Let me tell you, this slow cooker mac and cheese is a total game-changer for busy weeknights (or when I just want to be lazy but still eat something amazing). It’s my go-to when I want that creamy, cheesy goodness without hovering over the stove. Plus, the slow cooker does all the heavy lifting while I just stir it a couple of times and get on with my day!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
This is the slow cooker mac and cheese you need!
I’ve been tweaking this recipe for a while, and I love how the sharp cheddar melts perfectly with the cream cheese to create this dreamy, rich sauce that clings to every piece of macaroni. It’s comfort food at its finest!
- Extra creamy and cheesy. I used three kinds of cheese and two kinds of milk plus heavy cream, for a rich and creamy mac and cheese.
- Hands-off recipe. All you need to do is to prepare the ingredients in a bowl, dump them in the slow cooker, and let it do its job.
- Instant crowd favorite. It’s a satisfying side dish or meal that everyone (especially the kids!) will love.
📋 Ingredients and notes
To make this slow cooker mac and cheese recipe, you’ll need elbow macaroni, whole milk, heavy cream, evaporated milk, cheddar cheese, cream cheese, parmesan cheese, butter, paprika, garlic powder, onion powder, mustard powder, salt, and pepper.
Variations & Substitutions
- Elbow macaroni. Buy a gluten-free version if needed.
- Cheddar cheese. I used sharp cheddar cheese and grated it before adding to the pasta. You can also use American cheese.
- Whole milk. Or use 2% milk or plant-based milk.
- Butter. Using unsalted, high-quality butter makes a noticeable difference in flavor. Since there’s already a lot of richness here, make sure the butter is fresh and flavorful.
- Heavy cream. You can also use half and half but it will have a less creamy texture.
- Evaporated milk. I love the thickness that this adds. If you’re out of evaporated milk, you can just add more whole milk.
- Cream cheese. I used a block of full-fat cream cheese. Neufchâtel cheese will also work.
- Parmesan cheese. Or pecorino romano. Freshly grated is always best.
- Seasonings. I seasoned it with paprika, dry mustard powder, garlic powder, onion powder, salt, and black pepper. You can also add cayenne pepper for some heat.
📖 How to make slow cooker mac and cheese
Step 1:
Lightly grease the slow cooker with butter or non-stick spray.
Step 2:
Place the uncooked macaroni into the bottom of the slow cooker.
Step 3:
In a large bowl, combine whole milk, heavy cream, evaporated milk, melted butter, garlic powder, onion powder, mustard powder (if using), salt, and pepper. Stir to mix.
Step 4:
Add the shredded cheddar cheese and cubed cream cheese on top of the pasta. Pour the milk mixture evenly over the pasta and cheese.
Step 5:
Cover and cook on low heat for 1 hour. Then check every 45 minutes, stirring each time. Depending on your specific slow cooker, this might take 2-3 hours total.
Step 6:
When the pasta appears mostly cooked (typically in the last 15 minutes) stir in Parmesan cheese and sprinkle with paprika if desired. Once creamy and pasta is tender, stir one final time and serve hot.
Step 7 (Optional, but recommended!)
This is optional, but I think it takes the recipe to a whole new level. Transfer mac and cheese to a baking dish, sprinkle cheddar cheese on top, and broil for 3–5 minutes until golden and bubbly.
Shruthi’s Top Tip
Pre-cube the cream cheese! Cut the cream cheese into small cubes before starting. It melts more evenly this way and avoids clumping.
- Let your milk, cream, and cream cheese sit out for about 15-20 minutes before adding them. Cold dairy can cause curdling, and we definitely don’t want that!
- Stirring every 45 minutes keeps the sauce creamy and prevents the pasta from sticking to the bottom. It’s worth the extra little effort for the perfect texture. Start checking your pasta at the 1.5-hour mark.
👩🏽🍳 Troubleshooting FAQs
Yes, but only cook it halfway (about 4-5 minutes). If it’s fully cooked before going into the slow cooker, it’ll turn mushy. Undercooking keeps it just right.
If the sauce gets too thick while cooking, just add a splash of milk or cream to loosen it up. Stir gently to combine and get the perfect creamy consistency.
Let the dairy ingredients warm up before adding them to the slow cooker, and always use freshly shredded cheese. Pre-shredded cheese contains anti-caking agents that can cause graininess.
Totally! Feel free to swap in gouda, mozzarella, or even Monterey Jack. Just remember not to overdo it—stick to around ½ cup extra, or it may get greasy.
🍴 How to serve mac and cheese
Serve mac and cheese as a satisfying side dish or main dish. It’s a delicious addition to your Thanksgiving or Christmas spread and it’s a great dish to bring for potlucks. You can pair it with green beans, grilled asparagus, roasted vegetable salad, and even dinner rolls to balance it out.
🍴Storage and reheating suggestions
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat it in the microwave or in the oven until completely warmed through.
🍴 More mac and cheese recipes
If you like this recipe, check out my other cheesy pasta recipes:
Easy Microwave Mac and Cheese
Gouda Mac and Cheese
Kimchi Mac and Cheese
Authentic Cacio e Pepe
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Slow Cooker Mac and Cheese
Ingredients
- 16 oz elbow macaroni, uncooked
- 3 cups whole milk
- 1 cup heavy cream
- 12 oz evaporated milk, 1 can
- ½ cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon salt, adjust to taste
- ¼ teaspoon ground black pepper, adjust to taste
- 4 cups shredded sharp cheddar cheese, ~16 oz
- 4 oz cream cheese, cubed and softened
- ¼ cup grated Parmesan cheese
- 1 cup shredded medium cheddar cheese, for broiling
- ½ teaspoon paprika
Instructions
- Lightly grease slow cooker with butter or cooking spray.
- Place uncooked macaroni in slow cooker.
- In a large bowl, whisk together milk, heavy cream, evaporated milk, melted butter, garlic powder, onion powder, mustard powder, salt, and pepper.
- Add 4 cups sharp cheddar on top of pasta. Pour milk mixture evenly over pasta and cheese. Stir gently to combine.
- Cover and cook on LOW for 2 hours, stirring every 45 minutes to prevent sticking and ensure even cooking.
- After 2 hours, check pasta for doneness. When pasta is tender, add cubed cream cheese and Parmesan. Stir until cream cheese melts completely, about 5 minutes.
- Taste and adjust salt. If too thick, stir in 2-4 tablespoons water or additional milk. Sprinkle with paprika if desired.
- Optional: Transfer to baking dish, top with 1½ cups medium cheddar, and broil 3-5 minutes until golden and bubbly.
Notes
- Let milk, cream, and cream cheese sit out for 15–20 minutes to prevent curdling.
- Stir every 45 minutes to prevent hot spots and keep the sauce creamy throughout.
- Cut cream cheese into small cubes for even melting—this avoids clumps in the sauce. Melt butter beforehand if possible.
- Mix cheddar with mozzarella or gouda for extra richness, but don’t overdo it (1/2 cup of extra cheese is enough).
- Wait to add salt until the mac and cheese is fully cooked.
- Don’t overcook the pasta if boiling ahead—cook it halfway (4-5 minutes) so it doesn’t get mushy in the slow cooker.
- For a crispy top, transfer to a baking dish after cooking, add cheese, and broil for a few minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love Shrrrruthie. She is great. I love some of the recipes.
Thank you so much!!
If I want to double this recipe for a crowd will it fit and work?
Hey, what size Crockpot are you using?