mac and cheese in crockpot recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best mac and cheese in crockpot recipe

I started making mac and cheese in the slow cooker a few years ago when our oven was tied up with a holiday meal and I needed something warm and filling that would hold. It came out creamier than the baked version I had been making for years, and I never really went back. Now it is the first thing I suggest when someone asks what to bring to a cookout or a church potluck. You put the pasta, the milk, the cheese, and a few seasonings in the pot in the morning, turn it on low, and walk away.

My kids are picky in the way most kids are picky, which means they announce they do not like something before they have tried it. They do not do that with this. My youngest asks for it by name on Sunday afternoons, and my oldest takes the leftovers to school in a thermos. My husband is not a big pasta person and he still gets a second scoop. It works for a regular Tuesday just as well as it does for Thanksgiving, and that flexibility is the reason it stays in my rotation.

The ingredient list is short and it is all stuff you probably already have, which is part of why I keep making it. Cheese brings protein and calcium, milk adds more of both, and pasta gives you the energy to get through the day. That does not make it a health food and I am not going to pretend it is, but it is real food you assembled yourself, and you know exactly what went into it. I control the salt, I choose the cheese, and I skip anything I cannot pronounce. A boxed version costs less per serving on paper, but this one feeds a crowd for close to the same money, and everyone actually eats it.

Crockpot Mac and Cheese

4.6 from 1965 votes

Creamy, hands-off mac and cheese made entirely in the slow cooker, with sharp cheddar, cream cheese, and evaporated milk for a smooth sauce that never breaks. It holds well on the warm setting, which makes it a practical choice for potlucks and holiday tables.

Prep Time15 mins
Cook Time2 hrs
Resting Time0 mins
Total Time2 hrs 15 mins
Servings: 8Cuisine: InternationalCalories: 610 kcal

🥘Ingredients

For the Mac and Cheese

16 oz elbow macaroni
4 tbsp unsalted butter, cut into pieces
8 oz cream cheese, cut into cubes
12 oz evaporated milk
2 1/2 cups whole milk, divided
1 tsp salt
1/2 tsp black pepper
1/2 tsp dry mustard powder
1/4 tsp paprika
3 cups shredded sharp cheddar, divided

For Finishing

1/2 cup whole milk, warmed
1/4 cup grated Parmesan

👨‍🍳Directions

1Bring a large pot of salted water to a boil. Add the macaroni and cook for 5 minutes, until the outside is tender but the center is still firm. Drain well and do not rinse.
2While the pasta cooks, add the butter, cream cheese cubes, evaporated milk, 2 cups of the whole milk, salt, pepper, mustard powder, and paprika to the slow cooker. Whisk until roughly combined; a few lumps of cream cheese are fine.
3Add the drained pasta and stir so every piece is coated. Scatter 2 cups of the shredded cheddar over the top in an even layer and do not stir it in.
4Cover and cook on high for 2 hours, or on low for 3 to 4 hours. Stir once at the halfway point, scraping the bottom and sides of the insert, then replace the lid.
5Uncover and stir well. The pasta should be tender and the sauce should coat the back of a spoon. If it looks thick or tight, stir in the warmed 1/2 cup of milk a splash at a time until it loosens.
6Stir in the remaining 1 cup cheddar and the Parmesan, cover, and let sit for 10 minutes off the heat so the cheese melts without graining.
7Stir once more, taste, and adjust salt and pepper. Keep on the warm setting for up to 1 hour, adding a splash of milk if it thickens while holding.

🔧Equipment

6-quart slow cooker
Large pot
Colander
Whisk
Wooden spoon
Measuring cups and spoons
Box grater

📊Nutrition Facts (per serving)

🔥Calories: 610 kcal🧈Total Fat: 35g💛Saturated Fat: 21g❤️Cholesterol: 105mg🧂Sodium: 780mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 8g🥩Protein: 24g

📝Notes

Nutrition figures are estimates calculated from the ingredient list and will vary with the brands and dairy fat levels you use. Tips: grate cheese from a block rather than using pre-shredded, which contains anti-caking starch that can make the sauce grainy. Cook the pasta deliberately underdone, since it finishes in the slow cooker and will otherwise turn mushy. Every slow cooker runs differently, so check at the 90-minute mark on high; if the sauce is bubbling hard at the edges, drop it to low. Leftovers keep in the refrigerator for up to three days and reheat best with a splash of milk stirred in over low heat.

Watch Video Of How Crockpot Mac and Cheese Works

This crockpot mac and cheese is the recipe I keep coming back to because it handles the work while I get everything else ready, and it feeds a crowd without any last minute stress. It fits a weeknight dinner just as well as a holiday table or a potluck, and the kids and adults both go back for seconds. If you need one dependable dish for a family gathering, this is the one I bring.

❓ Frequently Asked Questions About Crockpot Mac and Cheese

1. Do I need to boil the pasta before it goes into the slow cooker?

Yes, for this method the pasta gets boiled first. Cook it one to two minutes shy of the package’s al dente time, then drain it well. It keeps softening as it sits in the crockpot, so pulling it early is what keeps the finished dish from turning to mush. Dropping raw pasta straight into the sauce gives uneven results, with some pieces chalky in the middle while others collapse.

2. Why did my mac and cheese come out dry or grainy?

Dry mac and cheese usually means it cooked too long, cooked on High the whole time, or spent time with the lid off. Grainy sauce almost always comes from heat: cheese that gets too hot separates into fat and protein. Add the shredded cheese in handfuls at the very end, stir gently until it just melts, and switch the slow cooker to Warm or turn it off before the cheese goes in.

3. Can I double the recipe for a crowd?

You can, with a couple of adjustments. Keep the insert no more than about two-thirds full so the mixture has room to bubble, and plan on 30 to 60 extra minutes of cooking time. Check and stir it more often than you would a single batch. If you’re feeding a large group and have two slow cookers, splitting the recipe between them is the more reliable route.

4. Can I use pre-shredded cheese from a bag?

It works in a pinch, but bagged shreds are dusted with anti-caking agents that can leave the sauce a little grainy and less creamy. Grating from a block takes a few extra minutes and melts noticeably smoother. Sharp cheddar is the workhorse here, and a handful of Gruyère or Monterey Jack stirred in alongside it adds depth.

5. Can I make it ahead, and how do I reheat leftovers?

The dish is at its best cooked and served fresh, but you can boil the pasta and shred the cheese the day before and store both in the fridge. Leftovers keep for about three to four days in a sealed container. Reheat gently on the stovetop or in short microwave bursts with a splash of milk stirred in, since high heat is what turns a creamy sauce clumpy.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts