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. Pair it with dishes such as Cajun shrimp, pan seared chicken breast, burnt ends, roasted chicken and sauteed asparagus for a complete meal that’s sure to get rave reviews.
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 recipe is practically fool proof; it comes out ultra creamy every time thanks to a secret ingredient. This is one of my go-to side dish recipes for any occasion!
Table of Contents
Slow Cooker Mac And Cheese Ingredients
This recipe calls for corkscrew pasta (cavatappi), butter, evaporated milk, half and half, sharp cheddar cheese, salt, black 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. Cook everything together, then stir up the noodles in the cheese sauce. In about 2 hours you’ll have mac and cheese perfection! Add a little fresh parsley if you like, then serve and enjoy.
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.
- This recipe also works well as a stovetop 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.
- I prefer to use corkscrew pasta because I find that the added texture holds up better in the crock pot. If you have elbow macaroni on hand, you can use that too. Just be aware it may need less time in the slow cooker.
- If you can’t order a block of American cheese at the deli counter, feel free to use deli style sliced American, or even Velveeta.
- Leftovers will stay fresh in the fridge in an airtight container for up to 4 days. You can reheat your leftovers in the microwave or on the stove over low heat.
- This recipe is perfect for Thanksgiving and Christmas! Pair it with other holiday dishes such as homemade cranberry sauce, deep fried turkey, smoked prime rib and sausage stuffing.
Quick Tip
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.
Recipe FAQs
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.
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, gouda, gruyere or Monterey Jack.
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.
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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.
- Flavorings: Add some extra spices to your dish such as garlic powder, Cajun seasoning or even a little cayenne pepper for heat. You can also swap out the half anf half for heavy cream for an extra rich mac.
Once you try this mac and cheese, you’ll find yourself making it on a regular basis for dinners, parties and potlucks. My kids prefer this mac and cheese over any other variety!
More Slow Cooker Recipes
Ham Bone Soup (Slow Cooker)
4 hrs 10 mins
Slow Cooker Salisbury Steak
4 hrs 10 mins
Slow Cooker Turkey Chili
6 hrs 15 mins
Slow Cooker Chicken Tacos
3 hrs 5 mins
Chicken Tortellini Soup (Slow Cooker)
4 hrs 10 mins
Slow Cooker Mac And Cheese Video
Love This Recipe?
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Slow Cooker Mac and Cheese
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
- Cavatappi is sometimes called corkscrew pasta or cellentani. If you can’t find cavatappi you can use farfalle or gemelli.
- 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.
Approximately many blocks/pounds of cheddar does it take to get 4 cups shredded?
It’s one pound of cheese!
Since you suggest a 4 or 6 qt, will the 3X recipe also fit into a 4 or 6 qt?
Thanks.
You’d need to use a 6 quart to triple the recipe.
Thanks! 😊 Can’t wait to give it a try.
This is my go-to mac n cheese recipe. The only tweak I make is using milk instead of evaporated milk. I find it’s creamier with milk and not as dense. I also add a little garlic powder. Great recipe!
I live in Ontario, Canada and we don’t have American cheese here – I assume that’s processed cheese in blocks? Would Velveeta work?
Yes Velveeta should work!
my FAV way to make Mac and cheese!! absolutely delicious!!
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!!
Simply the Best Mac and Cheese Ever!
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.
Thanks for the make ahead instructions! I am planning a grad party and want to have everything prepped and ready the day before!
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?
Yes both of those substitutions will work!
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?
Yes sliced american cheese or velveeta are both fine!
My family & friends ask me to make this for get-togethers/dinner regularly! It’s so delicious and creamy.
I left it on warm and everyone could just eat when they wanted. It was very tasty!
Hi! Is it possible to use whole milk in place of the evaporated milk and half and half? Thanks!
It could work but whole milk doesn’t thicken in the same way so you may want to use less.
As a UK resident, what is American cheese? And why do you refer to the pasta as noodles?
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”.
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.
Salted or unsalted butter?
I use salted but either will work.
Thank you for making this in the slow cooker! So easy!