This Crockpot Mac and Cheese is an ultra-creamy, hands-off comfort classic made right in your slow cooker. Tender elbow macaroni slowly simmer in a velvety blend of sharp cheddar, mozzarella, and cream cheese for a rich, cheesy dish that’s perfect for busy weeknights, potlucks, or holidays. Minimal prep, big flavor, and kid-approved every time.
Ingredients
- 2 cups elbow macaroni, uncooked
- 4 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup cream cheese, cubed
- 4 cups milk (whole milk preferred)
- 1/4 cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (optional, for topping)
- Nonstick cooking spray or butter for greasing the crockpot (optional)
Instructions
- Lightly grease the inside of your crockpot with nonstick spray or a little butter to help prevent sticking.
- Add the uncooked elbow macaroni, shredded sharp cheddar, shredded mozzarella, and cubed cream cheese directly into the crockpot. Toss gently to distribute the cheeses evenly.
- In a medium bowl or large measuring cup, whisk together the milk, melted unsalted butter, garlic powder, onion powder, salt, and pepper until well combined.
- Pour the milk mixture evenly over the macaroni and cheeses in the crockpot. Stir gently so all the pasta is coated and the ingredients are well mixed.
- Cover the crockpot with the lid and cook on LOW for 2 to 3 hours, stirring every 30 to 45 minutes to prevent sticking and to help the cheese melt evenly.
- Begin checking the pasta at the 2-hour mark. The mac and cheese is done when the macaroni is tender and the sauce is thick, smooth, and creamy.
- If you’d like a crispy topping, sprinkle the breadcrumbs evenly over the top of the mac and cheese during the last 30 minutes of cooking, then cover and continue to cook on LOW until the topping is lightly crisped and the pasta is fully tender.
- Taste and adjust seasoning with additional salt and pepper if needed. Give the mac and cheese a final stir to bring everything together, then serve warm and enjoy the cheesy goodness.
Variation
- Add cooked bacon or ham: Stir in 1 to 1 1/2 cups of cooked, chopped bacon or diced ham during the last 20–30 minutes of cooking for a smoky twist.
- Buffalo-style mac and cheese: Add 2–4 tablespoons of buffalo sauce to the milk mixture and finish with a drizzle of extra sauce and crumbled blue cheese on top.
- Veggie-loaded version: Fold in 1–2 cups of steamed broccoli florets, peas, or mixed veggies in the final 30 minutes for extra color and nutrition.
Cooking Notes
- Do not cook this on HIGH—low and slow keeps the sauce silky and prevents the cheese from curdling or becoming grainy.
- Stirring periodically is important; the edges of the crockpot run hotter and can overcook the pasta if left untouched.
- If the sauce seems thin near the end of cooking, leave the lid slightly ajar for 10–15 minutes to let excess moisture evaporate and thicken the sauce.
Serving Suggestions
- Serve as a comforting main dish with a simple green salad or steamed vegetables on the side.
- Pair it with barbecue chicken, meatloaf, or roasted sausages for a hearty family dinner or potluck spread.
- Top individual servings with chopped fresh parsley, chives, or a sprinkle of extra shredded cheese for a restaurant-style finish.
Tips
- Grate your own cheese from blocks for the smoothest melting and best flavor.
- If you’re planning to transport this to a party, undercook it slightly (by about 10–15 minutes) so it doesn’t over-thicken by the time you serve.
- For extra depth of flavor, use a mix of cheeses such as half sharp cheddar and half Colby jack, or add a small handful of Parmesan.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 20 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I use pre-cooked pasta?
It’s best to use uncooked pasta as written. Pre-cooked pasta tends to turn mushy in the crockpot and can break apart as it cooks further in the sauce. - Can I cook this on HIGH instead of LOW?
It’s not recommended. High heat can cause the cheese sauce to separate or become grainy and may overcook the pasta. - How can I make this ahead of time?
You can assemble all ingredients in the crockpot insert, cover, and refrigerate for a few hours. Let it sit at room temperature 15–20 minutes before starting, then cook on LOW, adding a little extra milk if it seems too thick. - Can I freeze leftovers?
Creamy cheese sauces don’t always freeze well; they can separate when reheated. If you do freeze leftovers, reheat gently with a splash of milk and extra cheese to help restore creaminess.
Conclusion
This Crockpot Mac and Cheese delivers all the cozy, from-scratch flavor of baked macaroni with none of the fuss. Toss everything into your slow cooker, give it a few occasional stirs, and you’re rewarded with a pot of irresistibly creamy, cheesy pasta that’s ready when you are—perfect for weeknights, parties, or lazy Sundays.
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Crockpot Mac and Cheese
- Total Time: 2 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian (contains dairy)
Description
This Crockpot Mac and Cheese is an ultra-creamy, hands-off comfort classic made right in your slow cooker. Tender elbow macaroni slowly simmer in a velvety blend of sharp cheddar, mozzarella, and cream cheese for a rich, cheesy dish that’s perfect for busy weeknights, potlucks, or holidays. Minimal prep, big flavor, and kid-approved every time.
Ingredients
Scale
- 2 cups elbow macaroni, uncooked
- 4 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup cream cheese, cubed
- 4 cups milk (whole milk preferred)
- 1/4 cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (optional, for topping)
- Nonstick cooking spray or butter for greasing the crockpot (optional)
Instructions
- Lightly grease the inside of your crockpot with nonstick spray or a little butter to help prevent sticking.
- Add the uncooked elbow macaroni, shredded sharp cheddar, shredded mozzarella, and cubed cream cheese directly into the crockpot. Toss gently to distribute the cheeses evenly.
- In a medium bowl or large measuring cup, whisk together the milk, melted unsalted butter, garlic powder, onion powder, salt, and pepper until well combined.
- Pour the milk mixture evenly over the macaroni and cheeses in the crockpot. Stir gently so all the pasta is coated and the ingredients are well mixed.
- Cover the crockpot with the lid and cook on LOW for 2 to 3 hours, stirring every 30 to 45 minutes to prevent sticking and to help the cheese melt evenly.
- Begin checking the pasta at the 2-hour mark. The mac and cheese is done when the macaroni is tender and the sauce is thick, smooth, and creamy.
- If you’d like a crispy topping, sprinkle the breadcrumbs evenly over the top of the mac and cheese during the last 30 minutes of cooking, then cover and continue to cook on LOW until the topping is lightly crisped and the pasta is fully tender.
- Taste and adjust seasoning with additional salt and pepper if needed. Give the mac and cheese a final stir to bring everything together, then serve warm and enjoy the cheesy goodness.
Notes
- Use freshly shredded cheese if possible pre-shredded cheese can contain anti-caking agents that sometimes affect creaminess.
- Whole milk gives the richest, creamiest sauce, but 2% milk will also work in a pinch.
- Every crockpot heats a bit differently, so check early the first time you make this to avoid overcooking the pasta.
- This mac and cheese thickens as it cools; if it gets too thick, stir in a splash of warm milk before serving.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course, Side Dish
- Method: Slow Cooker / Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/6 of the recipe)
- Calories: 450 kcal (approximate)
- Sugar: 6 g (approximate)
- Sodium: 650 mg (approximate)
- Fat: 25 g (approximate)
- Saturated Fat: 15 g (approximate)
- Unsaturated Fat: 9 g (approximate)
- Trans Fat: 0 g (approximate)
- Carbohydrates: 35 g (approximate)
- Fiber: 1 g (approximate)
- Protein: 20 g (approximate)
- Cholesterol: 80 mg (approximate)
Keywords: crockpot mac and cheese, slow cooker mac and cheese, creamy macaroni and cheese, easy comfort food, set and forget pasta