Crockpot Mac and Cheese
There’s something extra comforting about Crockpot Mac and Cheese, especially when it’s rich, creamy, and practically cooks itself.
We’re using tender elbow macaroni, whole milk, evaporated milk, and two flavorful cheeses to create a simple slow cooker version of this classic that’s anything but boring.
This is the kind of recipe that makes life easier with minimal prep, pantry friendly ingredients, and a cozy result that’s perfect for family dinners or potlucks.
Crockpot Mac and Cheese Recipe Highlights
- Just 10 minutes of prep and the Crockpot handles the rest
- Uses pantry staples and everyday cheeses
- No boiling pasta separately because everything cooks in one pot
- Stays creamy and rich without getting mushy
- Great for weeknights, holidays, and casual get togethers
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
PASTA – I use thick elbow macaroni because it holds its shape during the slow cook and gives you that classic mac and cheese bite. Thinner pasta can turn soft or fall apart, so it’s worth using a sturdier brand like Barilla.
MILK – I use a mix of whole milk and evaporated milk to get a rich, creamy sauce without needing cream. The evaporated milk adds body, while the whole milk keeps the texture smooth and easy to stir.
CHEESE – I use a mix of cheddar and fontina for a blend of bold flavor and smooth melt. Freshly shredded cheese works best since bagged cheese often has a coating that makes the sauce grainy. You can swap fontina for Gruyere or add in some white cheddar for variety.
BUTTER – I use unsalted butter so we can control the salt in the final dish. Slicing it thinly helps it melt evenly and blend into the cheese sauce without clumping.
SEASONING – A little ground mustard brings out the cheese flavor without making it sharp. Salt and black pepper give balance, and cayenne adds a mild kick. You can use more cayenne if you like extra heat or leave it out for a milder version.
How To Make Crockpot Mac and Cheese
Please check the printable recipe card below for more detailed instructions.
- Add macaroni, both milks, mustard, salt, pepper, and cayenne to the slow cooker and stir.
- Top with shredded cheeses and sliced butter.
- Cook on low for 1 hour, then stir gently.
- Cook 1 to 2 more hours until pasta is tender and sauce is creamy.
Leftovers and Storage
STORE – Let the Crockpot Mac and Cheese cool, then transfer it to an airtight container and keep it in the fridge for up to 4 days. The sauce will thicken in the fridge, but it stays creamy once reheated with a splash of milk.
FREEZE – This recipe can be frozen, though the pasta will soften a bit after thawing. Let it cool completely, then spoon it into containers that seal tightly and freeze for up to 2 months.
REHEAT – Warm it slowly on the stove over low heat or use the microwave in short bursts. Stir in a little milk to bring the sauce back to life and keep it from drying out.
MAKE AHEAD – You can shred the cheese and measure everything in advance. Keep the ingredients in separate containers in the fridge, then just add them to the Crockpot when you’re ready to start cooking.
More Easy and Delicious Crockpot Recipes
Serving Suggestions
MEATLOAF – A slice of classic meatloaf next to a big scoop of Crockpot Mac and Cheese is one of those dinners that always feels warm and familiar.
GLAZED HAM – The sweet glaze from the ham pairs perfectly with the creamy, cheesy pasta for a cozy and balanced plate.
ROAST CHICKEN – Whether it’s homemade or store bought, juicy roast chicken turns this mac and cheese into a complete and satisfying meal.
SLOPPY JOES – Serve this alongside a saucy sandwich for a fun, family friendly dinner that everyone will ask for again.
SLOW COOKER PORK CHOPS – These tender chops with rich gravy go hand in hand with a cheesy side like this mac and cheese.
Recipe Success Tips
USE BLOCK CHEESE – Freshly grated cheese melts smoother and gives the sauce a better texture. Pre-shredded cheese often has a coating that can make the sauce feel grainy.
STIR ONCE MIDWAY – Stirring after the first hour helps the pasta cook evenly and keeps the cheese from clumping in one spot.
AVOID OVERCOOKING – After the first hour, check the pasta every 30 minutes. If it goes too long, the texture can turn soft and gluey.
CHOOSE THE RIGHT PASTA – Use a sturdy elbow macaroni that can hold up to longer cook times. Thinner or quick-cooking types may break down too fast.
EXPERT TIP – If you want to double the Crockpot Mac and Cheese recipe for a party, make sure your slow cooker is large enough and give it extra time. Stir more often to help it stay creamy and smooth from start to finish.
Commonly Asked Questions
Can I Use A Different Pasta Shape?
You can, but choose a small, sturdy shape like shells or rotini. Stay away from thin noodles because they tend to fall apart during the longer cook time.
Can I Cook It On High?
You can cook it on high for about 1 hour to 1 and a half hours. Stir after 30 minutes and keep an eye on it so the cheese melts smoothly without separating.
Can I Add Protein Like Chicken Or Ham?
Yes, just make sure the chicken or ham is fully cooked. Stir it in after the first hour so it heats evenly without drying out.
What If The Sauce Gets Too Thick?
Stir in a splash of warm milk a little at a time until it smooths out again. This helps bring back the creamy texture without thinning the flavor too much.
Is It Safe To Leave It On Warm?
It’s fine to leave it on the warm setting for about 30 minutes. After that, the pasta can overcook and start to get too soft.
More Easy and Delicious Side Dishes
Crockpot Mac and Cheese
Ingredients
- 16 ounces elbow macaroni uncooked
- 2 ¾ cups whole milk
- 1 12-ounce can evaporated milk
- 16 ounces Cheddar cheese shredded
- 8 ounces Fontina cheese shredded
- ½ teaspoon ground mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 4 tablespoons butter unsalted, sliced thinly
Optional Garnish
- black pepper freshly crack pepper
Instructions
- Lightly grease the slow cooker.
- Add the macaroni, whole milk, evaporated milk, ground mustard, salt, black pepper, and cayenne pepper into the slow cooker. Stir to combine.
- Sprinkle the Cheddar cheese and Fontina cheese on top of the pasta and place the sliced butter on top.
- Set the Crock-Pot on low and cook for 1 hour. Gently stir the macaroni.
- Continue to cook for 1-2 more hours. Check frequently to avoid overcooking.
- The Mac and Cheese is done when the macaroni is cooked through and tender and the sauce is creamy and smooth. Garnish with freshly ground black pepper and serve.
Equipment
Notes
SLOW COOKER TIMES
ON LOW – 2 to 3 hour (stir after 1 hour)ON HIGH – 1 hour to 1½ hours (stir after 30 minutes)
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.