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Rich, creamy, and completely hands-off, this Slow Cooker Mac and Cheese is the easiest way to get that ultra-cheesy comfort food on the table. A four-cheese blend melts into the smoothest sauce while the crockpot does all the work.
If you love creamy mac and cheese, you’ll also want to try my easy Stovetop Mac and Cheese, my Baked Mac and Cheese, or this Copycat Panera Mac and Cheese.
3 Tips That Make or Break This Recipe
A few things will make the difference between silky, creamy mac and a grainy or mushy pot:
- Cook the pasta just to al dente. It keeps cooking in the slow cooker, so pull it at 5 to 6 minutes (slightly underdone). Overcooked noodles going in means mushy mac coming out.
- Shred your cheese from the block. Pre-shredded cheese is coated with an anti-caking agent that prevents smooth melting and can cause a grainy sauce. A few extra minutes of shredding makes a real difference.
- Stir at least once an hour. The sauce will look a little separated when you lift the lid, which is normal. A good stir brings it back together and keeps everything melting evenly.
RECIPE WALK-THROUGH
How to Make Slow Cooker Mac and Cheese
See the recipe card below for full, detailed instructions
This recipe comes together in just a few simple steps. Most of the time is hands-off while the slow cooker does its thing.
Step 1: Cook the Pasta
Bring a large pot of water to a boil and cook the elbow macaroni for about 5 to 6 minutes, until just al dente. The pasta will continue cooking in the slow cooker, so don’t go by the package directions here.
Drain and set aside.
Step 2: Load the Slow Cooker
Spray the slow cooker insert lightly with cooking spray. Add the cooked pasta, whole milk, evaporated milk, cubed Velveeta, cubed cream cheese, shredded Colby Jack, butter, and spices.
Reserve about ½ cup of the shredded cheddar for later. Stir everything together until it’s well combined.
Why evaporated milk? Unlike regular milk, evaporated milk has less water content, which means the sauce stays thick and creamy without turning watery as it heats.
Why Velveeta? It gets a bad rap, but processed cheese is what keeps this sauce smooth and stable over a long cook time. The real cheddar and Colby Jack bring the flavor, and the Velveeta just holds it all together.
Step 3: Cook Low and Slow
Place the lid on and cook on LOW for 2 hours, stirring at least once every hour.
When you stir, the sauce may look a little loose at first, which is fine. It will tighten up as everything melts together and the pasta absorbs some of the liquid.
Step 4: Finish with Cheese
After 2 hours, sprinkle the reserved ½ cup of shredded cheddar over the top. Put the lid back on and cook for 3 more minutes, just until the cheese melts.
Serve straight from the slow cooker.
Serving Ideas
This mac and cheese is rich and satisfying enough to stand on its own as the main dish, but it’s also one of the best sides you can bring to a cookout, potluck, or family dinner.
It pairs especially well with smoky, savory mains that can hold up to a creamy side. Some favorites:
- Slow Cooker Pulled Pork
- Fried Chicken Thighs
- Slow Cooker BBQ Baby Back Ribs
- Baked Chicken Tenders
- Slow Cooker Cheesy Potatoes
Variations
This recipe is easy to customize once you’ve got the base down.
Make it a meal. Stir in 1 to 2 cups of shredded chicken before serving to bulk it up into a hearty main. It’s also fantastic topped with Slow Cooker Pulled Pork — that combo is a serious crowd-pleaser.
Add some heat. A pinch of cayenne goes a long way here, or you can layer in paprika, onion powder, and garlic powder along with the other spices for a little more depth.
Need a stovetop version? This recipe is built specifically for the slow cooker and doesn’t translate well to the stovetop. For a quick stovetop alternative, my Creamy Stovetop Mac and Cheese is ready in about 30 minutes.
Storage Tips
Storage and Make Ahead
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 to 5 days. The sauce will thicken as it sits.
Freezer: Once fully cooled, transfer to airtight freezer containers and freeze for up to 3 months. Thaw completely in the fridge before reheating.
Reheating: For the best results, reheat on the stovetop over medium-low heat, stirring in a splash of milk to loosen the sauce. If using the microwave, add a little milk and reheat at 50% power in 1-minute intervals, stirring between each.
Make ahead tip: This recipe works well for potlucks and holidays. You can cook it completely, then switch the slow cooker to WARM to keep it at serving temperature for up to an hour. Stir before serving and add a splash of milk if the sauce has thickened too much.
Frequently Asked Questions
Can I put dry pasta directly in the slow cooker?
Not for this recipe. The pasta needs to be cooked to al dente on the stovetop first. Adding dry noodles directly would require significantly more liquid and a different cooking method, and the results would be less predictable. Cook them separately, drain well, then add to the pot.
Why did my mac and cheese turn out grainy?
The most common cause is using pre-shredded cheese from a bag. That cheese contains an anti-caking coating that prevents it from melting smoothly and can cause the sauce to turn grainy or look broken. Always shred your cheese from the block right before using it. Cooking on HIGH instead of LOW can also cause the sauce to separate.
What are the best cheeses for slow cooker mac and cheese?
A blend works better than a single cheese. For this recipe, Colby Jack and mild cheddar bring the flavor and classic mac and cheese taste, while Velveeta keeps the sauce smooth and stable over the long cook time.
Cream cheese adds richness and body. If you want to swap something out, sharp cheddar can replace mild for more bite, and American cheese can substitute for Velveeta in a pinch.
Can I double this recipe?
Yes, as long as you have a slow cooker that’s at least 6 quarts. The cook time should stay about the same, but check the sauce at the 2-hour mark and stir well before serving.
More Mac and Cheese Recipes
- Instant Pot Mac and Cheese
- Stovetop Mac and Cheese
- Velveeta Mac and Cheese
- Baked Mac and Cheese
- Copycat Panera Mac and Cheese
Slow Cooker Mac and Cheese
Ingredients
- 16 ounces elbow macaroni uncooked
- 2 ½ cups whole milk
- 12 ounces canned evaporated milk
- 8 ounces colby jack cheese shredded from the block
- 8 ounces mild cheddar cheese shredded from the block, reserve ½ cup
- 8 ounces velveeta cheese cubed
- 8 ounces cream cheese cubed
- 6 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground mustard
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni for 5 to 6 minutes, until just al dente. It will continue cooking in the slow cooker. Drain well and set aside.
- Lightly spray the slow cooker insert with cooking spray.
- Add the drained pasta, whole milk, evaporated milk, Colby Jack, Velveeta, cream cheese, butter, salt, pepper, and ground mustard to the slow cooker. Reserve ½ cup of the shredded cheddar for the end — add the rest now. Stir until everything is well combined.
- Cover and cook on LOW for 2 hours, stirring at least once every hour. The sauce may look a little loose when you stir, which is normal. It will thicken as the pasta absorbs the liquid and the cheeses melt together.
- After 2 hours, sprinkle the reserved ½ cup of shredded cheddar evenly over the top. Replace the lid and cook for 3 more minutes, until the cheese is melted.
- Give it a good stir and serve straight from the slow cooker.
Notes
- Cook pasta just to al dente (about 5 to 6 minutes) — it will continue cooking in the slow cooker. Overcooking it first leads to mushy mac.
- Always shred cheese from the block. Pre-shredded cheese contains an anti-caking agent that prevents smooth melting and can cause a grainy sauce.
- Cook on LOW only. HIGH heat can cause the dairy to separate and the cheese sauce to turn grainy.
- Stir at least once an hour so the cheese melts evenly and doesn’t stick to the sides.
- Velveeta can be swapped for American cheese if preferred.
- Mild cheddar can be replaced with sharp cheddar for more bite.
- Evaporated milk is recommended for the creamiest sauce, but whole milk can be used in a pinch — the sauce may be slightly thinner.
- Refrigerate leftovers in an airtight container for up to 4 to 5 days.
- Freeze for up to 3 months. Thaw fully before reheating.
- Reheat on the stovetop with a splash of milk over medium-low heat, or microwave at 50% power in 1-minute intervals, stirring between each.
- To keep warm for a potluck or party, switch to WARM setting after cooking. Stir before serving and add a splash of milk if the sauce has thickened.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
How many does this recipe serve.?
It will serve 6-8.
I love the recipe but my cheese turned grainy. Please let me know what I have done wrong .
That normally happens when you use bagged shredded cheese instead of shredding it off the block. The shredded cheese has an anti caking agent in there so it doesn’t stick together as much in the bag. Unfortunately, it doesn’t melt as nice as freshly shredded does.
Hi! Do you think you could double this in one crockpot?
Hard to say, but as long as your crockpot is at least 6 quarts, it might work.