dish delivers.