Crockpot Mac and Cheese

This crockpot mac and cheese is the easiest way to slow cook a creamy, comforting side. Made with three cheeses and ready in just 1 hour, it’s a rich, cheesy dish perfect for any potluck.

For a baked macaroni and cheese recipe, try my BBQ Shrimp Mac and Cheese next.

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Jump to:

• Slow Cooker Mac and Cheese
• What Ingredients Do I Need?
• How to Make Crockpot Mac and Cheese
• Tips for the Best Slow Cooker Mac and Cheese
• FAQ's
• I hope you enjoy preparing this Mac and Cheese in the Slow Cooker!
• Crockpot Mac and Cheese Recipe

Slow Cooker Mac and Cheese

This slow cooker mac and cheese brings all the southern comfort you crave—rich, cheesy, and always a family favorite. It’s not a set-it-and-forget-it recipe, but giving it a few stirs along the way makes all the difference. I like to check on it as it cooks to keep the sauce smooth and the pasta tender.

The end result is velvety, thick, and never grainy, with the perfect creamy consistency in every bite. It’s always a hit at my table and disappears fast.

What Ingredients Do I Need?

For crockpot mac and cheese, I keep the ingredient list simple but intentional—each one plays an important role in creating that rich, creamy texture without needing a roux or egg. Using a mix of cheeses gives the mac and cheese layers of flavour and ensures it stays smooth and velvety every time.

Ingredients for Slow Cooker Mac and Cheese

1. Elbow Macaroni. The classic choice for mac and cheese, it holds the creamy sauce perfectly and cooks evenly in the slow cooker.
2. Milk. Helps create that smooth, velvety texture while keeping the mac and cheese rich and creamy.
3. Cheddar Cheese. Adds sharp, bold flavour and that signature cheesy pull everyone loves.
4. Mozzarella Cheese. Melts beautifully and gives the sauce its stretchy, gooey consistency.
5. Butter. Brings richness and helps bind the cheeses and milk into a cohesive sauce.
6. Garlic Paste or Garlic Powder. Adds a subtle savoury depth that balances the creaminess.
7. Season All. A convenient seasoning blend that enhances every bite with just the right amount of salt and spice.
8. Cream Cheese. Stirred in at the end, it thickens the sauce and gives it a silky finish.
9. Salt and Pepper. Essential for balancing flavours and bringing out the richness of the cheeses.

How to Make Crockpot Mac and Cheese

Prepare the Slow Cooker

I start by spraying the inside of my crockpot with nonstick spray to make cleanup easy and prevent the pasta from sticking. This step helps the mac and cheese cook evenly and stay creamy throughout. Once that’s done, I layer the ingredients—starting with the uncooked elbow macaroni and ending with the seasonings.

Cook the Mac and Cheese

For this slow cooker mac and cheese, I set the crockpot to high and let it cook for about 1 hour. I make sure to stir it every 15–20 minutes to keep the sauce smooth and prevent the noodles from clumping. If it starts to thicken too much, I add a little milk at a time until it reaches that perfectly creamy consistency.

Finish and Serve

When the pasta is tender and the sauce looks rich and glossy, I turn off the heat and stir in the cream cheese until it melts into a velvety sauce. A little salt and pepper bring all the flavours together. This easy crockpot mac and cheese is best served right away while it’s thick, cheesy, and perfectly comforting.

Tips for the Best Slow Cooker Mac and Cheese

• Spray the crockpot first. This prevents the noodles from sticking and makes cleanup much easier.
• Stir frequently. Giving it a good stir every 15–20 minutes keeps the sauce smooth and helps the pasta cook evenly.
• Add milk gradually. If the mixture thickens too quickly, add milk ¼ cup at a time until it’s creamy.
• Wait to add cream cheese. Stir it in only after cooking for the smoothest, velvety sauce.
• Serve immediately. Slow cooker mac and cheese is best enjoyed right away while it’s warm and rich.
• Adjust portions as needed. This recipe easily doubles for larger gatherings or potlucks.

FAQ's

How long does it take to cook crockpot mac and cheese?

This crockpot mac and cheese cooks in just 1 hour on high. It’s quick enough for busy nights but still has that rich, creamy flavor of a traditional baked version.

How do I keep my mac and cheese from getting mushy in the crockpot?

Stirring regularly helps the pasta cook evenly and prevents it from getting too soft. Check the texture halfway through and stop cooking once the noodles are tender and coated in the creamy sauce.

Can I use a different type of pasta?

Yes, you can! Shells, rotini, or cavatappi all work well, but keep in mind that cooking times may vary slightly. Check the texture early to make sure the pasta doesn’t overcook.

Can I make this recipe ahead of time?

It’s best served fresh, but you can make it a few hours in advance and keep it warm on the lowest crockpot setting. Just stir occasionally and add a splash of milk if it thickens too much.

I hope you enjoy preparing this Mac and Cheese in the Slow Cooker!

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