Crockpot Mac and Cheese Recipe

Jump to Recipe Print Recipe

Cozy Crockpot Mac and Cheese Recipe, Made Simple

Nothing beats the sheer comfort of a creamy, cheesy bowl of mac and cheese after a long day. I love how the Crockpot Mac and Cheese Recipe takes the fuss out of the classic — letting gentle low heat work its magic while you go about your day. The result? Toasty, golden cheese melting perfectly into soft pasta, all hands-off and fuss-free.

You’ll find this recipe especially satisfying because it’s forgiving and adaptable. Whether you’re feeding a hungry family or just want a cozy meal to curl up with, this slow cooker method is a dependable, warm hug in food form.

Let me walk you through the simple steps and insider tips that’ll ensure your mac and cheese comes out buttery, rich, and utterly crave-worthy every single time.

Ingredient Lowdown

• 1 lb elbow macaroni: This pasta shape holds cheese sauce beautifully, offering the perfect bite-sized comfort.
• 4 cups shredded cheese (cheddar and mozzarella): Cheddar adds tang and depth, while mozzarella melts into that irresistibly creamy texture I love most.
• 1 can evaporated milk: Adds richness and silkiness without heaviness, blending cheese and pasta seamlessly.
• 2 cups milk: Helps balance the creaminess—feel free to swap for whole or 2% milk depending on your preference.
• 1/2 cup butter: For that glossy, buttery finish that rounds out every spoonful.
• Salt and pepper to taste: Don’t skip this—seasoning elevates every layer of flavor.

Set Up for Success

Before you dive in, I recommend gathering all your ingredients and measuring everything out—this mise en place makes the process smooth and stress-free. Cook your macaroni just until al dente; since it’ll keep cooking in the crockpot, you don’t want it mushy. No need to grease the crockpot insert here, but if you’d like easier cleanup, a slow cooker liner works great.

Step-by-Step: Crockpot Mac and Cheese Recipe

1. Cook your macaroni: Bring salted water to a boil and cook the elbow macaroni just until al dente—firm to the bite but not raw. Drain well. This crucial step keeps your pasta from turning mushy in the crockpot.
2. Combine ingredients in the crockpot: Layer in the cooked macaroni, shredded cheeses, evaporated milk, regular milk, butter, salt, and pepper. I like to toss gently to mix, making sure cheese is distributed evenly, so every bite is lusciously cheesy.
3. Set your crockpot to low: Cover and cook for 2 to 3 hours, stirring every 30 to 45 minutes. The slow heat coaxing the cheese to melt gradually creates that smooth, buttery sauce you crave. You’ll notice a rich aroma filling your kitchen as the cheese melts and mingles.
4. Check texture and seasoning: When the sauce is bubbly and creamy, give it a taste and adjust salt and pepper if needed. If it feels too thick, stirring in a splash of milk can loosen things up without losing creaminess.
5. Serve warm with your favorite sides: From crisp green salad to roasted veggies, this mac and cheese shines as a main or a cozy side.

Flavor Twists for Crockpot Mac and Cheese Recipe

• Stir in cooked crispy bacon and chives for a smoky, savory boost.
• Add a handful of steamed broccoli florets for extra color and nutrition.
• Swap half the cheddar for pepper jack to add a subtle spicy kick.
• Mix in caramelized onions and a dash of Worcestershire sauce for a rich umami twist.
• Sprinkle toasted breadcrumbs on top and broil for a golden crust when serving.
• For a festive riff, fold in a spoonful of pesto or sun-dried tomatoes before cooking.

Storage & Make-Ahead Tips

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave, adding a splash of milk to re-moisten.
• This recipe freezes well—just portion out into freezer-safe containers, and thaw overnight before reheating.
• If you want to make ahead, prep the macaroni and cheese mixture a few hours before cooking and chill in the crockpot insert. Let it sit at room temp for 20 minutes before turning it on to ensure even cooking.
• When reheating, stir occasionally and heat low and slow to keep it creamy and prevent drying out.

Crockpot Mac and Cheese Recipe FAQs

Can I use a different pasta shape? Absolutely! Shells, rotini, or cavatappi work well because they hold sauce nicely. Just mind the cooking time and texture when draining.

What’s the best cheese combination? I always recommend a mix of a sharp cheddar for flavor and mozzarella for gooey stretch. Feel free to experiment with gouda, Monterey Jack, or even Gruyère for richness.

Can I make this vegan or dairy-free? You can substitute plant-based milks and vegan cheeses, but results will vary. Using a vegan butter substitute and a good melting vegan cheese will get you closest to the classic texture.

Do I need to stir during cooking? Yes, stirring every 30–45 minutes helps prevent sticking and ensures even melting of cheese. A gentle hand keeps the sauce smooth.