Name: Crockpot Mac and Cheese
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Cuisine: American
Ingredients: 16 ounces elbow macaroni, uncooked; 4 cups shredded cheddar cheese (preferably sharp); 2 cups whole milk; 1 can (12 ounces) evaporated milk; ½ cup unsalted butter, melted; ½ teaspoon garlic powder; ½ teaspoon onion powder; Salt and black pepper, to taste; Optional: ½ teaspoon paprika or dry mustard; Optional: ½ cup shredded mozzarella or Monterey Jack

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This Crockpot Mac and Cheese is the ultimate comfort food—rich, creamy, cheesy, and completely made in the slow cooker. I love how it takes minimal effort yet delivers maximum flavor. It’s perfect for feeding a crowd, bringing to potlucks, or serving as a cozy side dish any day of the week.

Why You’ll Love This Recipe

I really enjoy how simple and hands-off this recipe is. I just toss everything into the crockpot, give it a stir, and let it do all the work. The slow cooking process melts everything together into a silky, cheesy masterpiece. It’s great for holidays or weeknight dinners when I want something satisfying without having to hover over the stove. Plus, there’s no need to pre-boil the pasta!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

16 ounces elbow macaroni, uncooked
4 cups shredded cheddar cheese (I like to use sharp)
2 cups whole milk
1 can (12 ounces) evaporated milk
½ cup unsalted butter, melted
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
Optional: ½ teaspoon paprika or dry mustard for extra flavor
Optional: ½ cup shredded mozzarella or Monterey Jack for a cheesier pull

directions

First, I lightly grease the inside of the crockpot to prevent sticking.
I add the uncooked macaroni, shredded cheddar, milk, evaporated milk, melted butter, garlic powder, onion powder, and a bit of salt and pepper. I give it a good stir to combine.
I set the crockpot to low and cook for 1½ to 2½ hours, stirring every 30–40 minutes to prevent clumping and ensure the cheese melts evenly.
I check the pasta around the 1½-hour mark. Once it’s tender and the sauce is creamy, I give it a final stir and turn off the heat.
If I’m using extra cheese like mozzarella, I stir it in at the end for extra gooeyness.

Servings and timing

This recipe makes about 8 servings.

Prep time: 5 minutes
Cook time: 2 hours
Total time: 2 hours 5 minutes

Variations

Baked finish: Sometimes I transfer the mac and cheese to a baking dish, sprinkle breadcrumbs on top, and broil it for 5 minutes for a golden crust.
Add-ins: I’ve stirred in diced jalapeños for extra flavor.
Different cheeses: I like mixing in Gouda, Gruyère, or cream cheese for a different flavor profile.
Gluten-free: I use gluten-free pasta and it still turns out delicious—just watch the cooking time closely.
Spicy twist: A pinch of cayenne or hot sauce adds a subtle kick.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I use the microwave or stovetop with a splash of milk to bring back the creamy texture. I stir frequently while reheating to keep it smooth.

FAQs

Do I need to cook the pasta before adding it to the crockpot?

No, I add the pasta in dry. It cooks right in the slow cooker, absorbing all that creamy flavor.

Can I make this ahead of time?

Yes, I often prep everything in the crockpot insert and refrigerate it. I just let it sit at room temperature for about 30 minutes before turning on the slow cooker.

How do I prevent the pasta from getting mushy?

I check and stir the mac and cheese regularly after the 1½-hour mark. Keeping it on low heat and not overcooking it helps maintain the perfect texture.

Can I use pre-shredded cheese?

I’ve used both block and pre-shredded cheese. For the creamiest result, I prefer shredding cheese myself since it melts better.

What’s the best kind of milk to use?

Whole milk gives the best creaminess, but I’ve also made it with 2% and it still turns out great. I wouldn’t recommend skim milk—it doesn’t have enough richness.

Conclusion

This Crockpot Mac and Cheese is one of those recipes I turn to again and again. It’s rich, satisfying, and so easy to throw together. Whether I’m making it for a weeknight dinner or serving it at a holiday gathering, it always hits the spot. With a few simple ingredients and a slow cooker, I can whip up a dish that everyone loves.