Crockpot Mac And Cheese

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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.

Prep Time15

Cook Time2

Course: Side Dish

Cuisine: American

Servings: people

Calories: 669kcal

Author: Chantelle DeJager

Equipment

1 Slow Cooker

Ingredients

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