Made with a mix of cheddar and American cheeses, this Crock Pot Mac and Cheese is uber creamy and super easy to make. Just add all of the ingredients to the slow cooker and cook on low. No need to precook the pasta!
Easy Slow Cooker Mac and Cheese
We’re huge fans of mac and cheese in this house and while I love my baked mac and cheese recipe, there are some nights where I just need something that doesn’t require turning on the oven. Heck, some nights I don’t even want to stand in front of the stove, even if it’s super minimal work like in my stovetop mac and cheese recipe. That’s where this crock pot mac and cheese comes in! Instant Pot Mac and Cheese is another great option.
This is really a mind-blowingly easy recipe because literally all you need to do is add the ingredients to the crock pot and turn it on. No need to preboil the pasta or anything. Just dump, stir, and go. Plus it only takes one hour to cook so if you’re terrible about remembering to turn your crockpot on in the morning – no worries! This slow cooker mac and cheese can be made without any preplanning at all.
The best part about this crock pot mac and cheese is how unbelievable creamy it is. Lots of creamy mac and cheese recipes are made with velveeta which I’m not a huge fan of, or cream soup. This recipe has neither, just some evaporated milk. While American cheese tends to be very smooth and creamy when melted, the sharp cheddar adds loads of flavor. It’s the perfect combination!
What You’ll Need
You’ll need just a handful of ingredients to make this slow cooker macaroni and cheese.
- Elbow pasta – One of the best things about this easy mac and cheese recipe is that the pasta doesn’t need to be cooked beforehand.
- Whole milk – Provides the liquid base to the cheese sauce.
- Evaporated milk – This actually helps to create the creaminess in the sauce, so you can use real cheese and not Velveeta.
- Cheese – I use a combination of sharp cheddar and cubed American cheese for lots of flavor and a cheesy, creamy texture.
- Seasonings – Salt, pepper, and garlic powder are the only spices needed.
- Butter
Can I Use Other Types of Cheese?
For the ultimate creamy mac and cheese, using American cheese really does make a difference as it melts beautifully and becomes super creamy. However, you can use other melty cheeses if desired, like Monterrey Jack or white American if you’re not a fan of yellow cheese. You can also swap the cheddar for a different flavor. Just note that since different cheese melts differently, the texture can change.
How to Make Crock Pot Mac and Cheese
Ready for the easiest macaroni and cheese recipe you’ll ever find? Here’s how to make your slow cooker mac and cheese.
- Add everything to the slow cooker. Add the uncooked pasta with the evaporated milk, whole milk, cheeses, and seasonings. Combine, making sure all noodles are covered. Add the cubed butter to the top.
- Cook. Cook on low heat for an hour. Give it a stir and cook for 1 more hour.
- Serve. Remove the lid, stir, and allow to sit for a few minutes so the sauce can thicken. Serve and enjoy!
Why Is My Macaroni Mushy?
There are a few things that can result in mushy pasta in this recipe. First, if you cook it for too long or if you are using a thin pasta that cooks too quickly.
Second, if you cook it too quickly. This is one recipe that should always be cooked on low – do not try to increase it to high to speed up the cooking process.
Serving Suggestions
This slow cooker mac and cheese is perfect for holidays, picnics, and potlucks. You can prepare it just before leaving and keep the slow cooker on warm to keep the dish hot.
The kids love this with chicken nuggets or hot dogs for a quick and easy lunch or dinner and you can’t go wrong serving it with meatloaf. And it’s definitely a hit for big holiday dinners – partly because it’s so tasty and partly because it doesn’t take up any oven or stove space!
How to Store Leftovers
Leftovers of this creamy mac and cheese recipe should be kept in an airtight container in the fridge for up to 4 days. You can reheat them in the crockpot or warm up individual portions in the microwave. I sometimes add a splash of milk to prevent the sauce from drying out during reheating.
More Crockpot Recipes:
- Crock Pot Cube Steak with Gravy
- Creamy Crockpot Creamed Corn
- Crock Pot Chicken Alfredo
- Crockpot Bacon Wrapped Smokies
Crockpot Mac and Cheese
Ingredients
- 1 pound elbow pasta uncooked
- 2 1/2 cups whole milk
- 12 ounces evaporated milk
- 3 cups sharp cheddar
- 1 1/2 cups American cheese (cubed)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 4 tablespoons butter cubed
Instructions
- Spray 6-quart slow cooker with non-stick cooking spray.
- Add uncooked pasta to the slow cooker with evaporated milk, whole milk, cheeses, salt, pepper, and garlic . Stir to combine, covering all the noodles.
- Dot with cubed butter.
- Cover and cook on low heat for 1 hour. Remove the lid and stir. Cover again and cook for 1 more hour.
- Sauce will thicken once the lid is removed and it sits for a few minutes.
Last Step:
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113 comments on “Crock Pot Mac and Cheese”
There is only 2 of us so I would like to try making half the recipe, should I cook for half the time?
Hi Lance. It will probably need more time than that to cook so I would keep an eye on it. You can always make the full recipe and freeze in portion size containers as well.
Love this Mac and Cheese! Supper easy and very yummy. I have made it with different cheeses and it is always very good. My kids would have loved it. Mac and cheese was one their favorite foods. But Kraft just can’t compare. Now I have grandchildren, when they come and stay, this is what they ask for.
Yay! Thanks Brandy!
Could you bake this to get a browned layer of cheese on top after it gets done in the crock pot?
Hi Darren. We haven’t tried that with this version of our mac and cheese but I think it would work fine. Possibly broil in a casserole dish until you get the desired effect.
Mac and cheese do I get the cheese at the deli or in refrigerator section in store? Going to make tomorrow for Easter. Can I use slow cooker bags?
Hi Rachelle. Usually you’ll find the block American cheese in the deli section. Yes, bags will work as well.
Do you use Velveeta for the cubed American cheese?
Hi Patti. No, we get the block American cheese from the deli section.
A bit too thick and pastey so had to add more milk. I also added some garlic and onion powder. Will definitely try again. Can the leftovers be frozen?
Hi Jan. Pasty consistency can come from the quality of the cheese you use or using pre-shredded cheese. Yes, this will freeze well. Let it cool first and then place in the refrigerator. Then transfer to the freezer in an airtight container.
Ive try to make this recipe 3 times now and every time I make it, the sauce comes out almost with a grainy consistency
So sorry to hear this Lindsay. Grainy consistency can come from the quality of the cheese you use or using pre-shredded cheese. Another less common reason could be from over heating. If you haven’t tried it already, try shredding your own cheese and maybe switching brands.
When it says 3 cups of sharp cheddar, is that once it’s shredded, or before?
Hi Chelsi. Yes, that is the shredded amount.
I see people saying that cooking for 1 hour wasn’t enough. Doesn’t the recipe say low for 1 hour, stir and cook for 1 more hour? I’m making in the morning for my family Christmas. Mac n cheese is the only thing my son will eat so wish us luck!!!
Hi Amy. Yes 2 hours on low, stirring at the halfway point. Slow cooker times may vary depending on the size.
It says “Plus it only takes one hour to cook so if you’re terrible about remembering to turn your crockpot on in the morning – no worries! ” in the intro so that is probably where the confusion was. Hopefully the creator will see this and edit the posst!
If you double the recipe how long and does it remain on low . I have an 8 qt slow cooker
Hi Lori. I would plan on almost doubling the time as well. I would still cook on low. You may need to stir a few times to make sure all the noodles are cooking evenly.
If I want to put panko bread crumbs on top, when should I put them on?
Hi Linda. I wouldn’t put the the panko on until just about fully cooked after stirring. Allow the panko to cook for the last 10-15 minutes.
i’m trying this recipe for the first time. If I double the recipe does it require more cook time or is it the same?
Hi Karen. It really depends on the size of your crock pot. More than likely you will need to cook longer and may need to double the time. Also, make sure to stir a few times to ensure the noodles are cooking evenly and not sticking to the sides.
Making this for Christmas, where does one find a block of american cheese? All I am coming across is the individual slices! Thank you!
Hi Ginny. You should be able to find it in some form at the deli counter of you grocery store.
You can always ask your deli person to cut you a chunk of cheese
Can you double the recipe in the same crock pot?
Hi Sally. Yes, it’s possible but it depends on the size of your crockpot. If the noodles get too crowded I’m afraid it will be inconsistent.
I made this for Thanksgiving and it was a big hit. Follow the instructions and it will come out the best you have ever had. It did get really thick as I forgot and left the crock pot on after the 2nd hour.
Thank you Sally!
We loved this recipe. Quick and easy and so good with little effort! My husband said it was the best Mac and Cheese I have ever made and I’ve been making it for 30+years. I’m making it for Christmas dinner this year too. My only Mac and Cheese recipe from now on. Thank you so much! I was very surprised to see that the macaroni was cooked to perfection
So glad to hear this Denise! Thank you!
Exactly my thoughts.
This was a weird one. Made it yesterday for thanksgiving and when I stirred at the 2 hour mark, it was like cheese dip with no noodles as though the noodles had dissolved. Trying to salvage since 1. groceries are expensive and 2. I had no backup plan, I cooked a box of penne al dente to add to the cheese sauce. It was edible, but so thick you could literally stand a serving spoon in it (which my husband did and thought hilarious). I won’t be making this one again.
The recipe says stir after 1 hour and then cook another hour. The recipe is great.
Great recipe! Thank you!
Thank you Britt!