Few dishes deliver cozy comfort like a warm bowl of mac and cheese. And when it comes to convenience and flavor, this Crockpot Mac and Cheese is hard to beat. It’s rich, cheesy, and perfectly creamy—no roux, no boiling pasta, and no fuss. Just toss everything into your slow cooker, and a couple of hours later, you’re rewarded with cheesy perfection.
Made with a blend of sharp cheddar and American cheese, this recipe melts into a velvety sauce that clings beautifully to the pasta. Whether you’re feeding a family on a weeknight or serving a crowd at a potluck, this dish is always a hit.
Why You’ll Love This Crockpot Mac and Cheese
- No Boiling Required: Add uncooked pasta directly to the crockpot.
- Hands-Off Cooking: Just stir once midway—no babysitting needed.
- Creamy & Cheesy: Double cheese blend gives richness and stretch.
- Perfect for Any Occasion: Ideal for holidays, gatherings, or easy dinners.
- Kid-Approved & Crowd-Friendly: Always disappears fast.
Ingredients (Serves 8)
- 1 pound elbow pasta, uncooked
- 2 ½ cups whole milk
- 12 ounces evaporated milk
- 3 cups sharp cheddar cheese, shredded
- 1 ½ cups American cheese, cubed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 4 tablespoons butter, cubed
How to Make Crockpot Mac and Cheese
Step 1: Prep Your Slow Cooker
Lightly spray a 6-quart slow cooker with non-stick cooking spray to prevent sticking and make cleanup easier.
Step 2: Combine Ingredients
Add the uncooked elbow pasta, whole milk, evaporated milk, shredded cheddar, cubed American cheese, salt, pepper, and garlic powder to the crockpot. Stir everything together to ensure the pasta is well coated.
Step 3: Add the Butter
Dot the top of the mixture with cubed butter. This step helps enrich the sauce and create that luxurious creamy texture.
Step 4: Cook
Cover and cook on low heat for 1 hour. After 1 hour, stir the mixture thoroughly to prevent any pasta from clumping. Cover again and cook for an additional hour.
Step 5: Rest & Serve
Once done, give it another stir and allow the mac and cheese to rest uncovered for 5–10 minutes. The sauce will thicken as it cools slightly. Serve warm and enjoy!
Tips for the Creamiest Results
- Don’t Overcook: Stir halfway through and check for doneness after 2 hours to avoid mushy pasta.
- Shred Your Own Cheese: Pre-shredded cheeses can include anti-caking agents that affect melting.
- Use Full-Fat Dairy: Whole milk and full-fat cheeses yield the creamiest texture.
- Stir Gently: Stirring too vigorously can break up the pasta or make the sauce grainy.
Flavor Variations
Take your Crockpot Mac and Cheese to the next level with these easy additions:
- Spicy: Add ½ teaspoon cayenne or a splash of hot sauce.
- Smoky: Use smoked cheddar or a dash of smoked paprika.
- Meaty: Stir in cooked bacon, sausage, or pulled pork.
- Veggie Boost: Add thawed frozen peas, spinach, or broccoli florets during the last 30 minutes.
Serving Suggestions
This mac and cheese is incredibly versatile. Serve it as a:
- Main Dish: With a side salad or roasted veggies.
- Side Dish: Perfect with BBQ, fried chicken, or meatloaf.
- Potluck Favorite: Keeps warm in the crockpot—just set it to “warm” for serving.
Make-Ahead and Storage Tips
To Make Ahead: Assemble all ingredients in the slow cooker insert (without cooking) and refrigerate overnight. Let sit at room temp 30 minutes before turning on the crockpot.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
To Reheat: Warm gently in the microwave or stovetop with a splash of milk to revive creaminess.
Join the Conversation
Have you made this creamy Crockpot Mac and Cheese? We’d love to hear how it turned out! Share your favorite add-ins or serving tips in the comments, or tag us on social media with your slow cooker creations.
Crockpot Mac and Cheese
Ingredients
- 1 pound elbow pasta uncooked
- 2 ½ cups whole milk
- 12 ounces evaporated milk
- 3 cups sharp cheddar cheese shredded
- 1 ½ cups American cheese cubed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 4 tablespoons butter cubed
Instructions
Step 1: Prep Your Slow Cooker
- Lightly spray a 6-quart slow cooker with non-stick cooking spray to prevent sticking and make cleanup easier.
Step 2: Combine Ingredients
- Add the uncooked elbow pasta, whole milk, evaporated milk, shredded cheddar, cubed American cheese, salt, pepper, and garlic powder to the crockpot. Stir everything together to ensure the pasta is well coated.
Step 3: Add the Butter
- Dot the top of the mixture with cubed butter. This step helps enrich the sauce and create that luxurious creamy texture.
Step 4: Cook
- Cover and cook on low heat for 1 hour. After 1 hour, stir the mixture thoroughly to prevent any pasta from clumping. Cover again and cook for an additional hour.
Step 5: Rest & Serve
- Once done, give it another stir and allow the mac and cheese to rest uncovered for 5–10 minutes. The sauce will thicken as it cools slightly. Serve warm and enjoy!
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