Crock pot mac and cheese is the side dish that frees up your oven and your stovetop, which is exactly why it shows up at every holiday table and potluck. It cooks gently in the slow cooker in about two and a half hours, and the finished pan is creamy and rich instead of dry or grainy.
The catch is that slow cooker pasta has a few ways to go wrong: mushy noodles, greasy cheese, or a ring of burnt edges. Three simple rules prevent all of them, and they are the heart of this crock pot mac and cheese recipe.
[I make this crock pot mac and cheese when the oven is already full and I still want something creamy on the table. It is the first bowl to disappear at a potluck.]
Quick facts for crock pot mac and cheese: Prep 15 minutes, cook 2 hours 30 minutes, serves 8, 560 calories (estimate).
Three Rules That Make Slow Cooker Mac and Cheese Work
Rule 1: Undercook the pasta. Boil the macaroni for 2 minutes less than the package says, so it is still firm in the center. It will keep softening in the hot, creamy sauce. Pasta that goes into the cooker fully cooked ends up mushy by the time the sauce is ready.
Rule 2: Use evaporated milk and eggs. Evaporated milk has less water than regular milk, so it makes a creamier sauce that does not break. The two eggs turn the sauce into a light custard that sets around the noodles, which is why this version holds together on a spoon instead of turning loose and oily.
Rule 3: Stay on LOW and check early. HIGH heat is what scorches the edges and makes the cheese greasy. Cook on LOW only, and start checking at the 2-hour mark. Slow cookers vary, and a hot one can overcook this in 2 hours.
Pick Your Cheese Blend
The cheese is the whole point, so it is worth a minute of thought. This crock pot mac and cheese recipe uses 3 cups of sharp cheddar and 1 cup of Monterey Jack. Here is how common choices compare.
| Sharp cheddar | Big, tangy flavor | The backbone of the recipe; use at least 2 cups |
| Monterey Jack or Colby Jack | Smooth, mild melting | Keeps the sauce silky |
| Gruyere | Nutty, deep flavor | Great for a grown-up version; swap in for up to 1 cup |
| Smoked gouda | Smoky richness | Delicious in small amounts, replacing 1/2 cup |
| Processed cheese (such as Velveeta) | Ultra-smooth melt | Optional; use 4 ounces if you want a diner-style texture |
Shred the cheese yourself from a block. Pre-shredded cheese is coated with anti-caking starch, which keeps it from melting smoothly and can leave the sauce grainy.
Ingredients at a Glance
Full amounts for this crock pot mac and cheese are in the recipe card. You need 1 pound of elbow macaroni, 4 cups of shredded cheese (see above), one 12-ounce can of evaporated milk, 1 1/2 cups of whole milk, 2 eggs, melted butter, and a few seasonings: dry mustard, garlic powder, smoked paprika, salt, and pepper. The dry mustard does not make the mac taste like mustard; it sharpens the cheese flavor.
How to Make Crock Pot Mac and Cheese
- Grease the cooker. Spray a 4-quart slow cooker well with nonstick spray, or brush the inside with butter. This prevents sticking and helps keep the edges from scorching.
- Boil the pasta. Cook the macaroni in well-salted water for 2 minutes less than the package time, usually 5 to 6 minutes. Drain it, but do not rinse it.
- Whisk the sauce. In a large bowl, whisk the evaporated milk, whole milk, and eggs together with the dry mustard, garlic powder, smoked paprika, salt, and pepper.
- Combine. Put the hot drained pasta in the slow cooker. Stir in the melted butter, then 3 cups of the cheese. Pour the milk mixture over and stir everything together.
- Cook on LOW. Cover and cook on LOW for 2 to 2 1/2 hours. Stir once at about the 1-hour mark, and stir again when you check at 2 hours. The mac is done when the edges are set and the center is creamy.
- Finish. Stir in the remaining 1 cup of cheese, cover, and let it sit for 10 minutes. Taste and add salt if needed. It thickens as it stands.
Timing by Slow Cooker Size
The size of your cooker changes how fast the macaroni cooks, because a larger cooker spreads the mixture into a thinner layer.
| 3 to 4 quart | 2 to 2 1/2 hours |
| 5 to 6 quart | 1 1/2 to 2 hours; check early |
| Older cookers | Often run cooler; allow up to 3 hours |
If the noodles are tender and the sauce is still loose, give it 10 more minutes with the lid on. If the sauce looks dry, stir in a splash of warm milk.
Mix-Ins and Toppings
- Bacon: crumble 6 slices of cooked bacon into the finished mac.
- Jalapeño: fold in 2 tablespoons of diced pickled jalapeño for heat.
- Broccoli: stir in 2 cups of small steamed broccoli florets at the end.
- Crunchy topping: toss 1/2 cup of panko with 1 tablespoon of melted butter, toast it in a skillet, and sprinkle on top before serving.
- Buffalo style: stir in shredded rotisserie chicken and 2 tablespoons of buffalo sauce.
Serving a Crowd
This crock pot mac and cheese is the dish to bring to a potluck. Cook it at home, then carry it in the slow cooker with the lid on and plug it in at the party on the WARM setting. The USDA recommends keeping slow-cooked food hot, at 140°F or above, during serving, so use WARM rather than letting it cool on the counter. See the USDA Slow Cookers and Food Safety page for details. Stir it occasionally and add a splash of milk if it tightens up.
Crock pot mac and cheese pairs well with anything saucy and savory. The crock pot pot roast is a natural partner, and the cheeseburger casserole makes a fun burger-night combination.
Storing and Reheating
Refrigerate leftover crock pot mac and cheese within 2 hours, in a covered container for up to 4 days. Reheat portions on the stovetop over low heat with a splash of milk, stirring until creamy, or in the microwave in 30-second bursts. Avoid reheating in the slow cooker, which warms cold food too slowly. Freezing is not recommended; the sauce tends to separate and turn grainy.
Crock Pot Mac and Cheese FAQ
Do I have to boil the pasta first?
For crock pot mac and cheese, it is the most reliable method. Some recipes use dry pasta, but the results depend heavily on your slow cooker and can end up gummy or undercooked. Boiling for a shorter time and finishing in the cooker gives consistent results.
Why is my mac and cheese greasy?
Usually the heat was too high or the cheese was pre-shredded. Cook on LOW, use freshly shredded cheese, and stir in the last cup of cheese at the end.
Why did the edges burn?
The cooker is probably running hot, or the dish cooked too long. Grease the crock well, stir at the halfway point, and check early.
Can I make it without eggs?
Yes, but the sauce will be looser. Replace the eggs with 1 tablespoon of cornstarch whisked into the milk, and keep the cooking time the same.
Can I make it ahead?
Cook it fully, then refrigerate and reheat on the stovetop with extra milk. It is best made the day you plan to serve it.
Ready for the Table
Crock Pot Mac and Cheese
Ingredients
Equipment
Method
- Grease a 4-quart slow cooker well.
- Boil the macaroni 2 minutes less than the package directions (5 to 6 minutes). Drain; do not rinse.
- Whisk the evaporated milk, whole milk, eggs, dry mustard, garlic powder, paprika, salt, and pepper.
- Put the hot pasta in the slow cooker. Stir in the melted butter and 3 cups of the cheese, then pour in the milk mixture and stir.
- Cover and cook on LOW 2 to 2 1/2 hours, stirring at 1 hour and again at 2 hours, until the edges are set and the center is creamy.
- Stir in the remaining 1 cup of cheese, cover, and rest 10 minutes before serving.
Notes
- Cook on LOW only; HIGH can scorch the edges and make the cheese greasy.
- Shred cheese from a block for the smoothest sauce.
- Keep warm on the WARM setting for up to 1 hour when serving.
- Refrigerate leftovers within 2 hours for up to 4 days; reheat on the stovetop with a splash of milk.
- Not recommended for freezing.
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