Easy Crockpot Mac and Cheese Recipe
This crockpot mac and cheese recipe puts dry pasta, milk and cheese straight into the slow cooker. There is no pot of water to boil and no colander to wash, and the result is a creamy, scoopable mac and cheese that holds well on a buffet.
On Thanksgiving it is a real help: the oven is full, the stovetop is busy, and the slow cooker sits on the counter doing its job. The full recipe is in the card below.
Easy Crockpot Mac and Cheese Recipe
Equipment
- 6-quart slow cooker
- Whisk
- Box grater
Ingredients
- 2 ½ cups whole milk
- 1 can (12 ounces) evaporated milk
- 1 teaspoon salt
- ½ teaspoon ground mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 pound elbow macaroni uncooked
- 3 cups sharp cheddar 12 ounces, freshly shredded, divided
- 6 ounces deli American cheese cut into small cubes
- 4 tablespoons unsalted butter cut into cubes
Instructions
- Grease the slow cooker insert with butter or cooking spray.
- Whisk the milk, evaporated milk, salt, ground mustard, garlic powder and pepper in the slow cooker.
- Stir in the uncooked macaroni, 2 cups of the cheddar and the American cheese. Press the pasta down so it is covered by the liquid. Scatter the butter over the top.
- Cover and cook on LOW for 1 hour. Stir well, scraping the sides and bottom.
- Cover and cook on LOW for 30–90 minutes more, stirring every 30 minutes, until the pasta is tender and most of the liquid is absorbed. Start checking at 1 1/2 hours in all.
- Turn off the heat. Stir in the remaining 1 cup cheddar, then leave uncovered for 5–10 minutes; the sauce thickens as it stands. Stir and serve.
Notes
Why This Crockpot Mac and Cheese Recipe Works
The uncooked pasta cooks in the milk instead of water, so it absorbs flavor and releases starch that thickens the sauce on its own. No flour roux is needed.
Evaporated milk is the key ingredient. It has less water and more milk proteins than regular milk, so the cheese melts smoothly and the sauce does not split during the long, gentle cook.
American cheese melts more smoothly than cheddar, while sharp cheddar brings the flavor. Using both gives a sauce that is creamy and still tastes of cheese.
Tips for Creamy Slow Cooker Mac and Cheese
Stir at the 1-hour mark and every 30 minutes after that. The pasta clumps at first and needs breaking up, and the sides of the crock cook faster than the middle.
Start checking early. Slow cookers run at very different temperatures, and pasta goes from tender to soft quickly in the last half hour.
Keep the lid on between stirs. Each time it comes off, the slow cooker loses heat and the cook time gets longer.
Leave the lid off for the last few minutes. The sauce looks thin when the heat goes off and thickens as it stands.
Lighter Mac and Cheese Swaps
- Use 2% milk instead of whole milk; keep the evaporated milk for a smooth sauce.
- Stir in 2–3 cups of steamed broccoli florets or peas at the end for more vegetables per serving.
- Serve smaller scoops as a side next to a lean main.
What to Serve with Crockpot Mac and Cheese
At Thanksgiving, crockpot mac and cheese sits next to the turkey and the other sides, such as our green bean casserole from scratch and sweet potato casserole with marshmallows. On a weeknight it pairs well with our baked BBQ chicken drumsticks for a kid-friendly dinner.
For another make-ahead pasta dish that feeds a crowd, try our cheesy baked ziti with spinach.
Our garlic mashed potatoes can be made up to 2 days ahead, and our homemade cranberry sauce keeps for a week in the fridge, so both are done before the day.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of milk and reheat in the microwave or a covered pan over low heat, stirring, until hot all the way through (165°F, 74°C). The sauce thickens in the fridge, so the extra milk brings it back.
Crockpot Mac and Cheese FAQ
Do you cook the pasta first? No. The macaroni goes into the slow cooker uncooked and cooks in the milk.
Can I cook it on HIGH to save time? It is not recommended. HIGH heat scorches the milk on the sides of the crock and overcooks the pasta before the center is done.
Can I use a different pasta? Use a short shape that cooks in a similar time, such as small shells or cavatappi, and start checking early. Whole wheat and gluten-free pasta absorb liquid differently and may need extra milk.
Can I make it ahead? It is best served within an hour of cooking. Hold it on WARM and stir in a little milk before serving.
Can I add a crunchy topping? Yes, but add it at the table. Toss 1/2 cup panko with 1 tablespoon melted butter, toast it in a skillet until golden, and sprinkle it over each serving so it stays crisp.
