Crockpot mac and cheese is about to be your new favorite method of making macaroni and cheese because it's so easy and there are no dishes! There's no boiling your macaroni noodles, you just toss them in your slow cooker with the other ingredients and let it do its thing! This recipe is perfect for potlucks, parties, or a weeknight family dinner!
Easy Slow Cooker Mac And Cheese
If there's one food everyone can agree on, it's mac and cheese. There are so many choices and varieties: baked mac and cheese, easy microwave mac, good old-fashioned stovetop macaroni, you can even make cheesy macaroni in your smoker...and now you can make crockpot mac & cheese, too!
A big bowl of creamy, cheesy pasta makes all feel right with the world. The only thing better is a mac and cheese you can throw in the crockpot and forget about until it's time to eat!
Give my tasty slow cooker macaroni & cheese a try the next time you're craving some indulgently rich and creamy macaroni and cheese!
Crockpot mac and cheese is a must-have side dish for holidays or special occasions!
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🥘 Crockpot Mac And Cheese Ingredients
You could easily add another type of cheese to make this a 4-cheese macaroni & cheese! Gruyere, Gouda, muenster, white cheddar, whatever you like!
- Elbow Pasta - 1 pound of elbow pasta, uncooked.
- Milk - 2 ½ cups of milk, whole milk yields the best results.
- Evaporated Milk - 1 12-ounce can of evaporated milk.
- Cream Cheese - 4 ounces (half a block) up to 8 ounces of cream cheese for extra creamy mac and cheese.
- Extra Sharp Cheddar - 3 cups of freshly shredded cheddar, not pre-shredded packages.
- American Cheese - 1 cup of freshly shredded American cheese or processed slices. Or Monterrey cheese.
- Seasoning - 1 teaspoon of salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder.
- Butter - ¼ cup of butter, cut into cubes.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
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🔪 How To Make Mac & Cheese In A Crockpot
The crockpot makes any recipe a breeze, and crockpot mac and cheese is no different! You will need a slow cooker, a colander for rinsing the pasta, and a wooden spoon for stirring.
One batch of this mac and cheese makes 8 servings. You can easily double it if you have a large crockpot or 2 smaller crockpots!
- Prep. Spray your crockpot with non-stick cooking spray. Rinse 1 pound of uncooked macaroni noodles under cool water and drain.
- Combine ingredients. Place the uncooked pasta in your crockpot. Then, add 2 ½ cups milk, 12 ounces of evaporated milk, all cheeses ( 4-8 ounces of cream cheese, 3 cups of cheddar, and 1 cup of American), and seasonings ( 1 teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder). Stir to thoroughly combine.
- Add the cubed butter. Make sure the macaroni noodles are as submerged in liquid as possible. Place ¼ cup of cubed butter on top, spreading the cubes around evenly.
- Cook. Replace the lid of your crockpot and cook on low for 1 hour. Then stir and check the pasta for doneness. If not done, continue cooking and check a piece of pasta for doneness every 30 minutes.
- Serve. Mac and cheese is done when the pasta is tender and the cheese sauce is thick and creamy. Serve immediately.
Go all out and serve your crockpot mac and cheese with some crusty garlic bread. Or serve it as a side dish to some Sloppy Joes or Shake and Bake pork chops. Enjoy!
For more suggestions on what to serve with mac and cheese, check out our page dedicated to macaroni and all the awesome recipes that go with it!
💭 Angela's Tips & Recipe Notes
- For best results, rinse the pasta under cool running water until the water runs clear and no longer has a milky appearance.
- Using freshly shredded cheese is essential in getting creamy macaroni and cheese! The pre-shredded packaged cheese is coated in preservatives to keep it from sticking together or melting properly.
- The age, make, and model of your crockpot can affect the cooking time. So, it is normal for cooking time to vary some.
- The easiest way to find fresh American cheese is to ask for it from the deli counter at your local grocery store!
- Your cheese sauce will thicken up if you remove the lid and let it set for 10-15 minutes before serving.
🥡 Storing & Reheating
You may leave your crockpot on warm for up to 2 hours for easy serving.
In a shallow, airtight container, mac and cheese will last for up to 3-5 days in the fridge.
Reheating Crockpot Mac and Cheese
Reheat individual portions in the microwave until warmed through. For large portions, reheat the mac and cheese over medium heat on the stovetop, stirring frequently. You will likely need to add some milk to thin it out and get your desired consistency.
🤔 Can I Skip Rinsing The Pasta?
Yes, you can. However, this does affect the resulting mac and cheese. If you're serving up your mac & cheese right away it can work out just fine.
If you're going to leave the crockpot on warm to serve later or at a family gathering, your pasta will get clumpy. Skipping the rinse will also lead to less desirable results when reheating your leftover mac and cheese.
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❓ FAQ
You can keep this mac and cheese warm in the crockpot for up to 2 hours. If you know it will be sitting, it's a good idea to spray the inside of the slow cooker with nonstick cooking spray. Stir it occasionally so that it stays creamy. If you need it warm longer, plan to cook the mac and cheese wherever the potluck is being held for the best flavor and texture rather than cooking, refrigerating, and reheating it.
To freeze this mac and cheese, let it cool off then place it in a heavy-duty freezer bag or airtight container. Freeze for up to 3 months. Let the macaroni and cheese defrost in the fridge overnight before reheating, you may need to add milk to thin it out.
Cheddar is pretty standard because it has a rich flavor and melts wonderfully. I also use American cheese and cream cheese because the combination gives this macaroni its smooth and velvety texture. Other great choices would include Monterey Jack cheese, gruyere, mozzarella, or fontina.
🍲 More Easy Crockpot Recipes
- Grape Jelly Meatballs - These sweet and sticky meatballs are always a crowd favorite!
- Green Beans and Potatoes - Tender potatoes and green beans cooked in chicken broth with bacon!
- Beef Stew - Nothing beats a hearty homemade beef stew cooked low and slow in the crockpot.
- Cube Steak - A fuss-free recipe for cube steaks with gravy made entirely in a slow cooker!
- Candied Yams - You don't need to wait for a holiday to enjoy these sweet and sticky candied yams!
- Kielbasa and Sauerkraut - This Polish comfort food makes a tasty dinner any day of the week!
📋 Recipe
Crockpot Mac and Cheese
Ingredients
- 1 pound elbow macaroni (uncooked)
- 2 ½ cups milk (whole milk is best)
- 12 ounces evaporated milk
- 4 oz cream cheese (up to 8 ounces for extra creamy mac and cheese)
- 3 cups sharp cheddar (freshly shredded, not pre-packaged shredded)
- 1 cup American cheese (freshly shredded, or processed slices- or Monterrey cheese.)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ tsp garlic powder
- ¼ cup butter (cut into cubes)
Instructions
- Spray your crockpot with non-stick cooking spray. Rinse the uncooked macaroni noodles under cool water and drain.1 pound elbow macaroni
- Place the uncooked pasta in your crockpot. Then, add milk, evaporated milk, all cheeses (cream cheese, cheddar, and American), and seasonings (salt, pepper, onion powder, and garlic powder). Stir to combine.2 ½ cups milk, 12 ounces evaporated milk, 4 oz cream cheese, 3 cups sharp cheddar, 1 cup American cheese, 1 teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon onion powder, ¼ teaspoon garlic powder
- Make sure macaroni noodles are as submerged in liquid as possible. Spread cubes of butter over the top of everything.¼ cup butter
- Replace the lid to your crockpot and cook on low for 1 hour. Then, remove the lid and stir. Check pasta for doneness, depending on your crockpot it may take 1-2 more hours. If not done, continue cooking and check a piece of pasta for doneness every 30 minutes.
- Mac and cheese is done when the pasta is tender and the cheese sauce is thick and creamy. Serve immediately.
Equipment You May Need
Notes
- For best results, rinse the pasta under cool running water until the water runs clear and no longer has a milky appearance.
- Using freshly shredded cheese is essential in getting creamy macaroni and cheese! The pre-shredded packaged cheese is coated in preservatives to keep it from sticking together or melting properly.
- The age, make, and model of your crockpot can affect the cooking time. So, it is normal for cooking time to vary some.
- The easiest way to find fresh American cheese is to ask for it from the deli counter at your local grocery store!
- Your cheese sauce will thicken up if you remove the lid and let it set for 10-15 minutes before serving.
- You may leave your crockpot on warm for up to 2 hours for easy serving.
- Store leftovers in a shallow, airtight container. Mac and cheese will last for up to 3-5 days in the fridge.
- Reheat in the microwave in short 30-second intervals, stirring between. Add more milk as needed. Or heat over low on the stovetop in a small saucepan.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Joe says
How many slices of American cheese are needed for two servings of recipe?
Angela @ BakeItWithLove.com says
1-2 slices will work - but I would use my microwave recipe with a bit of extra cheese (1/2 slice of the American) for a much faster version. 🙂 Enjoy!
Sarah Tatman says
Can this be baked vs crockpot?
Angela @ BakeItWithLove.com says
Hi Sarah, I have not baked this recipe with uncooked pasta. The pasta could be cooked, drained, and combined with the sauce then baked at 350F like my Southern baked mac and cheese. Enjoy!
Robyn says
Super easy! Super yummy! I will never bake my macaroni and cheese again.
Ron Eastman says
Hi. Just curious....I've never had much luck adding raw pasta to the crock pot. It stays gummy. Can you add it partially cooked?
Angela @ BakeItWithLove.com says
Yes, you most certainly can add the pasta after partially cooking it. Rinse in warm water to remove the starches then add to the crockpot. Thanks for asking!
A says
Do I add more milk if it becomes to think in the crockpot?
Angela @ BakeItWithLove.com says
Yes, drizzle in a bit at a time until you get your desired sauce thickness. Enjoy!
Kristie says
Can I use a different type of pasta for this recipe?
Angela @ BakeItWithLove.com says
Hi Kristie! Yes, you can use any short noodle variety for the mac and cheese. Enjoy!
Sharon says
Loved it! So easy and tasty. I did add a couple of teaspoons of whole grain Dijon mustard to the liquid ingredients, and replaced the American cheese with mozzarella, because that is what I had on hand.
Kristen says
This is the best mac and cheese! I doubled this recipe for a potluck at work and everyone LOVED it. Used a 6qt crock pot, a chunk of Boars Head yellow Vermont cheddar and a chunk of Boars Head yellow American that I shredded myself and it turned out so yummy!! I threw it all in the crockpot once I got to work and it was ready by our lunch-time potluck. Thanks for sharing your recipe!
michelle says
hi just curious if you can use cooked pasta and cut down on the cooking time?
Thanks
Angela @ BakeItWithLove.com says
I've never cooked it that way, so I cannot speak to the exact cooking time. However, you should be able to cook the sauce in the crockpot easily and then mix with your cooked pasta.
Geraldine says
Wat wordt bedoeld met 12 ons verdampte melk?
Koffiemelk, maar 12 ons ? In het recept?
"What is meant by 12 ounces of evaporated milk?
Coffee creamer, but 12 ounces ? In the recipe?"
Angela @ BakeItWithLove.com says
We hebben hier in de Verenigde Staten een ingeblikt melkproduct dat verdampte melk wordt genoemd, in plaats daarvan kan gecondenseerde melk, koffiemelk, of slagroom worden gebruikt.
"We have a canned milk product called evaporated milk here in the states, condensed milk, koffiemelk, or heavy cream can be used instead."
Julia says
Going to try it this thanksgiving. I will need to double it. Is there a change in cooking time? Thanks!!
Angela @ BakeItWithLove.com says
Sure thing! This mac & cheese can be doubled in a 6-quart or larger slow cooker for about 2 1/2 hours, stirring occasionally. I wouldn't use a smaller crockpot when doubling the recipe. Thanks for asking!
Jen says
Hi, I am making this for a pot luck at work. Is this something I can make the night before and reheat the next morning??
Angela @ BakeItWithLove.com says
Because this comes together in a couple of hours, if at all possible, I would assemble it in the crock pot and plugin at work for your potluck that day. If it was made a day in advance, you would need to add milk to it when reheating in the crockpot at your potluck (which is doable too, but fresh would be best). Let me know if you have any other questions. Enjoy!!
Anonymous says
What size slow cooker do I need?
Angela @ BakeItWithLove.com says
I use my 6-quart slow cooker for most recipes (it's also the most common size slow cooker/crockpot model in the US along with a 7-quart model). You can make a single batch recipe in a 4-quart slow cooker and up to 8-quarts easily. It can be doubled in a 6-quart or larger slow cooker for about 2 1/2 hours, stirring occasionally.
Katie C says
Holy moly this is tasty! So rich and creamy. We loved it! Used 3 cups cheddar, 2 cups “mac & cheese mix”, and 8oz of cream cheese. Also added 1/2 tsp of paprika. Thanks so much for the recipe!!
Erika says
Very tasty, but how did you get it so creamy? I followed the recipe exactly and the cheese still came out a little clumpy (but not like big clumps, just not creamy like the photo). Definitely did the fresh cheese, etc. so I don't know what went wrong. Thanks!
Angela @ BakeItWithLove.com says
Hi Erika! If needed, turn the crock pot up to high and stir until smooth. I smash the clumps with a spatula to speed along the melting. Hope that helps!
Emily says
Really good, maybe just maybe too much cheese 🙂
Kathy says
I'd like to try this but I never buy or use whole milk but always have evaporated milk on hand. Can more evaporated milk be substituted for the whole milk? Thank you.
Tina Johnson says
Very cheesy mac and cheese, my kids just adore this recipe!
Sarah Johnson says
So easy and cheesy! I added a bit more cheese for my macaroni & cheese, but yeah perfect recipe.
Kara says
Could I sub large shells? If so does it change cook time?
Thx
Kim B says
This is the easiest and cheesiest mac and cheese ever, I added some Gruyere cheese as well, thanks!
Beth says
Super creamy mac & cheese, thanks!