If there’s one dish that feels like a warm hug on a plate, it’s mac and cheese. And when you make it in the slow cooker, like in this Crockpot Mac and Cheese Recipe, the result is pure magic: creamy, cheesy, and completely hands-off. I’ve been leaning on my slow cooker for years (raising three kids will do that to you!), and let me tell you, this is the recipe that always disappears first at family gatherings.
Table of Contents
Why You’ll Love This Crockpot Mac and Cheese Recipe
- Creamy and comforting – Think velvety cheese sauce clinging to every elbow macaroni.
- Hands-off cooking – Your slow cooker does the work while you get on with life.
- Perfect for any occasion – Dinner side, potluck star, or cozy weekend meal.
- Kid-approved – My youngest once asked if we could have this instead of cake for her birthday. That’s saying something.
If you’ve loved easy comfort foods like my One-Pot Gnocchi Chicken Pot Pie or Red Lobster Biscuit Chicken Pot Pie, this recipe will quickly join your “keeper” list.
What Does Crockpot Mac and Cheese Taste Like?
Rich, creamy, and downright indulgent. The cheddar gives it that sharp, familiar bite, mozzarella adds stretchiness, and cream cheese ties it all together into a sauce that hugs each noodle. It’s like the boxed version grew up, went to culinary school, and came back to impress everyone at Sunday dinner.
Ingredients You’ll Need for Crockpot Mac and Cheese Recipe
Before we dive into the slow cooker magic, let’s talk about the heart of this Crockpot Mac and Cheese Recipe—the ingredients. One of the reasons I love this recipe so much is that it uses simple, everyday staples you probably already have on hand. No fancy shopping list required—just honest comfort food goodness.
Here’s what you’ll need to gather:
- Elbow Macaroni (16 oz, uncooked): The classic choice for mac and cheese. Their hollow shape and ridges are perfect for catching every bit of that luscious sauce. If you love playing around with pasta shapes, you could also try cavatappi or shells, but elbow is the tried-and-true hero.
- Sharp Cheddar Cheese (3 cups, shredded): This is what gives the dish its bold, tangy punch. Freshly shredded works best because it melts creamier than the bagged variety.
- Mozzarella Cheese (1 cup, shredded): Adds that gooey, stringy cheese pull we all secretly (or not so secretly) crave.
- Cream Cheese (4 oz, cubed): Think of this as the glue that binds everything together. It adds a velvety texture that makes this slow cooker mac and cheese feel downright luxurious.
- Whole Milk (2 cups): Whole milk keeps the sauce rich and full-bodied. Lower-fat milk can make it a little thinner, so I recommend sticking with whole if you can.
- Evaporated Milk (12 oz can): This is the unsung hero of creamy mac and cheese recipes. It helps stabilize the sauce so it stays silky instead of curdling while it cooks.
- Unsalted Butter (½ cup, melted): Butter is the flavor booster here, adding richness and a silky finish.
- Garlic Powder (½ teaspoon): Just enough to give the dish a subtle background flavor without overpowering the cheese.
- Salt (½ teaspoon) & Black Pepper (¼ teaspoon): The finishing touch that brings all the flavors into balance.
If you’re someone who loves adding variety to your meals, you could stir in extras like crispy bacon, diced ham, or even broccoli once cooking is done. This is your mac and cheese—make it fit your family’s style!
And if comfort food is your jam (and I’m guessing it is if you’re here), you might also love trying my Crockpot Garlic Parmesan Chicken Pasta or this cozy Comforting Chicken Soup with Potatoes. Both are slow cooker winners that sit right alongside this mac and cheese when it comes to creamy, hearty meals.
How to Make Crockpot Mac and Cheese Recipe
How to Make This Crockpot Mac and Cheese Recipe (Step by Step)
The beauty of this Crockpot Mac and Cheese Recipe is that it turns a handful of simple ingredients into something irresistibly creamy, cheesy, and comforting—all with minimal effort. If you’ve ever made one of my cozy dishes like Creamy Parmesan Garlic Beef Bowtie Pasta or Crockpot Garlic Parmesan Chicken Pasta, you already know the slow cooker has a special way of bringing everything together.
Here’s how to do it, step by step:
Step 1: Prep Your Slow Cooker
Start by spraying the inside of your slow cooker with nonstick cooking spray. This might feel like a small step, but it saves you a world of scrubbing later. Trust me—cheese has a sneaky way of sticking if you skip this part.
Step 2: Add the Dry and Cheesy Goodness
Pour the uncooked elbow macaroni directly into the slow cooker. That’s right—no boiling water, no extra pot to clean. Next, sprinkle in the shredded sharp cheddar, mozzarella, and cubed cream cheese. At this point, your crockpot will look like a mountain of promise.
Step 3: Pour in the Liquids and Seasonings
In goes the whole milk, the can of evaporated milk, and the melted butter. These are the ingredients that will transform into that dreamy cheese sauce. Sprinkle in the garlic powder, salt, and pepper, then give everything a gentle stir so the seasonings coat the pasta evenly.
Step 4: Slow Cook to Perfection
Cover your slow cooker with the lid and set it on low. Let the magic happen for about 2 hours, but be sure to stir once halfway through. This helps the pasta cook evenly and keeps the cheese sauce creamy instead of clumpy.
Step 5: Check, Stir, and Serve
After about 2 hours, check your pasta. It should be tender, and the sauce should be smooth, rich, and coating every noodle. Stir everything one last time to blend the cheeses together beautifully. Serve hot straight from the crockpot, or transfer to a baking dish if you want to add a breadcrumb topping and pop it under the broiler for a golden crust.
Extra Serving Ideas
- For family dinners, pair this mac and cheese with something lighter like a fresh salad.
- For gatherings, serve it alongside heartier dishes like Crockpot Baked Ziti or Crockpot Chicken Tortellini.
- Kids love it just as it is, but adults often enjoy a little hot sauce or a pinch of smoked paprika stirred in.
This step-by-step method ensures your Crockpot Mac and Cheese Recipe turns out creamy, gooey, and downright irresistible every single time.
Tips and Tricks for Perfect Crockpot Mac and Cheese
- Stir halfway through – This keeps the cheese from clumping.
- Avoid pre-shredded cheese – Freshly grated melts smoother.
- Don’t overcook – Pasta can go mushy if left too long. Two hours is the sweet spot.
- Make it a meal – Stir in diced ham, crispy bacon, or steamed broccoli at the end.
- Freezer tip – This dish doesn’t freeze well (dairy + pasta = separation city). Make it fresh for the best results.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Add a splash of milk and warm gently on the stove or microwave.
FAQs
Can I use a different pasta shape?
Yes! Shells or cavatappi work beautifully.
Can I make this ahead of time?
It’s best served fresh, but you can prep all the ingredients the night before and refrigerate. Just dump and cook the next day.
Can I use skim milk?
You can, but you’ll miss out on that luscious creaminess. Whole milk keeps it dreamy.
Conclusion
This Crockpot Mac and Cheese Recipe is everything you want in comfort food: rich, cheesy, and effortless. It’s a dish that feels special enough for a holiday table but simple enough for Tuesday night dinner. Give it a try, and don’t be surprised if it becomes your family’s new favorite.
If you make it, I’d love to hear how it turned out! Leave a comment, share your tweaks, or tag me on social media—I never get tired of seeing bubbling, golden mac and cheese.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Crockpot Mac and Cheese Recipe – Ultra Creamy Comfort in Every Bite
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This ultra creamy Crockpot Mac and Cheese is the ultimate comfort food—loaded with cheddar, mozzarella, and cream cheese for a rich, smooth, and cheesy dinner or side dish made effortlessly in your slow cooker.
Ingredients
16 oz elbow macaroni, uncooked
3 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
4 oz cream cheese, cubed
2 cups whole milk
1 (12 oz) can evaporated milk
1/2 cup unsalted butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Spray the inside of the crockpot with nonstick cooking spray.
2. Add uncooked elbow macaroni, shredded cheddar cheese, mozzarella cheese, and cubed cream cheese to the crockpot.
3. Pour in whole milk, evaporated milk, and melted butter.
4. Add garlic powder, salt, and black pepper. Stir well to evenly combine all ingredients.
5. Cover and cook on low for 2 hours, stirring halfway through for even cooking.
6. Once pasta is tender and the sauce is creamy, stir well and serve hot.
Notes
For best results, use freshly shredded cheese—it melts better than pre-shredded.
Stir halfway through cooking to prevent sticking and ensure creamy texture.
Avoid overcooking, as pasta may become mushy.
Add a pinch of cayenne or hot sauce for a mild kick.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 0g
- Sodium: 0mg
- Fat: 29g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 0mg
Keywords: crockpot mac and cheese, slow cooker pasta, creamy mac and cheese, easy comfort food
