Looking for the easiest, dreamiest mac and cheese you’ll ever make? This Crock Pot Mac and Cheese is the definition of comfort food made easy. No pre-cooking. No Velveeta. Just real cheese, real flavor, and the creamiest texture — all with just 5 minutes of prep!
Why You’ll Love It
Made with a mix of sharp cheddar and American cheese, this slow cooker mac and cheese is rich, gooey, and full of flavor. The best part? Just dump everything into the crock pot — no need to boil the pasta ahead of time! It’s a hands-off recipe that’s ready in about 2 hours, making it perfect for weeknights, holidays, or any time you need a reliable crowd-pleaser.
⭐️ Featured Review
“I made it yesterday and I loved it! Been trying to find an easy, good mac and cheese recipe and now I found it. I didn’t have enough cheddar, so I added a block of cream cheese — creamy and dreamy!”
— Tracy Rose
Ingredients You’ll Need
Here’s what goes into this easy slow cooker mac and cheese:
- 1 pound elbow pasta – Goes in uncooked!
- 2 ½ cups whole milk
- 12 oz evaporated milk – Adds ultra creaminess without processed cheese.
- 3 cups sharp cheddar cheese, shredded
- 1 ½ cups American cheese, cubed – Melts beautifully.
- 4 tablespoons butter, cubed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
🧀 Want to switch it up? Try Monterey Jack, Colby, or white American cheese for different flavor profiles.
How to Make Crock Pot Mac and Cheese
Step 1: Combine ingredients
Spray your slow cooker with non-stick spray. Add the uncooked pasta, whole milk, evaporated milk, cheddar, American cheese, salt, pepper, and garlic powder. Stir everything together to coat the noodles. Dot the top with cubed butter.
Step 2: Cook low and slow
Cover and cook on LOW for 1 hour. Open the lid, stir gently, then cover again and cook for 1 more hour.
Step 3: Let it thicken and serve
Turn off the heat and let it sit for a few minutes with the lid off — this helps the sauce thicken up perfectly. Then dig in and enjoy!
Tips for Perfect Mac and Cheese
- Stick with LOW heat – Cooking on high can make the pasta mushy.
- Don’t overcook – Two hours is plenty. Stir halfway through to prevent clumping.
- For creamier texture, feel free to add a few cubes of cream cheese like our reviewer did!
What to Serve With It
This dish is great on its own, but it also pairs well with:
- BBQ ribs or pulled pork
- Meatloaf or fried chicken
- Hot dogs (hello, kid-favorite dinner!)
- Holiday hams or potluck spreads
Hosting a party? Keep the crock pot on warm so guests can serve themselves creamy scoops all day long.
How to Store & Reheat
Leftovers? Store them in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or in the slow cooker with a splash of milk to loosen the sauce.
More Cozy Crock Pot Recipes
- Crock Pot Cube Steak with Gravy
- Creamy Crockpot Creamed Corn
- Crock Pot Chicken Alfredo
- Crockpot Bacon Wrapped Smokies
Print-Friendly Recipe
Crock Pot Mac and Cheese
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 8
Ingredients:
- 1 lb elbow pasta (uncooked)
- 2½ cups whole milk
- 12 oz evaporated milk
- 3 cups sharp cheddar cheese, shredded
- 1½ cups American cheese, cubed
- 4 tbsp butter, cubed
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp garlic powder
Instructions:
- Spray a 6-quart slow cooker with nonstick spray.
- Add all ingredients except butter to the slow cooker and stir well to coat the pasta.
- Top with cubed butter.
- Cover and cook on LOW for 1 hour. Stir, then cover again and cook for another hour.
- Turn off the heat and let sit uncovered for a few minutes to allow the sauce to thicken. Serve warm!
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