Crockpot Mac and Cheese

Crockpot Mac and Cheese is my absolute favorite way to make this classic comfort dish without all the fuss. There’s no boiling pasta in a separate pot, no constant stirring, and barely any cleanup. Just toss everything into your slow cooker and walk away.

I still remember the first time I made mac and cheese in my crockpot. I was hosting a potluck and needed something foolproof. When I lifted that lid after cooking, the aroma of melted sharp cheddar filled my kitchen, and the pasta had turned perfectly tender while the sauce stayed silky smooth. My biggest concern was whether uncooked pasta would actually work, but it came out better than my stovetop version. Now this is what I make for busy weeknights and family gatherings when I want comfort food without the stress.

What You’ll Need for This Slow Cooker Recipe

I always shred my own cheese from a block because pre-shredded varieties contain anti-caking agents that can make the sauce grainy. The evaporated milk is key for keeping everything creamy without the sauce separating.

• 16 oz elbow macaroni (or other small pasta like shells or cavatappi)
• 4 tbsp unsalted butter
• 1/2 cup evaporated milk (keeps the sauce from breaking)
• 1 1/2 cups whole milk
• 1 tsp Dijon mustard (adds depth without tasting mustardy)
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups shredded sharp cheddar cheese, divided (shred from a block)
• Optional: 1/2 cup shredded Gruyere or Monterey Jack cheese (adds complexity)

Equipment needed: 4-6 quart slow cooker, spatula for stirring

How to Make Crockpot Mac and Cheese Step by Step

I recommend using a 4-6 quart slow cooker for this recipe. Any smaller and you risk overflow, any larger and the liquid ratio gets thrown off.

Step 1: Add the uncooked elbow macaroni, butter, evaporated milk, whole milk, Dijon mustard, garlic powder, salt, and black pepper directly into your slow cooker. Stir everything together until the butter starts breaking up and the pasta is mostly submerged in liquid.

Step 2: Cover and cook on LOW for 1 hour 30 minutes to 2 hours, or on HIGH for 1 hour to 1 hour 15 minutes. Stir every 20 to 30 minutes to keep pasta from sticking to the bottom. The pasta should still have a slight firm bite in the center, not fully soft yet. You’ll notice the milk thickening slightly and the butter fully melted.

Step 3: Stir in 3 cups of the shredded sharp cheddar cheese (plus the optional Gruyere or Monterey Jack if using). Keep stirring until all the cheese melts into a smooth, glossy sauce that coats every piece of pasta.

Step 4: Cover again and cook on LOW for 15 to 30 minutes longer, or until the macaroni is tender when you bite into a piece and the sauce coats the back of a spoon without running off immediately. Stir in the remaining 1 cup of cheddar cheese right before serving for extra richness and shine.

Step 5: Serve immediately while hot and creamy. If not serving right away, switch to WARM and stir every 15 minutes to prevent the sauce from drying out.

Perfect Pairings for Your Slow Cooker Mac and Cheese

This rich, cheesy pasta works as both a satisfying main dish and an indulgent side, so pairing options are endless.

Garden Salad: Fresh mixed greens with vinaigrette cut through the richness and add a crisp, refreshing contrast.

BBQ Pulled Pork: Tangy, smoky pork complements the creamy cheese perfectly and makes for a true Southern comfort meal.

Steamed Broccoli: Bright green broccoli adds color, crunch, and nutrition while balancing the indulgent pasta.

Grilled Chicken Breast: Lean, seasoned chicken turns this side into a complete, protein-packed dinner.

Baked Beans: Sweet and savory beans are a classic pairing at summer cookouts and potlucks.

Coleslaw: Cool, tangy slaw offers a refreshing crunch that contrasts beautifully with warm, creamy pasta.

More Comforting Recipes to Complete Your Meal

This creamy crockpot mac and cheese pairs beautifully with other hearty comfort foods that round out your dinner table. For a complete slow cooker feast, serve it alongside our Crockpot French Dip Sandwiches or tender Crock Pot Honey Garlic Chicken. The rich, cheesy pasta complements savory proteins perfectly.

Looking for more crowd-pleasing comfort recipes? Try our Crock Pot Creamy Cajun Chicken Pasta for a spicier twist, or go with classic Crockpot Sausage Casserole for a hearty one-pot meal. These recipes share the same hands-off cooking style that makes weeknight dinners stress-free.

Storing Your Leftover Crockpot Mac and Cheese

Store leftovers in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing this recipe because the cheese sauce separates and turns grainy when thawed, and the pasta texture suffers badly.

Reheat portions in the microwave in 30-second bursts, stirring between each round. Add 1 to 2 tablespoons of milk per serving to bring back that creamy consistency. You can also reheat on the stovetop over low heat, stirring constantly and adding milk as needed.

The pasta absorbs liquid as it sits in the fridge, so your leftovers will look thicker and drier than when first made. This is completely normal. Just keep adding small amounts of milk and stirring until the sauce loosens up and looks glossy again.

Common Questions About Making Mac and Cheese in a Crockpot

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