Here is a comprehensive guide to making Crockpot Mac and Cheese—the ultimate creamy, comforting, and hands-off version of this classic dish. Perfect for potlucks, holidays, or busy weeknights when you want delicious comfort food without the fuss.
Crockpot Mac and Cheese
This recipe delivers incredibly creamy, cheesy macaroni with minimal effort. The slow cooker does all the work, freeing up your oven and stovetop for other dishes. The key is using the right cheeses and not overcooking the pasta.
Ingredients (Serves 8-10)
Base Ingredients:
· 1 lb (450g) elbow macaroni (or similar small pasta like cavatappi or shells)
· 4 cups (1 liter) whole milk (do not use skim)
· 1 can (12 oz/ 355ml) evaporated milk
· ½ cup (1 stick / 115g) unsalted butter, melted
· 1 teaspoon salt
· ½ teaspoon black pepper
· ½ teaspoon dry mustard powder (optional, but enhances cheese flavor)
· ¼ teaspoon garlic powder
· ¼ teaspoon onion powder
The Cheese:
· 4 cups (400g) sharp cheddar cheese, shredded
· 2 cups (200g) Monterey Jack cheese, shredded (or sub with mozzarella, Gouda, or more cheddar)
· ½ cup (50g) Parmesan cheese, grated (optional, for extra savory depth)
Optional Toppings (for serving):
· ¼ cup breadcrumbs (toasted in a skillet with butter for crunch)
· Fresh parsley, chopped
· Extra black pepper
Instructions
Part 1: Prep Work (Crucial for Success!)
- Shred Your Own Cheese: This is the most important tip. Pre-shredded bagged cheese is coated with anti-caking agents (like potato starch and cellulose) that prevent it from melting smoothly, often resulting in a grainy sauce. For the creamiest result, buy blocks of cheese and shred them yourself .
- Grease the Crockpot: Generously grease the inside of a 6-quart or larger slow cooker with butter or non-stick cooking spray to prevent sticking.
- Boil the Pasta (Partially): Bring a large pot of salted water to a boil. Cook the macaroni for 2-3 minutes less than the package directions (it should be very al dente). It will finish cooking in the slow cooker. Drain well. This step is non-negotiable—adding raw pasta will result in a starchy, overcooked mess .
Part 2: Assemble in the Crockpot
- Combine Milks and Seasonings: In a large bowl or large measuring cup, whisk together the whole milk, evaporated milk, melted butter, salt, pepper, mustard powder, garlic powder, and onion powder.
- Layer Ingredients: Place the partially cooked, drained pasta into the greased slow cooker. Pour the milk mixture over the pasta and stir to combine.
- Add Cheese (Most of It): Add about ¾ of the shredded cheddar and Monterey Jack cheese to the pot. Stir until the cheese is well distributed throughout the pasta. Reserve the remaining ¼ of the cheese for topping later.
Part 3: Slow Cook
- Cook on Low: Cover and cook on LOW for 1.5 to 2 hours. Do not cook on HIGH, as this can cause the dairy to curdle and separate .
- Stir Once (Gently): About halfway through cooking (around the 1-hour mark), give the mac and cheese a gentle stir. This helps distribute the melting cheese and ensures even cooking. Avoid over-stirring, which can break down the pasta.
- Add Final Cheese: After 1.5 hours, check for doneness. The pasta should be tender and the sauce should be thick and creamy. Sprinkle the remaining shredded cheese over the top, cover, and let it melt for another 10-15 minutes.
Part 4: Serve
- Stir and Adjust: Give the mac and cheese a final gentle stir to incorporate the melted cheese topping. If the sauce seems too thick, you can stir in a splash of warm milk to loosen it.
- Garnish: Sprinkle with fresh parsley, extra black pepper, or buttery toasted breadcrumbs for added texture.
- Serve Warm: Serve immediately straight from the crockpot (which keeps it warm for serving).
Tips for the CREAMIEST Crockpot Mac and Cheese
· Shred Your Own Cheese: I cannot stress this enough. It is the single most important factor for a smooth, creamy sauce .
· Use Full-Fat Dairy: Whole milk and evaporated milk (not low-fat versions) provide the richness and stability needed for a creamy sauce that won’t curdle .
· Don’t Overcook: Keep a close eye on the cooking time. Because the pasta was partially boiled, it can become mushy if cooked for too long. Start checking for doneness at 1.5 hours .
· Cook on LOW Only: High heat can cause the dairy to break and become grainy. Patience is key—low and slow is the way to go .
· Add Cheese at the End: Reserving some cheese to stir in at the very end adds an extra layer of fresh, cheesy flavor and creates those beautiful cheese pulls .
· Pasta Choice: While elbows are classic, pasta with nooks and crannies like cavatappi, shells, or rotini hold onto the creamy sauce even better .
Variations
· Spicy Jalapeño Popper: Add ½ cup of chopped pickled jalapeños and 8 oz of cubed cream cheese along with the other cheeses. Top with crushed tortilla chips.
· Loaded Bacon Cheeseburger: Brown 1 lb of ground beef with onions and stir it in before cooking. Top with cooked, crumbled bacon before serving.
· Lobster Mac and Cheese: Stir in 8-12 oz of cooked, chopped lobster meat just before serving. Use a mix of Gruyere and cheddar for an extra luxurious version.
· Buffalo Chicken: Stir in 2 cups of shredded, cooked chicken and ½ cup of buffalo sauce before cooking. Top with crumbled blue cheese.
· Truffle Mac: Drizzle with a little truffle oil just before serving and top with shaved Parmesan.
Make Ahead and Storage
· Make Ahead: You can assemble the entire dish (except the reserved cheese topping) in the crockpot insert, cover, and refrigerate overnight. In the morning, let it sit on the counter for 30 minutes, then place it in the slow cooker and cook as directed, adding about 30 minutes to the cooking time.
· Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days .
· Reheating: The sauce will thicken as it sits. To reheat, add a splash of milk and microwave in 30-second intervals, stirring between each, or reheat gently on the stovetop with a little milk .
· Freezing: Mac and cheese can be frozen, though the sauce may separate slightly upon thawing. Thaw overnight in the refrigerator and reheat gently with a splash of milk, stirring well .
Why This Recipe Works
Challenge Solution
Grainy, gritty cheese sauce Shredding your own cheese eliminates anti-caking agents.
Curdled, separated sauce Using full-fat dairy and cooking on LOW prevents separation.
Mushy, overcooked pasta Partially boiling the pasta first ensures it finishes cooking perfectly in the crockpot.
Thin, watery sauce Evaporated milk adds richness and stability without thinning out.
Enjoy your incredibly creamy, effortlessly delicious Crockpot Mac and Cheese