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This slow cooker mac and cheese recipe is exactly the kind of cozy, creamy classic that can turn any old Tuesday into something you honestly look forward to. I’m convinced there’s a certain magic that happens when a pot of pasta and cheese bubbles away all afternoon, filling your house with that rich, can’t-wait-to-eat aroma. You know what I’m talking about—the way it smells like comfort and home, and you just want to sneak a spoonful straight from the pot. If you’ve got hungry family or friends (or just get excited about leftovers), this recipe is basically calling your name.
Honestly, every time I drag this to a potluck, someone always wants the recipe before I can even get a bite myself. Kids adore it. Grown-ups go back for seconds. You toss practically everything into the slow cooker, ignore it for a few hours, and end up with that kind of melty, golden, not-too-fussy bowl of cheesy goodness that makes you wonder why you’d ever grab a box. Best part? You barely have to do a thing (unless you count sneaking a taste while no one’s looking—I refuse to feel guilty).
Why You’ll Love It
- Ultra creamy — Zero dried-out noodles here. The sauce hugs every bite, just like it should!
- Cheesy, comforting, and oh-so-satisfying — It’s basically a warm hug in a bowl.
- Just about foolproof — Seriously, no fancy tricks or mysterious steps. The slow cooker saves the day.
- Crockpot magic — Your oven stays free and your kitchen stays cool. Perfect for potlucks, busy days, or those slow, lazy Sundays.
- Customizable — Tweak the cheeses, toss in some protein, or sneak in veggies—you do you!
Key Ingredients
I’ll tell you, one reason this recipe is on heavy rotation at my house is because it calls for the basics—stuff most people already have. But if you’re missing something, swapping’s easy and totally allowed (no stress, please!).
Elbow Macaroni: Classic! These little guys soak up all the cheese sauce and just feel—right. But if you want to switch things up, shells, cavatappi, or even penne totally work. If you decide to parboil before, cook just to al dente (they’ll soften up more in the crockpot).
Cheddar Cheese: I’m the lady who insists on shredding my own cheese (yes, I know it’s extra work, but it’s so worth it). It melts better, makes the sauce dreamy, and you avoid any funky additives. I usually do half sharp, half mild cheddar—just enough flavor, but still totally kid-friendly.
Cream Cheese: My not-so-secret trick! It makes everything super creamy. Just let it soften up a tad and cube it so it disappears into dreamy velvet.
Milk + Evaporated Milk: This combo: chef’s kiss. You get richness without heavy cream, and the sauce tastes luscious. If you want to double down on decadence, swap in a bit of half-and-half for the regular milk. No one’s judging.
Full ingredients list and quantities are just below, so you can screenshot or scribble them down!
Step-by-Step Instructions
Step 1: Gather & Prep
Measure out 16 oz of uncooked elbow macaroni (or whatever shape you’re feeling). If you’re using pre-cooked pasta, boil just to al dente—nobody likes mush. Shred up about 3 cups of cheddar; you probably deserve a snack now for all that elbow grease. Cube one block (8 oz) of cream cheese. Pour yourself 2½ cups of milk, and grab a 12 oz can of evaporated milk. It might look like a lot, but trust me, the pasta soaks it right up into gorgeous sauce.
Step 2: Stack It in the Crockpot
This is peak lazy-girl cooking (my favorite). Dump the uncooked (or barely cooked) noodles right into your crock. Sprinkle all that lovely cheddar on top, then scatter the cubes of cream cheese. Pour the regular and evaporated milks over everything—scrape out every last bit if you’re the thrifty type like me. Give it all a gentle stir. You don’t have to mix thoroughly—just make sure it’s not a giant cheese mountain on top—and walk away. Seriously, the slow cooker’s about to handle the rest.
Step 3: Let It Cook
Lid on! Set your crockpot to low. (I don’t recommend high—cheese sauce can scorch, and nobody likes that.) Walk away for about 2 hours. Try not to peek, but if your kitchen starts smelling so good you can’t help yourself, you’ve got my full endorsement for a quick check-in.
After 2 hours, give it all a gentle stir. The cheese might need a little help melting into the sauce—nothing crazy, just a quick swoosh. If your pasta is still a bit firm or the sauce seems too loose, keep cooking for another 30 to 60 minutes, stirring now and then. It’ll thicken up as it sits, and the pasta turns perfectly tender (not mushy!).
Step 4: Serve & Enjoy
When it looks creamy and dreamy, go ahead and switch that crockpot off and let your mac and cheese rest (if only for a few minutes). This part is torture, honestly, but it lets the sauce come together just right. Serve it up piping hot—ideally with a big spoon and even bigger appetite.
Serving Suggestions
This slow cooker mac and cheese totally holds its own as the main event, but you can give it a little razzle-dazzle if you’re feeling fancy (or just extra hungry):
- Add some crunch: Sprinkle with toasted bread crumbs or buttery, crushed crackers. Sometimes I go wild and use crispy fried onions—trust me.
- Add some fresh: A little handful of sliced green onions or chives. Fancy but not fussy.
- On the side: Goes great with roasted veggies, a simple green salad, and (this is important) lots and lots of garlic bread.
- Potluck all-star: Put it next to BBQ pulled pork, fried chicken, or burgers. Get ready for rave reviews and empty plates.
- Kid-pleaser tip: Stir in diced cooked hot dogs, bits of ham, or frozen peas for an all-in-one meal.
Storage and Meal Prep Tips
Nobody wants dried-out leftover mac and cheese (heartbreaking!), so here’s how to keep yours luscious, even the next day:
In the fridge: Scoop leftovers into an airtight container and tuck it in the fridge. It’ll hold up for about 3 days. When reheating, add a splash of milk and warm it gently—either on the stove or in the microwave—with a good stir. The texture comes right back to creamy!
To freeze: If you must (life happens), cool completely, scoop into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge, reheat with a little extra milk, and maybe a sprinkle of fresh cheese for maximum comfort.
Meal prep tip: You can totally assemble everything the night before (directly in your crockpot insert if your fridge has room!). Just let the pot come to room temp for about 30 minutes before plugging it in, so the crock doesn’t crack from cold shock.
Variations
This crockpot mac and cheese is basically a blank canvas for all your late-night comfort food dreams:
- Three-Cheese: Sub half of the cheddar for Monterey Jack, Gouda, or Mozzarella. That extra stretch? Bliss.
- Kick it up: Add diced jalapeños, a pinch of cayenne, or swirl in some buffalo sauce for a spicy bite.
- Protein boost: Stir in pulled rotisserie chicken, cooked sausage, or even browned ground beef to turn it into a whole meal.
- Veggie style: Add steamed broccoli, roasted bell peppers, or a couple handfuls of wilted spinach. Even picky eaters will dig it.
- Gluten-free: Use your favorite gluten-free pasta and check that your other ingredients fit the bill!
Final Note
If you’re searching for that perfect mix of weeknight easy and ultra-indulgent, this crockpot mac and cheese is it. The texture is so velvety and luscious, you’ll want to dive in head-first. Whether you’re feeding a crowd or just craving a little self-care by the spoonful, I hope this one becomes your new go-to—right up there with pajamas and fuzzy socks (which, let’s be honest, are absolutely required for eating mac and cheese at home).
If you try it, come back and tell me how it went! Or let me know what wild twists you added—my family is always up for new comfort food stories (send cheese tips, I beg you). Until then—wishing you warmth, extra cheese, and all the cozy helpings your heart could want. Happy slow cooking, friend!
Crockpot Mac N Cheese
This creamy Crockpot Mac N Cheese is a rich, cheesy, and totally craveable comfort food classic. Made with basic elbow macaroni, lots of cheddar cheese, a block of cream cheese, and super-easy creamy milk base, it’s hands-off and perfect for potlucks, weeknights, or those “I just need something happy for dinner” kind of days.
- 16 oz elbow macaroni (uncooked)
- 3 cups cheddar cheese (shredded)
- 8 oz cream cheese (cubed)
- 2.5 cups milk
- 12 oz evaporated milk
- Grab your uncooked macaroni, grated cheddar, and cubed cream cheese. Measure out the milk and pop that can of evaporated milk (no need to be precise—this is mac and cheese, not rocket science!).
- Add the macaroni straight into the crockpot. Sprinkle with cheddar and dot with the cream cheese cubes. Pour in both milks. Give it a light mix to let the noodles get cozy with the sauce.
- Cook on low for about 2 hours. Don’t peek! After 2 hours, gently stir and check—sauce should be melty and the noodles mostly tender. If it needs more time, keep going in 30-minute bursts, stirring each time until just right.
- Once it’s thick, creamy, and oh-so-dreamy, switch off the crockpot and let it rest for a few minutes so the sauce sets up. Serve piping hot. Garnish with more shredded cheese or chopped parsley if you want to feel fancy.
- Try adding crisp bacon, a sprinkle of smoked paprika, or a handful of diced jalapeño for a twist. Leftovers keep in the fridge up to 3 days—just reheat with a splash of milk for perfect creamy goodness all over again.
Main Course, Side Dish
American
Creamy macaroni and cheese, crockpot mac n cheese, slow cooker recipe, mac n cheese
Crockpot Mac N Cheese
Ingredients
- 16 oz elbow macaroni uncooked
- 3 cups cheddar cheese shredded
- 8 oz cream cheese cubed
- 2.5 cups milk
- 12 oz evaporated milk
Instructions
- Measure 16 oz of uncooked elbow macaroni. Grate 3 cups of cheddar cheese. Cube the cream cheese into small pieces for faster melting. Measure 2½ cups of milk and a 12 oz can of evaporated milk.
- Place the uncooked elbow macaroni into your crockpot. Evenly distribute the shredded cheddar cheese and cubed cream cheese over the macaroni. Pour in the milk and evaporated milk. Stir lightly to combine the ingredients, ensuring the macaroni is coated.
- Set the crockpot to low heat and cook for 2 hours without lifting the lid. After 2 hours, gently stir the mixture to ensure even coating of the macaroni with melted cheese.
- If needed, cook for an additional 30 minutes to 1 hour on low, stirring occasionally, until the macaroni is tender and the cheese sauce thickens. Turn off the crockpot and let the dish rest for a few minutes before serving.
- Serve the mac n cheese hot. Optional: garnish with additional shredded cheese or freshly chopped parsley for added flavor and presentation.
