If you’re searching for the best crockpot mac and cheese recipe, you’re in the right place. This homemade version is rich, creamy, and packed with cheese—the perfect comfort food for any occasion.
EASY CROCKPOT MAC & CHEESE
This crockpot mac and cheese is truly simple to make. Cook the pasta briefly, combine the ingredients in the slow cooker, and let it finish slowly. The wait is worth it—what you get is luxuriously creamy mac and cheese that’s irresistibly cheesy.
After testing several variations, this recipe landed on the ideal blend of cheeses and pantry ingredients to deliver a smooth, velvety texture. It’s a reliable crowd-pleaser and a favorite for cozy nights at home or potluck gatherings.
I love tucking into a bowl while relaxing with a favorite TV show. It’s the kind of comfort that hits the spot any day of the week.
This dish also works great for parties, holidays, or packing into lunch containers for picky eaters. It’s versatile, easy to scale, and consistently delicious.
CROCKPOT MAC & CHEESE INGREDIENTS
For a rich and creamy crockpot mac and cheese, gather the following:
- Elbow or shell noodles: 8 ounces (cook briefly, see instructions).
- Cooking oil: 2 tablespoons (vegetable or olive oil works).
- Melted butter: 1/4 cup, cooled to room temperature.
- Evaporated milk: 1 (12-ounce) can to create a creamy sauce.
- Cheddar cheese soup: 1 can for added flavor and texture.
- Freshly grated cheddar cheese: 4 cups, divided—do not use pre-shredded packaged cheese.
- Salt and pepper: To taste.
- Grated Parmesan: 1/4 cup to finish the dish.
HOW TO MAKE CROCKPOT MAC & CHEESE
Follow these simple steps; a printable recipe card is included below if you want to save it.
- Cook the pasta: Prepare pasta according to package directions but undercook by 1–2 minutes so it will finish softening in the crockpot. Toss the drained noodles with 2 tablespoons of oil to prevent sticking.
- Combine in the crockpot: Spray the slow cooker with nonstick spray. Add the undercooked noodles, melted butter, evaporated milk, cheddar cheese soup, 3 cups of the grated cheddar, salt, and pepper. Stir to combine.
- Top with cheese: Evenly sprinkle the remaining 1 cup of cheddar and the Parmesan over the top—do not stir again.
- Cook: Cover and cook on low for 3–4 hours. Once heated through and creamy, serve immediately and enjoy.
SUBSTITUTIONS & TIPS
Velveeta: I don’t recommend replacing the cheeses with Velveeta. This recipe relies on freshly grated cheddar and a simple blend to achieve the best texture and flavor.
Regular milk: You can use regular milk, but evaporated milk creates a richer, creamier sauce because it’s more concentrated. Using regular milk will yield a thinner result.
Make-ahead and storage: This mac and cheese can be made ahead. Refrigerate in a shallow airtight container for 3–5 days. For longer storage, freeze for 1–2 months in an airtight container for best quality.
Food safety: Because it contains dairy, do not let the dish sit out at room temperature for more than 2 hours. Discard if left out longer.
SERVING SUGGESTIONS
Mac and cheese pairs well with many sides and mains. Try it with:
- Roasted broccoli
- Sweet potatoes
- Popcorn chicken or baked chicken
- Burger bites or use mac and cheese as a burger topping
- Light salads or stuffed peppers
- Roasted mushrooms or sautéed spinach
Of course, it’s also perfect for a relaxing afternoon snack on the couch.
Recipe Card
Crockpot Mac & Cheese
Ingredients
- 8 ounces elbow or shell noodles
- 2 Tablespoons oil
- 1/4 cup melted butter, cooled
- 1 (12-ounce) can evaporated milk
- 1 can cheddar cheese soup
- 4 cups freshly grated cheddar cheese, divided
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Cook noodles according to package directions but remove 1–2 minutes early. Toss with 2 tablespoons oil.
- Spray the crockpot with nonstick spray. Add the noodles, melted butter, evaporated milk, cheddar cheese soup, 3 cups cheddar, salt, and pepper. Mix well.
- Sprinkle the remaining 1 cup cheddar and the Parmesan cheese on top. Do not stir.
- Cook on low for 3–4 hours. Serve warm.
Notes
- Use freshly grated cheddar for the best texture—packaged shredded cheese often contains anti-caking agents that affect melting.
Nutrition (per serving)
Calories: 695; Carbohydrates: 41 g; Protein: 29 g; Fat: 46 g; Saturated Fat: 24 g; Sodium: 957 mg. (Values are approximate.)
If you tried this crockpot mac and cheese, please leave a rating and share how it turned out in the comments.
