The Best Crock Pot Mac and Cheese

This super creamy crock pot macaroni and cheese is THE BEST because it’s made with real ingredients, cooks in about 90 minutes, and requires minimal prep work. It doesn’t use any condensed soup or Velveeta either! Add ingredients to the slow cooker, stir, and move on with your day. This is my favorite easy dinner when we are super busy or I just need something simple to bring to a friend’s house!

Why is This the Best Crock Pot Macaroni and Cheese?

• I’ve tested this recipe a million times. I tried adding uncooked noodles with extra liquid. I’ve tried rinsing the pasta ahead of time, boiling the pasta for just a couple minutes, and even toasting the noodles before adding them! However, after lots of trial and error, this is the slow cooker mac and cheese recipe that I just kept coming back to. It does require you to boil the noodles beforehand but in return, you get a super creamy, luxurious mac and cheese with perfectly al dente noodles.
• This recipe doesn’t have Velveeta or condensed soup, but it’s still SUPER thick and creamy. There is a time and place for condensed soup and processed cheese products, but this mac and cheese isn’t it! You can get more flavor and a smoother, creamier texture using real, freshly shredded cheese.
• The best part about this recipe is that you just stir everything together and walk away! This makes it the perfect side dish for when you’ve got a busy stove or oven. Or just an easy weeknight dinner when you’ve got a lot going on! The slow cooker is the perfect way to get a cozy comforting dinner on the table with minimal prep work!

Ingredients for Slow Cooker Macaroni

• Sharp Cheddar Cheese: Sharp cheddar is a must for macaroni and cheese. Extra sharp cheddar will likely make the sauce a bit gritty. And mild cheddar won’t have enough flavor. Stick with freshly shredded sharp cheddar cheese. Don’t use pre-shredded cheese!!! It’s coated in cellulose which prevents it from clumping and prevents it from melting well.
• Gruyere Cheese: I love how Gruyere melts super well and adds delicious flavor to the mac and cheese. You can substitute with American cheese (from the deli counter, then freshly shredded) or Monterey Jack cheese (also freshly shredded).
• Large Elbow Macaroni: Boil the large elbow macaroni just 1 minute less than al dente. It finishes cooking perfectly in the rich, creamy cheese sauce.
• Butter: I like to stick with unsalted butter so that I can adjust the sodium levels myself.
• Evaporated Milk: Evaporated milk isn’t an ingredient I always stock in the pantry but it’s a must for this slow cooker mac and cheese recipe. It’s exactly what it sounds like – literally just milk that has been cooked down so some of the water evaporates. It’s a shelf-stable, slightly thickened milk.
• Half and Half: Half and half is going to give you the best creamy texture for this mac and cheese recipe. Heavy cream is going to be too thick and milk is going to be too thin. I don’t recommend substituting anything for the half and half.
• Spices: Ground mustard, garlic powder, onion powder, salt, and pepper are the simple spices that flavor this slow cooker mac and cheese. Feel free to add your favorite spices as well.

How to Make Crock Pot Macaroni and Cheese

Cook pasta 1 minute less than al dente. Add cooked noodles, sharp cheddar cheese, Gruyere cheese, melted butter, evaporated milk, half and half, ground mustard, garlic powder, onion powder, Kosher salt, and black pepper.

Stir until everything is well combined.

Cover and cook on low for 1.5-2 hours, stirring every 30 minutes until the sauce gets smooth and creamy.

Season to taste with salt and pepper and serve!

Tips for Making Crock Pot Mac and Cheese

• Moderately salt your pasta water. Add 2-4 tablespoons of Kosher salt to your pot of boiling water before adding the pasta. This is your first chance to season the pasta and makes a huge difference in the overall flavor of the dish. If you’ve ever had a bland macaroni, chances are good the pasta was not seasoned well with salt.
• Don’t overcook the noodles! The fastest way to ruin mac and cheese is to cook the noodles until they turn to mush. Boil them just 1 minute shy of al dente so that they can finish cooking in the crock pot.
• You MUST shred the cheese yourself for this recipe. Pre-shredded cheese is coated in cellulose which prevents it from clumping and also prevents it from melting well and creating that super smooth and creamy cheese sauce.
• Use a food processor to quickly shred your cheese. If you want to cut down on prep time, use the shredding attachment of a food processor to quickly shred the blocks of cheese.
• Feel free to add more cheese if you like! I’ve made this mac and cheese with up to 16 ounces of sharp cheddar and up to 7 ounces of Gruyere. You can add extra if you like a super thick, creamy mac and cheese sauce. Keep in mind that you will also need to add a splash or two of warmed half and half to the slow cooker to account for the extra cheese and help it to melt into a creamy sauce.
• Don’t skip the stir every 30 minutes. That is going to get the cheeses melting and mix the ingredients really thoroughly. This is a great time to check and see how cooked your noodles are as well.
• Slow cooker cooking time varies. Keep this in mind as you’re checking to see if your macaroni is cooked. Some slow cookers will cook the mac and cheese in just over an hour, while some might take closer to 2 hours. Be sure to check your noodles and stir every 30 minutes at least.
• Add more half and half if it seems too cheesy and not saucy enough. Stir in warm half and half if you find that the sauce isn’t as creamy as you’d like it.

FAQ

Is crock pot mac and cheese good?

Um, it’s AMAZING. If you’re a mac and cheese fan you’re going to LOVE LOVE LOVE this slow cooker mac and cheese. Al dente noodles, half and half, evaporated milk, freshly grated cheese, and a few spices create the most decadent, smooth, creamy macaroni and cheese!

Can you make crock pot mac and cheese the night before?

Kind of! While I wouldn’t recommend slow-cooking the mac and cheese the night before, you can prep everything including boiling the pasta and shredding the cheese ahead of time. Toss the pasta in olive oil to prevent it from sticking if you cook it ahead of time. Then when you’re ready to cook, stir all the ingredients together and slow cook.

Can you cook crock pot mac and cheese on high?

No. Cooking it on high is going to turn the cheese super grainy while undercooking the pasta. Cook mac and cheese on low and it will cook the pasta perfectly al dente while creating a smooth creamy cheese sauce.

Can you slow cook mac and cheese?

Yes – and you should! The crock pot is one of the easiest ways to cook macaroni and cheese because it does all the work for you! Most mac and cheese recipes require you to make a roux over the stove with butter, flour, and milk and then stir in the cheese to make the sauce. In this slow cooker macaroni and cheese everything cooks all together in the crock pot and you end up with a deliciously creamy, homemade mac and cheese!

Can you make crock pot mac and cheese without evaporated milk?

Not really. Unless you want to use condensed soup! I prefer to avoid condensed soup so evaporated milk is a must. Evaporated milk is just milk that has been simmered and reduced to a thicker consistency. It’s worth picking up this extra ingredient at the grocery store just to make this crock pot macaroni and cheese!

Making Slow Cooker Mac and Cheese Ahead of Time

While I don’t recommend making this mac and cheese too far ahead of time – it tastes best when fresh – you can prep the ingredients ahead of time! Cook the pasta and shred the cheese up to a day in advance and then store them in the fridge. When you’re ready to cook the macaroni and cheese, add everything to the crock pot and cook.

Storing Leftover Mac and Cheese

Store leftovers in an airtight container for up to a week. Keep in mind that the sauce will thicken as it sits, so you’ll need to add a splash or two of half and half before reheating.

Reheating Macaroni and Cheese

This mac and cheese really tastes best straight from the crock pot, but if you want to reheat leftovers you totally can! Add a splash of half and half or milk to loosen it up and then reheat it in a saucepan over medium heat, stirring frequently, until warmed through. Season to taste with salt and pepper before serving.

Try these family favorite pastas next!

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