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A close-up, top-down shot of a black ceramic slow cooker insert filled to the brim with creamy Crockpot Cottage Cheese Mac and Cheese, showing bubbly browned edges.

The Ultimate Crockpot Cottage Cheese Mac and Cheese (So Creamy!)

This Crockpot Cottage Cheese Mac and Cheese is the creamiest, dreamiest, and easiest version you'll ever make. Blended cottage cheese creates a high-protein, silky smooth sauce that's slow-cooked to bubbly perfection. An unforgettable comfort food masterpiece.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Dinner, Lunch, Side Dish
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Elbow Macaroni, cooked to al dente 454g
  • 2 cups Full-Fat Cottage Cheese 450g
  • 12 oz Evaporated Milk 355ml
  • 3 cups Sharp Cheddar Cheese, freshly grated 340g
  • 1/4 cup Unsalted Butter, melted 57g
  • 1 tsp Dry Mustard Powder 3g
  • 1/2 tsp Smoked Paprika 1g
  • 1 tsp Kosher Salt 6g
  • 1/2 tsp Freshly Cracked Black Pepper plus more for garnish
  • 2 tbsp Fresh Parsley, finely chopped for garnish

Equipment

  • 1 6-Quart Slow Cooker
  • 1 High-speed blender
  • 1 Box Grater

Method
 

  1. In a blender, combine the cottage cheese, evaporated milk, melted butter, salt, dry mustard powder, and smoked paprika. Blend on high for 60-90 seconds until completely smooth and liquefied.
  2. Pour the blended sauce into your slow cooker insert. Stir in the 3 cups of freshly grated sharp cheddar cheese. Add the cooked al dente elbow macaroni and stir until every noodle is fully coated.
  3. Secure the lid and cook on LOW for 2 to 2.5 hours, stirring once halfway through if desired. The sauce should be thick and bubbling gently.
  4. For browned, bubbly edges, place the ceramic crockpot insert under your oven's broiler for 2-4 minutes, watching constantly. Alternatively, add more cheese and cook on HIGH for the last 15 minutes.
  5. Let the mac and cheese rest for 5 minutes. Garnish generously with freshly chopped parsley and cracked black pepper before serving hot.

Notes

Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that create a gritty sauce. A block of sharp cheddar will melt into a perfectly smooth and glossy sauce.
Don't Overcook the Pasta: Cook your elbow macaroni for 1-2 minutes less than the package directions. It needs to be firm and al dente, as it will continue to soften in the slow cooker.
Use Full-Fat Dairy: For the creamiest, most stable sauce, use full-fat cottage cheese and regular evaporated milk. Low-fat versions can lead to a thinner, less satisfying result.