Crockpot Mac and Cheese
116 Comments Feb 08, 2023
Updated Jun 12, 2025
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This crockpot mac and cheese has that classic, creamy texture thanks to a blend of real cheeses—no shortcuts, just comfort food done right.
What I love most about my crockpot mac & cheese recipe is that there’s no need for a flour and butter roux to make the sauce. Instead, cream cheese does the work of thickening it up. This version uses freshly shredded cheese—no Velveeta or cheddar soup here!
Key Ingredients
No complicated steps—just these pantry-friendly ingredients. Full Recipe is in the recipe card below the images.
- Elbow Macaroni: Use large or small elbows
- Cheese Combo: A mix of sharp cheddar and white cheddar gives the sauce its rich, classic flavor.
- Cream Cheese: Adds extra creaminess and helps the sauce stay smooth.
- Milk: Thins the cheese mixture just enough to coat the noodles perfectly.
- A Large Crockpot: This recipe makes a big batch, so be sure to use a 6-quart or larger slow cooker to avoid overflow.
Cook’s Tips and Variations
A few things to keep in mind for the best texture and flavor:
- Cook the pasta separately—the slow cooker doesn’t get hot enough to properly cook dried noodles.
- Don’t overcook the pasta on the stove; it’ll keep softening while it cooks in the crockpot.
- Mac and cheese doesn’t freeze great—this one’s best eaten fresh within a few days.
- Sharp cheddar is the way to go—mild cheddar doesn’t have enough flavor for a dish like this. You can swap the white cheddar for more sharp cheese, or try Swiss, Gouda, or Fontina.
- Try other shapes like shells, penne, or cavatappi if you want to switch things up—they hold up well.
What to serve with this
Crockpot macaroni and cheese is a fantastic dish that can be served as-is or with other dishes to create a full-course meal. Here are a few meal ideas to pair with it:
Mac and cheese goes great with holiday mains like crockpot ham, or turkey.
Other great main dishes we love to serve this with are grilled burgers, slow cooker cube steak, slow cooker whole chicken, crockpot drumsticks, or crockpot ribs.
If you want more sides that pair well, try my green bean casserole or honey garlic carrots.
Featured Comment
“This is such a great recipe. I love that it’s in the slow cooker and the whole family loves it.”
– Christine
Crockpot Mac and Cheese Recipe
How to Video
Equipment
Ingredients
- nonstick cooking spray
- 2 cups dried elbow noodles, large or small, (see instructions on how to prepare)
- 8 oz. cream cheese,, cubed
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded sharp white cheddar cheese
- 2 cups milk
- 1 tsp. salt
- ¼ tsp. pepper
For topping:
- 1 cup shredded cheddar sharp cheese, (optional)
Instructions
- Cook pasta according to package directions on the stove top and not any longer. Get other ingredients ready while pasta cooks.
- Spray the slow cooker with nonstick spray or rub down with oil or butter. Drain the pasta immediately after done cooking and add to the slow cooker add remaining ingredients and stir.
- Cover and cook on HIGH for 2 hours. Stir the pasta twice during this cooking time, once at the hour mark and then and the 1.5 hour mark. Be gentle when you stir.
- When the cooking time is up add more cheese on top, add the lid and let melt for 5-10 minutes.
- Serve and enjoy!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Pasta Recipes
Pesto Chicken Pasta and Slow Cooker Chicken Penne are two easy, creamy chicken dinners packed with flavor.
For classic Italian comfort, try Slow Cooker Lasagna or Crockpot Spaghetti and Meatballs—both are hearty and hands-off.
Looks delicious, haven’t made it. Wonder if you think while what pasta or protein pasta would work for this.
I would definetly cook it to a little under al dente for the protein pasta. I’d be worried it would fall apart.
Hi!! This has been my go-to recipe for years now! Question for ya, I would love to make this as a comfort food entree versus having it as a side. If I wanted to use the whole lb of pasta for a change, would you double the entire recipe? I don’t want it to be overly heavy, but I’m nervous for it to be dry if I don’t double everything
Hi Dana, I would double the entire recipe, but if you want it to be exact, I would measure the pasta, it may be less or more than a pound, I’m unsure!
Fantastic recipe!!
Plus so easy.
I’ve also used whatever cheeses I happen to have in my fridge and it always works out.
Thank you:)
I’m sorry but who makes 2 cups of uncooked pasta for mac an cheese??
Why not the standard 1lb of pasta
ridiculous
Donna add 1 cup ! guy no reason to be rude
Agree a little unusual. 2 cups = 16 oz. But boxes/bags of pasta are sold by weight. And would 2 cups by volume of small elbows with less air space between actually be more by weight?
I’ve done it with both small and large elbow noodles, by measuring the pasta, it is not the entire box.
I followed the recipe exactly and everyone liked it. Thank you!