Name: Crock-Pot Mac & Cheese
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 cups elbow macaroni (uncooked); 2 cups whole milk; 1 can (12 oz) evaporated milk; 4 tbsp unsalted butter, cubed; 2 cups sharp cheddar cheese, shredded; 1 cup mozzarella or Monterey Jack cheese, shredded; 4 oz cream cheese (optional); 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp ground mustard or paprika (optional)

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Crock-Pot Mac & Cheese is the ultimate comfort food with the bonus of being incredibly easy to make This creamy, cheesy dish comes together in one pot with minimal prep and no need to boil the pasta separately. I just toss everything in the slow cooker and let it do the work while I sit back and look forward to a warm, melty, irresistible bowl of mac and cheese.

Why You’ll Love This Recipe

I love how hands-off this recipe is. It’s perfect for busy weeknights, potlucks, or holiday dinners when I want something hearty and satisfying without babysitting the stove. The slow cooker makes the pasta perfectly tender while blending all the cheesy goodness into a rich, creamy sauce. It’s a cozy, crowd-pleasing side—or main dish—that I can easily customize to suit my taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Elbow macaroni (uncooked)
Whole milk
Evaporated milk
Unsalted butter
Sharp cheddar cheese, shredded
Mozzarella or Monterey Jack cheese, shredded
Cream cheese (optional, for extra creaminess)
Salt
Black pepper
Ground mustard or paprika (optional, for added flavor)

Directions

I lightly grease the inside of the Crock-Pot with butter or cooking spray to keep things from sticking.
I add the uncooked pasta, milk, evaporated milk, shredded cheeses, cubed butter, and any seasonings directly into the slow cooker.
I give everything a good stir to combine the ingredients.
I cover and cook on low for about 2 to 2½ hours, stirring once or twice during the process. The pasta should be tender, and the cheese sauce smooth and creamy.
If the mixture seems too thick, I stir in a splash of warm milk to loosen it up before serving.
I switch the slow cooker to warm and serve it right out of the pot—easy and delicious.

Servings and timing

This recipe makes about 6 to 8 servings. Prep time takes just 10 minutes, and cooking time in the Crock-Pot is around 2 to 2½ hours on low. Total time is roughly 2 hours and 15 minutes.

Variations

I sometimes stir sautéed onions for a flavor boost. For a spicy version, I add chopped jalapeños or a dash of cayenne. Swapping in different cheeses like Gruyère, pepper jack, or smoked gouda gives a more gourmet twist. I’ve also added frozen peas or steamed broccoli for some veggie goodness.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I add a splash of milk and warm it on the stovetop over low heat or in the microwave in short bursts, stirring in between. It stays creamy if I take the time to reheat it gently.

FAQs

Can I use pre-shredded cheese?

Yes, but I prefer to shred it myself for the best melt and texture. Pre-shredded cheese can have anti-caking agents that affect creaminess.

Do I need to cook the pasta first?

No, and that’s what I love about this recipe. The pasta cooks right in the Crock-Pot, soaking up all the cheesy flavor.

Can I double the recipe?

Yes, I’ve doubled it easily. I just use a 6-quart or larger slow cooker and increase the cooking time slightly, checking the pasta for doneness.

How do I keep it from drying out?

I check and stir it once or twice during cooking and make sure I don’t overcook it. Adding a splash of milk before serving helps loosen the sauce if needed.

Can I make this ahead of time?

Yes. I make it a few hours ahead and keep it on the “warm” setting. Just be sure to stir it occasionally and add milk to maintain that creamy texture.

Conclusion

Crock-Pot Mac & Cheese is one of my favorite ways to enjoy a classic dish with minimal effort. It’s creamy, cheesy, and comforting—everything mac and cheese should be. Whether I’m feeding a crowd or just craving something cozy, this slow cooker version always delivers big flavor with easy prep.