One chilly afternoon I wanted something creamy and comforting without having to stand over the stove so I reached for my slow cooker and decided to try making mac and cheese in it for the first time. I tossed in a handful of pantry staples closed the lid and let the crockpot do its thing and when I came back a few hours later the smell alone had my whole house feeling warmer and cozier.

Since then crockpot mac and cheese has become a staple in my kitchen and it’s rich ultra cheesy and perfectly creamy every time and the best part is how hands-off it is and it’s ideal for family dinners potlucks or any time you need a cozy dish without the fuss.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Elbow macaroni – The classic noodle shape that holds onto all that cheesy goodness
Cheddar cheese – The bold melty base for the perfect cheesy sauce
Mozzarella or Monterey Jack – Adds stretch and creaminess
Cream cheese – Makes the sauce extra rich and smooth
Milk – Keeps the sauce fluid and helps the pasta cook evenly
Evaporated milk – Adds creaminess without being too heavy
Butter – Adds flavor and silkiness to the cheese blend
Salt and pepper – Enhances the overall flavor
Paprika or mustard powder – Optional but adds a little depth

Tools You’ll Need

Crockpot or slow cooker – The star of this recipe that does all the work
Measuring cups and spoons – To portion everything perfectly
Spoon or spatula – For stirring everything together
Cheese grater – If you’re using block cheese for extra meltiness
Ladle – For serving the mac and cheese into bowls

Instructions

Step 1:

I begin by spraying the inside of the crockpot with non-stick spray to prevent any sticking

Step 2:

Then I add the uncooked elbow macaroni to the pot along with the shredded cheeses and small cubes of cream cheese

Step 3:

I pour in the milk and evaporated milk and add the butter along with a pinch of salt pepper and paprika or mustard powder if I’m using it

Step 4:

I give everything a good stir to mix the ingredients together as evenly as possible

Step 5:

I cover the crockpot and cook on low for 1 1/2 to 2 1/2 hours stirring every 30 minutes to make sure the pasta cooks evenly and the cheese stays creamy

Step 6:

Once the pasta is tender and the sauce is thick and velvety I turn the crockpot to warm and serve right away

Tips

Stir occasionally during cooking to prevent clumping

Use freshly shredded cheese for the smoothest melt

If it gets too thick add a splash of milk to loosen the sauce before serving

Ways to Serve

Serve as a main dish with a side salad or roasted veggies

Pair with BBQ meats or fried chicken for a hearty dinner

Use as a side at potlucks or holidays it’s always a hit

Frequently Asked Questions

Can I use other types of pasta in crockpot mac and cheese?

Yes but avoid delicate shapes and stick to short sturdy ones like shells or rotini

Can I add other mix-ins?

Absolutely try bacon, jalapeños, or cooked veggies for added flavor

How do I keep the mac and cheese creamy?

Don’t overcook it and stir during cooking to help the sauce stay smooth

See You in the Kitchen

I hope you give this crockpot mac and cheese a try and it’s everything you love about homemade mac and cheese with none of the hassle. Let me know how yours turns out and what toppings or mix-ins you add to make it your own!

Happy Cooking!