Crock Pot Macaroni and Cheese

Why You’ll Love This Recipe

I love that this mac and cheese comes together in one pot—no need to boil the pasta beforehand or babysit the stove. The slow cooker does all the work while I go about my day, and the result is a deeply cheesy, perfectly creamy pasta dish. It’s great for gatherings, holidays, or just cozy weeknight dinners. Plus, it reheats well and can even be frozen, making it perfect for meal prepping.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb elbow macaroni (about 5 cups, uncooked)

• 16 oz sharp cheddar cheese, shredded (about 4 cups)

• 2 cups American cheese, shredded

• 3 cups whole milk

• 1 cup whipping cream or 1 can evaporated milk

• ¼ cup butter, cubed

• 1 teaspoon salt

• ½ teaspoon onion powder

• ½ teaspoon mustard powder (optional, for extra cheesy flavor)

• ½ teaspoon paprika (optional)

• ¼ teaspoon black pepper

Directions

1. Prep the Pasta: I rinse the uncooked elbow macaroni under cold water. This step helps reduce some of the starch and prevents sticking.

2. Assemble in Crockpot: I spray the inside of the crockpot with cooking oil to prevent sticking. Then I layer in the rinsed pasta.

3. Add the Ingredients: I sprinkle in all the seasonings—salt, onion powder, black pepper, and any optional spices—then pour in the milk and cream. I add the shredded cheeses on top and mix everything gently to make sure the pasta is well coated. Finally, I dot the top with the cubed butter.

4. Slow Cook: I place the lid on the crockpot and cook on LOW for about 1 hour, stirring occasionally. I keep an eye on it and adjust the cooking time depending on how soft I want the pasta.

5. Serve: Once the pasta is tender and the sauce is thick and creamy, I serve it immediately while it’s hot and gooey.

Servings and timing

This recipe makes 8 servings and takes about 1 hour and 10 minutes total—including 10 minutes of prep and 1 hour of slow cooking on low heat.

Variations

• Cheese variety: I like experimenting with cheese—mixing in Monterey Jack, mozzarella, or Gruyère for different flavor profiles.

• Spice it up: A pinch of cayenne or a few dashes of hot sauce gives it a gentle heat.

• Add mix-ins: For a heartier dish, I’ve added cooked bacon, diced ham, or sautéed mushrooms.

• Make it crusty: If I want a crunchy topping, I transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs and extra cheese, and broil for a few minutes.

Storage/Reheating

To Make Ahead

I slightly undercook the pasta and store it in the fridge. When I’m ready to serve, I reheat in the crockpot or oven with a splash of milk to bring back the creaminess.

Refrigerator

I store leftovers in an airtight container for up to 3–5 days. It reheats well in the microwave or on the stovetop with a bit of added milk.

Freezer

This mac and cheese can be frozen for up to 4 months. I let it thaw in the fridge overnight before reheating gently with added milk to prevent the sauce from drying out.

FAQs

Can I use pre-shredded cheese?

I avoid it when I can. Pre-shredded cheese often contains anti-caking agents that can make the sauce gritty. I always get smoother results using freshly shredded cheese.

Why rinse the pasta before cooking?

Rinsing helps remove excess starch, which keeps the pasta from clumping or over-thickening the sauce while it cooks in the crockpot.

Can I double the recipe?

Yes, as long as your crockpot is large enough. I keep an eye on the cooking time, which may increase slightly with more volume.

Can I cook it on HIGH?

I don’t recommend it. Cooking on high can make the pasta mushy and unevenly cooked. Low heat gives the best creamy texture.

What can I use instead of American cheese?

Velveeta or cream cheese are good alternatives. I’ve also used extra cheddar or a mix of cheddar and mozzarella for a different flavor.

Conclusion

Crock Pot Macaroni and Cheese is the definition of comfort food—warm, cheesy, and soul-satisfying. I love how easy it is to prepare with no boiling required, and how rich and creamy it turns out every time. Whether I’m making it for a family meal, a potluck, or prepping for the week, this slow cooker mac and cheese is always a reliable crowd-pleaser.

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