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Creamy, cheesy, and made without boiling the pasta first, this slow cooker mac and cheese
is comfort food made wonderfully simple.
Add everything to the crock pot, let it cook low and slow, and come back to tender macaroni wrapped in a rich,
velvety cheese sauce.
There are plenty of ways to make mac and cheese, but this is the recipe I’d reach for when I want something cozy without hovering over the stove. The uncooked pasta goes straight into the slow cooker with whole milk, evaporated milk, two kinds of cheese, and a little butter. No separate pot of boiling water and no cheese sauce to whisk!
I especially love the combination of cheeses here. Sharp cheddar gives the macaroni that bold, familiar cheesy flavor, while American cheese melts into the sauce and makes it wonderfully smooth. It’s simple enough for a weeknight but just as useful when you’re cooking for a holiday or gathering and need to keep the oven free.
Why You’ll Love This Recipe
No need to boil the pasta! This is the little detail that makes the recipe so convenient. The dry elbow macaroni cooks right in the slow cooker, soaking up the creamy mixture as it becomes tender.
It only takes 5 minutes to prep. Add the ingredients, give everything a stir, and let the slow cooker take it from there. You’ll only need to come back after the first hour to stir again.
It’s extra creamy. Whole milk and evaporated milk form the base of the sauce, while sharp cheddar and American cheese give it plenty of richness and cheesy flavor.
It keeps the oven free. I love this recipe for holidays and bigger dinners, when every inch of oven space seems to disappear. The entire dish cooks right on the countertop.
It’s classic comfort food. Serve it as a cozy main dish or scoop it alongside your favorite dinner. Either way, warm, creamy mac and cheese is always welcome!
Slow Cooker Mac and Cheese Ingredients
You only need a handful of simple ingredients to make this rich and creamy mac and cheese.
- Elbow Pasta – There’s no need to boil the pasta first. It goes into the slow cooker uncooked and becomes tender as it cooks in the milk and cheese mixture.
- Whole Milk – This provides the liquid the pasta needs to cook while helping create a rich, creamy sauce.
- Evaporated Milk – Evaporated milk adds extra creaminess and body to the cheese sauce without making it too heavy.
- Sharp Cheddar – This is where most of that classic mac and cheese flavor comes from. Sharp cheddar gives the sauce a deeper, more pronounced cheesy taste.
- American Cheese – The secret to an especially smooth and creamy sauce. It melts beautifully and helps give the mac and cheese its silky consistency.
- Salt, Black Pepper, and Garlic Powder – A few simple seasonings are all you need to bring out the flavors of the pasta and cheeses.
- Butter – Adds richness to the sauce as it slowly melts into the macaroni while it cooks.
Step-by-Step Instructions
Let’s cook!
First, spray a 6-quart slow cooker with non-stick cooking spray. Add the uncooked pasta along with the evaporated milk, whole milk, cheeses, salt, pepper, and garlic. Stir everything together, making sure the noodles are covered.
Next, dot the top with the cubed butter. Cover and cook on low heat for 1 hour.
After an hour, remove the lid and give the macaroni a good stir. Cover it again and cook for 1 more hour.
Finally, remove the lid and let the mac and cheese sit for a few minutes. The sauce will thicken as it rests. Then, grab a spoon and serve it while it’s warm and creamy!
Expert Tips
Stick with low heat. Macaroni can become soft quickly in a slow cooker, so this isn’t a recipe I’d rush by switching to high. The low setting gives the pasta a gentler cooking environment.
Make sure the noodles are covered. When you first combine the ingredients, give everything a thorough stir so the dry macaroni is coated in the liquid.
Stir after the first hour. Don’t skip this step! It helps redistribute the pasta and cheese so everything can continue cooking together during the second hour.
Let it rest. When you first uncover the slow cooker, the cheese sauce may look a little thinner than you expected. Give it a few minutes. As the macaroni sits, the sauce thickens and settles around the noodles.
Keep an eye on your pasta. Slow cookers can vary, and pasta is happiest when it’s tender but not mushy. Check the texture toward the end of cooking, especially if you know your slow cooker runs hot.
Recipe Variations
I love the sharp cheddar and American cheese combination as written because each cheese has a job to do: cheddar brings the flavor, and American cheese helps create that smooth, creamy texture.
If you’d like to change things up, you can experiment with another good melting cheese, such as Monterey Jack, or use white American cheese instead of yellow. Just remember that changing the cheese can also change the way the sauce melts and thickens.
For extra flavor without changing the original cooking method, try adding toppings to the finished mac and cheese. Crumbled cooked bacon, sliced green onions, steamed broccoli, or shredded cooked chicken can all turn a simple bowl into something a little different.
Storage & Reheating
Have leftovers? Store the cooled mac and cheese in an airtight container in the refrigerator for up to 4 days.
The sauce will naturally become thicker in the refrigerator as the pasta sits. When you’re ready for another bowl, add a small splash of milk while reheating to help loosen everything up and bring back some of that creamy consistency.
For individual portions, the microwave is quick and easy. Heat the macaroni gradually, stirring along the way until it’s warmed through.
Serving Suggestions
This mac and cheese can easily be the cozy center of dinner. When I’m serving it as a main dish, I like adding something fresh alongside it—a simple green salad, roasted broccoli, green beans, or another crisp vegetable balances all that rich cheese beautifully.
It also makes a great side dish. Pair it with meatloaf, roasted chicken, barbecue, pulled pork, chicken tenders, or hot dogs for an easy comfort-food meal.
And don’t forget about holidays and potlucks! Because the macaroni cooks completely in the slow cooker, you can make a big batch without taking up precious oven or stovetop space. That might be my favorite reason to keep this recipe close.
Recipe FAQs
1. Do I need to cook the pasta before adding it to the slow cooker?
No, you do not need to cook the pasta first. Add the elbow pasta uncooked and it will soften right in the milk and cheese mixture. It’s one less pot to wash and makes this recipe extra easy.
2. Can I cook the mac and cheese on high instead of low?
I recommend cooking it on low. The pasta needs time to cook gently in the sauce, and high heat can make it soften too quickly. For the best creamy texture, stick with the two-hour cooking time on low.
3. Why does my cheese sauce look thin when I remove the lid?
This is completely normal. Give the mac and cheese a good stir and let it sit uncovered for a few minutes. The sauce will thicken as it rests and cling to the pasta.
4. Can I use a different cheese?
Yes, you can swap in another good melting cheese, but the finished texture and flavor may be a little different. The sharp cheddar adds lots of cheesy flavor, while the American cheese helps make the sauce extra smooth and creamy.
5. What’s the easiest way to reheat leftovers?
You can easily reheat individual servings in the microwave or warm a larger portion on the stovetop. I like to add a splash of milk before reheating to loosen the sauce and help bring back that creamy texture.
Slow Cooker Mac and Cheese
Ingredients
- 1 pound elbow pasta, uncooked
- 2 1/2 cups whole milk
- 12 ounces evaporated milk
- 3 cups sharp cheddar
- 1 1/2 cups American cheese, cubed
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 4 tbsp butter, cubed
Instructions
- Coat a 6-quart slow cooker with non-stick cooking spray.
- Place the uncooked elbow pasta in the slow cooker. Add the evaporated milk, whole milk, sharp cheddar, American cheese, salt, black pepper, and garlic powder. Stir everything together, making sure the noodles are covered by the mixture.
- Scatter the cubed butter over the top.
- Cover the slow cooker and cook on low heat for 1 hour.
- Remove the lid and stir the macaroni thoroughly. Cover again and continue cooking on low for 1 more hour.
- Remove the lid when cooking is complete. Let the macaroni sit for a few minutes; the cheese sauce will thicken as it rests.
Notes
Recipe Notes
