Slow Cooker Macaroni and Cheese

This slow cooker macaroni and cheese is everything I want in a comfort food dish: thick, creamy, velvety, and loaded with real cheese flavor. Made entirely in the crock-pot, this recipe skips the stove and still delivers a perfectly smooth and cheesy sauce without any of that unpleasant grainy texture. It’s a true set-it-and-forget-it meal that’s perfect for potlucks, holidays, or busy weeknights.

Why You’ll Love This Recipe

I love how easy this recipe is—just toss everything in the slow cooker, give it a stir, and walk away. There’s no need to boil the pasta separately, and no roux required. I also appreciate that it uses real cheese (especially sharp cheddar and American cheese) for bold, classic mac and cheese flavor. It’s rich, indulgent, and satisfying with minimal effort. And since I control the ingredients, I know exactly what’s going into my dish—no artificial fillers or preservatives here.

ingredients

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

• 1 (16‑oz) block sharp cheddar cheese, shredded

• 4 oz American cheese

• 1 lb (16‑oz box) dried elbow macaroni (uncooked)

• ¼ cup unsalted butter, melted

• 2 (12‑oz) cans evaporated milk

• 1½ cups whole milk

• ½ teaspoon dry mustard

• 1 teaspoon salt

directions

1. I start by spraying or preparing the crock‑pot or slow cooker.

2. I add the uncooked elbow macaroni, shredded sharp cheddar, American cheese, melted butter, evaporated milk, whole milk, dry mustard, and salt into the crock‑pot.

3. I stir everything together to combine well.

4. Then, I cook it on LOW for about 2 hours, stirring occasionally to promote even melting and prevent any scorching—depending on my slow cooker, I might need to adjust the time slightly.

5. Once the pasta is al dente and the cheese sauce is smooth and creamy, I switch the cooker to the WARM setting and serve right away. If it looks too thick, I stir in a little warm milk until the consistency is just right.

Servings and timing

This recipe makes about 8 servings.

• Prep time: 15 minutes

• Cook time: 2 hours (on LOW)

• Total time: 2 hours 15 minutes

Variations

I like switching things up depending on the occasion or my mood. Sometimes I add a pinch of cayenne or smoked paprika for a little kick. For a meatier version, I stir in cooked crumbled bacon or diced ham near the end of the cooking time. If I want extra cheesiness, I mix in some Monterey Jack or mozzarella along with the cheddar. And for a crisp topping, I transfer the finished mac and cheese to a baking dish, sprinkle with breadcrumbs, and broil it for a few minutes.

storage/reheating

To store leftovers, I transfer them to an airtight container and refrigerate for up to 4 days. When reheating, I add a splash of milk and warm it on the stovetop or in the microwave, stirring occasionally until it’s creamy again. This mac and cheese thickens as it cools, so that extra milk really helps restore the texture.

FAQs

How do I prevent the cheese sauce from getting grainy?

I always shred my own cheese from a block rather than using pre-shredded varieties. Pre-shredded cheese has anti-caking agents that can create a gritty texture when melted.

Can I use different types of cheese?

Yes, I often mix in cheeses like Monterey Jack, mozzarella, or even pepper jack for a spicy twist. Just be sure to use good melting cheeses for the creamiest result.

Can I make this recipe ahead of time?

Yes, I sometimes make it a day in advance and reheat it gently with a little milk to loosen it up. I keep it on the stovetop over low heat or in the microwave, stirring often.

Can I double the recipe?

Absolutely. I just make sure my slow cooker is large enough to handle the volume and stir it more frequently to ensure even cooking.

What if the sauce is too thick?

If the sauce thickens too much while cooking or after storing, I stir in a bit of warm milk until it reaches my preferred consistency.

Conclusion

This slow cooker macaroni and cheese is a true comfort classic with a creamy, rich texture and full cheese flavor. It’s an easy, no-fuss dish I love making for family dinners, potlucks, or anytime I need something warm and satisfying. With just a few ingredients and minimal hands-on time, I get a delicious, homemade mac and cheese that always hits the spot.