If comfort food had a cozy, creamy mascot, it would absolutely be Crockpot Mac and Cheese. Imagine everything you love about homemade mac and cheese—rich, gooey cheese sauce, perfectly tender noodles, and that soul-hugging flavor—made effortlessly in your slow cooker. This recipe gives you big flavor, no need to hover over the stove, and a guaranteed hit for potlucks, game days, or just a random Tuesday when you want a bowl of something happy.
Why You’ll Love This Recipe
- No-Fuss Party Hero: Toss your ingredients in, set it, and bask in the praise—no stirring by the stove required!
- Creamy & Dreamy Texture: The combination of whole milk and evaporated milk ensures each bite is impossibly smooth and rich, never dry or grainy.
- Ultimate Cheese Pull: Using both sharp cheddar and American cheese means every scoop boasts gooey, melty, flavorful goodness like you remember from childhood.
- Crowd-Pleasingly Adaptable: Whether served as a main or side, you can customize it for picky eaters or jazz it up for cheese fanatics (or both!).
Ingredients You’ll Need
This is one of those magic meals where just a handful of everyday ingredients create pure dinner bliss. Each ingredient below has a purpose—so stick to the script for maximum cheesy delight!
- Elbow Pasta (1 pound): Go for regular, sturdy elbow macaroni—not quick-cook or gluten-free. The classic shape holds onto that creamy sauce perfectly without turning mushy.
- Whole Milk (2 ½ cups): Brings richness and helps keep the sauce silky rather than heavy.
- Evaporated Milk (12 ounces): This secret ingredient delivers insanely smooth, creamy results that cling to every bite.
- Extra Sharp Cheddar (12 ounces, about 3 cups shredded): Be sure to buy a whole block from the deli and shred it yourself for best melt and bold, savory flavor.
- American Cheese (4 ounces, about 1 cup shredded): Another deli counter star—this cheese boosts meltability and lends that iconic mac and cheese taste.
- Salt (1 teaspoon): A must for bringing out all those cheesy flavors.
- Black Pepper (½ teaspoon): Adds gentle heat and a savory depth.
- Dry Mustard (½ teaspoon): Don’t skip—this boosts cheesiness and adds subtle tang, making the sauce taste extra homemade.
- Garlic Powder (¼ teaspoon): A tiny bit wakes up the whole dish and gives it warmth.
- Cayenne Pepper (dash, to taste): Optional, but adds a nice gentle kick to balance the richness.
- Butter (¼ cup, cubed): Cubes of real butter melt into the mix for a glossy, decadent finish.
Variations
The best thing about Crockpot Mac and Cheese? It’s a blank, creamy canvas. Swap in different cheeses, sneak in veggies, or transform it for any crowd—this recipe is beyond flexible!
- Different Cheese Blends: Try Monterey Jack for more melt, smoked gouda for a savory twist, or pepper jack for a little heat.
- Gluten-Free: If you want to experiment, use sturdy gluten-free pasta (but keep a close eye so it doesn’t overcook).
- Bacon Lover’s Dream: Fold in crisped bacon bits just before serving—instant flavor boost!
- Add Veggies: Stir in steamed broccoli florets, sweet peas, or spinach near the end for a welcome pop of color and nutrition.
- Spicy Option: Kick up the heat with extra cayenne or a few dashes of hot sauce stirred in at the finish.
How to Make Crockpot Mac and Cheese
Step 1: Prep Your Slow Cooker
Spray the inside of your 6-quart slow cooker liberally with non-stick spray. This small step keeps things from sticking and makes cleanup a total breeze (seriously, you’ll thank yourself later).
Step 2: Prep and Add Pasta
Rinse your uncooked elbow pasta thoroughly with cold water and drain well—this helps minimize starch and keeps the finished mac and cheese from getting too gummy. Drop the pasta straight into the slow cooker.
Step 3: Combine Ingredients
Add both types of milk, the shredded cheddar, shredded American cheese, salt, pepper, dry mustard, garlic powder, and a dash of cayenne right over the pasta in the slow cooker. Gently stir everything together, making sure the noodles are fully coated and submerged.
Step 4: Butter on Top
Dot the top with your cubes of butter. Don’t bother melting first—the heat of the crockpot will do all the work, bathing those noodles in buttery luxury as everything cooks.
Step 5: Slow Cook to Creamy Perfection
Cover and cook on LOW for 1 hour. Lift the lid, give a quick gentle stir (don’t let too much heat out!), and check your pasta for tenderness and sauce thickness. Depending on your slow cooker, it may take another 1–2 hours for the pasta to become tender and the sauce to reach maximum creaminess—just check every 30 minutes from here on out. Your Crockpot Mac and Cheese is done when the sauce is thick, creamy, and the pasta is perfectly soft but not mushy.
Pro Tips for Making Crockpot Mac and Cheese
- Cheese Choice Makes All the Difference: Always shred your cheddar and American cheese from the block—bagged shreds contain anti-caking agents that can turn your sauce gritty instead of luscious.
- Sturdy Pasta = Non-Mushy Results: Use traditional, firm elbow pasta (like Barilla) rather than quick-cooking varieties—it holds its shape even after hours in the crockpot.
- Low and Slow Wins the (Cheese) Race: Resist turning the slow cooker to high! Higher temps will overcook the pasta and make things gluey instead of creamy.
- Test Early for Your Cooker: Every crockpot runs a bit differently, so check your mac after the first hour, then every 30 minutes after—your perfect timing might be a bit less or more than the recipe states.
How to Serve Crockpot Mac and Cheese
Garnishes
Add a flourish by sprinkling chopped fresh chives, parsley, or sliced green onions over the top. For extra crunch, try a handful of toasted breadcrumbs or crispy fried onions right before serving—your guests will swoon for that contrast of creamy and crisp!
Side Dishes
This dreamy mac is deeply satisfying on its own, but it loves company. Serve it alongside classic barbecue, crispy fried chicken, pulled pork, or roasted veggies. It also shines as part of a holiday feast, pairing beautifully with glazed ham and roasted Brussels sprouts.
Creative Ways to Present
For a fun twist, serve Crockpot Mac and Cheese in mini ramekins or mugs for parties and easy entertaining. Make it the base of a DIY “mac and cheese bar” with mix-ins like bacon, sautéed peppers, hot sauce, and more—perfect for gatherings where everyone builds their favorite bowl.
Make Ahead and Storage
Storing Leftovers
Allow leftovers to cool, then transfer to airtight containers and refrigerate for up to 3–4 days. Give your Crockpot Mac and Cheese a quick stir before reheating to reincorporate any separated sauce.
Freezing
If you’d like to freeze, spread the cooled mac and cheese in a freezer-safe dish or zip-top bag. Freeze up to 2 months. Just note: upon thawing, the sauce may separate a bit—stirring in a splash of milk when reheating works like magic.
Reheating
For best results, reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring frequently and adding a splash of milk if needed to restore that ultra-creamy texture.
FAQs
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Can I double this Crockpot Mac and Cheese recipe for a crowd?
Absolutely—you can double the ingredients, but make sure you’re using a very large slow cooker (8 quarts or more) so the pasta cooks evenly. Give a few extra stirs and add a little extra time if needed for it all to get creamy and tender!
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Why does the recipe say not to use pre-shredded cheese?
Bagged shredded cheese is coated with an anti-caking agent that prevents melting and can make your sauce gritty. Shredding your own cheese from the deli ensures the smoothest, most luxurious cheese sauce—absolutely worth taking those few extra minutes!
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Can I leave Crockpot Mac and Cheese on warm for a while before serving?
You can keep it on the “keep warm” setting for about 30–45 minutes, stirring occasionally. Much longer and the pasta can get overly soft, so for parties, plan to start the recipe closer to serving time if possible.
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What’s the best way to avoid mushy pasta?
Begin checking on your mac and cheese after the first hour (without stirring too often!), and use a sturdy, traditional elbow noodle. Avoid turning up the heat—cooking on low and watching closely is the key to perfect, not mushy pasta.
Final Thoughts
If you’ve never experienced the pure comfort of homemade Crockpot Mac and Cheese from your own kitchen, there’s truly nothing quite like it. This recipe is my definition of warm, cheesy bliss—and once you try just one spoonful, I’m betting it’ll become a regular in your own comfort food rotation. Happy cooking and happy sharing!
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
Creamy and indulgent, this Crockpot Mac and Cheese recipe delivers ultimate comfort with minimal effort. Made with a blend of cheddar and American cheeses, this dish is a crowd-pleaser for any occasion.
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, 3 cups shredded (from the deli, shred yourself, don’t buy bagged)
- 4 ounces American cheese, 1 cup shredded (from the 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
- Spray Slow Cooker: Spray a 6-quart slow cooker with non-stick spray.
- Rinse Pasta: Rinse the uncooked pasta well in cold water and drain.
- Mix Ingredients: Add uncooked pasta to the crockpot along with milks, cheeses, salt, pepper, mustard, garlic, and cayenne pepper. Stir to combine, ensuring macaroni is submerged in liquid.
- Add Butter: Dot with cubed butter.
- Cook: Cover and cook on low heat for 1 hour. Stir occasionally. Continue cooking for 1-2 more hours if needed.
- Check Consistency: When done, pasta will be tender and the sauce will be thick and creamy. Sauce will thicken further upon standing.
Notes
- Shredded Cheese: Avoid bagged shredded cheese to prevent grittiness. Shred cheese from the deli yourself.
- Pasta Choice: Use sturdy pasta to prevent mushiness.
- Slow Cooker Variations: Monitor cooking times based on slow cooker model. Avoid turning up the heat to prevent mushy pasta.
- Preparation Tip: It’s recommended to do a trial run before making this dish for a special occasion.
Nutrition
- Serving Size: 1 cup
- Calories: 574 cal
- Sugar: 10g
- Sodium: 923mg
- Fat: 29g
- Saturated Fat: 17g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 90mg
