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This Slow Cooker Mac and Cheese is cheesy, creamy, and will be a huge hit with the entire family. With minimal ingredients and a short cooking time, this amazing recipe is one to try ASAP!
Pair this creamy macaroni and cheese alongside a serving of Slow Cooker Beer Meatballs or Slow Cooker Chicken Drumsticks.
Table of Contents
Why This Crock Pot Mac and Cheese Recipe Works
What I love most about this best crock pot mac and cheese recipe is there not being a need for a flour and butter roux to make the cheese sauce. Instead, I use two types of cheese and cream cheese to thicken the sauce. This also saves prep time.
This crockpot macaroni and cheese recipe also works because it’s easy to make and take to a pot luck, add to Thanksgiving or Christmas dinner, or turn into a casserole crockpot meal. You will love this recipe that is made with freshly shredded cheese and not Velveeta cheese or cheddar cheese soup. You can compare this recipe to your favorite baked mac recipe.
Recipe Ingredients
- Dried elbow noodles: Cook the dry pasta in the first step on the stove top prior to adding them to the slow cooker; you’ll want to cook these al dente, for they will continue to cook in the slow cooker.
- Cream cheese: Using this type of cheese helps make the creamy texture.
- Sharp cheddar cheese: It’s better to use block cheese and not processed slices or the pre shredded cheese as these will not melt as well and can leave the mac and cheese grainy.
- White sharp cheddar: Similar to the sharp cheddar cheese, I like to use a combination of white and yellow cheese; some say white cheddar tastes the same as yellow, but I don’t think so!
- Milk: Milk is one of the main ingredients used in any traditional mac and cheese recipe as it mends well with the cheese and helps it stick great to the macaroni noodles. It’s ok to use milk in the slow cooker instead of evaporated milk since this does not have a very long cooking time.
- Salt and black pepper: That’s all the seasoning you need! Let the flavors of the cheese shine through.
Step One – Cook the uncooked pasta to al dente according to the package directions on the stove top.
Step Two -Spray the slow cooker with nonstick spray. Pour the cooked pasta into the crock pot along with the softened cream cheese (cubed) with the two freshly shredded cheeses and seasonings.
Step Three – Pour in the milk.
Step Four – Gently stir everything together until well combined. Cover and cook on HIGH for 2 hours. (Stir occasionally.)
Step Five – When cooking time is up, add more shredded cheese on top.
Step Six – Place the lid back on and let it melt (shouldn’t take longer than 10 minutes). Serve immediately and enjoy!
What to serve with this
Crockpot mac and cheese and an amazing 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:
- Slow Cooker Turkey and Gravy
- Slow Cooker Whole Beer Chicken
- Slow Cooker Cube Steak
- Slow Cooker Dr. Pepper Ribs
Recipe FAQs
Yes! The slow cooker does not get hot enough, or fast enough to cook uncooked macaroni properly. You will be left with a chalky mess if you do not boil the noodles ahead of time.
In addition to sharp cheddar, you can use extra sharp cheddar cheese, mozzarella cheese, American cheese, gruyere cheese, white cheddar, or smoked gouda. Find these at the deli counter at your local grocery store or in the cheese department.
Pepperjack cheese will add a little kick and you can also season it with cayenne pepper.
Sure. You can use the pasta of your choice. This recipe traditionally calls for elbow pasta.
Put any leftover macaroni and cheese in an airtight container and store in the fridge for up to 4 days. Reheat on the stovetop over medium to medium-low heat. You may want to add a bit more milk to keep it from sticking.
If you prefer but keep in mind that heavy cream is heavy.
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Slow Cooker Mac and Cheese
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
- 1/4 tsp. pepper
For topping:
- 1 cup shredded 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!
How to Video
Sarah’s Notes
- Different types of cheese are fine to use in this recipe! Use what you like best. I prefer to use cheese that I grate by hand not pre-shredded for a very creamy sauce.
- You can use the pasta of your choice, though my favorites are penne pasta or cavatappi pasta (curly noodles).
- This meal is best cooked fresh, I don’t recommend freezing this recipe.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Can you add eggs to this recipe? How many?
I would add 2 if it was me.
I liked it, I just made it today
Can I make the recipe a day ahead and then reheat? I am preparing for 24 people
I think it will be mushy if you make ahead.
Is it possible to double this recipe and if so how long then would you cook it. We all love mac and cheese and doubling it would be so good?
It will double fine. Just don’t overcook your pasta before adding to the slow cooker.
It was pretty good, but the next time I think I would not boil the noodles or maybe just cook them for 4-5 minutes. I cooked them for 7 minutes and they were a little mushy when everything was finished. Also next time I will grate block cheese instead of using the already grated prepackaged cheese. Other than that it was super easy and really creamy. Would definitely use my crockpot again for this!
Everything curdled and separated. Back to standing over the stove with my tried and true stovetop recipe. Good taste though.
Taste was good. However, I made it to soon and after 2 hours it became very soggy.
This recipe is so creamy and delicious! I doubled the recipe and used some cheese that I had left over from a cocktail party the night before. I am now giving up making my mac and cheese from scratch with homemade cheese sauce and love that I can add anything I want to this recipe and it comes out wonderful every time. Seriously a must have in your Crock-Pot Arsenal.
After about 20 minutes it started drying out and sticking to the sides. I was wondering if a smaller pot or a lower heat setting would have been better. Maybe my CrocPot was too hot. I had to scoop out into a pan, top with cheese. Turned out good, just dry.
When anything in the crockpot is done cooking if you don’t turn it down to low or off of course it will continue cooking,dry out and stick.
Perfection!