If you’re anything like me, you adore comfort food that’s fuss-free yet incredibly satisfying. That’s why this Crockpot Mac and Cheese Recipe is an absolute game changer in my kitchen. It’s creamy, cheesy, and so easy to make, you’ll wonder how you ever lived without it. Whether you’re feeding a crowd or just craving some indulgence, stick around—I’ll share all the tips that make this dish foolproof and downright irresistible!
Why You’ll Love This Recipe
- Hands-Off Cooking: Just toss everything into the crockpot and let it work its magic, freeing up your time for other things.
- Ultimate Creaminess: Using a mix of sharp cheddar and American cheese creates a luscious, rich texture that’s truly next level.
- Family Favorite: My kids and husband always ask for seconds, making it a win for feeding picky eaters.
- Made from Scratch: Starting with uncooked pasta means less prep and no last-minute boiling—this is a real time saver.
Ingredients You’ll Need
Every ingredient in this crockpot mac and cheese plays a starring role in making it creamy and flavorful. I always recommend shredding your own cheese rather than buying pre-shredded—that little extra effort is worth it for meltability and taste.
- Elbow Pasta: Use regular uncooked elbow macaroni—quick cook or gluten-free won’t deliver the same texture.
- Whole Milk: Adds richness and creaminess that you can’t substitute with lower-fat options.
- Evaporated Milk: A secret ingredient that makes the cheese sauce silky and velvety.
- Sharp Cheddar Cheese: Freshly shredded for bold flavor and smooth melting—you want extra sharp for that punch.
- American Cheese: Makes the sauce extra creamy, but be sure to buy deli blocks, not the processed slices.
- Salt: Enhances all the flavors perfectly.
- Black Pepper: Just enough for a mild kick.
- Dry Mustard: Adds depth and a subtle tang to the sauce.
- Garlic Powder: A mild savory hint that rounds out the flavor.
- Cayenne Pepper: Just a dash to brighten the cheese without overpowering it.
- Butter: Cubed, to dot on top for richness and a glossy finish.
Variations
I love that this Crockpot Mac and Cheese Recipe is a great canvas for customization. Over time, I’ve tweaked it to suit different moods and dietary needs—don’t be shy about playing around with yours!
- Spicy Kick: I once added a pinch more cayenne and a handful of diced jalapeños—my family went crazy for the extra heat!
- Veggie Boost: Steamed broccoli or roasted cauliflower stirred in right before serving adds color and nutrition without losing creaminess.
- Gluten-Free: While I prefer the traditional pasta for the best texture, you can try gluten-free elbows—but remember to adjust cook times as needed.
- Cheese Swap: Mixing in Gruyère or smoked gouda can create a new flavor profile that’s perfect for special occasions.
How to Make Crockpot Mac and Cheese Recipe
Step 1: Prepping Your Crockpot & Pasta
Start by spraying your 6-quart slow cooker with non-stick spray—this little step saves you from sticky cleanup later. Then rinse the uncooked elbow pasta thoroughly under cold water and drain well. This rinsing is something I do to prevent the pasta from sticking together and to help it cook evenly in the liquid later.
Step 2: Combine Ingredients in the Slow Cooker
Add your pasta to the crockpot, then pour in the whole milk and evaporated milk. Next, stir in the sharp cheddar and American cheeses—remember, freshly shredded is key for that perfect melt. Season it all with salt, black pepper, dry mustard, garlic powder, and a dash of cayenne. Give everything a good stir to combine, pressing the pasta down slightly to make sure it’s mostly submerged in liquid.
Step 3: Cook Low & Slow
Dot the top with the cubed butter, cover the slow cooker, and set it to low heat for 1 hour. When the hour’s up, lift the lid and stir quickly but thoroughly—your sauce will be starting to thicken now. If the pasta isn’t quite tender, put the lid back on and let it cook for up to 1-2 more hours, checking every 30 minutes or so. Patience is worth it here; you want that tender pasta and thick, creamy sauce.
Step 4: Final Touch & Serving
Once the mac and cheese is perfectly tender and creamy, remove the lid and let it sit for a few minutes—in my experience, this resting time lets the sauce thicken up just right. Then, grab a big spoon and dig in or serve immediately with your favorite sides.
Pro Tips for Making Crockpot Mac and Cheese Recipe
- Use Freshly Shredded Cheese: Pre-shredded cheese often has anti-caking agents that affect melt quality; shredding the cheese yourself gives a smooth, creamy finish.
- Don’t Skip the Stir: Opening and stirring at the one-hour mark prevents clumps and allows the cheese to distribute evenly.
- Adjust Timing Based on Your Crockpot: Some slow cookers run hotter or cooler; keep an eye on pasta texture during those last hours to avoid overcooking.
- Avoid Overheating: Don’t leave it on ‘keep warm’ too long after cooking or it may dry out—serve soon or cover tightly to retain moisture.
How to Serve Crockpot Mac and Cheese Recipe
Garnishes
I love topping my mac and cheese with a sprinkle of chopped fresh parsley or chives—it adds a pop of color and freshness that counters the richness perfectly. Sometimes I’ll add a handful of toasted breadcrumbs for crunch, which my family always appreciates.
Side Dishes
This crockpot mac and cheese pairs beautifully with a crisp green salad, roasted veggies like asparagus or Brussels sprouts, or even some BBQ pulled pork for a heartier meal. For weeknight dinners, I often serve it alongside steamed green beans—it’s simple, balanced, and hits the comfort spot.
Creative Ways to Present
For special occasions, I love spooning this mac and cheese into individual ramekins and topping them with a crust of panko and shredded cheese before popping them under the broiler for a couple of minutes—hello, crispy golden topping! It’s an easy way to dress up a classic.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 3 days. When I save some for later, I add a splash of milk before reheating to bring back that creamy consistency—it prevents the pasta from drying out.
Freezing
I’ve frozen this mac and cheese a few times with good results—just transfer cooled mac to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before warming up gently to avoid separating the cheese sauce.
Reheating
For reheating, I either warm leftovers on the stovetop over medium-low heat with a splash of milk or use the microwave in short intervals, stirring in between to keep it creamy and evenly heated. Avoid high heat—it can make the cheese sauce grainy.
FAQs
-
Can I use gluten-free pasta in this Crockpot Mac and Cheese Recipe?
You can, but I recommend adjusting cooking time because gluten-free pasta tends to cook faster and can become mushy more quickly. It’s best to check texture frequently during cooking to avoid overcooking.
-
Why do you use evaporated milk instead of regular milk?
Evaporated milk adds a creamy richness and silky texture that regular milk alone can’t achieve. It’s slightly concentrated, which helps the cheese sauce become smooth and luscious.
-
Do I need to pre-cook the pasta before adding it to the slow cooker?
Nope! This recipe is designed with uncooked pasta so that it cooks perfectly in the crockpot alongside the cheese sauce, saving you time and dishes.
-
How do I prevent my mac and cheese from drying out in the crockpot?
Make sure to keep the lid on while cooking to trap the steam, stir a couple of times during cooking, and avoid leaving it on ‘keep warm’ too long. If it starts looking dry, add a splash of milk before stirring.
Final Thoughts
This Crockpot Mac and Cheese Recipe has become a staple in my home, especially on busy days when I want something comforting without the hassle. What I love most is how reliably creamy and delicious it turns out every single time, plus how flexible it is for adding your own twists. Trust me, once you try this recipe, it’ll be on your regular rotation too—perfect for family dinners, potlucks, or anytime you need a little cheesy hug.
Print
Crockpot Mac and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Total Time: 140 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Description
This creamy Crockpot Mac and Cheese recipe features uncooked elbow pasta cooked slowly with whole milk, evaporated milk, sharp cheddar, and American cheese in a slow cooker, resulting in a rich, flavorful, and perfectly tender macaroni and cheese that’s easy to prepare and perfect for comforting family meals.
Ingredients
Macaroni and Cheese Ingredients
- 1 pound elbow pasta (uncooked, regular, NOT gluten free, NOT quick cook; we use Barilla brand)
- 2 1/2 cups whole milk
- 12 ounces evaporated milk
- 12 ounces extra sharp cheddar cheese (3 cups shredded, deli freshly shredded)
- 4 ounces American cheese (1 cup shredded, deli, not processed slices)
- 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
- Prepare Slow Cooker: Spray the inside of a 6-quart slow cooker with non-stick cooking spray to prevent sticking.
- Rinse and Drain Pasta: Rinse the uncooked elbow pasta well under cold water, then drain thoroughly to remove excess starch and prevent clumping during cooking.
- Combine Ingredients: Add the rinsed uncooked pasta to the crockpot along with whole milk, evaporated milk, shredded sharp cheddar, shredded American cheese, salt, black pepper, dry mustard, garlic powder, and cayenne pepper. Stir gently to combine, ensuring the macaroni is as submerged as possible in the liquid mixture for even cooking.
- Add Butter: Dot the top of the mixture with cubed butter pieces to add richness and help create a creamy texture as it cooks.
- Initial Cooking: Cover the slow cooker and cook on low heat for 1 hour. Carefully remove the lid and quickly stir the mixture without allowing too much heat to escape.
- Continue Cooking if Needed: Depending on the slow cooker and pasta, the mac and cheese may be done at this point. If not, continue cooking on low, checking every 30 minutes, and stirring gently until the pasta is tender and the sauce is thick and creamy. This can take up to an additional 1-2 hours.
- Final Touch and Serve: When fully done, the pasta will be tender and the sauce thickened. The sauce will thicken further after removing the lid and allowing the mac and cheese to sit for a few minutes before serving.
Notes
- This recipe uses uncooked macaroni, making it simple to prepare by combining all ingredients in the slow cooker.
- Rinsing the pasta before cooking prevents it from sticking and clumping during the slow cooking process.
- Use freshly shredded cheeses from the deli for the best texture and flavor; avoid pre-shredded bagged cheeses.
- Cooking times may vary depending on your specific slow cooker model, so check pasta tenderness periodically after the initial hour.
- For a spicier kick, adjust the amount of cayenne pepper to your preference.
- This dish is rich and creamy, ideal as a comforting side or hearty main course for about 8 servings.
Nutrition
- Serving Size: 1 cup
- Calories: 574 kcal
- Sugar: 10 g
- Sodium: 923 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 90 mg
