Save This Recipe
We'll email this post to you, so you can come back to it later!
There’s something laugh-out-loud comforting about Mac & Cheese in our house, especially when it’s made in the Crock Pot. I’ll tell ya—back when my kids were little, this creamy, cheesy, stick-to-your-ribs goodness would lure them to the table faster than anything else. It’s that kind of meal. You know, the kind that brings everyone running, whether they’re doing homework or just sipping sweet tea out on the porch. Now, if I’m feeling extra country (which is often), I make this farmhouse style—simple, hearty, and basically guaranteed to make everybody happy. Toss it in the slow cooker, go about your day, and before you know it, dinner is bubbling away and your kitchen smells like a big, cheesy hug. Cozy, right? If you love easy, crowd-pleasing, belly-warming comfort food, you can’t go wrong here.
Why You’ll Love This
- Ultimate comfort food—cheesy, creamy, and completely craveable
- No need to babysit the stove (hello, hands-free dinner!)
- Uses pantry and fridge staples—you probably have everything already
- Kid-approved (and grown-ups sneak seconds too)
- Perfect for potlucks, family gatherings, or just a random Tuesday
- Easy to tweak—make it your own with favorite cheeses or a flavor twist
Ingredient Notes
Elbow macaroni: The classic! But you can use small shells or even cavatappi if that’s what you have lurking in your pantry. Just avoid whole wheat—the texture can get weird in the slow cooker.
Evaporated milk: This is the secret for that ultra-creamy, farmhouse style richness. Don’t swap with sweetened condensed—your Crock Pot Mac & Cheese will taste like dessert (and not in a good way—ask me how I know!).
Whole milk: 2% works in a pinch, but the extra richness from whole milk is pure comfort. For a lighter touch, use half whole milk and half low-fat, but keep at least some richness in the mix.
Sharp cheddar cheese: Buy a block and shred it yourself if you can—the pre-shredded stuff has a little flour or cellulose that can make the sauce less smooth. That said, if you’re in a hurry, pre-shredded totally works. I usually go about 2/3 sharp cheddar and the rest something mild or creamy (Monterey Jack or mozzarella). Gotta keep it creamy!
Cream cheese: Hear me out—it’s a little “not traditional,” but it makes everything so melty and luscious. Just a few ounces, cubed up. The mac loves it.
Butter: Unsalted is fine if that’s what you have—just taste the finished dish before salting.
Seasonings (salt, pepper, dry mustard, garlic powder): Mustard sounds fancy, but it’s classic in old-school Mac & Cheese. Don’t overdo it—a pinch gives a little tang that makes the cheese pop.
Optional add-ins: Chopped ham, crispy bacon bits (my oldest’s favorite), hot sauce, a little smoked paprika, or even a handful of cooked broccoli if you’re sneaking in veggies. It all works!
Step-by-Step Directions
1. Spray your Crock Pot. Don’t skip this! Cheese can stick like nobody’s business. Cooking spray is your friend. (Or swipe a pat of butter around the inside if you’re feeling Betty Crocker-y.)
2. Cook your pasta until just tender—al dente! Boil it for about 1-2 minutes less than the package says. It’ll finish softening in the Crock Pot and soak up all that cheesy sauce. Drain and don’t rinse.
3. Mix up your sauce. In a big bowl, whisk together the evaporated milk, whole milk, cream cheese (cut in cubes so it melts faster), half your shredded cheeses, melted butter, dry mustard, garlic powder, and a good pinch of salt and pepper. This is the part where I sneak a little taste (chef’s treat!).
4. Pour it all in the slow cooker. Add your cooked macaroni, then pour the cheese-milk mixture right over the top. Give it a quick stir to evenly coat all those noodles. (If you’re adding cooked ham, bacon, or a veggie, mix that in now too.) Sprinkle the rest of your cheese over the top, nice and thick.
5. Set it and (mostly) forget it. Cook on low for about 2–2.5 hours—check after 90 minutes if your Crock Pot runs hot. Give it a gentle stir halfway through so it all melts together. You’ll know it’s done when it’s super creamy and bubbling at the edges—the cheese on top should be oozy and melted. Try not to lift the lid too often (that’s how you lose precious steam and slow things down).
6. Serve it up hot! Scoop big, cozy spoonfuls onto plates, sprinkle on some extra cracked pepper or fresh parsley if you’re feeling fancy, and—if you’re my youngest—top with a squirt of ketchup. I know, I know (don’t knock it til you try it).
Optional Variations and Flavor Twists
Make it spicy: Stir in a spoonful of diced green chiles or jalapeños, or a dash of cayenne or hot sauce.
Bake it for a crispy top: If you need that crunchy edge, transfer to a casserole dish, sprinkle with breadcrumbs and a little butter, and broil for 3–5 minutes. Not strictly Crock Pot but sometimes a girl’s gotta do what a girl’s gotta do.
Go all-out farmhouse: Add chopped ham, shredded rotisserie chicken, or caramelized onions—anything goes.
Switch up the cheeses: Use Colby Jack, Gruyère, smoked gouda, or whatever’s in your cheese drawer. Just aim for at least half cheddar for the “classic Mac” vibe.
Veggie it up: Stir in cooked peas, broccoli florets, or even fire-roasted corn. I swear my kids don’t notice the greens in all that cheesiness.
Storage & Reheating Tips
This Crock Pot Mac & Cheese, farmhouse style, is just as good the next day. (Dare I say—maybe even better because the sauce gets even silkier!) Here’s what I do:
- Store leftovers in an airtight container in the fridge for up to 4 days. The cheese sauce thickens, but a splash of milk brings it right back.
- To reheat on the stove: Pop a serving into a nonstick saucepan. Add a spoonful or two of milk, stir it over low heat, and it’s back to creamy perfection in about 5 minutes. (Cover the pan to keep it from drying out.)
- For the microwave: Add a little milk, cover loosely, and heat in one-minute bursts, stirring in-between. Don’t skip the milk—it keeps things dreamy and cheesy, not clumpy.
- Friendly warning: I wouldn’t freeze this one—the dairy sauce can get grainy. If you’re feeding a crowd, just make a double batch instead! (Trust me: nobody complains about leftovers.)
Let’s Talk Mac & Cheese Memories
There you go—my absolute favorite Crock Pot Mac & Cheese farmhouse style, right from my family table to yours. This recipe’s been tweaked on Sunday afternoons, shared at church suppers, and saved me on more busy school nights than I can count. I hope you’ll give it a spin for your next cozy dinner. If you try it or have a favorite twist of your own (bacon? smoked paprika? those magical crispy onions?), drop a comment below. I love hearing how comfort food brings folks together. And isn’t that what it’s all about?
Crock Pot Mac & Cheese
Ingredients
- 2 cups elbow macaroni
- 1 can evaporated milk
- 1.5 cups whole milk
- 3 cups sharp cheddar cheese shredded
- 4 oz cream cheese cubed
- 2 tbsp butter
- seasonings (salt, pepper, dry mustard, garlic powder)
- Optional add-ins: chopped ham, crispy bacon bits, hot sauce, smoked paprika, cooked broccoli
Instructions
- Spray the Crock Pot with cooking spray.
- Boil the elbow macaroni until just tender, then drain.
- Whisk together evaporated milk, whole milk, cream cheese, 2/3 of shredded cheddar cheese, butter, seasonings, and garlic powder.
- Combine cooked macaroni with cheese-milk mixture in the Crock Pot. Add optional add-ins if desired. Top with remaining cheddar cheese.
- Cook on low for 2-2.5 hours until creamy and bubbling. Stir occasionally.
- Scoop onto plates, garnish with pepper or parsley if desired, and serve hot.
