Get ready to meet your new favorite comfort food. This Crockpot Mac and Cheese recipe is the ultimate solution for a cheesy, decadent, and incredibly easy meal. We’re talking about a set-it-and-forget-it dish that delivers the creamiest, most flavorful mac and cheese you’ve ever had, all without boiling a single noodle. It’s perfect for holiday gatherings, weeknight dinners, and potlucks, proving that amazing food doesn’t have to be complicated.
Forget the boxed stuff and the endless stirring on the stovetop. The slow cooker does all the work, gently melding the cheeses into a velvety sauce that perfectly coats every piece of pasta. This recipe is a game-changer, and it’s about to become a staple in your rotation.
You won't believe how easy it is to achieve this level of creamy perfection in a slow cooker!
Why This Crockpot Mac and Cheese Recipe is a Game-Changer
What makes this the best Crockpot Mac and Cheese? It’s all about the method and the ingredients. We skip the pre-cooking step entirely—the dry pasta goes directly into the slow cooker! This allows the noodles to absorb all the cheesy, milky goodness, resulting in a richer flavor and perfect texture. There’s no risk of a watery sauce; just pure, unadulterated comfort in a bowl.
Furthermore, this recipe is designed to be foolproof. We’ve cracked the code on how to achieve that ultra-creamy consistency without the sauce breaking or becoming grainy. Just follow the simple steps, and you’ll be rewarded with a dish that tastes like it came from a five-star restaurant.
The Secret to Ultra-Creamy Mac and Cheese (Key Ingredients)
The magic of this dish lies in a few key ingredients that work together to create a luxuriously smooth sauce.
Elbow Macaroni: The classic choice for a reason! The tubular shape is perfect for capturing the cheesy sauce.
Sharp Cheddar & Monterey Jack Cheese: This combination offers the best of both worlds. Sharp cheddar provides that classic, tangy mac and cheese flavor, while Monterey Jack melts beautifully, delivering a smooth, gooey texture. Always shred your own cheese for the best results.
Cream Cheese: This is a non-negotiable for creaminess. It adds a subtle tang and ensures the sauce is velvety and stable.
Evaporated Milk: Another secret weapon! Evaporated milk has less water than regular milk, which makes it more resistant to curdling and creates a richer, more concentrated flavor.
Whole Milk & Heavy Cream: This duo provides the liquid needed to cook the pasta and enriches the sauce to a perfect consistency.
Seasoning: A simple mix of salt, black pepper, and ground mustard enhances the cheese flavor without overpowering it.
The ultimate comfort food, ready to serve.
How to Make Crockpot Mac and Cheese Step-by-Step
Making this dish is as simple as dump, stir, and wait. You’ll be amazed at how little effort is required for such a spectacular result.
Combine Ingredients: In the basin of a 6-quart slow cooker, add the dry elbow macaroni, shredded cheddar, shredded Monterey Jack, cubed cream cheese, evaporated milk, whole milk, heavy cream, melted butter, salt, pepper, and ground mustard.
Stir Well: Give everything a thorough stir to ensure the pasta is submerged and the ingredients are well combined.
Cook on Low: Cover the crockpot and cook on low for 2 to 2.5 hours, stirring every 45-60 minutes to prevent sticking and ensure even cooking. The mac and cheese is done when the pasta is tender and the sauce is thick and creamy.
Serve Immediately: Serve hot and enjoy the cheesiest, creamiest mac and cheese of your life!
Tips for the Best Crockpot Mac and Cheese
To guarantee success every time, keep these simple tips in mind. They make all the difference between good and great slow cooker mac and cheese.
Shred Your Own Cheese
I cannot stress this enough! Pre-shredded cheeses are coated with anti-caking agents like potato starch, which prevent them from melting smoothly. This can result in a grainy or clumpy sauce. Taking a few extra minutes to shred a block of cheese is the single best thing you can do for this recipe.
Don’t Overcook the Pasta
Slow cookers can vary, so start checking your mac and cheese around the 1.5-hour mark. The pasta should be tender but still have a slight bite (al dente). Overcooking will lead to mushy pasta and a sauce that can become oily.
Stir Occasionally
While this is a mostly hands-off recipe, stirring once or twice during the cooking process is crucial. It helps the pasta cook evenly and prevents the cheese from scorching on the bottom and sides of the crockpot.
Delicious Variations to Try
While this recipe is incredible as is, it also serves as a fantastic base for customization. Here are a few ideas to get you started:
Spicy Mac and Cheese: Add a diced jalapeño or a pinch of cayenne pepper for a little kick.
Bacon Mac and Cheese: Stir in some crispy, crumbled bacon at the end for a savory, smoky flavor.
Different Cheeses: Feel free to experiment! Gouda, Gruyère, and Fontina are all excellent melting cheeses that work well in this recipe.
Toasted Breadcrumb Topping: For a bit of crunch, top the finished mac and cheese with toasted panko breadcrumbs.
What to Serve with Slow Cooker Mac and Cheese
This Crockpot Mac and Cheese is hearty enough to be a main course, but it also makes an amazing side dish. It’s a holiday staple alongside a perfectly roasted spatchcock turkey (coming soon). For a comforting weeknight meal, pair it with some Maple Dijon Chicken or even some simple roasted broccoli. And if you’re planning a party, it’s a guaranteed crowd-pleaser next to some festive cranberry brie bites.
Storing and Reheating Instructions
Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of milk or cream to the mac and cheese and gently warm it on the stovetop over low heat, stirring frequently until it’s hot and creamy again. You can also microwave it in 30-second intervals, stirring in between.
Crockpot Mac and Cheese Recipe
FL Recipes
Crockpot Mac and Cheese: The Creamiest, Easiest Recipe Ever
The ultimate Crockpot Mac and Cheese recipe! This no-boil method delivers an ultra-creamy, foolproof, and incredibly cheesy macaroni and cheese that's perfect for any occasion. A true set-it-and-forget-it comfort food classic.
In the basin of a 6-quart slow cooker, add the dry elbow macaroni, shredded cheddar, shredded Monterey Jack, cubed cream cheese, evaporated milk, whole milk, heavy cream, melted butter, salt, pepper, and ground mustard.
Stir everything thoroughly to ensure the pasta is submerged and all ingredients are well combined.
Cover the crockpot and cook on LOW for 2 to 2.5 hours. Stir every 45-60 minutes to prevent sticking and ensure the pasta cooks evenly.
The mac and cheese is ready when the pasta is tender and the sauce is thick and creamy. Give it one final stir and serve immediately.
Nutrition
Calories: 580kcalProtein: 24gFat: 35gFiber: 2g
Notes
Shred Your Own Cheese: For the creamiest sauce, avoid pre-shredded cheese, which contains anti-caking agents that can make the sauce grainy. Don't Overcook: Check the pasta at the 1.5-hour mark. It should be al dente. Cooking times can vary between slow cooker models. Stir: Don't forget to stir occasionally to prevent sticking and ensure even cooking.
Keyword creamy mac and cheese,crockpot mac and cheese,slow cooker mac and cheese
No! For this specific recipe, you do not need to boil the pasta beforehand. The uncooked macaroni goes directly into the slow cooker with the other ingredients and cooks perfectly in the sauce, absorbing all the flavor.
The best way to prevent grainy mac and cheese is to shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can cause a gritty texture when melted. Using evaporated milk also helps create a stable, smooth sauce.
You can, but for the creamiest results, we highly recommend shredding your own cheese. Pre-shredded cheese contains starches that can prevent it from melting smoothly, potentially leading to a grainy sauce.
A combination of a flavorful cheese and a great melting cheese is ideal. We use sharp cheddar for its classic taste and Monterey Jack for its superior melting quality. Cream cheese is also essential for a velvety texture. Gouda and Gruyère are also excellent options.
The key is to avoid overcooking. Slow cookers can vary, so start checking the pasta at the 1.5-hour mark. The noodles should be tender but still have a slight ‘al dente’ bite. As soon as the pasta is done, turn the crockpot to the ‘keep warm’ setting or serve immediately.
This recipe is best served fresh, right after it’s finished cooking, as the sauce is at its creamiest. If you need to make it slightly ahead, you can keep it on the ‘warm’ setting in the slow cooker for up to an hour, stirring occasionally.
If you loved how easy and delicious this Crockpot Mac and Cheese was, you’re in for a treat! Continue your slow cooker adventures with these festive Slow Cooker Candied Pecans, perfect for snacking and gifting. And for dessert, nothing beats the simplicity of this Crockpot Christmas Candy. We hope this mac and cheese becomes a beloved part of your meal traditions. If you make it, be sure to share your creations and tag us on Pinterest. We can’t wait to see!
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 »
