If you’re anything like me and love the idea of creamy, dreamy mac and cheese without having to babysit a pot on the stove, then you’re going to absolutely adore this Crockpot Mac and Cheese Recipe. It’s hands-off, super comforting, and perfect for busy days when you want dinner ready with minimal effort. Trust me, once you try making mac and cheese this way, you won’t want to go back to the stovetop version!
Why You’ll Love This Recipe
- Effortless Prep: You throw all the ingredients in the crockpot and let it do the work—no stirring every few minutes required.
- Creamy, Cheesy Goodness: The combo of sharp cheddar and American cheese melts into a luscious sauce that’s just irresistible.
- Perfect for Busy Days: Whether you’re at work or running errands, your slow cooker has dinner covered.
- Customizable Flavors: You can easily add your favorite spices or mix-ins to make it your own.
Ingredients You’ll Need
These ingredients might look simple, but each plays a huge role in giving you that velvety texture and classic mac and cheese flavor you crave. I always recommend shredding your own cheddar and American cheese from deli blocks—it melts way better than the pre-shredded bags.
- Elbow pasta: Use regular, uncooked elbow macaroni like Barilla—the shape holds sauce beautifully and cooks evenly in the crockpot.
- Whole milk: Provides creaminess and balances the richness from the cheeses.
- Evaporated milk: Adds body and a subtle depth of flavor; it’s a neat shortcut for cream.
- Extra sharp cheddar: I love using sharp cheddar for its tangy punch—it’s essential to the flavor profile.
- American cheese: Adds silkiness and that classic creamy texture—go for deli slices shredded fresh.
- Salt: Enhances all the flavors.
- Black pepper: Just the right amount of spice to keep things balanced.
- Dry mustard: Surprising, but this packs a subtle boost that makes the cheese really pop without overpowering.
- Garlic powder: For a touch of savory warmth.
- Cayenne pepper: Optional but adds a little kick that wakes up the dish.
- Butter: Cubed butter on top melts slowly and finishes the sauce with richness and shine.
Variations
I love how flexible this Crockpot Mac and Cheese Recipe is. Over time, I’ve experimented a bit to suit different moods or dietary needs. Feel free to tweak it to your liking—this recipe really welcomes creativity!
- Add-ins: I’ve stirred in cooked bacon bits or caramelized onions for an extra flavor punch that my family can’t get enough of.
- Spicy Kick: For a fun twist, adding a bit more cayenne or a dash of hot sauce amps up the heat nicely.
- Dairy-free version: I’ve tried substituting whole milk with unsweetened almond milk and vegan cheese—results vary but it’s workable if you’re mindful of textures.
- Extra veggies: Stir in steamed broccoli or peas a few minutes before serving to sneak in some greens without losing creaminess.
How to Make Crockpot Mac and Cheese Recipe
Step 1: Prep Your Slow Cooker and Pasta
Start by spraying your 6-quart crockpot with non-stick spray so the mac and cheese won’t stick to the sides—that cleanup tip I learned the hard way! Then rinsing the uncooked pasta under cold water is a key step; it helps prevent the noodles from sticking together once cooking starts.
Step 2: Combine Ingredients
Dump in the rinsed pasta along with whole milk, evaporated milk, both cheeses, and all the seasonings—salt, black pepper, dry mustard, garlic powder, and a little cayenne if you’re feeling adventurous. Give everything a good stir, making sure the pasta is mostly submerged in the liquid, then dot the top with cubed butter. This sets up the rich, creamy magic that happens during slow cooking.
Step 3: Cook Low and Slow
Cover and cook on low for about an hour. After that, I like to remove the lid quickly and stir the mac and cheese to check the pasta’s tenderness—just be careful not to lose too much heat. Depending on your crockpot, it may need up to an additional 1-2 hours. I’ve learned to check every 30 minutes after the first hour to avoid overcooking, which can make pasta mushy.
Step 4: Finish and Serve
When the pasta is perfectly tender and the sauce is thickened, it’s ready! I find the sauce thickens even more as it cools slightly, so if it seems a little loose straight off the heat, don’t worry. You’ll absolutely love how rich and comforting this is.
Pro Tips for Making Crockpot Mac and Cheese Recipe
- Use Freshly Shredded Cheese: I can’t stress this enough—shredding cheese from blocks instead of buying pre-shredded improves the melty texture dramatically.
- Don’t Skip the Rinse: Rinsing the pasta is the little trick that prevents clumping and uneven cooking in the crockpot.
- Check Doneness Often: Every crockpot heats differently, so check pasta starting at 1 hour and then every 30 minutes to avoid overcooking.
- Keep Lid On During Cooking: Resist the urge to peek too often—each time you lift the lid, heat escapes and can mess with cooking time.
How to Serve Crockpot Mac and Cheese Recipe
Garnishes
I’m a huge fan of topping my mac and cheese with freshly chopped parsley or chives to add a pop of color and subtle freshness. Sometimes I sprinkle crispy breadcrumbs or even grated Parmesan for a crunchy contrast that really elevates the dish.
Side Dishes
This mac and cheese stands tall on its own, but I love pairing it with a simple green salad and garlic roasted broccoli for a balanced meal. It also pairs beautifully with BBQ pulled pork or baked chicken if you want to make it a heartier feast.
Creative Ways to Present
For special occasions, I’ve served this mac and cheese in individual ramekins topped with a crispy panko and herb crust, broiled until golden and bubbly. It looks impressive and everyone loves getting their own perfect cheesy pot!
Make Ahead and Storage
Storing Leftovers
I always transfer leftovers into airtight containers and store them in the fridge for up to 3 days. When you reheat, the mac and cheese thickens up nicely, but you might want to stir in a splash of milk to loosen it back up.
Freezing
Freezing works surprisingly well with this crockpot mac and cheese—I portion it out into freezer-safe containers. When thawed and reheated gently, it keeps its creamy texture, though I recommend adding a bit of milk when warming up to refresh the sauce.
Reheating
The best way I’ve found to reheat is in a low oven (about 325°F) covered with foil, to keep it moist. You can also warm it gently on the stovetop, stirring frequently and adding milk, so it doesn’t stick or dry out.
FAQs
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Can I use gluten-free pasta for this Crockpot Mac and Cheese Recipe?
While you technically can, I don’t recommend it because gluten-free pasta tends to break down and get mushy in the crockpot’s long cooking times. It’s best to stick with regular elbow pasta for the perfect texture.
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How do I prevent the mac and cheese from drying out in the crockpot?
Keeping the lid on as much as possible during cooking helps retain moisture. Also, make sure there’s enough liquid from the milks and butter. If it looks too thick partway through, you can carefully add a splash of milk and stir gently.
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Can I double this recipe to feed a crowd?
Absolutely! Just be sure to use a larger slow cooker to accommodate the extra ingredients and adjust cooking time as needed—sometimes it can take a little longer to cook through when doubled.
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What’s the best cheese combination for this recipe?
I’ve found that a mix of extra sharp cheddar and American cheese from the deli gives the richest and creamiest flavor and texture. Avoid processed slices—they don’t melt as smoothly.
Final Thoughts
I absolutely love how this Crockpot Mac and Cheese Recipe saves me time while delivering that lick-the-plate-good comfort food my whole family goes crazy for. It’s foolproof, creamy, and endlessly adaptable to whatever you have on hand or feel like savoring. Give it a try—you’ll find it quickly becomes your new favorite weeknight dinner hack that you’ll want in your recipe arsenal forever.
Print
Crockpot Mac and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Total Time: 140 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This creamy Crockpot Mac and Cheese recipe combines uncooked elbow pasta with rich cheeses and seasonings, all slow-cooked to perfection in a crockpot, resulting in a smooth, cheesy comfort dish that’s easy to make and perfect for family meals.
Ingredients
Pasta
- 1 pound elbow pasta (uncooked, regular, NOT gluten free, NOT quick cook pasta; Barilla brand recommended)
Liquids
- 2 1/2 cups whole milk
- 12 ounces evaporated milk
Cheeses
- 12 ounces extra sharp cheddar (3 cups shredded, from the deli, shred yourself, do not use bagged)
- 4 ounces American cheese (1 cup shredded, from the deli, not processed slices)
Seasonings & Butter
- 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 a 6-quart slow cooker with non-stick cooking spray to prevent sticking and make cleanup easier.
- Rinse pasta: Rinse the uncooked elbow pasta well under cold water and drain thoroughly. This helps prevent clumping during cooking.
- Combine ingredients: Add the rinsed uncooked pasta to the crockpot. Pour in the whole milk and evaporated milk. Add the shredded extra sharp cheddar and American cheeses. Sprinkle in salt, black pepper, dry mustard, garlic powder, and cayenne pepper. Stir everything gently to combine, ensuring the macaroni is mostly submerged in the liquid.
- Add butter: Dot the mixture with the cubed butter on top evenly.
- Cook: Cover the slow cooker and set it to low heat. Cook for 1 hour without removing the lid.
- Stir and monitor: After 1 hour, remove the lid carefully and stir quickly to incorporate the butter and check the pasta’s tenderness, trying not to let too much heat escape. Depending on your slow cooker, the dish might be done now or require an additional 1 to 2 hours.
- Continue cooking if needed: If the pasta is not tender and the sauce not sufficiently thick, continue cooking on low, checking and stirring every 30 minutes until the pasta is tender and the sauce is creamy and thick.
- Final touch: When done, leave the mac and cheese uncovered for a few minutes to allow the sauce to thicken further as it cools slightly.
Notes
- This recipe uses uncooked pasta straight into the crockpot, simplifying prep and allowing the pasta to uniquely absorb the cheesy flavors.
- Shred your own cheese from blocks instead of using pre-shredded bags for better melting and texture.
- Cook times may vary depending on slow cooker model; watch the texture carefully after the first hour.
- For creamier results, ensure the pasta is well submerged in the liquid before cooking.
- Serve hot for best texture and flavor.
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
