Name: Crock Pot Mac and Cheese
Prep time: 10 min
Cook time: PT-491905H20M35S
Total time: PT-491905H20M35S
Cuisine: American
Ingredients: 2 cups (about 8 oz) elbow macaroni, uncooked; 2 1/2 cups whole milk; 1 (12 oz) can evaporated milk; 1/4 cup unsalted butter, melted; 1/2 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1/2 teaspoon dry mustard (optional); 1/2 teaspoon garlic powder (optional); 3 cups shredded sharp cheddar cheese; 1/2 cup shredded mozzarella or Monterey Jack cheese; 1/2 cup cream cheese (optional)

I love making this Crock Pot Mac and Cheese when I want something creamy, comforting, and incredibly easy. I simply toss everything into the slow cooker, stir occasionally, and let it turn into a rich, cheesy dish that always feels like homemade comfort food at its best.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups (about 8 oz) elbow macaroni (uncooked)

2 1/2 cups whole milk

1 (12 oz) can evaporated milk

1/4 cup unsalted butter (melted)

1/2 tsp salt (or to taste)

1/2 tsp black pepper

1/2 tsp dry mustard (optional)

1/2 tsp garlic powder (optional)

3 cups shredded sharp cheddar cheese

1/2 cup shredded mozzarella or Monterey Jack

1/2 cup cream cheese (optional, for extra creaminess)

Directions

First, I spray my Crock Pot with nonstick cooking spray or lightly grease it with butter to prevent sticking.

Next, I add the uncooked pasta directly into the slow cooker. I pour in the whole milk and evaporated milk, then add the melted butter, salt, pepper, and any optional seasonings like dry mustard or garlic powder.

I stir in the shredded cheddar, mozzarella or Monterey Jack, and cream cheese if I’m using it. I mix everything together well so the ingredients are evenly combined.

I cover and cook on LOW for 1.5 to 2.5 hours. I make sure to stir every 30 to 45 minutes so the pasta cooks evenly and the cheese melts smoothly.

Toward the end of cooking, I keep a close eye on it to avoid overcooking. If it becomes thicker than I like, I stir in a splash of warm milk to loosen it.

I serve it warm, sometimes with extra cheese on top or a sprinkle of paprika or hot sauce.

Servings and Timing

This recipe makes about 6 servings, depending on portion size.

Prep time: 10 minutes

Cook time: 1.5 to 2.5 hours on LOW

Total time: Approximately 2 to 3 hours

Variations

I sometimes mix in crumbled cooked bacon for a smoky flavor.

When I want to add vegetables, I stir in cooked broccoli or sautéed onions.

If I’m in the mood for a little heat, I add hot sauce, diced jalapeños, or a pinch of cayenne pepper.

For an even richer version, I increase the cream cheese slightly or swap part of the cheddar for Colby Jack.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

When reheating, I add a splash of milk before warming it up to bring back the creamy texture. I usually reheat it gently on the stovetop over low heat or in the microwave in short intervals, stirring between each one to prevent drying out.

If I want to freeze it, I let it cool completely, store it in a freezer-safe container, and freeze for up to 2 months. I thaw it overnight in the refrigerator before reheating with extra milk stirred in.

FAQs

Can I use a different type of pasta?

I can use other short pasta shapes like shells or rotini, but I prefer elbow macaroni because it cooks evenly and holds the sauce well.

Can I cook this on HIGH to save time?

I avoid cooking it on HIGH because I find that it can overcook the pasta and cause the cheese to separate, which affects the texture.

Why is my mac and cheese too thick?

If it becomes too thick, I simply stir in a small amount of warm milk until it reaches the creamy consistency I like.

Can I use pre-shredded cheese?

I prefer shredding cheese from a block because it melts more smoothly. Pre-shredded cheese often contains anti-caking agents that can make the sauce slightly grainy.

Can I make this ahead of time?

I can prepare it a little early and keep it on the warm setting for a short time. I stir occasionally and add a splash of milk if needed to maintain the creamy texture.

Conclusion

I find this Crock Pot Mac and Cheese to be one of the easiest and most satisfying comfort food recipes I make. I love how simple the process is and how creamy and flavorful the results are every time. Whether I serve it for a weeknight dinner or a gathering, it always turns out rich, cheesy, and comforting.

📖 Recipe:

Crock Pot Mac and Cheese

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Author: Sophia
Total Time: 2 to 3 hours
Yield: 6 servings
Diet: Vegetarian

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Description

This Crock Pot Mac and Cheese is a creamy, comforting, and incredibly easy slow cooker recipe made with uncooked pasta, whole milk, evaporated milk, and plenty of cheese for a rich, homemade flavor.

Ingredients

2 cups (about 8 oz) elbow macaroni, uncooked

2 1/2 cups whole milk

1 (12 oz) can evaporated milk

1/4 cup unsalted butter, melted

1/2 teaspoon salt (or to taste)

1/2 teaspoon black pepper

1/2 teaspoon dry mustard (optional)

1/2 teaspoon garlic powder (optional)

3 cups shredded sharp cheddar cheese

1/2 cup shredded mozzarella or Monterey Jack cheese

1/2 cup cream cheese (optional)

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Instructions

Lightly grease the Crock Pot with nonstick cooking spray or butter.
Add the uncooked elbow macaroni to the slow cooker.
Pour in the whole milk and evaporated milk. Add the melted butter, salt, pepper, and optional seasonings.
Stir in the shredded cheddar, mozzarella or Monterey Jack, and cream cheese if using. Mix well to combine.
Cover and cook on LOW for 1 1/2 to 2 1/2 hours, stirring every 30 to 45 minutes to ensure even cooking and smooth melting.
Monitor closely near the end of cooking to prevent overcooking. If the mixture becomes too thick, stir in a splash of warm milk.
Serve warm, optionally topped with extra cheese, paprika, or hot sauce.