How long it takes: 2 hours Equipment you’ll need: slow cooker, cheese grater Servings: 8 I have lots of mac and cheese recipes (you’ll find links at the end of the post). I love them all but there are many advantages to this crockpot mac and cheese. And don’t worry, this isn’t an all day crockpot recipe. This family favorite is ready in just 2 hours!
Creamy Crockpot Mac and Cheese
This recipe is a one pot pasta. That means the pasta cooks right in the sauce. This method of cooking pasta has become my favorite way to make pasta, whether I use a pan on the stove, my Instant Pot, or a crockpot. No water to boil, no big pots or colanders to wash. It’s a dream come true. It’s easy to make. You’ll hardly believe how easy this recipe is. It’s foolproof. The pasta is cooked perfectly al dente and the sauce is creamy and cheesy. You just put everything into the slow cooker, and turn it on. The only thing you have to do is stir it twice during the cooking time. Easy peasy. Perfect for parties and potlucks! Mac and cheese is always a popular choice. Some folks just don’t like to try something with unfamiliar ingredients but everyone is comfortable with mac and cheese. Crockpot cheesy potatoes run a close second. The mac and cheese can be set on Warm and it will stay hot as long as you need it.
Cooking Pasta in a Crockpot
Uncooked pasta will cook in a slow cooker as long as there is plenty of liquid. As it hydrates, dry pasta absorbs a lot of the sauce so it’s important to follow the recipe instructions. The contents of the slow cooker may look very soupy at first but just wait! By the time the pasta is tender, most of the liquid will be absorbed. The pasta also adds starch to the sauce, making the sauce creamy and delicious. If you like the idea of slow cooker pasta, be sure to try my crockpot goulash and crockpot spaghetti, too.
Ingredient Notes
Macaroni: For this recipe, you’ll need a 16 ounce box of elbow macaroni. I’ve only made it with regular macaroni, not whole wheat, so I can’t guarantee the results if you use whole wheat or a gluten-free alternative. Unsalted Butter: Use regular butter, not butter spreads. I always use unsalted butter for cooking or baking so that I control the amount of salt that goes into my recipes. Whole Milk: You really do need whole milk for the best creamy results. Skim, nonfat, or 2% don’t make the best creamy cheese sauce and has the potential to curdle. Evaporated Milk: Buy a can of evaporated milk. Why evaporated milk? Since evaporated milk is condensed, that means 60% of the water is removed from milk, leaving a rich and concentrated product. It works perfectly for mac and cheese because it is so creamy. Plain milk, especially the lower fat varieties, tend to make the sauce more watery or the sauce may separate. Sharp Cheddar Cheese: Sharp cheddar ensures that your mac and cheese will have plenty of flavor. Shred your own for the very best results. Pre-shredded cheese contains additives that deter clumping but which also inhibit melting. American Cheese: You won’t see many recipes on my site that use processed cheese but in the case of mac and cheese, it really does the best job. Look for a block of American cheese in the deli. It seems to have a better quality than some of the pre-packaged brands (Velveeta, etc). Since this cheese is pretty soft and a little difficult to shred, just cut it into small cubes. Ground Mustard Powder: This light yellow powder made from ground mustard seeds is found in the spice aisle. It’s pretty flavorless until it’s activated by adding liquids. Mustard powder adds a very subtle flavor to the mac and cheese (don’t worry, your mac and cheese won’t taste like yellow mustard!) Salt & Pepper: Simple seasonings that are essential to most cooking.
How To Make Crockpot Mac and Cheese
Let’s get cooking! Dust off your crockpot and give the inside a quick misting with nonstick spray so you’ll have an easy cleanup. Prep the cheese. If you haven’t already, shred the cheddar cheese and cube the American cheese; set them aside for now. Put the milk and seasonings in the crockpot. Measure out the whole milk and pour it into the crockpot. Shake the can of evaporated milk, open it, and pour that in as well. Add the seasonings (mustard powder, salt and pepper) and whisk it all together. Add uncooked macaroni. Empty the contents of a box of macaroni into the slow cooker and stir to combine it with the milk mixture. Super easy so far, right? Add cheese. Sprinkle the shredded cheese on top, along with the cubed American cheese. Don’t stir it in. Add the butter. Cut the butter into small pieces and arrange that evenly on top. Don’t stir it in! Slow cook. Put the cover on the crockpot and turn it on LOW. Set the timer for one hour. Stir. When the timer goes off, remove the lid and give the mac and cheese a good stir. Repeat. Put the lid back on and set the timer for 30 minutes. After the time has elapsed, give the mac and cheese another good stir. Repeat again. Repeat the last step: set the timer for another 30 minutes. That’s it! Your mac and cheese should be perfectly done, with al dente pasta and creamy cheese sauce. Wasn’t that so easy?! Here’s a short summary: Cook 1 hour; stir. Cook 30 minutes; stir. Cook 30 minutes; serve. Keep it warm. If you’re not quite ready to serve your mac and cheese, turn the crockpot to WARM, and keep it covered. This recipe makes 8 main dish servings but if you’re serving it as a side dish, it will be more like 12 servings.
Recipe Variations
Not a fan of sharp cheddar? Substitute a different variety of cheese, or combinations of cheese. Monterey Jack or a sharp colby work well. Try various kinds of cheese and see which one you like the best. Like a crisp topping? Sorry to say, it’s a little difficult to achieve a crisp topping in a crockpot. Here’s how you can do it: Transfer the cooked mac and cheese to a baking pan, top it with breadcrumbs, cracker crumbs, or potato chips, and broil it for a few minutes or until it’s crisp and browned. Otherwise, you might love our super easy baked macaroni and cheese. Did you know you can make your own breadcrumbs? It’s easy and it’s a good way to use day-old bread. Make a pizza. For an over-the-top pizza experience, reserve 6 cups of your crockpot mac and cheese to make a macaroni and cheese pizza. It’s so good!
Make-Ahead Ideas
To get a head start on the recipe, prep the cheddar and American cheese ahead of time. Refrigerate it until you’re ready to use it. Really, that’s the most time-intensive part of the recipe. Since this meal takes 2 hours to cook in a slow cooker, it’s a make-ahead meal. It’s perfect if you want to avoid last minute prep.
Storage & Reheating Tips
Refrigerate/Freeze: Cool leftover mac and cheese to room temperature and put into storage containers. It will keep for 4 days in the fridge or up to 3 months in the freezer. I like to freeze it in resealable freezer bags and flatten it. The flattened bags stack easily and thaw more quickly. For best results, thaw in the refrigerator overnight. Reheat: Microwave individual portions at medium heat until warmed through. Try not to overheat it; it warms up pretty quickly. Larger portions can be warmed up in the oven, covered, at 350°F, until warm. If the pasta seems dry, stir in a tablespoon or two of milk.
More Macaroni and Cheese
Don’t you worry, I have you MORE than covered! Be sure to try:
Baked macaroni and cheese (one of the most popular recipes on Rachel Cooks!) Stovetop mac & cheese Copycat Panera Bread macaroni and cheese Instant Pot mac and cheese – so easy! Instant Pot mac and cheese with broccoli Copycat Easy Mac (microwave macaroni and cheese) Macaroni and cheese pizza
Quick-Start Guide!
