There’s nothing like the smell of creamy, cheesy goodness filling your kitchen on a busy weeknight. That’s why my crockpot mac and cheese has been a lifesaver—and a family favorite—for years. I first made this recipe when my niece begged for “the cheesiest mac ever” before a soccer game, and now it’s our go-to for potlucks, cozy nights, and anytime we need a little comfort. The best part? You just toss everything in the slow cooker and let it work its magic. No babysitting, no stress—just velvety, dreamy mac and cheese that’s always a hit.
Why You’ll Love This Crockpot Mac and Cheese
This isn’t just any mac and cheese—it’s the kind that makes everyone hover around the crockpot, spoon in hand, waiting for the first scoop. Here’s why it’s a winner:
- Creamy perfection: The combo of evaporated milk and real butter gives it that luscious, velvety texture you crave.
- Almost no effort: Dump everything in, stir a couple times, and let the slow cooker do the work. (Yes, it’s that easy.)
- No sad, dried-out leftovers: Stays gloriously gooey for days—if it lasts that long!
- Customizable: Toss in extras like crispy bacon or jalapeños, or swap cheeses to make it your own.
Trust me, once you try this method, you’ll never go back to the stovetop version on busy nights. If you are looking for other creamy comfort food ideas, check out this tortellini bake!
Ingredients for Crockpot Mac and Cheese
Here’s the lineup for that dreamy, creamy mac and cheese you’re about to make—and yes, every single ingredient matters! I learned the hard way that skimping on the cheese or using the wrong milk just doesn’t give you that ooey-gooey magic. Here’s what you’ll need:
- 2 cups elbow macaroni (uncooked—trust me, it plumps up perfectly in the slow cooker)
- 4 cups shredded cheddar cheese (packed! I use sharp cheddar for maximum flavor)
- 1 can (12 oz) evaporated milk (this is the secret for ultra-creamy texture)
- 1 1/2 cups regular milk (whole milk works best, but 2% will do in a pinch)
- 1/2 cup butter, melted (real butter only—no substitutes here!)
- 1/2 teaspoon salt (I use kosher salt for even distribution)
- 1/4 teaspoon black pepper (freshly cracked if you’ve got it)
- 1/4 teaspoon paprika (just a hint for warmth—smoked paprika is fun too)
Pro tip: Measure your cheese after shredding, not before. Those fluffy piles can be deceiving!
How to Make Crockpot Mac and Cheese
Making this dreamy mac and cheese is as easy as 1-2-3—literally! Just follow these simple steps, and you’ll have the creamiest, cheesiest comfort food ready with almost no effort. I’ve made this recipe dozens of times (okay, maybe hundreds), and these tips will help you avoid any pitfalls like sticking or overcooking.
Step 1: Cook the Pasta
First, cook your elbow macaroni just until al dente—about 1 minute less than the package directions. You want it slightly firm since it’ll keep cooking in the crockpot. Drain it well (I give mine a little shake in the colander) so no extra water dilutes that cheesy goodness.
Step 2: Combine Ingredients in Crockpot
Now, dump everything into your crockpot—the cooked pasta, cheeses, milks, melted butter, and spices. Here’s my secret: stir it really well at this stage to make sure every single noodle gets coated. I use a big wooden spoon and mix for a full minute—no lazy stirring allowed!
Step 3: Slow Cook to Perfection
Cover and cook on LOW for 2-3 hours, stirring every 45 minutes or so. Resist the urge to crank up the heat—low and slow keeps it creamy. If you notice the edges getting too dark, give it an extra stir. The mac and cheese is ready when it’s bubbling gently and the cheese is perfectly melted into velvety sauce. Always ensure your slow cooker reaches safe internal temperatures when cooking.
Tips for the Best Crockpot Mac and Cheese
Want to take your mac and cheese from good to “can I have the recipe?” amazing? Here are my tried-and-true tricks:
- Broil for crunch: Transfer to a baking dish and broil for 2-3 minutes for that golden, crispy top everyone fights over.
- Stir, don’t skip: I set a timer for stirring—it keeps the cheese from sticking and burning at the edges.
- Add-ins galore: Toss in cooked bacon, diced jalapeños, or a handful of breadcrumbs halfway through cooking for extra texture.
- Cheese matters: Always shred your own cheese—the pre-shredded stuff has anti-caking agents that can make your sauce grainy.
Oh, and here’s my secret weapon: a dash of mustard powder. It doesn’t taste like mustard—just gives the cheese a little extra oomph! If you love cheese bombs, try this garlic parmesan version.
Crockpot Mac and Cheese Variations
The beauty of this recipe? You can tweak it a million ways to match your mood! Swap half the cheddar for smoked Gouda if you want that campfire-cozy flavor, or try gluten-free pasta for dietary needs. My cousin adds a layer of crushed Ritz crackers on top before cooking—pure genius. The possibilities are endless!
Serving Suggestions for Crockpot Mac and Cheese
This mac and cheese is a star on its own, but oh, the magic it makes with simple sides! For weeknights, I love pairing it with crispy roasted broccoli or garlicky green beans—the veggies cut through the richness perfectly. Game day? Pile it next to juicy grilled chicken or saucy BBQ ribs. And for holiday meals, trust me, it beats boring mashed potatoes when served with glazed ham. Leftovers (ha—as if!) even make an amazing grilled cheese filling the next day. Just saying!
Storing and Reheating Crockpot Mac and Cheese
Let’s be real—you’ll probably finish every last bite, but just in case you have leftovers (miracle of miracles!), here’s how to keep them dreamy. Store cooled mac and cheese in an airtight container in the fridge for up to 4 days. For longer storage, freeze individual portions for 2 months—thaw overnight in the fridge before reheating. When warming, add a splash of milk and stir gently over low heat. Microwaving works too—just stop every 30 seconds to stir. The secret? Keep it slow and steady to maintain that creamy magic!
Crockpot Mac and Cheese FAQs
Got questions? I’ve got answers! Here are the most common things people ask me about this foolproof crockpot mac and cheese:
Can I use fresh milk instead of evaporated milk?
You can, but I don’t recommend it—evaporated milk has less water content, which gives that ultra-creamy texture we love. If you’re in a pinch, mix 1 cup whole milk with 1/3 cup powdered milk as a substitute.
Why does my mac and cheese turn out grainy?
That’s usually from pre-shredded cheese! Those anti-caking agents don’t melt smoothly. Always shred your own cheese—it takes an extra minute but makes all the difference.
Can I put uncooked pasta straight in the crockpot?
I’ve tried it—and ended up with mushy noodles swimming in starchy liquid. Pre-cooking to al dente gives you perfect texture every time. Worth the extra pot!
How do I prevent the edges from burning?
Stirring every 45 minutes is key! Also, if your crockpot runs hot, try laying a sheet of parchment paper over the top before putting the lid on—it helps distribute heat evenly.
Can I make this ahead and keep it warm?
Absolutely! Switch your crockpot to “warm” after cooking—it’ll stay perfect for up to 2 hours. Just give it a stir before serving.
Nutritional Information for Crockpot Mac and Cheese
Here’s the scoop on what’s in each comforting bite (based on my exact recipe, but remember—your cheese brand or pasta choice might tweak these numbers a bit!):
- Serving size: 1 hearty cup
- Calories: 450
- Protein: 20g (hello, cheesy fuel!)
- Carbs: 35g
- Fat: 25g (worth every creamy bite)
Psst—these are estimates, so if you’re counting closely, plug your specific ingredients into a tracker. But let’s be real… some foods are just meant to be enjoyed!
Share Your Crockpot Mac and Cheese
Did you make this dreamy mac and cheese? Snap a pic and tag me—I love seeing your cheesy creations! Leave a rating below too so others can find this cozy recipe. If you need another easy crockpot meal, try this potato hamburger soup!
Print
Creamy Crockpot Mac and Cheese Recipe in Just 3 Easy Steps
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A creamy and comforting mac and cheese made easily in your crockpot.
Ingredients
- 2 cups elbow macaroni
- 4 cups shredded cheddar cheese
- 1 can (12 oz) evaporated milk
- 1 1/2 cups milk
- 1/2 cup butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Cook the macaroni according to package directions, then drain.
- In the crockpot, combine cooked macaroni, cheddar cheese, evaporated milk, milk, melted butter, salt, pepper, and paprika.
- Stir well to mix all ingredients.
- Cover and cook on low for 2-3 hours, stirring occasionally.
- Serve warm.
Notes
- Stir occasionally to prevent sticking.
- For a crispier top, broil for a few minutes before serving.
- Add cooked bacon or breadcrumbs for extra texture.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American