Slow Cooker Mac and Cheese
May 18, 2026
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Slow cooker mac and cheese is the one-pot, dump-and-go version of my favorite homemade mac and cheese recipe! Cheesy, creamy, and super delicious, it’s perfect for potlucks and holidays.
Creamy Crock Pot Mac and Cheese
I’m a big fan of homemade mac and cheese, and this slow cooker mac and cheese couldn’t be easier to make. The sauce is rich and creamy, packed with gooey, melty shredded cheddar and evaporated milk. Some crockpot recipes call for pre-cooking the pasta, but this one cooks it all together in about an hour.
If you’re short on time, I also have an Instant Pot mac and cheese recipe that’s perfect for weeknight dinners!
Perks of This Slow Cooker Mac and Cheese Recipe
- No boiling. I’ve found that you don’t need to boil the pasta beforehand. A quick rinse is all it needs, and then it cooks right in the sauce.
- Ultra creamy and cheesy. Evaporated milk is a lower-fat alternative to heavy cream that’s still rich and slightly sweeter. My secret to creamy mac and cheese!
- Great for feeding a crowd. Crock pot mac and cheese is ideal for holidays and gatherings. I can leave the finished mac and cheese on the Keep Warm setting, or prep the ingredients ahead and keep them in the fridge until it’s time to cook.
Ingredients for Mac and Cheese
Here are the ingredients needed to make this no-boil mac and cheese recipe. Scroll to the recipe card for the full list with exact measurements.
- Macaroni – Elbow macaroni is the classic pasta choice for mac and cheese recipes. I use cavatappi (corkscrew pasta). Both work well here.
- Milk – Full-fat, whole milk is best.
- Chicken Stock – Or vegetable stock if you’re making this recipe vegetarian.
- Evaporated Milk – The key to super creamy, cheesy crockpot mac and cheese! I like evaporated milk as it’s lower in fat than heavy cream. However, if you’re after an even richer cream sauce, go ahead and use heavy cream or half-and-half.
- Shredded Cheese – I use shredded cheddar in my mac and cheese. You can use any melty cheese blends, including American cheese, Monterey Jack, or mozzarella. It’s important to shred the cheese fresh from the block. Store-bought packaged cheese contains anti-caking agents that prevent the cheese from melting smoothly.
- Cream Cheese – For a smooth and creamy texture. Use the kind that comes in blocks for best results. You could replace cream cheese with cottage cheese or even Velveeta if you prefer.
- Dijon Mustard – Just a little, along with garlic powder to round out the flavors and sharpen the sauce.
- Butter – Cut into cubes. I use unsalted butter, but if you’re using salted, consider adding less salt when seasoning the cheese sauce.
3 Tips for the Creamiest Mac and Cheese
- Shred the cheese from the block. This is essential for a melty, smooth cheese sauce. I’ve found that pre-shredded cheese makes the sauce grainy due to the anti-caking agents.
- Rinse the pasta. I rinse the pasta under cold water and drain it well to remove some of the starches that make it dry.
- Use whole milk. Full-fat ingredients yield a rich, creamy sauce.
Quick Variations
This classic slow cooker mac and cheese recipe is easy to adapt with ingredients in the fridge! Here are some of my favorite variations.
- Buffalo mac and cheese: Add buffalo chicken to make Buffalo mac and cheese.
- Pulled pork: Make pulled pork mac and cheese with leftover Instant Pot pulled pork.
- Add-ins: Stir in steamed broccoli and crumbled air fryer bacon to make broccoli bacon mac and cheese.
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Slow Cooker Mac and Cheese
This ultra-creamy slow cooker mac and cheese recipe is a dump-and-go version of classic homemade mac and cheese! Made with evaporated milk, cheddar, and cream cheese.
Ingredients
- ¾ pound elbow pasta, or cavatappi
- 1⅔ cups milk
- 9 ounces evaporated milk, about ¾ of a 12-ounce can
- ¼ cup chicken stock or chicken broth, or vegetable stock
- 3 cups shredded cheddar cheese, I suggest shredding your own*
- ¼ cup cream cheese
- salt and freshly ground black pepper, to taste
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- 2 tablespoons butter, unsalted, chopped
- cooking spray, for the slow cooker
Instructions
- Prepare the pasta. Coat the inside of your slow cooker with cooking spray. Rinse the pasta under water and add it to the slow cooker. This will remove some of the starch from the pasta, making it creamier rather than too dry.
- Add the base ingredients. Pour the milk into the slow cooker, along with chicken stock and evaporated milk. Stir well.
- Add the flavors. Stir in the shredded cheddar cheese, cream cheese, salt and pepper, Dijon mustard, and garlic powder. Add the chopped butter over the top.
- Cook the pasta. Cover the slow cooker with a lid and cook the pasta on the LOW setting for 1 hour.
- Check the pasta. If it is not cooked, cook it for another 30 minutes. Cooking time will depend on your slow cooker.
- Serve. Let the pasta rest for about 5 to 10 minutes before serving.
Equipment
Notes
- Use full-fat milk and quality pasta for this dish.
- You can use a blend of cheddar and American cheese.
- *Shred your own cheese. Store-bought pre-shredded cheese contains an anti-caking agent, and it may ruin your mac and cheese.
- Cook the pasta on the LOW setting. A stronger setting may make your pasta mushy.
Nutrition
Serving: 1.25cups | Calories: 607kcal | Carbohydrates: 52g | Protein: 26g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 549mg | Potassium: 419mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1022IU | Vitamin C: 1mg | Calcium: 617mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How to Make Mac and Cheese in the Slow Cooker
The goal here is to cook your mac and cheese low and slow. Not only does this yield the creamiest macaroni and cheese, but it also avoids mushy pasta.
- Rinse the pasta. Normally, I’m all about preserving the starches in pasta when making creamy dishes like fettuccine alfredo or carbonara. However, in this case, rinsing the pasta before cooking prevents it from becoming too dry in the slow cooker.
- Combine. Add the rinsed and drained pasta to the slow cooker, along with the milk, chicken stock, and evaporated milk. Stir, then scatter the cubes of butter on top.
- Cook. Cover and cook on Low for one hour. If the pasta isn’t cooked at this point, cover it back up and cook for another 30 minutes. Exact cooking times depend on the slow cooker. Afterward, let the mac and cheese rest and thicken for a few minutes before serving.
Storage and Reheating
- Refrigerate. Transfer the leftover cooled mac and cheese to an airtight container and refrigerate for up to 4 days.
- Reheat. Warm up leftovers in the microwave or in a saucepan on the stove. When reheating mac and cheese, I like to add a splash of milk or broth to help loosen up the sauce again.
