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!

I always come back to this recipe again and again.

• 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!

Here’s how it all comes together.

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!

Things I learned while testing this recipe.

• 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.

A perfect make-ahead option for busy weeknights.

While I don’t recommend making this mac and cheese too far ahead of time – it tastes best when fresh – you can prep each of 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 crockpot and cook.

Just in case you have leftovers.

• Storage: 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: 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.

Here’s what I’d serve with this mac + cheese.

• mini chili cheese dogs
• 10-minute air fryer hot dogs
• BBQ pulled pork sandos
• easy smoked sausage
• Wisconsin beer brats

More easy pasta recipes for your eating pleasure.