Slow Cooker Macaroni and Cheese

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Slow Cooker Macaroni and Cheese

This recipe delivers a velvety, ultra-creamy texture without the need to make a traditional stovetop roux. By cooking the noodles directly in the sauce, the starch helps thicken the mixture into a decadent, cheesy masterpiece.

  • Prep time: 10 minutes

  • Cook time: 2.5 to 3 hours

  • Servings: 8 people

Ingredients

  • 1 lb (16 oz) Elbow macaroni (uncooked)

  • 4 cups Sharp cheddar cheese, shredded (see tips!)

  • 1 cup Mozzarella or Monterey Jack cheese, shredded

  • 12 oz Evaporated milk (1 can)

  • 2 cups Whole milk

  • 1/2 cup Unsalted butter, melted

  • 8 oz Cream cheese, cubed and softened

  • 1/2 tsp Garlic powder

  • 1/2 tsp Smoked paprika

  • 1/2 tsp Ground mustard (optional, for tang)

  • Salt and Pepper to taste

Instructions

  1. Prep the Crockpot: Lightly grease the insert of a 6-quart slow cooker with butter or non-stick cooking spray.

  2. Combine Liquid & Spices: Whisk together the evaporated milk, whole milk, melted butter, garlic powder, paprika, and ground mustard directly in the slow cooker.

  3. Add Pasta & Cheese: Stir in the uncooked macaroni, 3 cups of the cheddar, the mozzarella, and the cubed cream cheese. Mix well until the pasta is coated.

  4. Slow Cook: Cover and cook on LOW for 2 to 2.5 hours.

    Note: Check at the 2-hour mark. Give it a gentle stir. If the noodles are tender and the sauce is creamy, it’s nearly ready.

  5. Final Touch: Sprinkle the remaining 1 cup of cheddar cheese over the top. Cover for another 15 minutes until melted.

  6. Serve: Turn the slow cooker to the “Warm” setting and serve immediately.

Tips for Success

  • Shred Your Own Cheese: Pre-shredded cheese is coated in potato starch to prevent clumping, which can make your sauce grainy. Grating a block of cheese by hand ensures a silky smooth melt.

  • Don’t Overcook: Every slow cooker runs at a slightly different temperature. Check the pasta early to ensure it doesn’t become “mushy.”

  • The “Low” Rule: Never cook this on “High.” High heat will break the dairy proteins, causing the sauce to separate or curdle.

Nutritional Information (Per Serving)

Nutrient Amount
Calories 580 kcal
Total Fat 38g
Saturated Fat 24g
Protein 22g
Carbohydrates 42g
Fiber 2g

Benefits of This Recipe

  • Effortless Hosting: Frees up your stovetop and oven during busy holiday meals like Thanksgiving or Christmas.

  • Kid-Friendly: A guaranteed crowd-pleaser that even the pickiest eaters will enjoy.

  • Stays Warm: The “Warm” setting on the crockpot keeps the cheese from seizing up during a long dinner or party.

Common Q&A

Q: Can I use different pasta shapes?

A: Yes! Cavatappi, shells, or penne work well. Just be aware that thicker pasta may require an extra 20–30 minutes of cook time.

Q: Why is my Mac and Cheese dry?

A: Pasta continues to absorb liquid as it sits. If it looks too thick, stir in a splash of warm milk or a tablespoon of heavy cream right before serving to loosen it up.

Q: Can I add protein or veggies?

A: Absolutely. Cooked bacon bits, diced ham, or steamed broccoli florets can be stirred in during the last 20 minutes of cooking.

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