Slow cooker mac and cheese is the ultimate comfort food…made with minimal effort due to the Crockpot! Free up your oven or stove-top while the slow cooker works its magic. Perfect for weeknight family dinners, potlucks, or a holidays, this cheesy mac & cheese side dish is guaranteed to be a hit.
Ingredients For Slow Cooker Mac and Cheese
- Uncooked macaroni pasta
- Cheddar cheese
- Milk
- Heavy cream
- Butter
- Seasonings: salt, pepper, onion powder, paprika, pepper
How To Make Slow Cooker Mac and Cheese
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook on HIGH for 2 to 3 hours or LOW 4 to 6.
Side Dishes
- Cornbread
- Homemade Cranberry Sauce
- Sweet Potato Casserole
- Harvest Vegetables
- Curry Pumpkin Bisque
- Healthy Green Bean Casserole with Cauliflower Sauce
- Cranberry BBQ Cocktail Sausages
FAQs & Tips
Do you need to boil the pasta beforehand?
Nope! Yes, you read that correctly. This recipe uses uncooked macaroni.
What type of pasta should you use?
Technically you can make this crockpot mac and cheese using any type of pasta but some are better suited than others. I suggest you avoid thin pasta like linguine and spaghetti. Macaroni elbows are the most popular choice but other options include cavatappi, rotini, or shells. I have not tried this using wheat pasta or gluten-free pasta. While they should work, unfortunately I cannot say for sure.
What type of cheese should you use?
I use all cheddar cheese. If you want to use a cheese other than cheddar, pick one that’s not too strong but also melts well. Gruyère, fontina, or a combination of cheeses are all excellent choices. The recipe calls for 16 ounces of cheese. If you like your mac and cheese extra cheesy, use more. If you’re not sure, you can always stir in more cheese after the dish is done cooking.
What type of milk should you use?
The recipe calls for 4 cups of your preferred milk and heavy whipping cream. What type of milk you use is up to you.
How do you prevent the mac and cheese from drying out?
If you can, stir halfway through cooking time. Every slow cooker heats differently; your first time making this, I suggest you keep an eye on it. If you notice the mac and cheee is starting to dry out, stir in a splash of milk.
How do you store leftovers?
Store leftover crockpot mac & cheese in the regrigerator for up to 4 days.
Will this overcook?
Yes! Do not let this recipe sit on the WARM setting once it’s done cooking. Turn the slow cooker off otherwise it will continue to cooksd. If you have slow cooker liners, this is the time to use it to help make clean up easy. Don’t forget to spray your slow cooker generously with cooking spray to help prevent sticking. The edges of your mac & cheese my start to crisp up. Don’t worry, this is normal.
What size slow cooker did you use?
I used a 3.5 quart slow cooker . If you plan on making this for a large crowd, I suggest doubling the recipe and using a larger slow cooker.
Turkey Recipes
PrintSlow Cooker Mac and Cheese
Slow cooker mac and cheese is the ultimate comfort food…made with minimal effort due to the Crockpot! Free up your oven or stove-top while the slow cooker works its magic. Perfect for weeknight family dinners, potlucks, or a holidays, this cheesy mac & cheese side dish is guaranteed to be a hit.
- Prep Time: 5 mins
- Cook Time: 2 hours
- Total Time: 2 hours 5 mins
- Yield: 6 servings 1x
Ingredients
- 1 pound pasta, uncooked
- 16 ounces cheddar cheese, shredded
- 4 cups milk of your choice
- 1 1/2 cups heavy cream
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper
Instructions
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook on HIGH for 2 to 3 hours or LOW 4 to 6.
Nutrition
- Serving Size:
- Calories: 636
- Sugar: 0.4 g
- Sodium: 682.9 mg
- Fat: 30.4 g
- Saturated Fat: 15.6 g
- Carbohydrates: 60.9 g
- Fiber: 3.4 g
- Protein: 28.7 g
- Cholesterol: 80.1 mg
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15 thoughts on “Slow Cooker Mac and Cheese”
Today is my 2nd time making this. I follow the recipe but use carbe diem noodles. Turns out perfect!
Can you make this in a 6 quart crock pot and if so should I adjust the time
This Mac and cheese recipe was SO easy and delicious! Once it was done in the crockpot, I put it in a casserole dish topped with butter cracker crumbs then under the broiler for a couple minutes and it was perfection! It doesn’t even need the last step because it’s pretty perfect as is, but I love a good topping on my Mac and cheese. I’ll be making this for the holidays this year!
Hi, I was wondering if I wanted to omit the heavy cream and use milk and evaporated milk only what would the total liquid amount be?
If I want to use a combination of milk and evaporated milk how much in total?
Oh and that includes leaving out the heavy whipping cream if I can
I was wondering if half & half would work instead of heavy whipping cream?
Absolutely!
If I want to double this recipe do I simply double all the ingredients? Thank you
I have only doubled this once and when I did it came out fine. I double the ingredients but I also stirred in some extra milk & cheese when it was done to make a little creamier. I didn’t use measurements but approximately 1/2 cup extra of each.
Anycway that you could convert this recipe to a “no boil cauliflower mac n cheese casserole crock pot recipe. I have keen Keto for a while & got a 9×13 casserole crock pot that I am just itching to use. Help a girl out, please?
I really want to make this, but I’m wondering if I could cut the recipe in half…and how that would affect cook time?? Any thoughts? Thanks! 🙂
This looks easy, and delicious and who doesnt love mac & cheese?? If you arent drooling after this video, youre a robot!
I love this recipe I’ve made it several times especially easy for potlucks
I’m so glad you enjoy it! It’s one of my favorites that I don’t make often enough.