If you love set-it-and-forget-it comfort food, this crockpot mac and cheese recipe is pure cozy bliss. It turns simple pantry staples into the creamiest, cheesiest pasta with barely any effort. Perfect for weeknights, holidays, and potlucks.
Why You’ll Love This Crockpot Mac and Cheese Recipe
- Ultra creamy texture thanks to evaporated milk and a smart cheese blend.
- Foolproof method that avoids grainy sauce or overcooked pasta.
- Hands-off cooking in the slow cooker, great for busy days and gatherings.
- Kid-approved flavors with simple pantry spices.
- Easily customizable with add-ins like bacon, broccoli, or buffalo chicken.
Crockpot Mac and Cheese Recipe Ingredients & Substitutions
- 16 oz elbow macaroni (about 454 g)
- 4 tbsp unsalted butter, melted
- 1 can (12 oz) evaporated milk
- 2 cups whole milk (or 2%, 480 ml)
- 8 oz cream cheese, softened and cubed
- 3 cups sharp cheddar, freshly shredded (about 12 oz/340 g)
- 1 cup Gruyère or Monterey Jack, shredded (4 oz/113 g)
- 1/2 cup grated Parmesan (about 45 g)
- 1 tsp kosher salt, plus more for pasta water
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dry mustard
- 1/4 tsp paprika
- Chives or parsley, for garnish (optional)
Substitutions: Use gluten-free elbows and reduce slow cooker time slightly to avoid mushiness. Swap Gruyère with fontina or more Jack. No evaporated milk? Use 1 3/4 cups half-and-half total and whisk in 1 tsp cornstarch to stabilize. Lactose-free milk works; choose lactose-free cheeses. For spice, add a pinch of cayenne.
Step-by-Step Instructions to Make Crockpot Mac and Cheese Recipe
1. Prep the Slow Cooker and Parboil Pasta
Grease a 5 to 6 quart slow cooker insert. Bring a large pot of well-salted water to a boil. Cook elbows 2 minutes less than package directions. Drain and toss with 1 tbsp melted butter to prevent sticking.
2. Build the Creamy Base
In the slow cooker, whisk evaporated milk, whole milk, remaining melted butter, cream cheese, salt, pepper, garlic powder, onion powder, dry mustard, and paprika until mostly smooth. Small cream cheese bits will melt as it cooks.
3. Add Pasta and Cheeses
Stir in the drained pasta. Fold in 2 1/2 cups cheddar, all the Gruyère or Jack, and 1/4 cup Parmesan. Reserve the remaining cheeses for finishing.
4. Slow Cook Low and Gentle
Cover and cook on Low for 1 1/2 to 2 1/2 hours, stirring once halfway through. Pasta should be tender and sauce silky. Avoid cooking on High, which can cause curdling.
5. Finish, Adjust, and Serve
Stir in reserved cheddar and Parmesan until melted. If too thick, add warm milk 1 to 3 tbsp at a time. Taste and adjust salt. Garnish with chives and serve hot.
Tips for Success
- Shred your own cheese. Pre-shredded blends have starches that can make the sauce grainy.
- Keep the heat low. Dairy stays smooth when gently cooked.
- Do not overcook the pasta up front. Slightly underdone elbows finish perfectly in the crockpot.
- Stir halfway. It promotes even melting and prevents edges from drying.
- Hold back a little milk. Add at the end to fine-tune creaminess.
Variations of Crockpot Mac and Cheese Recipe
- Bacon Jalapeño: Fold in 6 slices crisp bacon and 1 to 2 minced jalapeños after cooking.
- Buffalo Chicken: Stir in 2 cups shredded rotisserie chicken and 1/4 cup buffalo sauce at the end.
- Broccoli Cheddar: Steam 2 cups small broccoli florets until crisp-tender and fold in before serving.
- Truffle 3-Cheese: Swap in fontina and add 1 to 2 tsp truffle oil to taste.
- Cajun Kick: Add 1 to 2 tsp Cajun seasoning and a pinch of cayenne.
Serving Suggestions: What to Pair with Crockpot Mac and Cheese Recipe
- Simple mains: barbecue chicken, pulled pork, meatloaf, or seared salmon.
- Veg sides: roasted broccoli, green beans, or a bright arugula salad with lemon vinaigrette.
- Crunchy toppings: butter-toasted panko, crushed Ritz, or hot sauce for a little heat.
- Pickles and coleslaw add a tangy contrast to the rich, creamy pasta.
Storage & Reheating Instructions
- Fridge: Cool, then store airtight for up to 4 days.
- Freeze: Portion into freezer-safe containers for up to 2 months. Thaw overnight in the fridge.
- Reheat: Add a splash of milk and warm gently on the stovetop over low heat, stirring often, or microwave at 50% power in short bursts.
- Keep Warm: On the slow cooker Warm setting for up to 1 hour, stirring occasionally and loosening with milk as needed.
Memories Made Around the Table
I started bringing this to neighborhood potlucks, and it was the dish that always disappeared first. A little scoop for the kids turned into seconds for the grown-ups too.
FAQs
Can I cook the pasta raw in the slow cooker? I do not recommend it. Pre-cooking to slightly under al dente ensures perfect texture and prevents a gummy sauce.
What size slow cooker should I use? A 5 to 6 quart model works best. For doubling, use a 7 to 8 quart and extend time slightly, checking at the 2 hour mark.
How do I prevent curdling? Cook on Low, use evaporated milk, and avoid high-heat or prolonged cooking. Stir halfway and do not lift the lid frequently.
Can I make it ahead? Yes. Cook, cool, and refrigerate. Reheat gently with milk before serving, then hold on Warm for up to 1 hour.
Can I bake the top for a crust? Yes. Transfer to a buttered baking dish, top with buttery panko and extra cheddar, and broil 1 to 2 minutes until golden.
Final Thoughts
This crockpot mac and cheese recipe delivers rich, creamy comfort with minimal effort. Keep it classic or dress it up with your favorite mix-ins, and watch it become the most-requested dish at your table.
Crockpot Mac and Cheese Recipe (Ultra Creamy, Easy)
Equipment
- 1 Slow cooker 5 to 6 quart
- 1 Large Pot
- 1 Colander
- 1 Whisk
- 1 Cheese grater for shredding cheese
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
Ingredients
Mac and Cheese
- 16 oz elbow macaroni
- 4 tbsp unsalted butter melted
- 12 oz evaporated milk 1 can
- 2 cup whole milk or 2%
- 8 oz cream cheese softened, cubed
- 12 oz sharp cheddar cheese freshly shredded (about 3 cups)
- 4 oz Gruyère or Monterey Jack cheese shredded
- 0.5 cup Parmesan cheese grated
- 1 tsp kosher salt
- Kosher salt for pasta water
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp dry mustard
- 0.25 tsp paprika
- Chives or parsley for garnish (optional)
Instructions
1. Prep the Slow Cooker and Parboil Pasta
- Grease a 5 to 6 quart slow cooker insert. Bring a large pot of well-salted water to a boil. Cook elbows 2 minutes less than package directions. Drain and toss with 1 tbsp melted butter to prevent sticking.
2. Build the Creamy Base
- In the slow cooker, whisk evaporated milk, whole milk, remaining melted butter, cream cheese, salt, pepper, garlic powder, onion powder, dry mustard, and paprika until mostly smooth. Small cream cheese bits will melt as it cooks.
3. Add Pasta and Cheeses
- Stir in the drained pasta. Fold in 2 1/2 cups cheddar, all the Gruyère or Jack, and 1/4 cup Parmesan. Reserve the remaining cheeses for finishing.
4. Slow Cook Low and Gentle
- Cover and cook on Low for 1 1/2 to 2 1/2 hours, stirring once halfway through. Pasta should be tender and sauce silky. Avoid cooking on High, which can cause curdling.
5. Finish, Adjust, and Serve
- Stir in reserved cheddar and Parmesan until melted. If too thick, add warm milk 1 to 3 tbsp at a time. Taste and adjust salt. Garnish with chives and serve hot.