Crock Pot Macaroni and Cheese
This easy Crock Pot Macaroni and Cheese is the creamiest, cheesiest, most addicting mac & cheese you'll ever make! No boiling or layering is required, and the slow cooker takes care of all the hard work. Can easily be made gluten-free, grain-free, dairy-free and vegan with just a few simple swaps.
Ingredients
- 2 1/2 cups uncooked dry Gluten-Free Cavatappi pasta , Gluten-Free Cellentani is also a good choice. Elbow macaroni is not ideal for this recipe, but if it's your only option, adjust the liquid depending on how hot your slow cooker runs. For a grain-free option, we love these ones from Jovial. Use regular Cavatappi pasta or Cellentani if not gluten-free or grain-free.
- 2 Tablespoons unsalted butter , cubed. Sub with vegan butter for dairy-free. We like Miyokos.
- 10 oz condensed cheddar cheese soup (not gluten-free) , sub with cashew queso (homemade or Siete) for a true gluten-free and dairy-free mac and cheese version
- 1 1/2 cups half and half or 3/4 cup whole milk and 3/4 cup heavy cream (plus more to thin out as needed). Sub with unsweetened plant-based creamer for dairy-free. We like Nutpods.
- 8 oz shredded sharp cheddar cheese , plus extra ½ cup reserved for topping. Use vegan cheddar for dairy-free. We like Violife Cheddar.
- 4 oz shredded Mozzarella cheese or Monterey Jack. Use vegan cheddar for dairy-free. We like Violife Mozzarella.
- ½ cup sour cream , use vegan sour cream or coconut cream for dairy-free.
- 1 1/2 teaspoons salt or more to taste
- ½ teaspoon black pepper or more to taste
- ½ teaspoon dry ground mustard
- 1 ½ teaspoons garlic powder
- ¼ teaspoon cayenne pepper or to taste
- 2 teaspoons Worcestershire sauce
- 8 oz evaporated milk (plus more as needed if the mixture is too thick). Sub with unsweetened creamy plant-based milk for dairy-free. We like Malk Organics.
- 2 slices Provolone cheese optional - for extra gooeyness. Use vegan Provolone for dairy-free - we like Violife
- chopped fresh parsley for garnish
- Toasted gluten-free panko crumbs OR crushed pork rinds or grain-free bread crumbs for garnish (optional)
Instructions
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Spray a 5-6-quart slow cooker with non-stick spray.
Add the dry pasta to the slow cooker. Dot with cubed butter then stir in the condensed cheddar cheese soup, half and half, shredded cheddar, shredded Mozzarella, sour cream, salt, black pepper, mustard, garlic powder, cayenne pepper, Worcestershire and evaporated milk.
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Stir to combine, making sure that the pasta is covered in as much liquid as possible.
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Cover and cook on low heat (about 1½ - 2½ hours but total time will vary according to your slow cooker - mine was done at 90 minutes). Check pasta after 30 minutes and stir. Cover and continue cooking. Check and GENTLY stir sides every 30 minutes until pasta is tender and liquid is thick and creamy. Top with Provolone cheese and remaining ½ cup of shredded cheddar cheese. If the mixture is too thick, add more milk as needed. Turn off slow cooker and cover for an additional 10 minutes, or until the cheese has melted.
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Serve immediately with freshly chopped parsley and toasted gluten-free panko crumbs, if desired.
Transfer any remaining pasta from the slow cooker into a separate casserole dish or pot. If any pasta is left in the slow cooker, even when it's off, it will continue to cook and dry out.
Recipe Notes
How to Store and Reheat Leftovers
Cooled macaroni and cheese can be stored in an airtight container in the fridge for up to 3 days.
Reheat it on low, either over the stove or in the slow cooker. Add more milk as needed for a creamier consistency.
How to Freeze
If you want to freeze your mac and cheese, we recommend doing so with individual portions. Place each one in a freezer-safe container or airtight bag. Reheat them as needed after thawing them out in the fridge.