If you’re craving comfort food that’s ridiculously easy to throw together, I’ve got a gem for you. This Crockpot Mac and Cheese Recipe is hands-down one of my go-to dinner saviors when I want creamy, cheesy, melt-in-your-mouth goodness without standing over the stove. Trust me, once you try this, you’ll be amazed at how effortless it is to get a homemade mac and cheese that tastes better than any boxed variety.
Why You’ll Love This Recipe
- No-Boil Magic: You start with uncooked pasta and the slow cooker does all the work, saving you time and effort.
- Ultra Creamy Texture: Using a mix of evaporated milk, whole milk, sharp cheddar, and American cheese makes it irresistibly luscious.
- Customizable Flavor: The subtle hints of dry mustard, garlic, and a dash of cayenne add an unexpected depth without overpowering.
- Set-It-And-Forget-It: The crockpot method frees you up from constant stirring and babysitting, perfect for busy days.
Ingredients You’ll Need
To nail this Crockpot Mac and Cheese Recipe, the secret’s definitely in picking the right ingredients that blend beautifully and cook perfectly in the slow cooker. I always recommend shredding your own cheese for better melt and flavor—trust me on this one!
- Elbow pasta: Use regular, uncooked pasta (Barilla is my trusty brand). Avoid quick-cook or gluten-free as they don’t hold up well in the crockpot.
- Whole milk: Adds richness and creaminess without thinning the sauce too much.
- Evaporated milk: Gives a silky consistency and that extra creamy punch.
- Extra sharp cheddar cheese: I always buy from the deli and shred myself for optimal melt and flavor.
- American cheese: Again, shred from deli blocks, not slices—this helps create smooth, stretchy cheese sauce.
- Salt: Season carefully to balance the flavors.
- Black pepper: Adds a nice mild heat and cuts through the creaminess.
- Dry mustard: This tiny addition brings out the cheese flavor and adds a subtle tang.
- Garlic powder: For a savory kick without overpowering the dish.
- Cayenne pepper: Just a dash for warmth—add more or less to suit your palate.
- Butter: Cubed butter dotted on top creates a rich finish and luscious texture.
Variations
I’m a huge fan of tweaking this recipe depending on what I have on hand or the mood of my family. Feel free to make this Crockpot Mac and Cheese Recipe your own! Here’s how I’ve personalized it over time.
- Add-ins: Sometimes I toss in cooked bacon or caramelized onions stirred in near the end for extra flavor and texture—my family can’t get enough of it.
- Cheese swaps: For a smokier taste, try smoked gouda or fontina instead of or alongside the cheddar. It’s a delightful change.
- Dairy-free option: I’ve experimented using oat milk and vegan cheese blends, but it does require some tweaking—expect a different texture but still tasty.
- Spicy kick: Amp up the cayenne or add chopped jalapeños if you want a bolder bite that wakes up your taste buds.
How to Make Crockpot Mac and Cheese Recipe
Step 1: Prep Your Slow Cooker and Pasta
Start by spraying your 6-quart slow cooker with non-stick spray—this dish is creamy but can stick if you’re not careful. Rinse the uncooked elbow pasta in cold water to prevent it from clumping together and then drain well. This little rinse is a trick I picked up that really helps keep the pasta from sticking and cooks evenly in the crockpot.
Step 2: Combine Ingredients in Crockpot
Add the rinsed pasta into the crockpot, then pour in both whole milk and evaporated milk. Next, mix in the shredded extra sharp cheddar and American cheese, plus your salt, black pepper, dry mustard, garlic powder, and that dash of cayenne pepper. Stir gently to combine everything, making sure the pasta is mostly submerged in the cheesy liquids. This helps everything cook evenly and absorb those flavors beautifully.
Step 3: Add Butter and Cook Low
Dot the cubed butter across the top and cover your slow cooker. Set it on low and let it work its magic for 1 hour. When the timer goes off, quickly remove the lid and give it a good stir—don’t let too much heat escape. Depending on your crockpot, the mac and cheese might be ready now or might need up to an extra 1 to 2 hours. I usually check every 30 minutes after that by stirring and testing the pasta tenderness.
Step 4: Finish and Serve
Once the pasta is tender and the sauce thick and creamy, remove the lid and let the mac and cheese sit for a few minutes. That helps thicken the sauce even more. Then grab a big spoon, dish it up, and get ready for all those ooey-gooey compliments!
Pro Tips for Making Crockpot Mac and Cheese Recipe
- Rinse Pasta First: I learned the hard way that rinsing uncooked pasta prevents clumping and ensures even cooking in the crockpot.
- Use Quality Cheeses: Shredding cheese fresh from the deli makes all the difference in creaminess and flavor – bagged cheese just won’t melt the same.
- Check Doneness Gradually: Since slow cookers vary, check after 1 hour and then every 30 minutes to avoid overcooked mush.
- Stir Quickly and Cover Immediately: When stirring during cooking, move fast and replace the lid quickly to lock in heat and moisture for optimal creaminess.
How to Serve Crockpot Mac and Cheese Recipe
Garnishes
I love adding a sprinkle of freshly chopped parsley or chives on top for a pop of color and freshness. For a bit of crunch, toasted breadcrumbs or crushed crackers scattered over the mac and cheese just before serving are divine.
Side Dishes
This creamy Crockpot Mac and Cheese pairs beautifully with simple sides like roasted broccoli, sautéed green beans, or a crisp garden salad to balance all that richness. On busy nights, I also serve it with a side of barbecue chicken for a satisfying meal everyone loves.
Creative Ways to Present
For special occasions, I’ve spooned this mac into mini cast iron skillets and topped with a dusting of smoked paprika – it makes a cute, individual portion with a rustic vibe. You can even bake it briefly in a casserole dish with breadcrumbs for a crispy top finish if you like a bit of crunch.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and it usually lasts about 3-4 days. The sauce thickens as it cools, so to loosen it up during reheating, I add a splash of milk and stir well.
Freezing
Freezing this mac and cheese isn’t my favorite because the texture changes a bit, but if you want to, freeze in small portions for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat on the stovetop over low heat with a splash of milk, stirring regularly to keep it creamy and avoid burning. You can also microwave in short bursts, stirring in between for even warming.
FAQs
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Can I use gluten-free pasta in this Crockpot Mac and Cheese Recipe?
Gluten-free pasta tends to get mushy in the slow cooker because of the long cooking times, so I don’t recommend it for this recipe. Regular elbow pasta holds up best to give you that perfect creamy yet firm bite.
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What if my mac and cheese isn’t thickening?
If your mac isn’t as thick as you’d like, remove the lid and let the mac and cheese cook a bit longer to allow the sauce to reduce. You can also stir in a small handful of shredded cheese at the end to help thicken it up.
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Can I double this recipe for a bigger crowd?
I wouldn’t recommend doubling it in the same crockpot because it could take too long to cook evenly. Instead, use two crockpots or cook it in batches to get the best results.
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Is it necessary to use evaporated milk?
Evaporated milk adds richness and helps create that creamy texture faster. You could substitute more whole milk, but the texture won’t be as silky and thick. I highly recommend giving evaporated milk a try—you’ll notice the difference!
Final Thoughts
Honestly, this Crockpot Mac and Cheese Recipe has become one of those dishes that feels like a warm hug on a plate. I love it because it’s fuss-free but delivers that rich, cheesy comfort that everyone loves. Whether you’re feeding a crowd or just need an easy weeknight dinner, I promise this recipe will make your life so much easier—and your dinner so much tastier. Give it a go, and watch it quickly become a family favorite in your home too!
Print
Crockpot Mac and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 1 to 3 hours
- Total Time: 1 hour 20 minutes to 3 hours 20 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This creamy and comforting Crockpot Mac and Cheese recipe uses uncooked elbow pasta cooked slowly with a blend of whole milk, evaporated milk, and sharp cheeses. It’s an easy, hands-off meal perfect for busy days, delivering rich cheddar and American cheese flavors with a hint of spice from dry mustard and cayenne pepper. The slow cooker method ensures perfectly tender pasta and a luscious, thick sauce every time.
Ingredients
Pasta
- 1 pound elbow pasta (uncooked, regular, not gluten free, Barilla brand recommended)
Dairy
- 2 1/2 cups whole milk
- 12 ounces evaporated milk
- 12 ounces extra sharp cheddar cheese (3 cups shredded, freshly shredded from the deli, not pre-bagged)
- 4 ounces American cheese (1 cup shredded, freshly shredded from the deli, not processed slices)
- 1/4 cup butter (cubed)
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon garlic powder
- Dash of cayenne pepper (to taste)
Instructions
- Prepare Slow Cooker: Spray the inside of a 6-quart slow cooker with non-stick cooking spray to prevent sticking during cooking.
- Rinse Pasta: Rinse the uncooked elbow pasta well under cold running water and drain thoroughly to remove excess starch.
- Add Ingredients: Place the rinsed, uncooked pasta into the slow cooker. Pour in whole milk and evaporated milk. Add the shredded cheddar and American cheeses along with salt, black pepper, dry mustard, garlic powder, and cayenne pepper. Stir gently to combine, ensuring the pasta is submerged in the liquid as much as possible.
- Add Butter: Dot the surface with cubed butter evenly distributed to add richness and help develop a creamy texture.
- Cook on Low: Cover the slow cooker with the lid and cook on low heat for 1 hour. Avoid opening the lid during this time to retain heat and moisture.
- Stir and Check Doneness: After 1 hour, quickly remove the lid and stir the mac and cheese to prevent sticking and assess progress. Depending on the slow cooker model, the pasta might be done or may need up to 1-2 additional hours of cooking.
- Continue Cooking if Needed: If the pasta is not tender and sauce not thickened, continue cooking, checking every 30 minutes and stirring gently to monitor doneness.
- Final Texture: Once the pasta is tender and the sauce is thick and creamy, remove from heat. The sauce will thicken further as it cools slightly with the lid off before serving.
Notes
- This recipe uses uncooked pasta directly in the slow cooker, simplifying preparation and saving time.
- For best flavor and texture, shred your own cheese from block rather than using pre-shredded or processed slices.
- The cayenne pepper is optional and can be adjusted for desired heat level.
- Keep the lid closed as much as possible during cooking to retain moisture and heat.
- Use a 6-quart slow cooker to allow enough space for expansion and stirring.
Nutrition
- Serving Size: 1 cup
- Calories: 574 kcal
- Sugar: 10 g
- Sodium: 923 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 90 mg
