Some recipes feel like a warm hug, and crockpot mac and cheese is one of them. Imagine the slow cooker working away while you set the table or welcome guests, then lifting the lid to creamy, cheesy pasta that smells like comfort itself. This dish turns even the busiest weeknight into a cozy gathering around the table.
Table of Contents
Why You’ll Love This Crockpot Mac and Cheese
This recipe delivers a creamy texture and bold cheesy flavor without fuss. It cooks in just about two hours, serves eight people generously, and stays hands-off once you load the slow cooker. As a result, it makes the perfect side dish for holidays, potlucks, or casual family dinners. Plus, leftovers (if there are any) can be saved for later.
Key Ingredients for the Best Flavor
Pasta Choice
Sturdy elbow pasta makes all the difference here. Thin noodles or quick-cook versions fall apart quickly and create mush. Brands like Barilla or Creamette hold up best during slow cooking.
Cheese Selection
Sharp cheddar brings depth while American cheese melts silky smooth. Shred both from the deli counter yourself since pre-shredded cheese includes additives that turn the sauce gritty.
Milk and Cream Base
Whole milk mixed with evaporated milk gives the sauce body and richness. Skim or low-fat milk results in a watery finish, so stick with whole milk for guaranteed creaminess.
Seasonings & Extras
Dry mustard and garlic powder deepen the flavor, while a tiny pinch of cayenne pepper adds a gentle warmth. Cubed butter melts slowly into the sauce, making it luxuriously smooth.
Step-by-Step Instructions
Prep Your Slow Cooker
Spray your six-quart slow cooker with non-stick spray. Rinse the uncooked pasta in cold water, then drain it well to stop the starch from clumping.
Combine Ingredients
Pour the pasta, milk, evaporated milk, shredded cheeses, salt, pepper, mustard, garlic, and cayenne into the slow cooker. Stir until the noodles are submerged. Scatter the cubed butter over the top.
Cook Low & Slow
Cover and cook on low for one hour. Stir, then replace the lid. Depending on your cooker, the mac and cheese may finish now or may need up to two more hours. Stir every 30 minutes after the first hour.
How to Tell It’s Done
The dish is ready when the pasta is tender and the sauce thickens to coat the noodles. The sauce will continue to thicken slightly as it cools uncovered.
Tips for Success
Always buy deli cheese and shred it yourself. Pre-shredded cheese leads to a grainy sauce.
Keep the heat on low at all times. Switching to high causes uneven cooking.
Test your pasta brand before a holiday dinner to avoid mushy surprises.
If using gluten-free pasta, check at 90 minutes since it cooks faster.
Remember, each slow cooker runs differently, so treat the timing as a guide.
FAQs About Crockpot Mac and Cheese
Can I double the recipe?
Yes, if you use a larger slow cooker. The cook time remains the same.
What cheese substitutes work best?
Good swaps include Muenster, White American, White Cheddar, or Vermont sharp cheddar.
Can I reheat leftovers?
Yes, but the pasta may soften more. Add a splash of milk before warming to loosen the sauce.
Crockpot Mac and Cheese Recipe Card
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Crockpot Mac and Cheese | Easy, Creamy & Amazing
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
Description
Creamy, cheesy, and crowd-pleasing, this crockpot mac and cheese is the ultimate comfort food side dish. Perfect for holidays or family dinners.
Ingredients
1 pound elbow pasta (uncooked, sturdy noodles recommended)
2 ½ cups whole milk
12 ounces evaporated milk
12 ounces extra sharp cheddar cheese (3 cups shredded, deli cheese, shred yourself)
4 ounces American cheese (1 cup shredded, deli cheese, not processed slices)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dry mustard
¼ teaspoon garlic powder
Dash of cayenne pepper (to taste)
¼ cup butter (cubed)
Instructions
1. Spray 6-quart slow cooker with non-stick spray.
2. Rinse uncooked pasta well in cold water and drain.
3. Add pasta, whole milk, evaporated milk, cheddar, American cheese, salt, pepper, mustard, garlic, and cayenne to slow cooker. Stir to combine, ensure pasta is submerged.
4. Dot with cubed butter.
5. Cover and cook on low for 1 hour. Remove lid and stir quickly, then replace lid.
6. Depending on slow cooker, dish may be done at this point or may take up to 2 more hours. Stir and check every 30 minutes.
7. Finished when pasta is tender, liquid is thick and creamy. Sauce thickens further after resting uncovered.
Notes
Do not use bagged shredded cheese (anti-caking agents cause grittiness). Buy deli cheese and shred yourself.
Use sturdy pasta brands like Barilla or Creamette. Thin noodles will cook too fast and get mushy.
Gluten-free pasta works but gets mushy quickly (done in ~90 minutes).
Cook only on low heat; do not switch to high.
Each slow cooker cooks differently; total cook time may range from 1 hr 45 min to 3 hrs.
For holidays, test the recipe beforehand since cookers vary.
Doubling recipe works with a larger slow cooker; cook time unchanged.
White cheese substitutes: Muenster, White American, White Cheddar, or Vermont sharp cheddar.
Avoid reheating if possible; reheated mac and cheese can become mushy. If reheating, add milk to loosen sauce.
Grittiness may come from pre-shredded cheese or cheaper cheeses.
To substitute evaporated milk: simmer 2 ¼ cups regular milk until reduced to 1 cup (cannot use condensed milk).
Whole milk required for recipe (lower-fat milk makes sauce watery).
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 574
- Sugar: 10g
- Sodium: 923mg
- Fat: 29g
- Saturated Fat: 17g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 90mg
More Such Recipes
If you love cozy bowls like this, try my Thai coconut pumpkin soup for something bright and creamy.
You may also enjoy this creamy baked pumpkin risotto that cooks gently in the oven.
For a festive side, make maple roasted pumpkin with chili and feta.
And for a sweet snack, bake pumpkin chocolate chip protein muffins.
Nutrition Information
Per one-cup serving:
Calories: 574
Carbohydrates: 51g
Protein: 26g
Fat: 29g
Saturated Fat: 17g
Cholesterol: 90mg
Sodium: 923mg
Potassium: 426mg
Fiber: 1g
Sugar: 10g
Vitamin A: 985 IU
Vitamin C: 0.8mg
Calcium: 672mg
Iron: 1.2mg
Final Thoughts
This crockpot mac and cheese brings people together with its creamy texture and rich flavor. It’s easy enough for weeknights yet special enough for holidays. Test it once before a big dinner, then let it become part of your family traditions. For more inspiration, check out my boards on Pinterest or follow along on Facebook.