This crockpot mac and cheese is a family favorite! Elbow macaroni noodles are slow cooked in a rich cheesy sauce.
Quick answer: Crockpot mac and cheese needs just 5 ingredients: 6 ounces uncooked elbow macaroni, 3 cups shredded cheddar, 8 ounces cream cheese, 2½ cups whole milk and 12 ounces evaporated milk. Add everything to the slow cooker, cook on low for up to 2½ hours and stir after 2 hours.
It is great as a holiday side and a favorite for Sunday supper. This easy mac and cheese recipe needs just minutes of prep and comes out of the slow cooker perfect every time!
Crockpot Mac and Cheese Ingredients
- 6 ounces uncooked elbow macaroni
- 3 cups cheddar cheese, shredded
- 8 ounces block cream cheese
- 2½ cups of whole milk
- 12 ounces evaporated milk
How To Make Crockpot Mac and Cheese
Add all of the ingredients into your crockpot. Set on low and cook for up to 2½ hours or until it looks like mac ‘n’ cheese. Stir after two hours to check that the recipe is done.
Step 2:
The sauce may be thick and cheesy so you might want to add in some more cooked macaroni and milk to even it out. Then put the setting on “Keep Warm” until ready to serve.
Tips
You can use cooked noodles, just decrease the cooking time to 1½ – 2 hours
If you desire more flavor in your mac n cheese, you can add some mustard and garlic to this recipe and adjust to your taste.
Pre-shredded cheese does not work well in this recipe. It contains an anti-caking agent that can make this recipe gritty. Better to get whole cheese and shred it yourself.
Slow cookers can vary from one another, While some may cook slow, others may be faster. SO you may have to adjust the time for your slow cooker and set it to warm if your mac n cheese gets done earlier than expected.
Why You’ll Love This Crockpot Mac and Cheese
- No boiling: the uncooked elbows cook right in the cheese sauce.
- Five ingredients: pasta, cheddar, cream cheese and two kinds of milk.
- Hands-off: the slow cooker frees up your oven and stovetop for holiday mains.
- Extra creamy: evaporated milk keeps the sauce smooth instead of grainy.
Tips for Creamy Crockpot Mac and Cheese
- Shred the cheddar from a block; pre-shredded cheese can turn the sauce gritty.
- Stir once after 2 hours and check the pasta. Slow cookers vary, so start checking early.
- If the sauce gets too thick, stir in a splash of warm milk.
- Switch to the keep-warm setting as soon as the pasta is tender so it does not go soft.
What to Serve with Crockpot Mac and Cheese
This crockpot mac and cheese is a natural partner for baked ham, fried chicken, pulled pork or a holiday turkey. For a lighter plate, add steamed broccoli or a crisp green salad.
Crockpot Mac and Cheese FAQ
Do I need to cook the macaroni first?
No. The uncooked elbows soften in the milk as the crockpot mac and cheese cooks. If you use cooked noodles, cut the cooking time to 1½ to 2 hours.
Can I add other cheeses?
Yes. Swap up to a cup of the cheddar for Monterey Jack, Colby or Gruyère. Keep the cream cheese for creaminess.
How do I reheat leftovers?
Warm portions in the microwave or a small pot with a splash of milk, stirring until creamy again.
If you enjoy this crockpot mac and cheese, try our [None] next, or browse more sides recipes. Leftovers keep best in a covered container in the fridge; see USDA guidance on leftovers for safe storage times.
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