Crockpot Mac and Cheese

Why You’ll Love This Recipe

This recipe is incredibly easy—just dump the ingredients into your slow cooker and let it do the work. It’s creamy, cheesy, and full of classic mac and cheese flavor. No oven, no stovetop, and no complicated steps. Plus, it’s a great make-ahead option and keeps well on the warm setting for serving at gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Uncooked elbow macaroni
• Whole milk
• Evaporated milk
• Butter
• Shredded cheddar cheese
• Shredded mozzarella or Monterey Jack cheese
• Cream cheese
• Salt
• Black pepper
• Garlic powder or onion powder (optional)
• Paprika (optional, for color and mild spice)

Directions

1. Lightly grease the inside of the crockpot with butter or nonstick spray.
2. Add the uncooked macaroni, whole milk, evaporated milk, melted butter, and all the cheeses.
3. Season with salt, pepper, and optional spices if using. Stir to combine.
4. Cover and cook on low for 2 to 3 hours, stirring once or twice during cooking.
5. Check for doneness at 2 hours. When the pasta is tender and the cheese is fully melted and creamy, it’s ready to serve.
6. Switch to warm setting until ready to serve. Stir before serving for the smoothest texture.

Servings and timing

This recipe makes about 6 to 8 servings. Prep time is around 10 minutes, and cooking time is 2 to 3 hours on low. Total time: approximately 2 hours and 10 minutes.

Variations

• Use different cheeses like Gouda, Fontina, or Pepper Jack for new flavor profiles.
• Add cooked bacon, ham, or shredded chicken for a heartier dish.
• Stir in steamed broccoli or peas for a veggie boost.
• Use gluten-free pasta to make it gluten-free.
• For extra creaminess, add a splash of heavy cream during cooking.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of milk to restore creaminess. Avoid freezing, as dairy-based sauces can become grainy when thawed.

FAQs

Can I use pre-shredded cheese?

Yes, but freshly shredded cheese melts more smoothly without added anti-caking agents.

Do I need to cook the pasta before adding it to the crockpot?

No, this recipe is designed for uncooked pasta. It cooks directly in the slow cooker.

Can I use different types of pasta?

Yes, just avoid very small or delicate shapes. Elbow macaroni or similar sturdy pastas work best.

What’s the best cheese to use?

Sharp cheddar is classic, but mixing it with a melty cheese like mozzarella or Monterey Jack creates a creamier texture.

How do I keep it from getting dry?

Stirring once or twice during cooking helps, and avoid overcooking. You can also add a splash of milk or cream before serving.

Can I double the recipe?

Yes, but be sure to use a large enough crockpot and extend cooking time slightly. Stir occasionally to prevent sticking.

Is evaporated milk necessary?

Evaporated milk adds richness and prevents curdling. You can substitute with more whole milk, but the texture may be slightly less creamy.

Can I add breadcrumbs?

Breadcrumbs are best added just before serving if you’re transferring to a baking dish and broiling briefly for a crispy topping.

How long can it sit on warm?

You can keep it on warm for 1 to 2 hours. Stir occasionally and add a splash of milk if it thickens too much.

Can I make it ahead of time?

Yes, cook it in advance and reheat with a little milk, or assemble the ingredients in the crockpot insert and refrigerate overnight before cooking.

Conclusion

Crockpot mac and cheese is a creamy, cheesy, effortless dish that delivers all the comfort of traditional mac and cheese without the extra steps. It’s ideal for busy days, special occasions, or any time you want to feed a crowd with minimal hands-on time. One bite and it’s sure to become a go-to in your recipe rotation.

Crockpot Mac and Cheese

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Creamy, cheesy crockpot mac and cheese made with simple ingredients and no boiling required. An effortless comfort food perfect for holidays, gatherings, or weeknight dinners.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 10 minutes
• Yield: 6–8 servings
• Category: Side Dish
• Method: Slow Cooker
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 16 oz uncooked elbow macaroni
• 2 cups whole milk
• 1 can (12 oz) evaporated milk
• 4 tbsp butter, melted
• 3 cups shredded cheddar cheese
• 1 cup shredded mozzarella or Monterey Jack cheese
• 4 oz cream cheese, cubed
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder or onion powder (optional)
• 1/2 tsp paprika (optional)

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Instructions

1. Lightly grease crockpot with butter or nonstick spray.
2. Add uncooked macaroni, whole milk, evaporated milk, melted butter, cheddar, mozzarella, cream cheese, and seasonings.
3. Stir well to combine.
4. Cover and cook on low for 2–3 hours, stirring once or twice.
5. Check at 2 hours—pasta should be tender and cheese sauce creamy.
6. Switch to warm until ready to serve, stirring before serving.

Notes

• Freshly shredded cheese melts better than pre-shredded.
• Do not overcook—check pasta texture at 2 hours.
• Add a splash of cream or milk if sauce thickens too much.

Nutrition

• Serving Size: 1 cup
• Calories: 420
• Sugar: 5g
• Sodium: 580mg
• Fat: 23g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 17g
• Cholesterol: 65mg