Crock Pot mac and cheese is a cheesy delight! Making this comfort food classic in the slow cooker is a whole new level of convenience.
When you’ve got a crowd to please, whether for a potluck, Thanksgiving feast, or just a get-together where hearty comfort food is the order of the day, this classic slow cooker recipe is your answer. It’s not just a side dish; it’s a showstopper that has a way of disappearing fast at family gatherings.
The real magic happens as the ingredients meld together in the crock pot, creating an irresistibly rich mac and cheese. No more cooking over the stove is needed. Just toss it all in and let the crock pot do the work for you.
We’ll cover everything from the ingredients and step-by-step instructions to my top tips for getting that perfect creamy consistency and a comforting, creamy, cheesy crock pot mac and cheese perfect for those busy weeknights or lazy Sunday afternoons.
Looking for more easy crock pot dinner ideas? Try Mexican street corn soup, slow cooker barbacoa, slow cooker chicken spaghetti, or Italian beef sandwiches.
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🧀Ingredient Notes
For exact amounts needed see the recipe card below
- Pasta: Elbow macaroni or shells are the traditional choices.
- Cheese: Cheese is the star of this show, and cheddar is my favorite. It has that perfect tang and meltiness. But I like to include a mixture, so I add some Monterey Jack, Gouda, Mozzarella, or American cheese. Shredding a block of cheese is always best because some shredded cheese has preservatives that add grittiness.
- Evaporated milk
- Milk
- Butter
- Salt
- Black pepper
- Garlic powder
- Paprika
🥣How to Make Crock Pot Mac and Cheese
- Start by cooking your pasta according to the instructions on the box. You want it al dente, which is a fancy way of saying “cooked but still firm.” It will continue cooking in the crock pot, so you don’t want it too soft.
- Spray your crock pot with cooking spray or use a crock pot liner.
- Combine your shredded cheese, evaporated milk, regular milk, melted butter, and seasonings in a large bowl. Stir until everything is mixed well.
- Add the mixture to the crock pot along with the cooked pasta.
- Cover your slow cooker and set it to cook on low for 2 to 2 ½ hours or on high for 1 to 1 ½ hours. Cooking times can vary depending on your crock pot, so keep an eye on it.
🍴Serving Up Your Crock Pot Mac and Cheese
Serving this crock pot mac and cheese can be as simple or as fancy as you like. For a weeknight meal, I’m a big fan of the “dump on a plate and call it dinner” approach. But if you have guests over or are making this for a potluck or Thanksgiving dinner, you might want to make it a little fancier!
Sprinkle on extra cheese, parsley, or chives. Or serve the mac and cheese in individual ramekins to make it look elegant. A little cayenne pepper can spice this family-favorite recipe up quickly.
I also like to pair this Crock Pot mac and cheese with a crisp, refreshing side salad. The crunch of fresh lettuce and veggies is a perfect contrast to the creamy, cheesy mac. And the slight bitterness of the greens can help cut through all that rich, savory cheese.
💭How to Store
Storing your leftover Crockpot mac and cheese is simple. Let it cool down, then transfer it to an airtight container. It’ll keep in the fridge for about 3 to 5 days.
I know what you’re thinking: “Leftover mac and cheese? Not at my house!” And usually, I’d agree with you. But this recipe makes a big batch. Even my ravenous teens can’t polish it all off in one sitting, although they try.
When you’re ready to dive into your leftovers, you can reheat them in the microwave. Just remember to stir it every 30 seconds or so to ensure it heats evenly. If the mac and cheese seems a little dry, try stirring in a splash of milk to bring it back to life.
And for those who like to plan ahead, this mac and cheese is freezer-friendly too! Just portion it into freezer-safe containers, which will last up to two months. To reheat, thaw it in the fridge overnight and follow the same microwave instructions as above.
⭐Tips
Be sure to check out the step by step instructions
- Shredding block cheese yourself works best. Pre-shredded cheese doesn’t melt as well and can make the dish gritty.
- I prefer to use a combination of cheeses. A mix of sharp cheddar and Colby jack is delicious, but feel free to get creative. My kids like the stringiness Mozzarella cheese adds to mac and cheese. If you really love it extra creamy, try using Velveeta.
- 2-3 hours on low heat is the sweet spot. Remember, we’re aiming for creamy, not crispy. It also cooks better on low heat than on high heat.
📝FAQ
While I’ve tried this swap in a pinch, evaporated milk lends a creamier texture. Regular milk tends to water down the overall flavor and creaminess.
To keep your mac and cheese from becoming a dry, clumpy mess, stirring it occasionally and keeping a close eye on the cooking time.
Absolutely! My family loves it when I toss in some cooked bacon or ham. It adds a delightful smoky flavor that complements the cheesy goodness perfectly. Add bacon towards the cooking time’s end so it stays crispy.
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Crock Pot Mac and Cheese Recipe
Ingredients
- 16 ounces pasta large elbow noodles or shells, any you like is fine
- 4 cups cheese cheddar, or your favorite
- 1 can evaporated milk (12 ounces)
- 2 cups milk whole or 2%
- ½ cup butter melted
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ⅛ teaspoon ground paprika
Garnish for serving, optional
- Additional shredded cheese
- Parsley
- Chives
Instructions
- Cook pasta according to al dente, following the package directions.16 ounces pasta
- Spray the crock pot with nonstick cooking spray or use a slow cooker liner.
- In a large bowl, combine the shredded cheese, evaporated milk, milk, melted butter, salt, pepper, garlic powder, and paprika. Stir well.4 cups cheese, 1 can evaporated milk, 2 cups milk, ½ cup butter, 1 teaspoon salt, ½ teaspoon garlic powder, ⅛ teaspoon ground paprika
- Stir the cooked macaroni into the butter mixture. Transfer the mixture to the crock pot and spread it out evenly.
- Cover and cook on low for 2 to 2 ½ hours or on high 1 to 1 ½ hours. Cooking times may vary with crock pots.
- Serve immediately with garnishes.Additional shredded cheese, Parsley
Notes
- Shredding blocks of cheese yourself works best. Pre-shredded cheese doesn’t melt as well and can make the dish gritty.
- I prefer to use a combination of cheeses. A mix of sharp cheddar cheese and Colby jack is delicious, but feel free to get creative. My kids like the stringiness Mozzarella adds to mac and cheese. If you really love it extra creamy, use Velveeta cheese.
- 2-3 hours on low heat is the sweet spot. Remember, we’re aiming for creamy, not crispy. It also cooks better on low heat than on high heat.
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Nutrition Information
Nutrition facts are estimates.
