Why You’ll Love This Recipe
- Hands-off cooking: once the ingredients are in the crockpot, you can relax while it gets to work.
- Free up your oven: great for busy nights or holiday meals when you need all the baking space you can get.
- Crowd-friendly: easy to double and keep warm for serving large groups.
- Customizable: swap cheeses, add spices or mix-ins like bacon or vegetables.
- Better texture: the slow cooker helps keep the sauce creamy and the pasta tender (without over-baking).
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Elbow macaroni (or another short pasta of your choice)
- Butter
- Milk (whole milk preferred)
- Evaporated milk (adds richness and helps avoid curdling)
- Shredded cheese (sharp cheddar, Gruyère or your favourite melting cheeses)
- Optional: cream cheese or a cheese like American cheese for extra creaminess
- Salt & pepper
- Optional flavourings: dry mustard powder, garlic powder, paprika, cayenne pepper
- Non-stick cooking spray (for your crockpot insert)
Directions
- Lightly spray the insert of your crockpot with non-stick cooking spray.
- If the recipe you follow calls for precooking the pasta, boil the macaroni just until al dente (firm to the bite) and drain. If your version uses uncooked pasta, skip this step. Place the macaroni into the prepared crockpot.
- Add the butter, milk, evaporated milk, salt & pepper, and flavourings (like mustard powder, garlic powder or paprika) and stir to combine.
- Add the cheese: shredded cheddar, Gruyère (or your choice), and any additional cheeses. Stir gently so that the macaroni is well coated with the sauce and cheese.
- Cover and cook on LOW for about 1½ to 3 hours, or on HIGH for a shorter time (depending on your slow cooker). Start checking at the shorter end of the time range so you don’t overcook the pasta.
- Once the pasta is tender (but not mushy) and the sauce is creamy, give it a final stir. If it seems too thick, stir in a splash of milk to loosen it. If you plan to keep it warm in the crockpot for serving, you may need to add extra milk to maintain creaminess.
- Serve hot. If desired, top with extra shredded cheese, a sprinkle of paprika, or breadcrumbs for a little texture.
Servings and timing
- Makes about 8 servings (depending on portion size).
- Prep time: ~10-15 minutes.
- Cook time: ~1½ to ~3 hours on LOW (or ~1 to ~2 hours on HIGH) depending on your slow cooker and the pasta used.
- Total time: ~1 h 55 min to ~3 h 15 min.
Variations
- Use a mix of cheeses: sharp cheddar + Gruyère + mozzarella for flavour and melt-ability.
- Add bacon bits, diced ham, or cooked sausage for a meaty version.
- Stir in steamed broccoli or peas near the end for added veggies.
- For a spicier version: add a pinch of cayenne pepper or red pepper flakes.
- For a lighter version: use reduced-fat milk or half-and-half, though results may be less rich.
- For a crunchy top: once cooked, transfer to a baking dish, sprinkle breadcrumbs and bake briefly until golden.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To reheat: place in a microwave-safe dish or on the stove over low heat, stirring and adding a splash of milk if the sauce has thickened.
- Freezing is possible: once cooled, freeze in a freezer-safe container for up to 2-3 months. Thaw overnight in the fridge and reheat with a splash of milk to restore creaminess.
FAQs
Can I use uncooked pasta in the slow cooker?
Yes, some recipes use uncooked pasta mixed directly into the crockpot. However, you must monitor the cook time carefully to avoid mushy pasta.
Why is my sauce curdling or separating?
This can happen if the sauce overheats or if the cheese melts unevenly. Use freshly shredded block cheese (not pre-shredded) and avoid high heat for too long.
How do I keep the pasta from becoming mushy?
Don’t overcook the macaroni — if boiling first, remove it when it still has a bite. If using uncooked pasta, check early and stir to ensure even cooking.
What size slow cooker should I use?
A 4- to 6-quart (4-6 L) slow cooker works well for this recipe size. Don’t fill it too full to allow even heat distribution.
Can I double this recipe for a crowd?
Yes — you can double the ingredients if your slow cooker is large enough (e.g., 6-8 quart). The cook time may be similar but check earlier.
Can I keep the mac and cheese warm in the crockpot for serving later?
Yes — after cooking, you can use the “warm” setting. Stir occasionally and you may need to add a little milk to prevent the sauce from thickening too much.
Can I make this ahead of time?
You can prep the elements (shred cheese, measure ingredients) ahead, but since the pasta and cheese are cooked in the crockpot, it’s best to assemble and cook closer to serving time for best texture.
What types of cheese melt best?
Cheeses like Gruyère, American cheese and freshly shredded cheddar melt smoothly and give a creamy texture. Avoid relying fully on pre-shredded cheeses because they may not melt as smoothly.
How should I serve it?
This pairs nicely with grilled or roasted meats, a simple green salad, steamed vegetables or even as a main dish with roasted vegetables mixed in.
Conclusion
Crockpot Mac and Cheese is a comforting, indulgent dish that delivers creamy texture, cheesy flavor and easy preparation. Whether for a weeknight dinner or feeding a group, using the slow cooker simplifies the process and frees up your stove and oven for the rest of your meal. With good quality cheeses, careful timing, and a splash of milk if needed, this dish is sure to become a favourite. Enjoy!
PrintCrockpot Mac and Cheese
This Crockpot Mac and Cheese is a creamy, rich, and comforting pasta dish made right in the slow cooker. With tender macaroni, gooey melted cheese, and a velvety sauce, it’s the perfect no-fuss meal or side dish for family dinners, holidays, or potlucks.
- Prep Time: 15 minutes
- Cook Time: 1½–3 hours
- Total Time: 1 hour 55 minutes to 3 hours 15 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 16 oz (450 g) elbow macaroni (or another short pasta)
- 4 tbsp butter
- 2 cups whole milk
- 1 can (12 oz) evaporated milk
- 3 cups shredded cheddar cheese (freshly grated preferred)
- 1 cup Gruyère or mozzarella cheese (optional mix-in)
- 4 oz cream cheese or 4 slices American cheese (optional for extra creaminess)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dry mustard powder (optional)
- 1/2 tsp garlic powder (optional)
- 1/4 tsp paprika or cayenne pepper (optional, for color and spice)
- Non-stick cooking spray
Instructions
- Lightly spray the insert of your crockpot with non-stick cooking spray.
- Cook the macaroni just until al dente if using pre-cooked pasta; drain well. If using uncooked pasta, skip this step.
- Place macaroni in the prepared crockpot.
- Add butter, milk, evaporated milk, salt, pepper, and any seasonings (mustard powder, garlic powder, paprika).
- Stir in shredded cheddar, Gruyère, and any additional cheeses, mixing gently to coat the pasta evenly.
- Cover and cook on LOW for 1½–3 hours or on HIGH for 1–2 hours, checking at the shorter time to avoid overcooking.
- When pasta is tender and sauce is creamy, stir again. Add a splash of milk if the sauce has thickened too much.
- Serve hot, topped with extra cheese, paprika, or breadcrumbs if desired.
Notes
- Use freshly grated cheese instead of pre-shredded for smoother melting.
- Do not overcook the pasta — check early for tenderness.
- Add a little milk when reheating to restore creaminess.
- Great as a main dish or side for BBQ, holidays, or potlucks.
- Can be kept warm in the crockpot; stir occasionally and add milk if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
