Crock Pot Mac and Cheese Recipe
This creamy crockpot mac and cheese is the ultimate comfort food, made effortlessly in your slow cooker with uncooked pasta and real cheese. No boiling required—just set it and forget it.
It’s rich, cheesy, and smooth with every bite, thanks to evaporated milk and a blend of bold cheeses. Ideal for holidays, potlucks, or any cozy family dinner.
What You’ll Need for This Creamy Crockpot Mac and Cheese
- Elbow pasta – The sturdy backbone of the dish, it absorbs flavor and cooks up perfectly tender without boiling first.
- Whole milk – Provides creaminess and body to the sauce while balancing the richness of the cheeses.
- Evaporated milk – Adds concentrated creaminess without added sweetness, giving the sauce its thick, luscious texture.
- Extra sharp cheddar – Brings depth and that essential cheesy punch; shred it fresh for the best melt.
- American cheese – Lends smooth meltability and a velvety texture that binds the sauce together beautifully.
- Butter – Adds richness and helps create that indulgent, glossy finish to the cheese sauce.
- Seasonings (salt, pepper, dry mustard, garlic powder, cayenne) – Elevate the flavors with just the right kick and complexity.
How to Make This Crockpot Mac and Cheese
Spray your slow cooker with non-stick spray to keep cleanup simple. Start by rinsing your uncooked elbow pasta—this helps prevent it from sticking later.
Add the pasta directly into the crockpot, followed by whole milk, evaporated milk, both cheeses, salt, pepper, dry mustard, garlic powder, and a touch of cayenne for heat. Stir everything to combine, ensuring pasta is well-coated and submerged.
Dot the top with butter, cover, and cook on LOW for one hour. After one hour, lift the lid quickly and stir. Replace the lid and cook for up to another hour, checking every 30 minutes. Your mac and cheese is ready when the pasta is tender and the sauce has thickened to creamy perfection.
Tips, Tricks & Easy Variations
For flawless texture, avoid pre-shredded cheese—it contains anti-caking agents that make the sauce gritty. Buy blocks from the deli and shred by hand or in a food processor.
Always use whole milk and evaporated milk—substituting with lower fat milk or skipping evaporated milk will water down the sauce. And make sure to rinse your pasta; it’s a small step that helps the noodles cook evenly without clumping.
If you’re planning this for a holiday or crowd, do a test batch first. Every slow cooker heats differently, and timing can vary by up to an hour. It’s worth the peace of mind to test it out in advance.
Want to add a twist? Stir in cooked bacon bits, diced jalapeños, or a pinch of smoked paprika. For a breadcrumb topping, transfer to a baking dish, top with buttered crumbs, and broil for a few minutes before serving.
How to Store, Freeze, and Reheat Leftovers
Let your crockpot mac and cheese cool to room temperature before transferring to an airtight container. It will keep well in the fridge for up to four days.
To freeze, portion into freezer-safe containers and store for up to two months. Thaw overnight in the fridge before reheating.
Reheat gently on the stovetop or in the microwave with a splash of milk to bring back that creamy consistency. Stir occasionally while warming to avoid hot spots or drying out the sauce.
Crock Pot Mac and Cheese Recipe
Ingredients
- 4 ounces American cheese shredded (preferably from the deli)
- ½ teaspoon dry mustard
- 1 pound elbow macaroni uncooked (regular, not gluten-free or quick-cook)
- 12 ounces evaporated milk
- ½ teaspoon ground black pepper
- Dash of cayenne pepper to taste
- ¼ cup unsalted butter cubed
- 1 teaspoon salt
- 2½ cups whole milk
- 12 ounces extra sharp cheddar cheese shredded (self-shredded from deli block)
- ¼ teaspoon garlic powder
Instructions
- Spray the interior of a 5-6 quart slow cooker with non-stick cooking spray.
- Rinse the dry elbow macaroni under cold water thoroughly and drain well.
- Transfer the pasta into the slow cooker. Pour in the whole milk and evaporated milk, then add the shredded cheeses, salt, pepper, dry mustard, garlic powder, and cayenne pepper. Stir the contents thoroughly to ensure the macaroni is mostly immersed in the liquid.
- Distribute the butter cubes evenly over the mixture.
- Cover with the lid and set the slow cooker to low. Cook for 1 hour without lifting the lid.
- After 1 hour, uncover briefly and stir swiftly, then replace the lid. Continue to cook on low, checking every 30 minutes thereafter.
- The macaroni should be tender, and the sauce thick and creamy, typically after 1 hour and 45 minutes to 2 hours of total cook time. Allow the dish to rest briefly with the lid removed to further thicken the sauce before serving.
