Slow Cooker Mac and Cheese – Ultra Creamy
Crock Pot Mac and Cheese: The Ultimate Comfort Food Dream!
Oh, the glorious symphony of bubbling cheese, tender pasta, and creamy sauce! There are few things in this world that bring as much pure, unadulterated joy as a bowl of homemade mac and cheese. But let’s be real, sometimes life gets in the way, and standing over a stovetop babysitting a roux just isn’t in the cards. Enter the hero of our story: the Crock Pot Mac and Cheese. This recipe isn’t just easy; it’s a revelation, promising that legendary Creamy Cheese Sauce with minimal effort. Imagine coming home to the intoxicating aroma of rich, cheesy goodness, ready and waiting for you. This isn’t just a meal; it’s a warm hug for your soul, a nostalgic trip back to simpler times, all made effortlessly in your slow cooker.
⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)
📸 1100+ photo shares | ☀️ Updated December 2025
Why You’ll Fall Head Over Heels for This Recipe
This isn’t just another mac and cheese recipe; it’s the mac and cheese recipe for busy weeknights, potlucks, and lazy Sundays. The slow cooker works its magic, melting cheeses into a silky smooth, ridiculously decadent sauce that clings to every elbow of pasta. No more stirring constantly, no more burnt bottoms! Just pure, cheesy perfection with a fraction of the usual fuss. It’s the ultimate set-it-and-forget-it comfort food that will have everyone begging for seconds.
What You’ll Need
- 1 pound elbow macaroni, cooked al dente and drained
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (12 oz) can evaporated milk
- 2 cups whole milk
- 1 cup heavy cream
- 8 oz cream cheese, softened and cubed
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp dry mustard powder (optional, but enhances cheese flavor!)
- 4 cups (about 1 pound) sharp cheddar cheese, freshly shredded
- 2 cups (about 8 oz) Gruyère or Colby Jack cheese, freshly shredded
How to Make Crock Pot Mac and Cheese
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions, but aim for al dente – it will continue to cook in the slow cooker. Drain well and set aside.
- Prepare the Sauce Base: In a large bowl, whisk together the melted butter, evaporated milk, whole milk, heavy cream, softened cream cheese, salt, black pepper, smoked paprika, and dry mustard powder (if using) until smooth and well combined.
- Combine in Crock Pot: Add the cooked macaroni to the slow cooker. Pour the milk and cream cheese mixture over the pasta. Add the shredded cheddar and Gruyère cheeses, reserving about 1 cup of cheddar for the top. Stir everything gently to combine, ensuring the pasta is well coated and submerged in the Creamy Cheese Sauce.
- Slow Cook to Perfection: Cover and cook on LOW for 3-4 hours or on HIGH for 2-3 hours, stirring once or twice during cooking, until the cheese is completely melted, bubbly, and the sauce is thick and creamy. In the last 30 minutes, sprinkle the reserved cheddar cheese over the top and re-cover to melt into a glorious golden crust.
- Serve Warm: Once the Crock Pot Mac and Cheese is perfectly melty and hot, give it one final stir. Serve immediately and watch it disappear!
Fun Twists & Serving Ideas
- Smoked Paprika & Hot Sauce: A dash more smoked paprika or a swirl of your favorite hot sauce can add a delightful kick.
- Bacon Bliss: Crumble crispy bacon bits into the mix or over the top for a salty, smoky crunch.
- Veggie Boost: Stir in a cup of finely chopped steamed broccoli, peas, or roasted bell peppers for added color and nutrients.
- Protein Power: Add cooked, shredded chicken, pulled pork, or even seasoned ground beef for a heartier main course.
- Breadcrumb Topping: For extra texture, sauté some panko breadcrumbs in butter until golden, then sprinkle over individual servings.
- Serving Suggestions: This creamy mac and cheese pairs beautifully with grilled chicken, roasted vegetables, a fresh green salad, or a classic BBQ spread.
Reader Reviews
Sarah L. ⭐️⭐️⭐️⭐️⭐️
“I made this for a family gathering and it was a HUGE hit! Everyone asked for the recipe. So easy and unbelievably creamy. This is my new go-to mac and cheese!”
Mark D. ⭐️⭐️⭐️⭐️⭐️
“Finally, a mac and cheese recipe that doesn’t require constant attention! The flavor is incredible, and the texture is perfect. My kids devoured it. Thank you for this!”
Jessica P. ⭐️⭐️⭐️⭐️⭐️
“I was skeptical about mac and cheese in a crock pot, but this blew me away! The cream cheese is a genius addition for that extra velvety sauce. It’s truly a comfort food dream.”
Frequently Asked Questions
Q: Can I use different types of cheese?
A: Absolutely! Feel free to experiment with your favorite melting cheeses like Monterey Jack, fontina, or even a bit of smoked gouda for a deeper flavor.
Q: Why cook the pasta al dente first?
A: Cooking the pasta al dente prevents it from becoming mushy in the slow cooker. It will continue to absorb liquid and cook to perfect tenderness during the slow cooking process.
Q: Can I prepare this ahead of time?
A: You can prep the sauce mixture (without the pasta) a day in advance and store it in the fridge. Cook the pasta fresh before adding it to the slow cooker with the sauce.
Q: How do I store leftovers?
A: Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop with a splash of milk to restore creaminess.
There you have it, folks – the easiest, most delicious Crock Pot Mac and Cheese you’ll ever make! This recipe is a game-changer, delivering that ultimate Creamy Cheese Sauce experience without the fuss. It’s proof that comfort food doesn’t have to be complicated to be extraordinary. Go ahead, treat yourself and your loved ones to this cheesy masterpiece!
Recipe Note: Please ensure your slow cooker is clean and functioning correctly. Cooking times may vary slightly based on your specific appliance.
Crock Pot Mac and Cheese
Cook Time: 2.5-3 hours
Total Time: Approximately 3 hours 20 minutes to 3 hours 50 minutes
Course: Main Dish
Servings: 8-10
Calories: 550 per serving (estimated)
Ingredients
- 1 lb elbow macaroni, cooked al dente and drained
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (12 oz) can evaporated milk
- 2 cups whole milk
- 1 (8 oz) block cream cheese, softened and cubed
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dry mustard (optional, enhances cheese flavor)
- 1/4 tsp garlic powder (optional)
- 4 cups (about 1 lb) sharp cheddar cheese, freshly shredded
- 2 cups (about 8 oz) Monterey Jack or Colby Jack cheese, freshly shredded
Instructions
1.Lightly grease a 6-quart or larger slow cooker with butter or cooking spray.
2. In a large bowl, whisk together the melted butter, evaporated milk, whole milk, cubed cream cheese, salt, pepper, dry mustard (if using), and garlic powder (if using) until well combined and the cream cheese is mostly smooth.
3. Add the cooked and drained macaroni to the slow cooker.
4. Add about two-thirds of the shredded cheddar cheese and Monterey Jack/Colby Jack cheese to the slow cooker.
5. Pour the milk and cream cheese mixture over the macaroni and cheese. Stir gently to combine, ensuring all pasta is coated.
6. Sprinkle the remaining one-third of the shredded cheeses evenly over the top.
7. Cover and cook on HIGH for 2 to 2.5 hours, or on LOW for 3 to 4 hours. The mac and cheese is ready when the cheese is fully melted, bubbly around the edges, and the pasta is tender.
8. Stir well before serving to ensure all the cheese is incorporated into a creamy sauce. Serve hot.
Chef’s Notes: For best results, use freshly shredded cheese from blocks as pre-shredded cheese contains anti-caking agents that can affect meltiness. Do not overcook the pasta initially, as it will continue to cook in the slow cooker. Stirring halfway through cooking helps ensure even melting and prevents sticking.
