There’s nothing quite like the classic comfort of mac and cheese, especially when it’s made in a crock pot. This method combines the ease of slow cooking with the creamy, cheesy goodness of this beloved dish, resulting in a meal that’s both delicious and convenient.

Why Crock Pot Mac and Cheese?

Name: The Best Crock Pot Mac and Cheese recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Ingredients: 1 (16-ounce) block sharp cheddar cheese; 4 ounces American cheese; 1 (1-pound) box dried elbow macaroni (uncooked); 1/4 cup unsalted butter, melted; 2 (12-ounce) cans evaporated milk; 1 1/2 cups whole milk; 1/2 teaspoon dry mustard; 1 teaspoon salt

The Convenience of Slow Cooking

Utilizing a crock pot for mac and cheese means you can set it and forget it. This method is perfect for busy days when you want a comforting meal without the fuss.

Rich Flavor and Creamy Texture

Slow cooking allows the flavors to meld together beautifully, creating a depth of taste and a creamy texture that’s hard to achieve with other cooking methods.

Ingredients Needed

Grate your own sharp cheddar cheese; while the pre-shredded variety is convenient, it includes cellulose and cornstarch, which can negatively affect the creamy texture of this dish.

American cheese plays a crucial role in achieving an ultra-creamy mac and cheese. Opt for the deli slices that aren’t individually plastic-wrapped, though the ones that are will also suffice. Despite some skepticism about its authenticity as cheese, its effectiveness in this recipe is undeniable.

For the pasta, simple elbow macaroni does the trick. No need for anything elaborate. Add it directly to the pot uncooked; as it cooks, the starch released helps to naturally thicken the sauce.

Evaporated milk is essential for its irreplaceable creaminess in the dish.

This recipe is specifically tested with whole milk due to its necessary richness and fat content. After all, mac and cheese is not about cutting corners on indulgence.

Lastly, dry mustard is a staple in many mac and cheese recipes for good reason. It adds a wonderful depth of flavor and a hint of sharpness that perfectly complements the dish.

Step-by-Step Cooking Guide

Creating a mouthwatering crock pot mac and cheese requires a bit of preparation and patience, but the result is well worth it. Follow this guide for a creamy, cheesy, and irresistible dish.

Prepare Your Ingredients
- Start by grating your sharp cheddar cheese and slicing your American cheese thinly. Avoid using pre-shredded cheese as it contains additives that can affect the texture of your mac and cheese.
- Measure out your elbow macaroni, evaporated milk, whole milk, butter, and seasonings (mustard powder, garlic powder, salt, and pepper) so everything is ready to go.
Layer the Ingredients in the Crock Pot
- Begin by adding the uncooked elbow macaroni to the crock pot. This unconventional method means the pasta cooks directly in the sauce, absorbing all the flavors and thickening the sauce with its natural starches.
- Next, add the sliced American cheese, shredded cheddar cheese, and dots of butter evenly over the pasta. These layers of cheese and butter will melt into the pasta, creating a rich and creamy texture.
Mix the Liquids
- In a separate bowl, whisk together the evaporated milk, whole milk, mustard powder, garlic powder, salt, and pepper until well combined. This is your sauce base that will cook down and envelop the pasta and cheese in creamy goodness.
Pour the Milk Mixture Over the Pasta
- Gently pour the milk mixture over the pasta and cheeses in the crock pot, ensuring that the pasta is fully submerged. The liquid will not only cook the pasta but also meld with the cheeses to form a smooth, velvety sauce.
Cooking Time
- Cover the crock pot with its lid and set it to cook on low for about 2 to 3 hours. The exact cooking time might vary depending on your crock pot, so it’s wise to check the pasta after 2 hours. You’re aiming for pasta that is tender and a sauce that’s thick and creamy.
Stir and Serve
- Once cooking is complete, give the mac and cheese a good stir to mix everything together. The sauce should be creamy and the pasta cooked through. If the mixture seems too thick, you can stir in a little more milk until you reach your desired consistency.
- Taste and adjust seasoning with additional salt and pepper, if necessary.

Tips and Tricks for the Best Crock Pot Mac and Cheese

Creating the perfect crock pot mac and cheese involves more than just following a recipe; it’s about mastering a few key tips and tricks that ensure your dish turns out creamy, flavorful, and utterly irresistible every time. Here are some expert suggestions to help you elevate your crock pot mac and cheese:

Choose the Right Cheese Combination: The secret to a flavorful mac and cheese is in the cheese blend. Sharp cheddar offers a classic taste, but mixing in cheeses like Gruyère or fontina adds depth and complexity. American cheese is your go-to for creaminess, melting perfectly into the sauce.
Grate Your Own Cheese: Pre-shredded cheese may save time, but it’s often coated with additives like cellulose to prevent clumping, which can interfere with the smoothness of your sauce. Grating your cheese fresh ensures a creamier texture.
Don’t Overcook the Pasta: To avoid mushy mac and cheese, aim for cooking the pasta until it’s just al dente. The pasta continues to cook and absorb the sauce even after the crock pot is turned off, so a slightly firmer pasta initially will yield the perfect texture in the end.
Layer Ingredients for Even Cooking: Start with a layer of uncooked pasta at the bottom, followed by your cheeses and liquids. This method encourages even distribution of heat and flavors throughout the cooking process.
Use Evaporated Milk: Evaporated milk has a reduced water content, making it a key ingredient for a rich and creamy sauce that doesn’t curdle under the low and slow heat of a crock pot.
Add a Touch of Mustard: A small amount of mustard powder or a squirt of Dijon mustard can enhance the cheeses’ flavors without overpowering the dish. It adds a subtle tang and depth that rounds out the creamy profile of the mac and cheese.
Stir Sparingly: While it might be tempting to open the lid and stir frequently, resist the urge. Keeping the lid on maintains the consistent, low heat necessary for the pasta to cook evenly and the sauce to thicken properly. If you must stir, do so gently and quickly.
Adjust to Your Crock Pot: Crock pots can vary in how they cook. Know your appliance and adjust cooking times as needed. Some might cook faster or slower than others, so it’s important to check your mac and cheese periodically towards the end of cooking time to prevent overcooking.
Finish with a Garnish: Before serving, add a final touch with a sprinkle of fresh herbs like parsley or a dash of paprika for color and flavor. This small step can elevate your dish from homey to restaurant-quality.
Experiment with Add-Ins: Once you’ve mastered the basic recipe, don’t be afraid to customize it with add-ins like cooked bacon bits, diced jalapeños, or sautéed onions for an extra layer of flavor.
Ensure Creaminess: If your mac and cheese seems too thick after cooking, stir in a splash of milk until you reach your desired consistency. This can also help revive leftovers.

FAQs About Crock Pot Mac and Cheese

Can I use different types of pasta instead of elbow macaroni?

Yes, you can use different types of pasta such as shells, penne, or fusilli. Just ensure they have similar cooking times to elbow macaroni to achieve the best texture. Keep in mind that smaller pasta shapes work better as they cook more evenly and hold onto the cheese sauce well.

How can I prevent my mac and cheese from becoming too dry?

To prevent your mac and cheese from becoming too dry, make sure you use the correct amount of liquid ingredients as specified in the recipe. If you find the mixture too thick after cooking, you can stir in a little more milk until you reach your desired consistency. Also, avoid overcooking, as this can cause the sauce to be absorbed completely, leaving the pasta dry.

Can I add vegetables or proteins to my crock pot mac and cheese?

Absolutely! Adding cooked vegetables like broccoli, peas, or spinach can boost the nutritional value of your dish. For proteins, cooked bacon, ham, or chicken make great additions. Just ensure any add-ins are cooked and added towards the end of the cooking time to maintain their texture and flavor.

Is it possible to make crock pot mac and cheese ahead of time?

Yes, you can prepare crock pot mac and cheese ahead of time. Once cooked, let it cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little milk to help loosen the sauce if necessary.

How do I store and reheat leftovers?

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a microwave-safe dish and heat on medium, stirring occasionally, until hot. Alternatively, reheat on the stove over low heat, adding a splash of milk to keep it creamy. Avoid over-heating to prevent the sauce from separating.

The Best Crock Pot Mac and Cheese recipe

Author: Eliza Nooman
Prep Time: 15minutes
Cook Time: 2HOURS
Total Time: 2 hour 15 minutes

Save Recipe

Ingredients

Scale

1 (16-ounce) block sharp cheddar cheese
4 ounces American cheese
1 (1-pound) box dried elbow macaroni (uncooked)
1/4 cup unsalted butter, melted
2 (12-ounce) cans evaporated milk
1 1/2 cups whole milk
1/2 teaspoon dry mustard
1 teaspoon salt

Instructions

Grate the cheddar and American cheeses on a box grater. Do not use pre-shredded cheese. If the American cheese is in slices, cut it into thin strips. Set aside.
Spray the crock of a 6 to 8-quart slow cooker with nonstick cooking spray. Add the uncooked macaroni, butter, evaporated milk, whole milk, dry mustard, and salt to the slow cooker. Stir to combine. Add the cheeses and stir to combine.
Cover and cook on low for 1 hour. Stir well, cover again, and cook until the pasta is done to your liking – about 1 additional hour (2 hours total). Switch the slow cooker to warm and serve immediately. The exact cook time will vary based on the specific slow cooker. Add salt and pepper (or additional seasoning) to taste before serving.

As the dish sits, it will thicken more and the pasta will continue to soften. Gradually add warm milk to thin the sauce if it gets too thick.

Notes

LEASE take a few minutes to read the blog post with this recipe. I want this recipe to be an absolute success for you and there is valuable information in the post that will help to ensure that!

The flavor of this dish is entirely dependent on the cheese you choose. If you find it bland, add additional seasoning to taste.

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.

There’s nothing quite like the classic comfort of mac and cheese, especially when it’s made in a crock pot. This method combines the ease of slow cooking with the creamy, cheesy goodness of this beloved dish, resulting in a meal that’s both delicious and convenient.

Why Crock Pot Mac and Cheese?

The Convenience of Slow Cooking

Utilizing a crock pot for mac and cheese means you can set it and forget it. This method is perfect for busy days when you want a comforting meal without the fuss.

Rich Flavor and Creamy Texture

Slow cooking allows the flavors to meld together beautifully, creating a depth of taste and a creamy texture that’s hard to achieve with other cooking methods.

Ingredients Needed

Grate your own sharp cheddar cheese; while the pre-shredded variety is convenient, it includes cellulose and cornstarch, which can negatively affect the creamy texture of this dish.

American cheese plays a crucial role in achieving an ultra-creamy mac and cheese. Opt for the deli slices that aren’t individually plastic-wrapped, though the ones that are will also suffice. Despite some skepticism about its authenticity as cheese, its effectiveness in this recipe is undeniable.

For the pasta, simple elbow macaroni does the trick. No need for anything elaborate. Add it directly to the pot uncooked; as it cooks, the starch released helps to naturally thicken the sauce.

Evaporated milk is essential for its irreplaceable creaminess in the dish.

This recipe is specifically tested with whole milk due to its necessary richness and fat content. After all, mac and cheese is not about cutting corners on indulgence.

Lastly, dry mustard is a staple in many mac and cheese recipes for good reason. It adds a wonderful depth of flavor and a hint of sharpness that perfectly complements the dish.

Step-by-Step Cooking Guide

Creating a mouthwatering crock pot mac and cheese requires a bit of preparation and patience, but the result is well worth it. Follow this guide for a creamy, cheesy, and irresistible dish.

Prepare Your Ingredients

Start by grating your sharp cheddar cheese and slicing your American cheese thinly. Avoid using pre-shredded cheese as it contains additives that can affect the texture of your mac and cheese.

Measure out your elbow macaroni, evaporated milk, whole milk, butter, and seasonings (mustard powder, garlic powder, salt, and pepper) so everything is ready to go.

Layer the Ingredients in the Crock Pot

Begin by adding the uncooked elbow macaroni to the crock pot. This unconventional method means the pasta cooks directly in the sauce, absorbing all the flavors and thickening the sauce with its natural starches.

Next, add the sliced American cheese, shredded cheddar cheese, and dots of butter evenly over the pasta. These layers of cheese and butter will melt into the pasta, creating a rich and creamy texture.

Mix the Liquids

In a separate bowl, whisk together the evaporated milk, whole milk, mustard powder, garlic powder, salt, and pepper until well combined. This is your sauce base that will cook down and envelop the pasta and cheese in creamy goodness.

Pour the Milk Mixture Over the Pasta

Gently pour the milk mixture over the pasta and cheeses in the crock pot, ensuring that the pasta is fully submerged. The liquid will not only cook the pasta but also meld with the cheeses to form a smooth, velvety sauce.

Cooking Time

Cover the crock pot with its lid and set it to cook on low for about 2 to 3 hours. The exact cooking time might vary depending on your crock pot, so it’s wise to check the pasta after 2 hours. You’re aiming for pasta that is tender and a sauce that’s thick and creamy.

Stir and Serve

Once cooking is complete, give the mac and cheese a good stir to mix everything together. The sauce should be creamy and the pasta cooked through. If the mixture seems too thick, you can stir in a little more milk until you reach your desired consistency.

Taste and adjust seasoning with additional salt and pepper, if necessary.

Tips and Tricks for the Best Crock Pot Mac and Cheese

Choose the Right Cheese Combination: The secret to a flavorful mac and cheese is in the cheese blend. Sharp cheddar offers a classic taste, but mixing in cheeses like Gruyère or fontina adds depth and complexity. American cheese is your go-to for creaminess, melting perfectly into the sauce.

Grate Your Own Cheese: Pre-shredded cheese may save time, but it’s often coated with additives like cellulose to prevent clumping, which can interfere with the smoothness of your sauce. Grating your cheese fresh ensures a creamier texture.

Don’t Overcook the Pasta: To avoid mushy mac and cheese, aim for cooking the pasta until it’s just al dente. The pasta continues to cook and absorb the sauce even after the crock pot is turned off, so a slightly firmer pasta initially will yield the perfect texture in the end.

Layer Ingredients for Even Cooking: Start with a layer of uncooked pasta at the bottom, followed by your cheeses and liquids. This method encourages even distribution of heat and flavors throughout the cooking process.

Use Evaporated Milk: Evaporated milk has a reduced water content, making it a key ingredient for a rich and creamy sauce that doesn’t curdle under the low and slow heat of a crock pot.

Add a Touch of Mustard: A small amount of mustard powder or a squirt of Dijon mustard can enhance the cheeses’ flavors without overpowering the dish. It adds a subtle tang and depth that rounds out the creamy profile of the mac and cheese.

Stir Sparingly: While it might be tempting to open the lid and stir frequently, resist the urge. Keeping the lid on maintains the consistent, low heat necessary for the pasta to cook evenly and the sauce to thicken properly. If you must stir, do so gently and quickly.

Adjust to Your Crock Pot: Crock pots can vary in how they cook. Know your appliance and adjust cooking times as needed. Some might cook faster or slower than others, so it’s important to check your mac and cheese periodically towards the end of cooking time to prevent overcooking.

Finish with a Garnish: Before serving, add a final touch with a sprinkle of fresh herbs like parsley or a dash of paprika for color and flavor. This small step can elevate your dish from homey to restaurant-quality.

Experiment with Add-Ins: Once you’ve mastered the basic recipe, don’t be afraid to customize it with add-ins like cooked bacon bits, diced jalapeños, or sautéed onions for an extra layer of flavor.

Ensure Creaminess: If your mac and cheese seems too thick after cooking, stir in a splash of milk until you reach your desired consistency. This can also help revive leftovers.