Crockpot Mac And Cheese

This Crockpot Mac and Cheese gives you tender macaroni in a rich, creamy sauce with very little hands-on work. All you have to do is give the pasta a quick head start on the stovetop so it can finish cooking gently in the slow cooker without turning mushy. This recipe makes 8 servings for just $0.82 each, and I think it’s PERFECT for family dinners, holidays, and potlucks or anytime you need a side dish you can mostly let the slow cooker handle. And that creamy cheddar sauce? It’s absolutely the part everyone will be going back for. 😋

An Easy Crockpot Mac and Cheese for Feeding a Crowd

Mac and cheese is always a crowd pleaser, so having a super easy slow cooker version in your back pocket is a pretty great thing. Sure, our homemade mac and cheese can be on the table in about 20 minutes, but this Crockpot version really earns its place when I’m feeding a crowd or want to free up my stove for the rest of the meal. It makes a big batch, there’s very little to do once everything is mixed together, and you can serve it straight from the slow cooker. That makes it especially handy when I’m cooking for a group! Add a green veggie on the side or make it part of a larger meal, and you’re pretty much set.

As for the flavor here, I keep things simple and classic on purpose. Sharp cheddar brings the familiar cheesiness, cream cheese adds richness and a little tang, and evaporated milk helps create a smooth sauce (without making a roux or adding extra thickeners). I only par-cook the macaroni for four minutes so it gets a head start without fully cooking, then it finishes gently in the sauce.

I also tested this crockpot mac and cheese recipe MANY times, and I think this ratio of whole milk, evaporated milk, and cheeses really hits the sweet spot for a creamy sauce that isn’t too loose. However, you can absolutely add a splash more milk at the end if you like your mac and cheese extra saucy!

Yes, the four-minute parboil is worth it! I tried this recipe without parboiling the macaroni, and the results just weren’t as good. Trust me on this one. Giving the pasta a few minutes in boiling water helps it cook more evenly once it goes into the slow cooker and gives the dish a much better final texture. It’s one extra little step, but truly, it’s worth it.
…But don’t let that parboil turn into a full cook! Set a timer as soon as the macaroni goes into the boiling water and drain it after four minutes. It should still be very firm and noticeably underdone at this point. If you cook it until it’s al dente before it goes into the crockpot, it’ll soften too much or get mushy by the time the cheese sauce is ready.
Grease the crockpot first. Lightly coat the inside with nonstick spray, oil, or butter before adding the macaroni. The sauce can stick around the edges as the cheese melts and the sauce thickens, similar to when you make a baked mac and cheese. Greasing the slow cooker helps avoid lots of baked-on cheese and makes cleanup much easier later!
LOW heat isn’t optional here. I tested this mac and cheese on both LOW and HIGH, and HIGH cooked the macaroni too quickly and left it mushy. It’s definitely tempting to try speed things along, but LOW gives the pasta time to finish cooking gently as the cheese melts into the sauce.
Not all crockpots cook the same! Slow cookers can run surprisingly differently, even on the same LOW setting, so I treat the 45-60 minute cook time as a range rather than a hard rule. I start checking the macaroni at 45 minutes and stop cooking as soon as it’s tender and the cheese is fully melted. If your crockpot runs hot, it may be ready sooner. The pasta is always a better guide than the clock.

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Crockpot Mac and Cheese

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This Crockpot Mac and Cheese is a definite game-changer for those big holiday meals and family gatherings. It’s creamy and delicious with minimal prep!

Course Dinner, Side Dish

Cuisine American

Total Cost $6.55 recipe / $0.82 serving

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings (1 cup each)

Calories 558kcal

Author Jennie Alley

Equipment

6-quart (5.7 – 6.5 litre) Slow Cooker
Large Pot

Ingredients

16 oz. elbow macaroni uncooked, (4 cups) $1.24
12 oz. evaporated milk $1.00
1½ cups whole milk $0.44*
12 oz. sharp cheddar cheese freshly shredded, (3 cups) $2.69**
4 oz. cream cheese cut into small pieces, $0.78
3 Tbsp salted butter $0.28
1 tsp garlic powder $0.03
¼ tsp cayenne pepper $0.03***
½ tsp black pepper freshly cracked, $0.04
1 tsp salt $0.02

US Customary – Metric

Instructions

Gather all of the ingredients and grease a 6-quart slow cooker with nonstick spray or a little oil or butter.
Shred the cheddar cheese using the large holes of a box grater.
Bring a large pot of salted water to a boil. Add the macaroni and cook for 4 minutes. Drain well.****
Transfer the drained macaroni to the prepared slow cooker and toss with the butter until the pasta is evenly coated.
Add the evaporated milk, whole milk, shredded cheddar, cream cheese, garlic powder, cayenne pepper, black pepper, and salt. Stir well to combine.
Cover and cook on LOW for 45 minutes to 1 hour, stirring every 20 minutes, until the macaroni is tender and the cheese is melted and creamy. If the macaroni looks dry while cooking, stir in a splash of whole milk.
Switch the slow cooker to WARM and serve. If the mac and cheese thickens while sitting, stir in a splash of whole milk to loosen the sauce.

See how we calculate recipe costs here.

Notes

*I found that 1½ cups of whole milk gives this mac and cheese a creamy sauce without making it too loose. If you prefer a saucier mac and cheese, you can add a little more milk.

**For the creamiest slow cooker mac and cheese, shred the cheddar yourself using the large holes of a box grater. Pre-shredded cheese contains starches that can keep the cheese from melting as smoothly. Other cheeses that work well here include American cheddar, Gruyère, Gouda, a little Parmesan for nutty flavor, or Pepper Jack for extra spice.

***I love the subtle heat that a little cayenne adds, but it’s optional. Feel free to leave it out for a milder flavor.

****Par cooking the pasta: Don’t skip this step. The macaroni needs to be partially cooked before it goes into the slow cooker so it can finish cooking evenly without becoming gummy or mushy.

Cook on LOW: I tested this recipe on both LOW and HIGH, and the HIGH setting cooked the macaroni too quickly and resulted in mushy pasta. LOW gives the pasta time to cook evenly while the cheese melts into a creamy sauce. Also, stir the mac and cheese every 20 minutes while it cooks. This helps the macaroni cook evenly and keeps the cheese sauce smooth and creamy.

Slow cookers vary: Every slow cooker cooks a little differently, so the exact cooking time may vary. Begin checking the macaroni around 45 minutes and continue cooking until the pasta is tender and the cheese is fully melted. I use a 6-quart slow cooker.

Nutrition

How to Make Crockpot Mac and Cheese Step-by-Step Photos

The ingredients to make crockpot mac and cheese with labels.

Gather all of your ingredients so they’re ready to go. Cut the 4 oz. cream cheese into small pieces so it melts more evenly, and measure out the seasonings and milk.

Hands using a cheese grater to shred cheese.

Freshly shred the cheddar: Shred 12 oz. sharp cheddar cheese (about 3 cups) using the large holes of a box grater. Keep the shreds fairly loose rather than packing them into the measuring cup. Freshly shredded cheese melts much more smoothly into the sauce than pre-shredded cheese.

Give the macaroni a 4-minute head start: Bring a large pot of salted water to a full boil. Add 16 oz. elbow macaroni and cook for 4 minutes only, then drain well. The macaroni should still be very firm and noticeably underdone when you taste a piece. That’s exactly what you want because it’ll finish cooking in the slow cooker.

A hand spraying non-stick cooking oil in a crockpot.

Grease the slow cooker: Lightly grease the inside of a 6-quart slow cooker with nonstick spray, oil, or butter. Coat the bottom and sides, especially around the edges where the cheese sauce is most likely to cook onto the crock.

Butter added to par-cooked macaroni in a crockpot.

Coat the macaroni with butter: Transfer the hot, drained macaroni to the prepared slow cooker and add 3 Tbsp salted butter. Toss until the butter has completely melted and the macaroni looks lightly coated and glossy. This helps keep the partially cooked noodles from sticking together while you add the remaining ingredients.

Shredded cheese, cream cheese, seasonings, and milk added to a crockpot.

Add the creamy sauce ingredients: Pour in 12 oz. evaporated milk and 1½ cups whole milk, then add the shredded cheddar, 4 oz. cream cheese, 1 tsp garlic powder, ¼ tsp cayenne pepper, ½ tsp black pepper, and 1 tsp salt.

Everything added to a slow cooker to make mac and cheese.

Stir everything together well, making sure the cream cheese pieces and shredded cheddar are distributed throughout the macaroni. The mixture will look quite loose, and the cheeses will still be visibly separate at this point. That’s normal.

A spoon stirring midway through crockpot mac and cheese.

Cook LOW and stir as you go: Cover and cook on LOW for 45 minutes to 1 hour, stirring every 20 minutes. Each time you stir, scrape gently around the sides and fold everything back toward the center so the macaroni cooks evenly. Begin checking at 45 minutes. The mac and cheese is ready when the pasta is tender but still holds its shape, and the cheeses have melted into a creamy sauce. If it starts looking dry before the macaroni is tender, stir in a splash of whole milk.

Overhead view of crockpot mac and cheese.

Switch to WARM and serve: Once the macaroni is tender, switch the slow cooker to WARM rather than letting it continue cooking on LOW. The sauce should still look creamy and slightly loose because it’ll thicken as it sits. If it gets thicker than you’d like while serving, stir in a small splash of whole milk until it loosens back up. Serve and enjoy!

Side view of crockpot mac and cheese in a bowl.

How to Serve Crockpot Mac and Cheese

One of my favorite things about crockpot mac and cheese is that I can switch the slow cooker to WARM and serve it straight from the crock. No transferring it to another dish, and I can keep it warm while everyone helps themselves! That makes it especially handy for holidays, potlucks, parties, game day, or anytime I’m feeding a group.

For a holiday meal, I’d serve it alongside my honey glazed ham or a roasted turkey breast. Both can cook in the oven while the mac and cheese finishes in the slow cooker, which keeps the stovetop free for anything else.

Or for an easy family dinner, our classic homemade meatloaf is a great match because its 50-minute bake time lines up nicely with the mac and cheese. I’d add sautéed green beans or oven roasted broccoli for something green on the plate. The green beans are especially handy because they only take about 15 minutes, so I can start them once the macaroni is nearly done. Easy!

Honey Glazed Ham

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Storage & Reheating

You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. This crockpot mac and cheese recipe also works well for meal prep, but the sauce will be thicker after refrigeration. Add a splash of milk when reheating to bring it back to a creamy consistency.

Reheating

I’ll usually reheat individual portions in the microwave, stirring halfway through, with a splash of whole milk to loosen the sauce. For larger amounts, I prefer to reheat it gently on the stovetop with a little milk, stirring frequently.

Freezing

I would not recommend freezing this recipe. Cream-based cheese sauces can separate and become grainy after thawing, so the texture is best when refrigerated and reheated.

Other Mac and Cheese Recipes to Try

If you want the classic stovetop version, try our Homemade Mac and Cheese which is made with a creamy roux-based cheddar sauce.
For something thicker with a buttery, crunchy topping, I think this Baked Mac and Cheese is perfect!
Our Miracle Mac and Cheese is a super simple one-pot option made with only a handful of ingredients. And it’s so easy to make!
For busy nights, this Skillet Mac and Cheese comes together quickly on the stovetop and I love how it still gives you a deliciously creamy, cheesy finish.

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Our Crockpot Mac and Cheese recipe was originally published 10/23/24. It was retested, reworked, and republished to be better than ever 10/5/26.

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