Crockpot Mac and Cheese
116 Comments Feb 08, 2023
Updated Jun 03, 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.
This is such a great recipe. I love that it’s in the slow cooker and the whole family loves it.
I throughly enjoy this Never dry.
Thank you for all the kind reviews Jet!
Would it work ok if one did not use sharp cheeses?
Have you ever doubled this recipe before? I’m just wondering how to adjust the cook time. Any suggestions?
The cook time will most likey be about the same :).
This was a huge hit at an early Xmas party. Thank you!
The cheese sauce turned out gritty. I wouldn’t recommend this recipe.
Did you use pre-shredded cheese? It will turn out gritty if the cheese isn’t shredded fresh from the block.
The Mac n cheese needs to be eaten asap once done. Looked amazing after. Left in crockpot on keep warm for employee pot luck and the cheese curdled up. Was still good but not like it was when first done. Disappointed
mine did the same thing and I shredded the cheese myself. A block of Cabot white sharp cheddar and a yellow cracker barrel – kind of had a gritty powdery texture to it.
I’m making this for after school party and was wondering if I can cook this all on low and start at through the day?
This is not the type of recipe that can go a long period of time.
Thanks !
Love love love the flavor and the texture will be making it again thanks a lot keep the recipes coming
half a can of tomato soup makes mac and cheese even