This recipe for slow cooker mac and cheese is rich and creamy with only 15 minutes of prep time. 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. It’s perfect for a holiday meal side dish or as an easy weeknight dinner.
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.
MY LATEST VIDEOS
How to make Slow Cooker Mac and Cheese
This crock pot mac and cheese is very simple to make. First step is to boil you 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.
In about 2 hours you’ll have mac and cheese perfection! 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.
And now for the secret ingredient reveal: American cheese! Not the kind that comes in the little slices wrapped in plastic; go to your deli and buy a block of American cheese to cut into cubes for this recipe. This cheese melts beautifully and makes the end result ultra creamy.
The American cheese, combined with cheddar cheese, butter, half and half and evaporated milk, make the sauce perfectly smooth. This is a basic mac and cheese in terms of the seasoning profile, but you can amp it up with the addition of your favorite herbs and spices, or even add some cubed ham at the end of the cook time for an extra special treat!
Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!
More slow cooker recipes
- Ham Bone Soup
- Slow Cooker Salisbury Steak
- Slow Cooker Turkey Chili
- Slow Cooker Chicken Tacos
- Slow Cooker Chicken Tortellini Soup
Slow Cooker Mac and Cheese
This slow cooker mac and cheese recipe is rich and creamy and super easy to make!
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
- 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.
Recipe Notes
- Adapted from The Country Cook.
- Cavatappi is sometimes called corkscrew pasta or cellentani. If you can't find cavatappi you can use farfalle or gemelli.
This post was originally published on April 10, 2017 and was updated on December 14, 2017 with a new and improved recipe and photos.
sue | theviewfromgreatisland says
With your busy life Sara I’m amazed you don’t have a slow cooker running 24/7 ~ this mac and cheese looks incredibly creamy!
Susan says
Just wanted to know the can size of evaporated milk – 5 or 12 oz? Thanks. Looks delicious btw.
Sara says
12 ounce can!
Susan says
Much appreciated. I have a couple grandsons that might just enjoy this recipe. (=
Katrina L says
Sounds wonderful! What size crockpot did you use?
Sara says
I used a 4 quart slow cooker.
Kathy says
So, not Velveeta? I’ve never noticed American cheese at deli. Sounds yummy!
Sara says
You can absolutely substitute Velveeta!
Deborah says
This can be doubled with no problem correct?
Thanks.
Sara says
I have not tried doubling it, what size is your slow cooker? I used a 4 quart and I don’t believe there would be enough room in that size to double it, it would likely not cook through.
Callie says
Do I need to boil the noodles first? Or just put them in there dry?
Sara says
I put them in there dry, but you could also boil if you prefer. It will work either way!
Christina says
Can you use skim evaporated milk, and skim milk? Maybe also leave out one of the cheeses to cut out some fat and calories?
Sara says
You could use the lower fat milks but I’m not sure about leaving out the cheese, I haven’t experimented with that!
Jordan says
I doubled the recipe and it’s tasting a little chalky. Any recommendations on how to fix this? Should I cook longer?
Sara says
Are the noodles tender? If not, give it another 30 mins on LOW.
Laura says
Hi, is that 10 oz cheddar cheese pregrated or 10 oz after you grate it?
Sara says
Pre grated!
Bill Sweeney says
First time for everything in the Sweeney house! We’ve never made slow cooker mac-n-cheese. This looks delicious!
Stacie says
I can’t wait to make this! I love making homemade mac and cheese, but the traditional way is so time consuming. I have to make a roux, and then I have to cook it off, and then I have to melt the cheese, and then I have to take a break… LOL Thank you!
Rach Ferrucci says
I love mac and cheese and this seems so easy. I never thought to cook it in a slow cooker. Now I want this!
Vera Sweeney says
This looks delicious! If we make this, it will be the first time ever that we’ve made mac-n-cheese in a crock pot!
Christie says
I’ve never heard of mac-n-cheese in a crock pot before! It looks so easy and looks delicious!
Liz Mays says
I could go for some mac and cheese like this! It’s nice to have a few comfy slow cooker recipes for cold days.
Monica says
Oh yum! Everything tastes better in a slow cooker – I even recently started making Ziti in it! This looks so good and and my kid would love it!
travel blogger says
I live by crock pot recipes, and Mac and cheese is always a family favorite. Thanks for the noodle tip! I always hate how mushy the noodles turn out so that is very helpful!
AnnMarie John says
You can never go wrong with mac and cheese! My kids are huge fans of those and I’m always happy to make it especially since it’s really easy to put together! Love this slow cooker recipe of yours!
Theresa says
Oooh, it does look so creamy and good. I really like breaking my slow cooker out this time of year. I have so many other things going on, it saves me a lot of time!
Shannon gurnee says
I am always on the lookout for slow cooker recipes and this one sounds amazing! I will definitely be trying this one at home!
brianne says
Mac and cheese is my children’s favorite dish ever! I have to try this slow cooker recipe!
Our Family World says
Your mac and cheese looks perfect! It has been like two weeks since we had mac and cheese so thanks for the motivation! I will make some tomorrow. My husband and my sons will have happy tummies!
Carol Cassara says
Sounds like a lovely mac and cheese recipe! I would love to give it a try and I love that fact that it’s a slow cooker recipe, which means you can simply leave it to cook! Super convenient!
Shani says
Can you make this on s stovetop?
Sara says
Yes you can, you’ll just want to add less liquid since it won’t cook as long, it won’t absorb all the milk that the original recipe calls for!