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?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
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.
Thoughts on making this a day ahead? I’m planning on serving it at a birthday party, but would like to not have to do it the day of. How is it the next day?
It’s really best the same day because the noodles will absorb the sauce as they sit and become softer the next day. If you need to make it in advance, I’d recommend adding a little extra milk when you reheat it to loosen up the sauce.
I am curious if American cheese is like velveta? And is it 1/2 of the big brick of one. Wanting to make this for a bbq tomorrow
Similar to Velveeta, you would still use the same amount if you went with Velveeta!
I made this for my 4th of July party and everyone loved it. My grocery store did not have white american cheese so I just used a block of orange mild cheddar cheese. When the mac and cheese was done, I topped it with red onions, green onions, and tomatoes and it was sooooo good! I highly recommend those toppings!!
Just made this..this is so amazing. I did skip the salt but used garlic powder instead. This is a keeper . Absolutely fantastic
How big of a crockpot/slow cooker would I need to double this recipe? And would there be any additional cook time?
I’d use a 6 or 7 quart slow cooker, cook time should be the same!
I served it for my Bunco group with tons of topping choices just like a sundae bar! It was a real hit! Easy for me as it was all done ahead of time. My topping were onions, salsa, bacon crispy, olives, salsa, more grated cheese, chopped tomatoes and sour cream!
Hi there! I am not seeing how many people this recipe serves??
It serves 8!
The stovetop recipe doesn’t call for American cheese but instead sharp cheddar. What is the difference in the taste?
Thank you
This version calls for American cheese to help make it smooth and creamy. The stove top version doesn’t use it because it starts with a creamy base that’s already thick from the flour and pasta starch. You can use sharp cheddar cheese here, but it won’t be quite as creamy.
Thank you for responding so quickly. ! I can’t wait to try this for my grandkids.
Can this recipe be made without pre-cooking the pasta? I have read several others that say they work well either way.
You can put the pasta in uncooked but it gets pretty mushy and thick if you do it that way. I had originally written the recipe that way, then re-tested and changed the recipe because the texture is so much better with pre-cooked pasta. If you prefer to use uncooked pasta you’ll want to add more liquid!
Thank you!
Is the cooking for 2 minutes less than package directions for the al dente time, or tho longer time on the box?
2 minutes less than you would normally cook it. So for me, if it says 8-10 minutes I typically cook right in the middle at 9 minutes. I subtract 2 minutes from that and cook for 7 minutes instead.
This Mac and Cheese turned out so great! Received many compliments. Followed instructions to the letter, had to turn up my older 4qt. crock to high for the final hour. Next to the crock, I set out custard cups filled with bacon bits, Rotel, bread crumbs(crushed croutons) and chopped green onions. This is a keeper! Thank You!
Love the idea of adding the toppings, thanks for reporting back!
Excited to try this! Salted or unsalted butter? Sharp cheddar?
Either butter is fine, there’s plenty of salt in the cheese to compensate! I typically use a sharp cheddar, but have also made this with medium cheddar. Hope this helps!
Hi! Has anyone tried making this ahead of time and then keeping on the “warm” setting for a few hours. We have to travel for the holidays and would love to make before our hour travel and keep on warm. Thanks!
I think that would work fine, it might get a bit drier because the pasta will continue to absorb the sauce, so you could always stir in a bit more milk to thin the sauce before serving. Hope that helps!
Do you think it would come out ok if I prepped ahead & then cooked 3-4 hrs later?
I haven’t tried it this way, I think it would work but the pasta may absorb some of the liquid when it’s sitting for 3 hours, so maybe try undercooking the pasta a bit, and if the mac and cheese mixture looks dry when you’re cooking it, add a little more liquid about 1 tablespoon at a time until you get to your desired consistency.
Looks delicious! Do you think the taste and consistency would work if it sat in the crock pot for an extra hour or two on the “keep warm” setting? Thanks!
could this be done on top of the stove on simmer?
This is my stove top mac and cheese, it’s a good one! https://www.dinneratthezoo.com/stove-top-mac-and-cheese/
I made this for a 4th of July party and it was a hit! I got a lot of compliments and many of my guests asked for the recipe. I was disappointed there weren’t any leftovers! It was delicious and very easy to make. This will definitely be in my dinner rotation. Thanks for a great recipe!
Can you make this on s stovetop?
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!
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!
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!
Mac and cheese is my children’s favorite dish ever! I have to try this slow cooker recipe!