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Home » Pasta » Slow Cooker Mac and Cheese

Published: November 8, 2022 Last Modified: November 8, 2022 By Sara 124 Comments

Slow Cooker Mac and Cheese

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This recipe for slow cooker mac and cheese is a blend of tender pasta with two types of cheese and plenty of seasonings, all cooked together to creamy and cheesy perfection.
This recipe for slow cooker mac and cheese is a blend of tender pasta with two types of cheese and plenty of seasonings, all cooked together to creamy and cheesy perfection.
This recipe for slow cooker mac and cheese is a blend of tender pasta with two types of cheese and plenty of seasonings, all cooked together to creamy and cheesy perfection.

This recipe for slow cooker mac and cheese is a blend of tender pasta with two types of cheese and plenty of seasonings, all cooked together to creamy and cheesy perfection. It’s the easiest crock pot macaroni and cheese ever!

This macaroni and cheese is total perfection, my kids absolutely adore it and ask for it every week. Serve it with a roasted chicken and sauteed asparagus for a complete meal that’s sure to get rave reviews.

Slow cooker mac and cheese topped with parsley, with a serving spoon in it.

I’ve found that homemade mac and cheese can be a little tricky to get right. Sometimes I have issues with the sauce separating or being grainy from the flour, and I find that baked versions of mac and cheese can dry out easily. This slow cooker mac and cheese is practically fool proof; it comes out ultra creamy every time thanks to a secret ingredient.

Slow Cooker Mac and Cheese Ingredients

Ingredients including pasta, milk, cheeses, butter and seasonings.

This recipe calls for corkscrew pasta (cavatappi), butter, evaporated milk, half and half, cheddar cheese, salt, pepper, onion powder and paprika. The sercret ingredient is American cheese, and not just any American cheese. You want to skip the plastic wrapped slices and buy a block of American cheese at the deli counter for best results. I also like to add a little parsley for flavor and color, but that’s an optional step.

HOW DO YOU MAKE SLOW COOKER MAC AND CHEESE?

This crock pot mac and cheese is very simple to make. The first step is to boil your noodles. Slow cooker mac and cheese can sometimes come out with mushy, overcooked pasta if it cooks for too long. To avoid that, I use a heartier noodle like cavatappi, and I undercook it by 2 minutes before I put it into the slow cooker. The noodles are coated with butter, then mixed with cheese, evaporated milk, half and half, and seasonings. In about 2 hours you’ll have mac and cheese perfection! Add a little fresh parsley if you like, then serve and enjoy.

Step by step shots showing how to cook pasta and mix it with milk and cheese.

Tips for perfect crock pot mac and cheese

  • The cook time for this mac and cheese varies a bit depending on your slow cooker. I find that some of the older slow cookers tend to run on the hot side and have less heat settings. If you’ve got an older crock pot, cook this mac and cheese for about 1 1/2 hours to avoid mushy noodles.
  • If you’ve got a more modern crock pot with multiple heat settings, cook on the lowest setting for 2 hours. Either way you’ll want to stir the mac a few times during the cooking process. If it looks soupy at the end of the cook time, just keep stirring and it will come together into a smooth sauce.
  • I recommend grating your own cheddar cheese for this recipe. The bagged pre-shredded cheese sold at the grocery store is often coated in anti caking agents and preservatives and does not melt as smoothly as freshly grated cheese.
  • This recipe also works well as a stove top mac and cheese. Cook the pasta for the full amount of time as directed on the box. Place it in a pot on the stove with the rest of the ingredients, then stir to combine. Cook for 5-7 minutes over medium heat, stirring occasionally.
Process shots showing crock pot mac and cheese being made.

Recipe FAQs

Can you freeze slow cooker mac and cheese?

You can freeze mac and cheese for up to 3 months. Make sure to avoid freezer burn by storing your mac and cheese in an airtight container or resealable freezer bag. Thaw the macaroni and cheese in the fridge before you reheat it.

What cheese is best in mac and cheese?

Cheddar is the most popular cheese for mac and cheese because it is flavorful and melts well. This recipe also uses American cheese because it melts even better than cheddar, and produces a very smooth and creamy sauce. Other great cheese options include mozzarella, fontina, gruyere or Monterey Jack.

Can you cook pasta in a crock pot?

While it is technically possible to cook pasta in a crock pot, I don’t recommend it. I find that it’s so easy to over cook the noodles, and they end up mushy. It is definitely worth the time to boil your pasta before you make slow cooker mac and cheese.

Slow cooker mac and cheese on a plate with sliced steak and vegetables.

Flavor Variations

This recipe is very easy to customize to suit your taste preferences.

  • Protein: Make your macaroni and cheese a meal by stirring in diced ham, cooked sausage or shredded chicken during the last 30 minutes of the cook time.
  • Vegetables: Feel free to add cooked veggies of your choice during the last 10 minutes of the cook time. Some great options include broccoli, spinach or peas.
  • Toppings: Finish your mac and cheese with a sprinkle of cooked bacon, or some crushed buttery crackers.

Once you try this mac and cheese, you’ll find yourself making it on a regular basis. My kids prefer this mac and cheese over any other variety!

More slow cooker recipes

  • Ham Bone Soup
  • Salisbury Steak
  • Slow Cooker Turkey Chili
  • Crock Pot Chicken Tacos
  • Slow Cooker Chicken Tortellini Soup

Slow cooker mac and cheese video

Slow cooker mac and cheese topped with parsley, with a serving spoon in it.
Print Pin
4.95 from 35 votes

Slow Cooker Mac and Cheese

This recipe for slow cooker mac and cheese is a blend of tender pasta with two types of cheese and plenty of seasonings, all cooked together to creamy and cheesy perfection. It's the easiest crock pot macaroni and cheese ever!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 8
Calories 571kcal
Author Sara Welch

Ingredients

  • 1 lb cavatappi pasta or other corkscrew shaped pasta
  • 1/4 cup butter cut into cubes
  • 1 12 ounce can evaporated milk
  • 1 1/2 cups half and half
  • 4 cups shredded cheddar cheese
  • 1/2 lb block of orange American cheese cut into cubes (8 ounces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • cooking spray
  • 2 teaspoons chopped parsley optional garnish

Instructions

  • Cook the pasta in boiling water for 2 minutes less than package directions call for.
  • Coat a 4 or 6 quart slow cooker with cooking spray. Place the noodles in the slow cooker and add the butter. Stir until the noodles are coated with butter.
  • Add the evaporated milk, half and half, cheddar cheese, american cheese, salt, pepper, onion powder and paprika.
  • Stir until combined.
  • Cover and cook on LOW for 1 1/2 – 2 hours. Stir every 30 minutes.
  • At the end of the cook time, stir until a smooth sauce coats the noodles. Serve, topped with parsley if desired.

Notes

  1. Adapted from The Country Cook.
  2. Cavatappi is sometimes called corkscrew pasta or cellentani. If you can’t find cavatappi you can use farfalle or gemelli.
  3. The cook time for this mac and cheese varies a bit depending on your slow cooker. I find that some of the older slow cookers tend to run on the hot side and have less heat settings. If you’ve got an older crock pot, cook this mac and cheese for about 1 1/2 hours to avoid mushy noodles.
  4. If you’ve got a more modern crock pot with multiple heat settings, cook on the lowest setting for 2 hours. Either way you’ll want to stir the mac a few times during the cooking process. If it looks soupy at the end of the cook time, just keep stirring and it will come together into a smooth sauce.

Nutrition

Calories: 571kcal | Carbohydrates: 51g | Protein: 25g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 88mg | Sodium: 912mg | Potassium: 419mg | Fiber: 1g | Sugar: 10g | Vitamin A: 960IU | Vitamin C: 0.8mg | Calcium: 654mg | Iron: 1.2mg
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Filed Under: Easter, Pasta, Side Dishes, Thanksgiving

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    Comments

    1. Jen says

      November 15, 2022 at 9:38 pm

      5 stars
      my FAV way to make Mac and cheese!! absolutely delicious!!

      Reply
    2. Kristyn says

      November 15, 2022 at 6:39 pm

      5 stars
      Love this slow cooker version!! We make it all the time!! It’s one of the first dishes gone at Thanksgiving, too! Super cheesy & delicious!!

      Reply
    3. Kyle says

      November 9, 2022 at 4:44 pm

      5 stars
      Simply the Best Mac and Cheese Ever!

      Reply
    4. Debbie says

      May 10, 2021 at 7:06 am

      5 stars
      I was looking for a recipe that didn’t need to go in the oven. This came out very well. I did all of the prep work the day before, including cooking the pasta, so it was cold from being in the fridge. I started out cooking it on low, but after a half hour, it was all still cold. I turned the crock pot up to high, and ended up having to cook it about 2 hours and 30 minutes. It all turned out well, so I just thought I’d mention this in case someone else preps ahead like I do.

      Reply
      • Jen says

        June 4, 2021 at 12:34 pm

        Thanks for the make ahead instructions! I am planning a grad party and want to have everything prepped and ready the day before!

        Reply
    5. Lindsey Jackson says

      December 15, 2020 at 8:31 am

      Hello! This sounds amazing! Trying to use what I have at home already. I have the block American cheese. Would it be ok if I used shredded Fiesta blend instead of the cheddar cheese? Also, I have heavy whipping cream .. could I use that instead of half and half so I save a trip to the store?

      Reply
      • Sara says

        December 15, 2020 at 8:35 pm

        Yes both of those substitutions will work!

        Reply
    6. Bre Olsen says

      September 22, 2020 at 7:41 am

      Would sliced American cheese from the deli work as well? I forgot to tell to them leave in in a block so I could cube it for the recipe. Could you also use Velveeta for the american cheese?

      Reply
      • Sara says

        September 22, 2020 at 4:49 pm

        Yes sliced american cheese or velveeta are both fine!

        Reply
    7. Miranda says

      July 1, 2020 at 8:06 pm

      5 stars
      My family & friends ask me to make this for get-togethers/dinner regularly! It’s so delicious and creamy.

      Reply
    8. Deb says

      June 2, 2020 at 9:38 am

      5 stars
      I left it on warm and everyone could just eat when they wanted. It was very tasty!

      Reply
    9. Cali says

      May 18, 2020 at 2:46 pm

      Hi! Is it possible to use whole milk in place of the evaporated milk and half and half? Thanks!

      Reply
      • Sara says

        May 18, 2020 at 4:53 pm

        It could work but whole milk doesn’t thicken in the same way so you may want to use less.

        Reply
    10. Tigger says

      April 2, 2020 at 7:52 am

      As a UK resident, what is American cheese? And why do you refer to the pasta as noodles?

      Reply
      • Sara says

        April 2, 2020 at 8:19 pm

        American cheese is a processed cheddar flavored cheese that melts smoothly and does not separate. In America macaroni is typically referred to as “elbow noodles”.

        Reply
    11. Massachusetts Cook says

      February 13, 2020 at 8:27 pm

      5 stars
      I made the recipe exactly as stated for a Super Bowl potluck. It was delicious and didn’t last long. Then I made the recipe again for a work potluck. This time I doubled the batch and used Cabot’s mild cheddar cheese w/bacon and plain mild cheddar (grated cheese at home). The other ingredients were the same. People went crazy over this! This is now one of my all-time favorite recipes. In the summer I will stick to the plain cheddar cheese and will add lobster meat.

      Reply
    12. Kristen says

      January 18, 2020 at 6:46 am

      Salted or unsalted butter?

      Reply
      • Sara says

        January 18, 2020 at 11:23 am

        I use salted but either will work.

        Reply
        • Tresa R says

          November 16, 2022 at 5:34 am

          5 stars
          Thank you for making this in the slow cooker! So easy!

          Reply
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