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Whenever I can use my slow cooker, I do. It makes cooking easier and lets me go about my day while dinner takes care of itself. This Southern-style mac and cheese is no different. It’s creamy, full of sharp cheddar flavor, and always a crowd-pleaser. We eat it year-round, not just for holidays. If you’re from the South, you know mac and cheese is a regular on Sunday tables and at church suppers. It’s comfort food, plain and simple.
A Little History
Mac and cheese didn’t start in the South, but we sure made it our own. The earliest recipe showed up in Europe back in 1769. Later, Thomas Jefferson brought the idea home from France, and his chef James Hemings turned it into a dish everyone wanted. From there, it spread through Southern kitchens, and now it’s a part of our roots.
Why I Love My Crock Pot
The Crock Pot came out in the ’70s and changed the way we cook. With it, I don’t need to keep watch over the stove or oven. I can mix everything, set the timer, and come back to a warm pot of cheesy mac. Newer crock pots even switch to warm when the timer runs out, so nothing burns.
Prep: 15 minutes
Cook: 3½ hours
Total: 3 hours 45 minutes
Yield: 6 servings
Ingredients
- 8 oz elbow or corkscrew macaroni
- 3 cups extra sharp cheddar cheese, shredded by hand
- 1 (12 oz) can evaporated milk
- 1½ cups whole milk
- 1 tsp sea salt or kosher salt
- 1 tsp black pepper
- 1 tsp sugar
- ¼ cup melted butter
Optional extras if you like:
- Cream cheese or sour cream for more creaminess
- Parmesan or Monterey Jack for added flavor
- A dash of garlic powder, mustard powder, or cayenne for spice
What You’ll Need
- A 4 to 6-quart slow cooker
- A pot for boiling pasta
- A spoon for mixing
Steps
- Boil the pasta: Fill a big pot with water. Boil your pasta just until it has a little bite. Drain it.
- Grease the crock pot: Use butter or spray so it don’t stick.
- Mix in the good stuff: Put the pasta in the crock pot. Stir in the melted butter, salt, pepper, and sugar.
- Pour in the milk: Add the canned milk and whole milk. Stir it all together.
- Add cheese: Mix in 2 cups of cheese. Sprinkle the last cup right on top.
- Cook it slow: Put the lid on and cook on low for 3½ hours. Don’t stir it while it cooks.
Slow Cooker I Use
Hamilton Beach Portable 6 Quart Set Forget Digital Programmable Slow Cooker with Lid Lock, Temperature Probe, Dishwasher Safe Crock & Lid, Black Stainless
What to Serve It With
This mac and cheese goes great with:
- Roasted chicken or turkey
- BBQ ribs or pulled beef
- Green beans, collards, or cucumbers in vinegar
- Cornbread or dressing
- Deviled eggs
Nutrition
Each serve has about 380 calories, 20g fat, 30g carbs, and 18g protein.
Note: This is just an estimate. It can change based on what you use.
FAQs
How many people does it feed?
Makes around 6 servings.
Don’t like yellow cheese?
Use white cheddar, Monterey Jack, or even pepper jack.
Can I use condensed milk?
Nope. Condensed milk is sweet. Use evaporated milk.
What about leftovers?
Store in the fridge in a container. Good for 3 to 4 days. Reheat with a splash of milk if it’s too thick.
Final Word
This mac and cheese is easy, hearty, and tastes like home. Change up the cheese or seasonings if you want, but the base recipe is always solid. A real Southern favorite.
