If you like good old fashioned comfort food, it doesn’t get much better than Macaroni and Cheese. I have a little thing for mac and cheese as you can tell by our Mac and Cheese Muffins and Hidden Veggie Baked Mac and Cheese. I love to tinker with my basic macaroni and cheese recipe and recently started using a crock pot to prepare it. My crock pot makes my life so much easier. This Crock Pot Macaroni and Cheese Recipe is very flexible so you can add different cheeses and still get a yummy result.
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Crock Pot Macaroni and Cheese
What I love about this crock pot macaroni and cheese recipe is it just uses 4-5 ingredients. You can modify it to use whatever cheeses you have on hand. I used a cheddar jack mix and some pecorino romano cheese, but I have done this with straight cheddar as well, and it’s just as good.
You can also substitute the type of pasta you use. I made this with mini shells, but have done it with penne as well. Of course, you can also make it with elbow macaroni for a more traditional feel. I used 2% milk in this recipe, but whole milk will work too.
I love serving this crock pot macaroni and cheese in these adorable ramekins. It makes a great side dish and if you are looking to kick it up a notch, try some crumbled bacon on top. Yum!
- 16 oz pasta
- 3 cups milk
- ½ stick butter
- 2 cups cheddar/jack mix shredded cheese
- ½ cup grated pecorino romano cheese
- Cook pasta for 5 minutes in boiling water. Drain when done.
- Spray crock pot.
- Add drained pasta, milk, butter, and cheeses to crock pot.
- Stir and cover. Cook on low for 2½ hours, stirring occasionally.