There’s no cozier comfort food than a big, creamy bowl of Crockpot Mac and Cheese. With just a few real ingredients and almost zero fuss, you’ll have a melt-in-your-mouth dish that tastes just like the classic from childhood, only even richer and cheesier. This dreamy recipe is simple enough for a Tuesday, yet crowd-pleasing enough for any potluck or holiday table!
Why You’ll Love This Recipe
- Hands-Off Perfection: Toss everything in the slow cooker—no boiling, no baked mess, just pure cheesy bliss with almost zero effort.
- Unbelievable Creaminess: The combination of evaporated milk and freshly shredded cheeses creates a silky sauce that hugs every piece of pasta.
- Foolproof for a Crowd: The recipe easily serves a group, stays warm for parties, and reheats beautifully, making it perfect for gatherings or holidays.
- Tastes Like Grandma’s… Only Easier: This Crockpot Mac and Cheese delivers incredible homestyle flavor without babysitting a bubbling pot.
Ingredients You’ll Need
What makes this Crockpot Mac and Cheese special is how each ingredient serves a purpose—richness from real milk and butter, sharpness from good cheddar, and just a few seasonings to round it all out. Here’s what you’ll need and why each is essential for that nostalgic, dreamy result.
- Elbow pasta (1 pound): The perfect shape for catching all that creamy sauce; use a sturdy, classic brand like Barilla for best texture.
- Whole milk (2 ½ cups): Adds richness and helps blend the sauce smoothly, giving that familiar homemade taste.
- Evaporated milk (12 ounces): Provides extra creaminess and prevents the cheese sauce from separating—like magic in a can!
- Extra sharp cheddar (12 ounces, shredded): Delivers bold cheesy flavor and a gorgeous orange color—be sure to shred it yourself for ultimate meltiness.
- American cheese (4 ounces, shredded): Adds luxuriously smooth texture and a kid-friendly flavor you’ll crave.
- Salt (1 teaspoon) and black pepper (½ teaspoon): Essential seasonings to enhance all the cheesy notes.
- Dry mustard (½ teaspoon): A secret ingredient that adds depth and classic mac and cheese zing (trust me, you don’t taste mustard—it just amplifies everything else!).
- Garlic powder (¼ teaspoon): Brings a subtle warmth and savoriness to the sauce, without overpowering.
- Dash of cayenne pepper: Just enough to awaken your taste buds and keep things interesting—adjust for heat lovers.
- Butter (¼ cup, cubed): Dots of richness that melt right into the mix for that “can’t-stop-eating” factor.
Variations
The beauty of Crockpot Mac and Cheese is how easy it is to put your own spin on it! Feel free to swap in different cheeses, nudge up the heat, or make it even heartier with add-ins—let your cravings (and pantry) lead the way.
- Spicy Kick: Stir in a few tablespoons of diced jalapeños or a spoonful of hot sauce before cooking for a fiery upgrade.
- Meaty Delight: Add cooked crumbled bacon, ham cubes, or even seasoned ground beef after the pasta is done for a hearty main.
- Veggie Boost: Fold in steamed broccoli florets, green peas, or roasted cauliflower just before serving for a pop of color and crunch.
- Cheese Swap: Experiment with smoked gouda, Monterey Jack, or even a handful of parmesan for added depth and cheesy personality.
How to Make Crockpot Mac and Cheese
Step 1: Prep the Slow Cooker & Pasta
First things first, spray your 6-quart slow cooker generously with non-stick spray. Give your uncooked elbow pasta a quick rinse in cold water and drain it well—this helps keep everything creamy, not sticky. Then add the pasta straight into the crockpot.
Step 2: Add Cheeses, Milks, and Seasonings
Now comes the good part: add your whole milk, evaporated milk, all that freshly shredded sharp cheddar and American cheese, then sprinkle in the salt, pepper, dry mustard, garlic powder, and a dash of cayenne. Give it a gentle stir so the pasta is coated and mostly submerged. Finally, drop the cubed butter across the top—every bite will thank you.
Step 3: Let the Crockpot Do the Work
Pop on the lid and set your slow cooker to low heat. Let it cook, undisturbed, for 1 hour—try not to peek! After an hour, give everything a quick stir (be speedy, so you don’t lose too much heat), then replace the lid. Continue cooking and checking every 30 minutes until the pasta is tender and the sauce is thick and creamy, usually up to another 1–2 hours depending on your slow cooker.
Step 4: Finishing Touches
Once your Crockpot Mac and Cheese is perfectly creamy and noodles are al dente, unplug the slow cooker and remove the lid. Let it sit for about 10 minutes; the sauce will thicken as it cools, turning into that dreamy, restaurant-style mac everyone loves!
Pro Tips for Making Crockpot Mac and Cheese
- Skip Bagged Cheese: Always buy your cheddar and American cheese from the deli and shred it at home—pre-shredded cheese has anti-caking agents that create a gritty sauce.
- Low and Slow Always Wins: Resist the urge to crank up the heat—cooking on high can easily overdo the pasta and ruin that creamy texture.
- Choose Sturdy Pasta: Opt for classic or thick-cut elbow macaroni—avoid thin or quick-cook noodles, which can get mushy in the slow cooker.
- Know Your Slow Cooker: Every model heats differently, so do a test run before serving for a big event, and always check for doneness around the 1-hour mark.
How to Serve Crockpot Mac and Cheese
Garnishes
A sprinkle of freshly chopped parsley, a dusting of smoked paprika, or a light shower of extra sharp cheddar on top will make every bowl of Crockpot Mac and Cheese look as inviting as it tastes. If you’re a fan of a crispy finish, try topping servings with toasted breadcrumbs for a playful contrast in texture!
Side Dishes
Crockpot Mac and Cheese is soul-satisfying all on its own, but it’s even more irresistible alongside tangy coleslaw, green salad, barbecued meats, or roasted veggies. At holiday feasts, it’s a great counterpart to turkey, ham, or anything with gravy.
Creative Ways to Present
Serve in mini mugs or ramekins for a party-friendly appetizer, or spoon into a large cast iron skillet for that irresistible buffet look. Pack leftovers into thermoses for school or work lunches—no one can resist a creamy surprise mid-day!
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Mac and Cheese is just as dreamy the next day! Let it cool to room temperature, transfer to an airtight container, and keep it in the fridge for up to 4 days. The sauce will thicken as it chills, making for extra-luscious leftovers.
Freezing
For longer storage, portion cooled mac and cheese into freezer-safe containers. It will keep its flavor and texture for about 2 months—just note that very creamy pasta may separate a touch after freezing, but still tastes delicious after reheating!
Reheating
To reheat, warm gently in a saucepan over low heat (add a splash of milk to loosen the sauce), or microwave in short bursts, stirring in between. If frozen, thaw in the fridge overnight before reheating for best results—that way your Crockpot Mac and Cheese stays as creamy as day one.
FAQs
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Can I use pre-shredded cheese instead of shredding my own?
It’s best to avoid pre-shredded cheese for Crockpot Mac and Cheese. Bagged cheeses contain anti-caking agents that can make your sauce gritty. For that signature silky finish, always buy blocks of cheese and shred them yourself—your patience will be rewarded!
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What if my slow cooker runs hot or cooks unevenly?
Every slow cooker is a little different! If you know yours cooks quickly, start checking for doneness around the 1-hour mark. Stir occasionally and keep the setting on low. If parts of the mac and cheese get too thick, add a splash more milk and stir gently.
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Can I double this Crockpot Mac and Cheese recipe for a party?
Absolutely! Just be sure your crockpot is large enough (8-quart or bigger works well), and you may need to add a little extra cooking time. Stir gently every 30 minutes after the first hour to keep the texture perfect throughout.
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Can I make Crockpot Mac and Cheese in advance?
Yes! You can cook the recipe through, let it cool, then refrigerate. Reheat gently with a splash of milk before serving. It’s a life-saver for busy holiday prep or weeknight dinners—just know the sauce will thicken as it chills (which many people love!).
Final Thoughts
Nothing brings people together quite like a bubbling crock of homemade mac and cheese. Give this Crockpot Mac and Cheese recipe a try—you truly can’t beat the flavor, simplicity, or the smiles it brings. You deserve comfort food this easy (and this tasty!), so grab your slow cooker and treat yourself and your loved ones tonight.
Print
Crockpot Mac and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 8 people 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the ultimate comfort food with this creamy and cheesy Crockpot Mac and Cheese recipe. Perfect for busy days or holiday gatherings, this dish will have everyone coming back for seconds.
Ingredients
Pasta:
- 1 pound elbow pasta, uncooked (regular, NOT gluten-free, NOT quick-cook pasta)
Cheese Mixture:
- 2 1/2 cups whole milk
- 12 ounces evaporated milk
- 12 ounces extra sharp cheddar, shredded (from the deli)
- 4 ounces American cheese, shredded (from the deli)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon garlic powder
- Dash of cayenne pepper, to taste
- 1/4 cup butter, cubed
Instructions
- Spray Slow Cooker: Spray a 6-quart slow cooker with non-stick spray.
- Prepare Pasta: Rinse the uncooked pasta well in cold water and drain.
- Combine Ingredients: Add the uncooked pasta to the crockpot along with milks, cheeses, salt, pepper, mustard, garlic, and cayenne pepper. Stir to combine, ensuring the macaroni is submerged in the liquid.
- Add Butter: Dot the top with cubed butter.
- Cook: Cover and cook on low heat for 1 hour. Stir occasionally. Continue cooking for up to 1-2 more hours until pasta is tender and the sauce is thick and creamy.
- Serve: Once done, let the mac and cheese sit for a few minutes to thicken the sauce further before serving.
Notes
- It is recommended to shred the cheese from the deli to avoid a gritty texture.
- Use sturdy pasta to prevent mushiness.
- Every slow cooker varies, so adjust cooking times accordingly.
- Read the FAQs for best results.
- Do a trial run if making for a special occasion.
Nutrition
- Serving Size: 1 cup
- Calories: 574 cal
- Sugar: 10 g
- Sodium: 923 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 90 mg
