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Crock Pot Mac and Cheese

This Crock Pot Mac and Cheese is creamy, cheesy, and the ultimate comfort food made with minimal effort. Perfect for busy weeknights, potlucks, or holiday gatherings, this slow cooker version keeps your stovetop free and delivers a rich, velvety pasta dish without constant stirring.
Print Recipe
Prep Time:10 minutes
Cook Time:2 hours 30 minutes
Total Time:2 hours 40 minutes

Equipment

  • 6-quart slow cooker (Crock Pot)
  • Large pot for boiling pasta
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Colander

Ingredients

  • 16 oz 1 lb elbow macaroni, uncooked
  • 4 cups shredded sharp cheddar cheese divided
  • 2 cups whole milk
  • 1 can 12 oz evaporated milk
  • 1/2 cup unsalted butter melted
  • 8 oz cream cheese softened and cubed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder optional
  • 1/2 tsp paprika optional, for flavor and color

Instructions

  • Cook Pasta
  • Boil elbow macaroni in salted water for 4–5 minutes only (just until barely tender; it will finish cooking in the crock pot). Drain well.
  • Prepare Crock Pot
  • Grease the inside of your slow cooker with butter or non-stick spray to prevent sticking.
  • Combine Ingredients
  • In the crock pot, add the drained pasta, 3 cups of shredded cheddar, milk, evaporated milk, melted butter, cream cheese, salt, pepper, and optional spices. Stir well to combine.
  • Slow Cook
  • Cover and cook on low for 2–3 hours, stirring halfway through, until the cheese is fully melted and the sauce is creamy.
  • Add Remaining Cheese
  • About 15 minutes before serving, sprinkle the remaining 1 cup of cheddar cheese on top. Cover and let melt.
  • Serve
  • Stir before serving for a smooth texture. Serve warm.
Servings: 8 servings