Crockpot Mac and Cheese (Easy Slow Cooker Recipe)

If you want a super creamy, no-fuss dinner, this Crockpot Mac and Cheese is it. All the ingredients melt together in the slow cooker, creating a rich, velvety sauce while the pasta cooks perfectly underneath. It's the easiest way to serve a cozy, crowd-pleasing dish without spending much time in the kitchen.

For more cozy crockpot recipes, check out our Crockpot Cheeseburger Casserole!

Key Ingredients

Here are some of the ingredients you need for this rich, creamy crockpot mac and cheese:

• Elbow macaroni - Classic pasta shape that catches all the creamy cheese sauce.
• Whole milk - Forms the base of the sauce and keeps it rich and silky.
• Half & Half - Adds extra creaminess and body without being as heavy as straight cream.
• Evaporated milk - Concentrated milk that helps the sauce stay smooth and creamy, especially in a slow cooker. This will prevent the sauce from curdling.
• Cream cheese - Cubed; melts into the sauce for a tangy, ultra-creamy texture.
• Freshly Shredded Gruyere Cheese - adds a nutty, slightly sweet depth of flavor and melts ultra-smooth, helping the crockpot sauce stay silky instead of grainy. E
• Freshly Shredded Sharp cheddar cheese - brings that classic, bold "mac and cheese" flavor punch and enough tang to keep the dish from tasting flat or overly mild.
• Cornstarch - Thickens the sauce and helps it cling to the pasta without getting grainy.
• Dijon mustard - Just a little bit brightens and deepens the cheese flavor; you won't taste "mustard."
• Onion powder - Adds mellow, savory depth without chopping onions.

How to Make Crockpot Mac & Cheese

1. Step 1: Add the half and half, milk, evaporated milk, butter, cornstarch, Dijon mustard, garlic powder, onion powder, and smoked paprika to the crock pot. Wisk well

2. Step 2: Add the Gruyere, cream cheese, and 2 cups of the cheddar cheese. Stir. The mix will be clumpy, and that is ok.

3. Step 3: Add the macaroni noodles and stir. Mix well so the macaroni is broken up and all are in the cheese sauce.

4. Step 4: Cook on LOW for 1 ½ - 2 ½ hours. Stirring every 30 minutes. Check every 30 minutes starting at 1 ½ hours. Every crockpot heats differently. Make sure noodles are soft, and the sauce is thick and smooth.

5. Step 5: When done, add the rest of the cheddar cheese. Stir. If desired, add a little extra Gruyère to make it a little extra creamy. If the sauce is a little too creamy, add a splash of milk. If the sauce is too thin, cook another 10 minutes with the lid off.

Expert Tips for the Best Crockpot Mac and Cheese

• Use the right size slow cooker. A 4-6 quart crockpot works best for even cooking-if the pot is too full or too empty, the pasta can cook unevenly.
• Use a mix of cheeses for flavor and melt. Gruyère adds a nutty, slightly sweet depth and melts ultra-smooth, while sharp cheddar brings that classic, tangy "mac and cheese" flavor that keeps the dish from tasting flat.
• Always shred your cheese fresh. Freshly shredded cheese melts smoother and creamier because it doesn't have the anti-caking additives that pre-shredded cheese does, which can make sauces grainy or clumpy.
• Don't skip the stir. Give everything a good stir every 30 minutes during cooking to help the cheese melt evenly and prevent any hot spots or clumps.
• Watch the cook time closely. Every slow cooker runs a bit differently, so start checking around the earliest cook time; overcooking can make the pasta mushy and the sauce too thick.

How to Store Mac & Cheese

Store leftover mac and cheese in an airtight container in the fridge for 3-4 days, or freeze for up to 2 months (just know the cream sauce may get slightly grainy after thawing). Thaw frozen portions overnight in the refrigerator. Reheat gently on the stovetop or in the microwave in short bursts, stirring in a splash of milk or half-and-half until the sauce is creamy again.

Best Dishes to Pair with Mac and Cheese

more slow cooker recipes

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Crockpot Mac And Cheese

Chantelle DeJager

If you want a super creamy, no-fuss dinner, this crockpot mac and cheese is it. All the ingredients melt together in the slow cooker, creating a rich, velvety sauce while the pasta cooks perfectly underneath. It's the easiest way to serve a cozy, crowd-pleasing dish without spending much time in the kitchen.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Course Side Dish

Cuisine American

Servings 10 people

Calories 669 kcal

Equipment

• ▢
  1 Slow Cooker

Ingredients

  

1x2x3x

• ▢ 16 oz uncooked elbow macaroni
• ▢ 2½ cups half-and-half
• ▢ 2 cups whole milk
• ▢ 1 cup evaporated milk
• ▢ 8 oz cream cheese softened and cubed
• ▢ 3 cups freshly shredded sharp cheddar
• ▢ 1 cup Gruyère or Monterey Jack
• ▢ ½ cup unsalted butter melted
• ▢ 1 tablespoon cornstarch helps prevent curdling
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon smoked paprika
• ▢ 1 teaspoon Dijon mustard optional (boosts cheese flavor)
• ▢ Salt & pepper to taste

Instructions

 

• Add the half and half, milk, evaporated milk, butter, cornstarch, Dijon mustard, garlic powder, onion powder, and smoked paprika to the crock pot. Wisk well
• Add the Gruyere, cream cheese, and 2 cups of the cheddar cheese. Stir. The mix will be clumpy, and that is ok.
• Add the macaroni noodles and stir. Mix well so the macaroni is broken up and all are in the cheese sauce.
• Cook on LOW for 1 ½ - 2 ½ hours. Stirring every 30 minutes. Check every 30 minutes starting at 1 ½ hours. Every crockpot heats differently. Make sure noodles are soft, and the sauce is thick and smooth.
• When done, add the rest of the cheddar cheese. Stir. If desired, add a little extra Gruyère to make it a little extra creamy.
• If the sauce is a little too creamy, add a splash of milk. If the sauce is too thin, cook another 10 minutes with the lid off.

Notes

• Use a mix of cheeses for flavor and melt. Gruyère adds a nutty, slightly sweet depth and melts ultra-smooth, while sharp cheddar brings that classic, tangy "mac and cheese" flavor that keeps the dish from tasting flat.
• Always shred your cheese fresh. Freshly shredded cheese melts smoother and creamier because it doesn't have the anti-caking additives that pre-shredded cheese does, which can make sauces grainy or clumpy.
• Don't skip the stir. Give everything a good stir every 30 minutes during cooking to help the cheese melt evenly and prevent any hot spots or clumps.
• Watch the cook time closely. Every slow cooker runs a bit differently, so start checking around the earliest cook time; overcooking can make the pasta mushy and the sauce too thick.

Nutrition

Serving: 1cupCalories: 669kcalCarbohydrates: 44gProtein: 25gFat: 44gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 130mgSodium: 479mgPotassium: 406mgFiber: 2gSugar: 10gVitamin A: 1456IUVitamin C: 1mgCalcium: 599mgIron: 1mg

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