Slow Cooker Mac and Cheese Recipe

Get ready to fall head over heels for this Slow Cooker Mac and Cheese—it’s creamy, comforting, ridiculously cheesy, and hands down one of the easiest ways to make this beloved classic. There’s no need to boil the pasta separately or babysit a pot on the stove. Just toss everything into your slow cooker, give it a stir, and let it do the work while you relax or tackle your to-do list. It’s perfect for busy weeknights, holiday gatherings, or any day when you just need a cozy, satisfying meal with zero fuss.

Why You’ll Love This Recipe

• Ridiculously Easy: No pre-cooking pasta, no complicated steps—dump and go!
• Perfectly Creamy Texture: The slow cooker works magic, creating a luxuriously smooth, velvety cheese sauce.
• Family Favorite: Kids, adults, picky eaters—everyone loves this mac and cheese.
• Customizable: You can jazz it up or keep it classic. Either way, it’s delicious.

Ingredients You’ll Need

• Elbow Macaroni: The classic pasta shape that holds the creamy sauce like a champ. No need to boil—just pour it in dry.
• Evaporated Milk: Gives the sauce a rich, silky texture without being too heavy.
• Whole Milk or Half-and-Half: Helps balance the creaminess and keeps things smooth.
• Butter: Adds richness and helps meld all the flavors together.
• Cheddar Cheese: Sharp cheddar is the star of the show—meltable and flavorful.
• Mozzarella or Monterey Jack: For extra gooeyness and melt-in-your-mouth texture.
• Cream Cheese: A secret weapon for ultra-smooth and creamy mac.
• Salt and Pepper: Simple seasoning that brings out the best in the cheese.
• Ground Mustard (optional): Adds a subtle tang that enhances the cheesy flavor.

Variations

Want to put your own spin on it? Here are some great ways to switch things up:

• Bacon Mac and Cheese: Stir in crispy bacon bits before serving for a smoky twist.
• Spicy Version: Add a pinch of cayenne or chopped jalapeños for some heat.
• Veggie Boost: Mix in cooked broccoli, peas, or spinach during the last 30 minutes.
• Different Cheeses: Gouda, gruyère, fontina, or a splash of blue cheese can take it to the next level.
• Protein Add-Ins: Grilled chicken, pulled pork, or even lobster for a more indulgent version.

How to Make Slow Cooker Mac and Cheese

Step 1: Prep the Slow Cooker

Lightly grease the inside of your slow cooker to prevent sticking. This helps with cleanup and keeps the edges from drying out.

Step 2: Combine the Ingredients

In the slow cooker, combine the uncooked macaroni, butter, evaporated milk, whole milk, shredded cheeses, cream cheese, and seasonings. Give everything a good stir to coat the pasta evenly.

Step 3: Cook Low and Slow

Cover and cook on low for about 2 to 2½ hours. Stir occasionally if you’re nearby, especially after the first hour, to help everything melt and blend evenly.

Step 4: Check and Stir

Once the pasta is tender and the sauce is rich and creamy, give it a final stir. If it looks a little thick, add a splash of warm milk to loosen it up. Then serve it up hot and cheesy!

Pro Tips for Making the Recipe

• Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can affect the texture. Grate it fresh for the best melt and flavor.
• Don’t Overcook: Keep an eye on the timing—the pasta can get mushy if left too long. Check it around the 2-hour mark.
• Stir Midway: Stirring halfway through cooking helps distribute the cheese evenly and keeps things creamy.
• Customize to Taste: Taste and adjust the seasoning before serving. A little extra salt or a dash of hot sauce can make a big difference.

How to Serve

This mac and cheese is a crowd-pleaser all on its own, but if you want to round out your meal, try these tasty ideas:

###As a Main Dish:
Serve it with a crisp green salad or roasted vegetables for balance.

###As a Side:
Perfect alongside BBQ ribs, fried chicken, burgers, or meatloaf.

###Toppings:
Top with buttery breadcrumbs, fresh herbs, or a sprinkle of parmesan for extra texture and flavor.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 4 days. The sauce thickens as it chills but can be revived easily.

Freezing

While you can freeze mac and cheese, the texture may change slightly. If freezing, let it cool completely and portion into freezer-safe containers.

Reheating

Reheat gently in the microwave or on the stovetop with a splash of milk to bring back the creaminess. Stir often and heat until just warmed through.

FAQs

Can I use a different type of pasta?
Yes! Shells, rotini, or cavatappi all work well. Just keep an eye on cooking time, as some shapes may cook faster or slower.

Can I make this recipe ahead of time?
You can assemble everything in the slow cooker insert and refrigerate it overnight. Bring it to room temp before starting the cook time.

What cheeses melt best for mac and cheese?
Sharp cheddar, Monterey Jack, and mozzarella are great choices. Avoid hard-aged cheeses like parmesan as the main cheese—they don’t melt as smoothly.

How do I prevent the cheese sauce from becoming grainy?
Use low heat and avoid overcooking. Grainy sauce usually happens when cheese is overheated or cooked too long. Stirring midway also helps blend it smoothly.

Final Thoughts

If you’re looking for a no-fuss, ultra-creamy comfort food that practically makes itself, this Slow Cooker Mac and Cheese is your answer. It’s rich, cheesy, and incredibly easy—ideal for busy days or when you just need something warm and satisfying. Try it once, and it’s bound to become a repeat favorite!

Print