Crockpot Mac and Cheese Recipe

Why You’ll Love This Recipe

I love how hands-off this recipe is. I just toss everything into the slow cooker—no boiling, no fuss—and a few hours later I have a rich, velvety mac and cheese that tastes like I spent way more time on it. It’s also super customizable, so I can play around with different cheese blends or mix-ins to keep it interesting. Whether I’m serving it as a main dish or a side, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb elbow macaroni (uncooked)

• 4 cups shredded cheddar cheese

• 2 cups milk

• 1/2 cup unsalted butter

• 1 teaspoon salt

• 1/2 teaspoon black pepper

Directions

1. I start by greasing the inside of a 4–6 quart crockpot to prevent sticking.

2. Then I add the uncooked elbow macaroni, shredded cheddar cheese, milk, butter, salt, and pepper directly into the crockpot and stir everything together.

3. I cover and cook on low for 3 to 4 hours, stirring occasionally to ensure the pasta cooks evenly and the cheese melts smoothly.

4. Once the pasta is tender and everything is melted and creamy, I serve it hot. Sometimes I garnish it with extra shredded cheese or a sprinkle of fresh parsley for a nice touch.

Servings and Timing

• Servings: 6

• Prep Time: 5 minutes

• Cook Time: 3–4 hours

• Total Time: 4 hours 10 minutes

Variations

Here are a few ways I like to change up the classic version:

• Cheese Blend: I mix cheddar with Monterey Jack, mozzarella, or even a little cream cheese for a silkier finish.

• Spicy Kick: I add a pinch of cayenne or some diced jalapeños for heat.

• Protein Boost: I stir in cooked bacon, ham, or rotisserie chicken for a heartier dish.

• Crunchy Topping: If I’m not sticking to crockpot-only cooking, I sometimes transfer it to a baking dish and top it with breadcrumbs, then broil for a golden crust.

Storage/Reheating

Refrigerator:
I store leftovers in an airtight container in the fridge for up to 4 days.

Reheating:
To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of milk to bring back the creaminess.

Freezer:
I don’t usually freeze this recipe because the texture of the pasta and dairy can change, but it can be done if needed—just thaw and reheat with extra liquid.

FAQs

Can I use pre-cooked pasta?

No, this recipe is designed for uncooked pasta. If I use pre-cooked pasta, it can become mushy after several hours in the crockpot.

Do I need to stir it while it cooks?

Yes, I stir occasionally (every 45–60 minutes) to help the cheese melt evenly and keep the pasta from sticking to the bottom.

What type of milk works best?

I usually use whole milk for creaminess, but 2% also works. I avoid skim milk because it tends to make the texture thinner.

Can I make this recipe in advance?

Yes, but I reheat it with some extra milk or cream, as the pasta absorbs a lot of moisture when stored.

What if my mac and cheese is too thick?

I simply stir in a little warm milk or cream until it loosens up to the texture I want.

Conclusion

This Crockpot Mac and Cheese is a total game changer for me. It’s creamy, comforting, and requires almost no effort—just a handful of ingredients and a few hours in the slow cooker. I love how flexible it is, and that it feeds a hungry crowd with ease. Whether I’m cooking for a family dinner or bringing a side dish to a potluck, this recipe never lets me down.

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