This Crockpot Mac and Cheese is creamy, cheesy, and incredibly easy to make for a comforting, hands-off meal. Perfect for busy nights or family gatherings, it’s sure to be a hit!

This is a Crockpot Mac and Cheese recipe that I love to make for a lot of reasons. It’s creamy, cheesy, and so easy to prepare. It’s perfect for busy weeknights or when I want to serve something comforting.

This recipe is my favorite, and I’m not gonna lie, I love the simplicity and the rich, cheesy flavor—it’s always my first choice when I want something filling and satisfying!

I make this Crockpot Mac and Cheese with just a few ingredients like elbow macaroni, cheddar cheese, milk, and butter. You can also add some other ingredients like cream cheese for extra creaminess or even cooked bacon for a savory twist, and the result is just wow! You’ll love it for sure—it’s rich, creamy, and full of cheesy goodness.

And for a perfect meal, you can serve it with a side of crispy garlic bread and a fresh green salad. Some roasted vegetables, like broccoli or cauliflower, also pair wonderfully with this mac and cheese. This recipe is super easy to make, and the Crockpot does all the work for you!

Why This Crockpot Mac and Cheese Is Great?

Crockpot Mac and Cheese is great because it’s a hands-off meal that’s still rich and creamy, making it the perfect comfort food. The Crockpot allows the cheese to melt perfectly, resulting in a velvety smooth texture that coats the pasta. It’s also incredibly easy to make, and it’s a great option for busy nights when you don’t have time to watch the stove. Plus, it’s customizable—you can tweak it by adding different types of cheese or extras like bacon or vegetables.

This recipe is also ideal for large gatherings, like potlucks or family dinners. It serves a crowd, and because it’s made in the Crockpot, you can prepare it in advance and focus on other parts of the meal. It’s the ultimate make-ahead dish that will satisfy everyone at the table!

Ingredients

• 1 lb elbow macaroni
• 4 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 can (12 oz) evaporated milk
• 2 cups whole milk
• 1/2 cup butter, cubed
• 1 teaspoon garlic powder
• 1 teaspoon mustard powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional for topping)
• 1 cup breadcrumbs (preferably panko)

Kitchen Equipment

• Crockpot/Slow Cooker – To cook the mac and cheese and get that perfectly creamy texture.
• Large Pot – For boiling the pasta before adding it to the Crockpot.
• Measuring Cups and Spoons – For measuring the milk, cheese, and seasonings.
• Wooden Spoon – For stirring the ingredients in the Crockpot and making sure everything is well combined.
• Grater – If you’re using block cheese, a grater is essential for shredding.
• Serving Spoon – For serving the mac and cheese once it’s ready.

How to make Crockpot Mac and Cheese

Step 1:

In a large pot, bring water to a boil and cook the elbow macaroni according to the package instructions. Drain the pasta and set it aside.

Step 2:

Grease the inside of the Crockpot with a little butter or non-stick spray to prevent sticking.

Step 3:

Add the cooked macaroni, cheddar cheese, mozzarella cheese, evaporated milk, whole milk, butter, garlic powder, mustard powder, paprika, salt, and pepper to the Crockpot. Stir to combine everything evenly.

Step 4:

Cover the Crockpot and cook on low for about 2-3 hours, stirring occasionally. The cheese should melt and form a creamy sauce, and the pasta will absorb the flavors.

Step 5:

Once the mac and cheese is creamy and well-mixed, give it a final stir and serve immediately. If desired, sprinkle with grated Parmesan cheese before serving for an extra cheesy touch.

Helpful Tips

• For the best flavor, use sharp cheddar cheese. It has a stronger taste and adds more depth to the dish.

• When cooking the pasta, undercook it for 1-2 minutes. Since the pasta will continue cooking in the Crockpot, this prevents it from becoming mushy.

• For a richer, creamier mac and cheese, opt for whole milk or even heavy cream. Low-fat versions can make the dish less creamy.

• Shredding your cheese will melt better than pre-shredded cheese, which often contains anti-caking agents that can affect texture.

• If possible, stir the mac and cheese a couple of times while it’s cooking to make sure the cheese melts evenly and everything combines smoothly.

• Butter adds richness to the sauce. Don’t skip it or replace it with oil—your mac and cheese will taste much better with butter!

• For a little extra kick, add a small splash of hot sauce or a pinch of cayenne pepper. It won’t make it too spicy but will add a delicious depth of flavor.

What to Pair with Crockpot Mac and Cheese?

For serving, always pair Crockpot Mac and Cheese with a side of crispy garlic bread. The crunchy, buttery bread is perfect for dipping into the creamy mac and cheese, making each bite even more satisfying.

My favorite way to enjoy it is with a fresh, tangy salad. A simple mixed greens salad with a light vinaigrette helps balance the richness of the mac and cheese, adding freshness to the meal.

Another great pairing is roasted vegetables, like broccoli or cauliflower. The slight crunch of the vegetables contrasts perfectly with the creamy mac and cheese, and they add an extra serving of veggies to the meal.

Variations To Try

Bacon Mac and Cheese: Add crispy bacon bits to the mac and cheese for a smoky, savory twist.

Buffalo Chicken Mac and Cheese: Stir in shredded cooked chicken and a little buffalo sauce for a spicy and savory version.

Vegetable Mac and Cheese: Add vegetables like spinach, mushrooms, or peas to make it a more nutritious dish.

Spicy Mac and Cheese: For extra heat, add jalapeños or chili flakes to the cheese mixture.

Garlic Parmesan Mac and Cheese: Mix in garlic and extra Parmesan for a cheesy, garlicky flavor boost.

Creamy Tomato Mac and Cheese: Stir in a can of tomato soup or some crushed tomatoes for a creamy, tangy flavor.

How to Store

Let Crockpot Mac and Cheese cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.

You can also freeze it for later. Let it cool completely, then store it in a freezer-safe container for up to 2-3 months. To reheat, thaw in the fridge overnight and reheat in the microwave or on the stovetop.

FAQ

Can I use other types of cheese?

• Yes, you can experiment with different cheeses like Monterey Jack, mozzarella, or gouda for a different flavor.

Can I make this dairy-free?

• Yes, you can use dairy-free cheese and milk alternatives like almond milk for a dairy-free version.

Can I use pre-shredded cheese?

• While you can use pre-shredded cheese, freshly shredded cheese melts better and creates a creamier texture.

Can I add cooked chicken to the recipe?

• Yes, shredded chicken works great in this recipe for added protein.

Can I use pasta other than elbow macaroni?

• Yes, you can use any short pasta like penne, rotini, or shells.

Can I make this without a Crockpot?

• Yes, you can make this dish on the stovetop by combining the ingredients in a large pot and then baking it in the oven.

How can I make it spicier?

• Add hot sauce, jalapeños, or cayenne pepper to make it spicier.

Can I double this recipe?

• Yes, you can double the recipe, but make sure your Crockpot is large enough to handle the extra ingredients.

How do I keep the mac and cheese from drying out in the Crockpot?

• Add a little extra milk or cream if the mixture seems too thick or dry during cooking.

Crockpot Mac and Cheese

Recipe by Wasian CookeryCourse: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time (on low)

3

hours 

Total time

3

hours 

10

minutes

This Crockpot Mac and Cheese is creamy, cheesy, and incredibly easy to make for a comforting, hands-off meal. Perfect for busy nights or family gatherings, it’s sure to be a hit!

Ingredients

• 1 lb elbow macaroni

• 4 cups shredded cheddar cheese

• 1 cup shredded mozzarella cheese

• 1 can (12 oz) evaporated milk

• 2 cups whole milk

• 1/2 cup butter, cubed

• 1 teaspoon garlic powder

• 1 teaspoon mustard powder

• 1/2 teaspoon paprika

• Salt and pepper to taste

• 1/4 cup grated Parmesan cheese (optional for topping)

• 1 cup breadcrumbs (preferably panko)

Directions

• In a large pot, bring water to a boil and cook the elbow macaroni according to the package instructions. Drain the pasta and set it aside.
• Grease the inside of the Crockpot with a little butter or non-stick spray to prevent sticking.
• Add the cooked macaroni, cheddar cheese, mozzarella cheese, evaporated milk, whole milk, butter, garlic powder, mustard powder, paprika, salt, and pepper to the Crockpot. Stir to combine everything evenly.
• Cover the Crockpot and cook on low for about 2-3 hours, stirring occasionally. The cheese should melt and form a creamy sauce, and the pasta will absorb the flavors.
• Once the mac and cheese is creamy and well-mixed, give it a final stir and serve immediately. If desired, sprinkle with grated Parmesan cheese before serving for an extra cheesy touch.