This easy Pioneer Woman Crock Pot Mac and Cheese is a creamy, comforting dish that’s perfect for a quick and delicious meal. Made with simple ingredients like elbow macaroni, sharp cheddar, and smoked gouda, it’s a crowd-pleaser you can easily customize with what you have on hand. Enjoy this hot, cheesy goodness any time!
Ingredients Needed
- 1 (16 oz) box elbow macaroni
- 2 1/2 cups whole milk (plus more for serving)
- 1 (12 oz) can evaporated milk
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne
- 1/4 lb American cheese, cubed
- 1 (8 oz) bag shredded sharp cheddar cheese
- 1 cup shredded smoked gouda cheese
How To Make Crock Pot Mac and Cheese
- Combine the Ingredients: In a 6 to 8-quart slow cooker, stir together the elbow macaroni, whole milk, evaporated milk, heavy cream, butter, salt, pepper, paprika, and cayenne until well combined.
- Cook the Macaroni: Cover and cook on high for 30 minutes. Stir, cover again, and cook for about 25 more minutes, or until the noodles are almost tender. (If they’re still firm, continue cooking in 10-minute increments until they’re tender but with a slight bite.)
- Add the Cheese: With the slow cooker still on high, add the cubed American cheese. Gently fold it into the macaroni until almost melted. Then, in three batches, add the shredded cheddar and gouda cheeses, making sure each batch melts fully before adding the next.
- Serve and Enjoy: Serve immediately, or set the slow cooker to warm for up to 2 hours. If keeping warm, stir occasionally and add 2 tablespoons of warm milk to loosen the sauce if it thickens too much.
Recipe Tips
- Stir Regularly: Stir the mac and cheese mixture halfway through cooking to ensure the noodles cook evenly and don’t stick to the bottom of the slow cooker.
- Use Full-Fat Ingredients: For a creamier texture, use whole milk, heavy cream, and full-fat cheeses. These ingredients make the sauce rich and smooth.
- Watch the Noodles: Keep an eye on the noodles to avoid overcooking them. Check them after 25 minutes, and continue cooking in 10-minute increments if needed until they’re tender with a slight bite.
- Add Cheese in Batches: Add the shredded cheddar and gouda cheese in batches, making sure each batch melts fully before adding the next. This ensures a smooth, creamy cheese sauce.
- Keep It Warm: If you’re serving the mac and cheese later, set the slow cooker to warm. Stir occasionally and add a little warm milk if the sauce gets too thick.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers crock pot mac and cheese in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze leftovers crock pot mac and cheese in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge before reheating, and add milk if needed.
- Reheating: Reheat leftovers crock pot mac and cheese on the stove over low heat for 5 minutes, adding a splash of milk to loosen the sauce, or microwave in 30-second intervals, stirring between each, until hot and creamy.
Nutrition Facts
Serving Size: 1 serving (about 1/10th of the recipe)
- Calories: 400
- Total Fat: 24g
- Saturated Fat: 13g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 600mg
- Potassium: 150mg
- Total Carbohydrate: 32g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 14g
More Pioneer Woman Recipes:
Pioneer Woman Crock Pot Mac and Cheese
Description
This easy Pioneer Woman Crock Pot Mac and Cheese is a creamy, comforting dish that’s perfect for a quick and delicious meal. Made with simple ingredients like elbow macaroni, sharp cheddar, and smoked gouda, it’s a crowd-pleaser you can easily customize with what you have on hand. Enjoy this hot, cheesy goodness any time!
Ingredients
Instructions
- Combine the Ingredients: In a 6 to 8-quart slow cooker, stir together the elbow macaroni, whole milk, evaporated milk, heavy cream, butter, salt, pepper, paprika, and cayenne until well combined.
- Cook the Macaroni: Cover and cook on high for 30 minutes. Stir, cover again, and cook for about 25 more minutes, or until the noodles are almost tender. (If they’re still firm, continue cooking in 10-minute increments until they’re tender but with a slight bite.)
- Add the Cheese: With the slow cooker still on high, add the cubed American cheese. Gently fold it into the macaroni until almost melted. Then, in three batches, add the shredded cheddar and gouda cheeses, making sure each batch melts fully before adding the next.
- Serve and Enjoy: Serve immediately, or set the slow cooker to warm for up to 2 hours. If keeping warm, stir occasionally and add 2 tablespoons of warm milk to loosen the sauce if it thickens too much.
Notes
- Stir Regularly: Stir the mac and cheese mixture halfway through cooking to ensure the noodles cook evenly and don’t stick to the bottom of the slow cooker.
- Use Full-Fat Ingredients: For a creamier texture, use whole milk, heavy cream, and full-fat cheeses. These ingredients make the sauce rich and smooth.
- Watch the Noodles: Keep an eye on the noodles to avoid overcooking them. Check them after 25 minutes, and continue cooking in 10-minute increments if needed until they’re tender with a slight bite.
- Add Cheese in Batches: Add the shredded cheddar and gouda cheese in batches, making sure each batch melts fully before adding the next. This ensures a smooth, creamy cheese sauce.
- Keep It Warm: If you’re serving the mac and cheese later, set the slow cooker to warm. Stir occasionally and add a little warm milk if the sauce gets too thick.
Pioneer Woman Crock Pot Mac and Cheese