Creamy Crockpot Mac and Cheese
Creamy Crock Pot Mac and Cheese is rich, very cheesy, and made with uncooked pasta for the easiest dinner or side dish. No boiling required.
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If you’ve been searching for the creamiest, richest, most indulgent mac and cheese ever, this Slow Cooker Mac and Cheese is about to become your new go-to recipe. One of the best things about this recipe is the mix of cheeses, it sets it apart from other recipes. If the extra cheese sounds like something you like, you'll LOVE my 5 Cheese Mac and Cheese too. If you want something a little more basic, try my simple Stovetop Mac and Cheese.
Why You'll Love this Mac and Cheese
Everything cooks right in the slow cooker, so there’s no boiling and no hassle. It’s the perfect hands-off comfort food for busy weeknights, holidays, potlucks, and picky kiddos. Can't beat quick, ready in just 2 hours, and a kid friendly family dinner.
Let's Gather The Ingredients
- Pasta: Elbow macaroni is the classic choice for mac and cheese because its small shape cooks quickly.
- Milk: adds richness and helps create a silky, smooth base for the cheese sauce.
- Evaporated milk: makes the sauce extra creamy and stable while slow-cooking, preventing curdling and keeping everything velvety.
- Cheddar chees: brings bold, classic mac and cheese flavor and melts beautifully into the sauce.
- Mozzarella cheese- adds stretchiness and mild creaminess.
- American cheese: American cheese from the deli counter because it melts beautifully and keeps the sauce creamy rather than grainy.
- Garlic powder & Paprika: gives a subtle savory and smokey flavor.
- Ground mustard: brightens the sauce and enhances the cheese flavor without tasting “mustardy.
- Butter: melts into the sauce for extra creaminess and helps prevent the noodles from sticking together
How To Make This Mac and Cheese
- Step 1: Prep Slow Cooker by spraying with nonstick cooking spray. Add the uncooked pasta, whole milk, evaporated milk, cheddar cheese, mozzarella cheese, American cheese, salt, pepper, garlic powder, ground mustard, and paprika. Give it a quick stir.
- Step 2: Place the cubed butter on top. Cover and cook until the pasta is tender.
Recipe Tips
- Stir halfway through cooking to help the pasta cook evenly.
- If the mac and cheese becomes too thick, stir in additional warm milk a little at a time.
- For best results, store leftovers in an airtight container for 3-4 days in the fridge. Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen the sauce. I don't recommend freezing.
- Slow cooker cooking time varies. Mine finishes at exactly 2 hours, but yours may need up to 3.
- Only cook on low- NOT high as the sauce can become gritty.
Recipe Faq's
Slow cooking on low heat, stirring halfway through, and using a blend of cheeses (especially American cheese) helps keep the sauce creamy.
A mix of melty cheeses works best. Sharp cheddar gives bold flavor, mozzarella adds stretchiness, and American cheese creates the smooth, restaurant-style creaminess everyone loves. Avoid pre-shredded cheese, as it won’t melt as well.
Yes! The sturdy pasta cooks right in the sauce, absorbing flavor as it softens. Just make sure to cook on LOW so the cheese sauce doesn’t break before the pasta is tender.
More Slow Cooker Pasta Recipes
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Crock Pot Mac and Cheese
Equipment
Ingredients
- 10 ounces dried elbow mac and cheese 3 cups
- 3 cups whole milk
- 12 ounces evaporated milk
- 3 cups sharp cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 8 ounces American cheese cubed 2 cups see notes
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon ground mustard
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper optional
- ¼ cup butter cubed
Instructions
- Spray a slow cooker with non stick cooking spray.
- Add the uncooked pasta, milks, cheddar, mozzarella and American cheese, salt, pepper, garlic powder, ground mustard, paprika, cayenne pepper stir everything together.
- Place the cubed butter pieces on top.
- Cook on LOW for 2 hours (see notes) stirring after 1 hour. Or until pasta is done.
- Season with more salt and pepper to taste.
- Mac and cheese will thicken as it cools.
