Get ready to meet your new favorite comfort food. This crockpot mac and cheese is the ultimate hands-off recipe, delivering a ridiculously creamy, cheesy, and flavorful dish with minimal effort. We’ve cracked the code to a velvety smooth sauce that never gets grainy and pasta that’s perfectly tender, not mushy. It’s the perfect side dish for holidays, a potluck superstar, and an easy weeknight dinner the whole family will demand again and again.
Forget boiling noodles separately or standing over a hot stove. This no-boil method lets the slow cooker do all the work, infusing every single piece of pasta with cheesy goodness. It’s truly the best way to achieve mac and cheese perfection.
Why You’ll Love This Slow Cooker Mac and Cheese
There are so many reasons this recipe will become a staple in your kitchen. Here are just a few:
Unbelievably Creamy: A special combination of cheeses and evaporated milk creates a luscious, velvety sauce that’s completely foolproof.
No-Boil Method: Simply dump the ingredients and let the crockpot work its magic. No extra pots or steps required!
Feeds a Crowd: This recipe is easily scaled and perfect for family gatherings, holidays like Thanksgiving, or game day parties.
Totally Hands-Off: Once you put the lid on, you can walk away. It’s the definition of “set it and forget it.”
Classic Comfort Food: It delivers that nostalgic, soul-warming flavor that everyone craves.
Key Ingredients for the Best Crockpot Mac and Cheese
The magic of this dish lies in using a few high-quality, simple ingredients. Here’s what you’ll need and why it works:
Quality ingredients are the key to the best mac and cheese.
Pasta: Elbow macaroni is classic, but other sturdy, short shapes like cavatappi or medium shells work great. The key is using uncooked pasta.
Cheese Blend: For the best flavor and melt, use a combination. Sharp cheddar brings that classic tangy flavor, while Gruyère or Monterey Jack adds a nutty, creamy, and superior melt. Crucially, shred your own cheese from a block!
Cream Cheese: This is a non-negotiable for a super creamy, stable sauce that won’t break or become oily.
Evaporated Milk: Another secret weapon! It has less water and more protein than regular milk, which prevents the sauce from curdling and makes it extra rich.
Whole Milk: Provides the necessary liquid for the pasta to cook perfectly. Don’t use low-fat milk, as it can make the sauce watery.
Butter: Adds richness and flavor.
Spices: Dry mustard powder, paprika, salt, and black pepper enhance the cheese flavor without overpowering it.
How to Make Crockpot Mac and Cheese (Step-by-Step)
Making this dish is as simple as layering ingredients and turning on your slow cooker. Just follow these easy steps for guaranteed success.
Grease the Slow Cooker: Lightly grease the insert of your 6-quart slow cooker with butter or cooking spray. This prevents sticking.
Combine Ingredients: Add the uncooked macaroni, shredded cheddar, shredded Gruyère, cubed cream cheese, evaporated milk, whole milk, melted butter, dry mustard, paprika, salt, and pepper to the slow cooker.
Stir Well: Give everything a thorough stir to ensure the pasta is fully submerged in the liquid and the ingredients are evenly distributed.
Cook on Low: Cover and cook on LOW for 2 to 2.5 hours, stirring once or twice after the first hour to prevent sticking. The mac and cheese is done when the pasta is tender and the sauce is thick and creamy. Be careful not to overcook!
Serve Immediately: Give it one final stir and serve hot, garnished with fresh parsley if desired.
The Secret to Perfectly Creamy, Not Grainy, Mac and Cheese
The biggest fear with homemade mac and cheese is a grainy or broken sauce. This recipe is designed to avoid that, but for guaranteed success, follow these two golden rules:
Shred Your Own Cheese: Pre-shredded cheese is coated in starches and anti-caking agents that prevent it from melting smoothly, leading to a gritty texture. Buying blocks of cheese and shredding them yourself takes a few extra minutes but makes all the difference.
Use Full-Fat Dairy: Fat is your friend when it comes to a stable, creamy sauce. Use whole milk, full-fat cream cheese, and the specified evaporated milk. Low-fat substitutes are more likely to break or curdle under the slow, steady heat of the crockpot.
The Best Crockpot Mac and Cheese Recipe
FL Recipes
Crockpot Mac and Cheese: The Creamiest, Easiest Recipe Ever
The ultimate hands-off crockpot mac and cheese recipe! This no-boil method delivers a ridiculously creamy, cheesy, and foolproof dish with a velvety smooth sauce that never gets grainy. Perfect for a crowd, holiday side dishes, or an easy weeknight dinner.
Lightly grease the insert of your 6-quart slow cooker with butter or cooking spray.
To the slow cooker, add the uncooked macaroni, shredded cheddar, shredded Gruyère, cubed cream cheese, evaporated milk, whole milk, melted butter, dry mustard, paprika, salt, and pepper.
Stir everything thoroughly to combine, making sure the pasta is submerged in the liquid.
Cover and cook on LOW for 2 to 2.5 hours. Stir once or twice after the first hour to prevent sticking and promote even cooking. Do not overcook.
Once the pasta is tender and the sauce is thick and creamy, give it a final stir and serve immediately.
Nutrition
Calories: 680kcalProtein: 30gFat: 40gFiber: 2g
Notes
Tip 1: For the creamiest sauce, you must shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that make the sauce grainy. Tip 2: Do not cook on high heat, as this can cause the dairy to curdle and the pasta to cook too quickly and become mushy. Tip 3: All slow cookers heat differently. Start checking for doneness at the 1.5-hour mark to avoid overcooking.
Keyword comfort food,crockpot mac and cheese,no boil,slow cooker mac and cheese
Don’t Overcook: Slow cookers vary. Start checking your pasta at the 1.5-hour mark. Overcooking is the number one cause of mushy pasta.
Stir Gently: Stir once or twice during cooking to keep the pasta from clumping, but don’t overdo it. Too much stirring can break down the pasta.
Serve Promptly: Mac and cheese is always best served fresh and hot when the sauce is at its peak creaminess.
Variations and Add-Ins
While this recipe is fantastic as is, feel free to customize it! Here are a few ideas:
Spicy Mac: Add some chopped jalapeños or a dash of cayenne pepper for a little heat.
Bacon Mac: Stir in some crispy, crumbled bacon at the end of cooking.
Toasted Topping: For a nice crunch, top individual servings with toasted panko breadcrumbs mixed with a little melted butter.
Protein Boost: This pairs perfectly with pulled pork. Try our delicious slow cooker pulled pork recipe served right on top.
What to Serve with Mac and Cheese
This dish can be a main course or a side. It’s a classic partner for hearty, savory dishes. We love serving it with:
The perfect side dish for any occasion.
Juicy Crockpot BBQ Ribs (coming soon)
Hearty Crockpot Chili for the ultimate comfort meal combo.
A classic Slow Cooker Meatloaf (coming soon)
A simple green salad with a vinaigrette to cut through the richness.
Storage, Freezing, and Reheating Instructions
How to Store
Allow the mac and cheese to cool slightly, then transfer to an airtight container. It will keep in the refrigerator for up to 4 days.
How to Reheat
The sauce will thicken considerably when chilled. The best way to reheat is on the stovetop. Place the desired amount in a saucepan over low heat with a splash of milk. Stir gently and constantly until it’s heated through and creamy again. You can also reheat it in the microwave in 30-second intervals, stirring in between and adding a splash of milk as needed.
Can you freeze mac and cheese?
While you can freeze it, be aware that the texture of the sauce and pasta may change slightly upon thawing. Freeze in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating as instructed above.
Absolutely! This is a no-boil recipe. The pasta cooks directly in the sauce in the slow cooker, absorbing all the delicious flavor and making it extra creamy and easy to prepare.
The key is to use freshly shredded cheese from a block, not pre-shredded bags which contain anti-caking agents. Also, using full-fat dairy like whole milk, evaporated milk, and full-fat cream cheese helps create a stable, smooth sauce that resists breaking.
A blend of cheeses gives the best flavor and texture. We recommend a sharp cheddar for classic flavor and a good melting cheese like Gruyère or Monterey Jack. Full-fat cream cheese is also crucial for ultimate creaminess.
Yes, but it’s best to stick to sturdy, short pasta shapes like medium shells, cavatappi, or rotini. Avoid very thin or small pasta, as it can get mushy. You may need to slightly adjust the cook time based on the pasta shape.
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, add a splash of milk and gently warm on the stovetop over low heat, stirring frequently, or in the microwave in 30-second intervals until creamy again.
More Cozy Crockpot Recipes
If you loved how easy this crockpot mac and cheese was, you’ll love our other slow cooker favorites! They make getting a delicious dinner on the table a breeze. We know you’ll enjoy them!
If you make this recipe, please leave a comment below! We love hearing from you. Don’t forget to save it to Pinterest for later!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
