Crockpot mac and cheese is about to be your new favorite method of making macaroni and cheese. It's so easy, and there are no dishes. There's no boiling your macaroni noodles; just toss them in your slow cooker with the other ingredients and let it do all the cooking.
This recipe is perfect for potlucks, parties, BBQ's or a comfort food dinner!
Jump to:
If there's one food everyone can agree on, it's mac and cheese.
There are many ways to make it: baked mac and cheese, microwave mac, instant pot, and a good old-fashioned stovetop version; you can even make smoked mac and cheese...and now a slow cooker version.
A big bowl of creamy, cheesy pasta makes all feel right with the world. The only thing better is mac and cheese. You can throw in the crockpot and forget about it until it's time to eat.
Crockpot mac and cheese is a must-have side dish for holidays or special occasions.
🥘 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!*
🔪 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 are done when the pasta is tender, and the cheese sauce is thick and creamy. Serve immediately.
🍽️ What To Serve With
Go all out and serve with some garlic bread. Or serve it as a side dish to some Sloppy Joes or Shake and Bake pork chops.
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 Pro Tips & Recipe Notes
- Rinse Pasta Thoroughly: After cooking, rinse the pasta under cool water until it's clear and the water is no longer milky. This helps remove excess starch.
- Freshly Shredded Cheese: Use cheese that you shred yourself for a creamier texture. Pre-shredded cheese often contains preservatives that can affect melting and texture.
- Crockpot Variations: Be aware that the age and model of your crockpot may cause variations in cooking time. Adjust accordingly.
- Sourcing Fresh American Cheese: For fresh American cheese, request it at the deli counter of your local grocery store.
- Thickening Cheese Sauce: To thicken the cheese sauce, remove the lid of the crockpot and let the sauce 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.
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.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
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!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
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 ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ cup butter (cut into cubes)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Spray your crockpot with non-stick cooking spray. Rinse the uncooked 1 pound elbow macaroni noodles under cool water and drain.
- Place the uncooked pasta in your crockpot. Then, add 2 ½ cups milk, 12 ounces evaporated milk, all cheeses (4 oz cream cheese, 3 cups sharp cheddar, and 1 cup American cheese), and seasonings (1 teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder). Stir to combine.
- Make sure macaroni noodles are submerged in as much liquid as possible. Spread cubes of ¼ cup butter over the top of everything.
- 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.
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.
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.
Marie says
I made this for the first time and the favor was amazing, will definitely make thia again. However, my sauce did get lumpy, any recommendations on how to prevent that from happening in the future?
Angela @ BakeItWithLove.com says
That usually is all about the cheese. Using better quality cheese and fresh cream cheese makes a creamier sauce. Also, try breaking up the cream cheese into smaller pieces or allowing it to warm to room temperature before adding to your slow cooker. Hope that helps!
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.
Angela @ BakeItWithLove.com says
I'm so sorry I missed this question! Yes, definitely the evaporated milk can be used rather than other milk. The sauce may be super thick, so drizzle water in if needed to thin it out to your desired consistency. Thanks for asking!
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
Angela @ BakeItWithLove.com says
Typically, large shells will take 2 minutes longer for stovetop versions so there may be a slight adjustment needed for the overall cooking time. However, I would try it as-is.
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!