Slow Cooker Macaroni and Cheese

This recipe delivers a rich, velvety cheese sauce and perfectly tender noodles. It’s a total crowd-pleaser for potlucks or busy weeknights when you don’t want to hover over a stove.

Prep time: 10 minutes
Cook time: 2–3 hours (Low)
Servings: 6–8 people

Ingredients

Ingredient	Quantity	Notes
Elbow Macaroni	16 oz (1 lb)	Uncooked
Sharp Cheddar	4 cups	Shredded (fresh is best!)
Evaporated Milk	12 oz can	Do not use condensed milk
Whole Milk	1 ½ cups	For richness
Butter	½ cup (1 stick)	Cubed
Cream Cheese	4 oz	Softened and cubed
Seasonings	To taste	Salt, pepper, garlic powder, paprika

Instructions

Grease the Pot: Generously grease the inside of your slow cooker with butter or non-stick cooking spray to prevent the pasta from sticking to the edges.
Combine Ingredients: Add the uncooked macaroni, shredded cheddar, evaporated milk, whole milk, butter, cream cheese, and seasonings directly into the slow cooker.
Stir: Give everything a good stir to ensure the pasta is submerged as much as possible.
Cook: Cover and cook on LOW for 2 to 3 hours.
Check Progress: Start checking at the 2-hour mark. Every slow cooker runs at a different temperature; you want the pasta to be tender and the sauce thickened.
Final Toss: Give it one final stir to incorporate all that melted cheese glory. If it’s too thick, splash in a little extra warm milk.

Pro Tips for Success

Shred Your Own Cheese: Pre-shredded bagged cheese is coated in potato starch to prevent clumping, which can make your sauce grainy. Grating a block of cheese manually results in a much smoother melt.
Don’t Overcook: Cooking on “High” or leaving it for 4+ hours will turn the pasta into mush. Stick to the “Low” setting.
The “Noodle” Rule: Use a sturdy pasta shape. While elbows are classic, cavatappi or shells also hold onto the sauce beautifully.

Nutritional Info (Per Serving)

Calories: 540 kcal
Total Fat: 32g
Carbohydrates: 42g
Protein: 21g
Calcium: 45% DV

Health & Comfort Benefits

Calcium Boost: High dairy content provides a significant amount of calcium for bone health.
Efficiency: Minimizes kitchen heat and frees up oven space during holidays.
Customizable: Easy to sneak in nutrients by stirring in steamed broccoli or peas at the very end.

Common Q&A

Q: Do I need to boil the noodles first?

A: No! The beauty of this recipe is that the pasta cooks in the milk and butter, absorbing all that flavor directly.

Q: Can I use pre-shredded cheese?

A: You can, but for the creamiest texture, it is highly recommended to grate your own.

Q: My mac and cheese looks oily, what happened?

A: This usually happens if the slow cooker got too hot, causing the cheese fats to separate. Stirring in a tablespoon of warm milk can often help re-emulsify the sauce.