This creamy, cheesy comfort dish is a set-it-and-forget-it masterpiece. Made with elbow macaroni, cheddar cheese, cream cheese, and two types of milk, it’s rich, flavorful, and easy to prepare. Perfect for gatherings, weeknight dinners, or as a crowd-pleasing side dish, this crockpot version of a classic requires minimal effort and delivers maximum satisfaction.
Why You’ll Love It
This Crockpot Mac N Cheese is the ultimate comfort food—creamy, cheesy, and completely irresistible. Perfect for weeknight dinners, potlucks, or holiday gatherings, this recipe takes the guesswork out of making homemade mac and cheese. The best part? The slow cooker does all the work, giving you a rich and velvety dish without needing constant attention. With a mix of cheddar and cream cheese, plus the added creaminess of evaporated milk, it’s a dish that will have everyone asking for seconds (and the recipe!).
Key Ingredients
Elbow Macaroni: Classic elbow macaroni is perfect for this dish, but you can substitute with shells, cavatappi, or penne for a different texture. Cook pasta al dente if pre-boiling; it will finish cooking in the crockpot.
Cheddar Cheese: Freshly shredded cheddar melts better and creates a smoother sauce. Avoid pre-shredded cheese, as it often contains anti-caking agents that can affect melting. A mix of sharp and mild cheddar adds a nice flavor balance.
Cream Cheese: The cream cheese creates a luscious, velvety texture. Let it come to room temperature and cube it for quicker melting.
Milk and Evaporated Milk: The combination of regular milk and evaporated milk ensures a creamy, rich base. You can swap regular milk with half-and-half for an even creamier dish.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Elbow Macaroni
Measure 16 oz of uncooked elbow macaroni. If you’re using pre-cooked macaroni, follow the package directions to cook it al dente. Adjust the overall crockpot cooking time to avoid overcooking.
Cheddar Cheese
Grate 3 cups of cheddar cheese. Freshly shredded cheese is best for this recipe as it melts smoothly compared to pre-shredded cheese, which contains additives that can hinder melting.
Cream Cheese
Slice an 8 oz block of cream cheese into small cubes. This helps it melt faster and blend seamlessly into the sauce.
Milk and Evaporated Milk
Measure 2½ cups of regular milk and a 12 oz can of evaporated milk. This combination creates the creamy, rich base of the dish.
Step 2: Combine Ingredients in the Crockpot
Add the Elbow Macaroni
Place the uncooked elbow macaroni directly into your crockpot. If you’re using cooked macaroni, add it here and reduce the cooking time later.
Add the Cheeses
Evenly distribute the shredded cheddar cheese and cubed cream cheese over the macaroni. Make sure to spread the cheese throughout so it melts evenly during cooking.
Pour the Milk Mixture
Gently pour the regular milk and evaporated milk into the crockpot. Stir lightly to combine the ingredients, ensuring the macaroni is evenly coated with the liquids.
Step 3: Cook the Macaroni and Cheese
Set the Crockpot
Set your crockpot to low heat. Slow cooking is key to achieving the creamy, velvety texture that makes this dish so irresistible.
First Cooking Phase
Let the macaroni and cheese cook for 2 hours without lifting the lid. Avoid opening the lid during this time, as it releases heat and moisture essential for even cooking.
Check and Stir
After 2 hours, carefully lift the lid and check the macaroni. Gently stir the mixture to ensure the melted cheese coats the macaroni evenly. This step also helps prevent sticking and promotes a smooth, creamy texture.
Step 4: Final Touches
Continue Cooking
If needed, cook for an additional 30 minutes to 1 hour on low. Stir occasionally during this time and check the macaroni for tenderness. The cheese sauce should thicken, creating the ultimate creamy consistency.
Serve and Enjoy
Once the macaroni and cheese is fully cooked, turn off the crockpot and let the dish rest for a few minutes to set. Serve it hot and enjoy the rich, cheesy goodness.
Serving Suggestions
This creamy mac and cheese is a star on its own, but you can elevate the dish with these serving ideas:
Top it Off: Sprinkle with toasted breadcrumbs or crushed crackers for a crunchy topping. Add crumbled bacon or green onions for extra flavor.
Side Dishes: Pair with roasted vegetables, a crisp green salad, or garlic bread to round out the meal.
Potluck Favorite: Serve alongside BBQ pulled pork, fried chicken, or grilled burgers for a classic pairing that’s always a hit.
Kid-Friendly Additions: Mix in cooked hot dogs, diced ham, or even a handful of frozen peas to make it more appealing to little ones.
Storage and Meal Prep Tips
Refrigerating Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk to restore creaminess.
Freezing: While mac and cheese is best enjoyed fresh, you can freeze leftovers. Place portions in freezer-safe containers and store for up to 2 months. Thaw in the fridge overnight before reheating.
Make-Ahead Option: You can prep all the ingredients in the crockpot the night before, cover, and refrigerate. The next day, simply set it to cook and enjoy hands-off preparation.
Variations
Three-Cheese Blend: Swap some of the cheddar with mozzarella, Gouda, or Monterey Jack for added depth and creaminess.
Spicy Mac: Add diced jalapeños, a pinch of cayenne pepper, or a splash of hot sauce to give your mac and cheese a kick.
Protein Boost: Stir in shredded chicken, cooked sausage, or ground beef to make it a hearty, one-pot meal.
Veggie Version: Mix in steamed broccoli, roasted red peppers, or sautéed spinach for added nutrition and color.
Gluten-Free: Use gluten-free pasta and check that your evaporated milk and other ingredients are certified gluten-free.
Final Note
This Crockpot Mac N Cheese is a foolproof recipe that delivers comfort and flavor in every bite. With minimal effort and maximum payoff, it’s the perfect dish for busy days or when you need to feed a crowd. Customize it to suit your taste, and let the crockpot work its magic. Whether you’re serving it as a main dish or a side, this creamy mac and cheese will quickly become a household favorite.
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.
