Introduction

Oh, macaroni and cheese. Is there anything that screams comfort food quite like a big, warm bowl of cheesy pasta goodness? It’s the ultimate nostalgic dish, isn’t it? It reminds me of cozy nights in, childhood dinners, and potlucks where everyone gathers around the bubbling dish. While the stovetop version is great, let me tell you, making mac and cheese in your Crock-Pot is a game changer! You just pop everything in, let the magic happen, and come back to the creamiest, dreamiest mac and cheese you’ve ever had. It’s unbelievably easy, seriously hands-off, and turns out perfect every single time. Get ready to fall in love with your slow cooker all over again!

Why You’ll Love This Recipe

Fast & Easy Prep: Seriously, minimal effort for maximum reward. Just toss it all in!
Ultra Creamy Texture: The combination of milks and cheeses creates a sauce that’s pure silkiness.
Perfect for Potlucks & Parties: It makes a big batch and stays warm beautifully in the slow cooker.
Crowd-Pleasing Favorite: Kids and adults alike devour this stuff.
Minimal Dishes: One pot = easy cleanup!

Ingredients

Gather ’round, friends! Here’s what you’ll need to whip up this slow cooker masterpiece. It’s a simple list, but each item plays a crucial role in that irresistible creamy texture and rich flavor.

1 pound elbow pasta, uncooked: The classic choice! Elbows are perfect for catching all that cheesy sauce, but you could totally swap for another small pasta shape if you prefer. Just make sure it’s uncooked!
2 1/2 cups whole milk: Our main liquid base, adding richness and helping cook the pasta.
12 ounces evaporated milk: Shhh, this is one of the secrets to that super creamy, almost velvety sauce! Evaporated milk is thicker and richer than regular milk and doesn’t curdle easily in the slow cooker.
3 cups sharp cheddar cheese, shredded: For that classic mac and cheese flavor! I always recommend shredding your own cheese off the block if you can – it melts much better than pre-shredded (which can contain anti-caking agents).
1 1/2 cups American cheese, cubed: Now, hear me out! American cheese might not be fancy, but it’s a melting champion. It helps create that incredibly smooth, glossy, and non-grainy cheese sauce. Trust me on this one!
1 teaspoon salt: Enhances all the flavors.
1/2 teaspoon black pepper: Just a touch of warmth and spice.
1/4 teaspoon garlic powder: Adds a little savory depth without being overpowering.
4 tablespoons butter, cubed: More richness and helps everything meld together beautifully.

How to Make It

Okay, get ready for the easiest “recipe” instructions ever. The Crock-Pot does 99% of the work here! You’re literally just going to combine everything and let your slow cooker work its magic.

Here’s how you’ll bring this incredible mac and cheese to life:

First things first, make sure your slow cooker is ready to go. Give it a quick spray with non-stick cooking spray, just to be safe.

Now, simply add all of your ingredients directly into the slow cooker insert. That’s right – the uncooked elbow pasta, both the whole milk and the evaporated milk, your beautiful shredded sharp cheddar, the cubed American cheese, the salt, pepper, and garlic powder, and those little cubes of butter.

Give everything a good, gentle stir to combine it all. Make sure the pasta is mostly submerged in the liquid.

Pop the lid on your slow cooker. Set it to LOW and let it cook for about 2 to 3 hours, or until the pasta is perfectly tender and the sauce is thick and creamy. You’ll want to give it a stir every 30-45 minutes or so, especially towards the end, to make sure the pasta isn’t sticking and the cheese is melting evenly.

When it’s done, give it one final stir to ensure everything is gloriously mixed into that smooth, cheesy sauce. Taste and adjust seasoning if needed (sometimes it needs a little more salt!).

Serve it up hot right from the Crock-Pot! It’s the best kind of comfort.

Substitutions & Additions

One of the best things about mac and cheese is how versatile it is! Feel free to play around and make it your own:

Cheese Swap: Not a fan of American cheese? You can use other good melting cheeses like Monterey Jack, Gruyere, fontina, or even mozzarella for part of it. Just be aware the texture might be slightly different (less silky, perhaps). You could also add a little smoked cheddar or a spicy pepper jack for a kick!
Mix-Ins: Stir in some cooked, chopped bacon or ham during the last 30 minutes of cooking. Cooked broccoli florets, peas, or even some sautéed mushrooms would also be delicious additions.
Spice It Up: A pinch of cayenne pepper or a dash of hot sauce stirred in at the end can add a nice warmth.
Crispy Topping: While not traditional for the Crock-Pot method unless you transfer it, you could always top individual servings with toasted breadcrumbs or crushed crackers for a bit of crunch.

Tips for Success

Making Crock-Pot mac and cheese is pretty forgiving, but a few little tips can ensure yours is absolutely perfect:

Don’t Overcook: Keep an eye on the pasta during the last hour. Slow cookers can vary, and you don’t want your pasta to turn mushy. It should be tender but still hold its shape.
Stir Occasionally: Stirring helps the pasta cook evenly and prevents it from clumping or sticking to the bottom. It also helps the cheese melt into that smooth sauce.
Shred Your Own: I know I mentioned it in the ingredients, but it’s worth repeating! Shredding block cheese really does make a difference in how creamy and smooth your sauce will be.
Adjust Liquid if Needed: If your mac and cheese looks a little dry towards the end, you can stir in an extra splash of whole milk or evaporated milk to loosen it up.
Serving Straight from the Pot: If serving at a party, leave it on the “Warm” setting and give it a stir occasionally. Add a little extra milk if it thickens up too much over time.

How to Store It

If you miraculously have any leftovers (which is a big IF!), storing is easy:

Let the mac and cheese cool down completely. Transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.

To reheat, you can microwave individual portions, adding a splash of milk before heating to help it regain its creaminess. Or, you can reheat a larger batch gently on the stovetop over low heat, again stirring in a little milk until it’s smooth and heated through.

FAQs

Got questions? I’ve got answers!

Can I use a different type of pasta? Yes, absolutely! Small to medium pasta shapes like shells, cavatappi, or rotini work well. Just keep an eye on the cooking time as it might vary slightly.
Is this really a “dump and go” recipe? Pretty much! The initial prep is just adding ingredients. You do need to stir it a few times during cooking, but it’s incredibly low effort compared to stovetop methods.
My sauce seems too thick/thin, what went wrong? Slow cookers and ingredient exactness can vary. If too thick, stir in more milk (whole or evaporated) a tablespoon at a time until desired consistency. If too thin, ensure it has cooked long enough for the pasta to absorb liquid and the cheese to emulsify. Sometimes a little cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) stirred in during the last 30 mins can help thicken, but usually, the recipe consistency is spot on if cooked correctly.
Can I halve this recipe? Yes, you can halve all the ingredients and use a smaller slow cooker (like a 3 or 4 quart). The cooking time might be slightly shorter, so check for pasta doneness sooner.

Super Creamy & Easy Crock-Pot Mac and Cheese (Set It & Forget It!)

This recipe details how to make incredibly creamy and easy macaroni and cheese in a slow cooker (Crock-Pot). It requires minimal prep, is largely hands-off, and results in a comforting, crowd-pleasing dish perfect for potlucks or easy weeknight meals.

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Cook Time 2 30

Equipment

Slow Cooker Also known as Crock-Pot

Ingredients

Main Ingredients

1 pound elbow pasta uncooked
2.5 cup whole milk
12 ounce evaporated milk
3 cup sharp cheddar cheese shredded (preferably shredded from a block)
1.5 cup American cheese cubed
1 teaspoon salt
0.5 teaspoon black pepper
0.25 teaspoon garlic powder
4 tablespoon butter cubed

Instructions

First things first, make sure your slow cooker is ready to go. Give it a quick spray with non-stick cooking spray, just to be safe.
Now, simply add all of your ingredients directly into the slow cooker insert. That's right – the uncooked elbow pasta, both the whole milk and the evaporated milk, your beautiful shredded sharp cheddar, the cubed American cheese, the salt, pepper, and garlic powder, and those little cubes of butter.
Give everything a good, gentle stir to combine it all. Make sure the pasta is mostly submerged in the liquid.
Pop the lid on your slow cooker. Set it to LOW and let it cook for about 2 to 3 hours, or until the pasta is perfectly tender and the sauce is thick and creamy. You'll want to give it a stir every 30-45 minutes or so, especially towards the end, to make sure the pasta isn't sticking and the cheese is melting evenly.
When it's done, give it one final stir to ensure everything is gloriously mixed into that smooth, cheesy sauce. Taste and adjust seasoning if needed (sometimes it needs a little more salt!).
Serve it up hot right from the Crock-Pot! It's the best kind of comfort.

Notes

Tips for Success:
• Don't Overcook: Keep an eye on the pasta during the last hour to prevent mushiness.
• Stir Occasionally: Stirring helps even cooking, prevents sticking, and aids cheese melting.
• Shred Your Own: Shredding block cheese improves sauce creaminess.
• Adjust Liquid if Needed: Stir in extra milk if it looks dry.
• Serving Straight from the Pot: Leave on 'Warm' and stir occasionally, adding milk if needed.
Substitutions & Additions:
• Cheese Swap: Use Monterey Jack, Gruyere, fontina, mozzarella, smoked cheddar, or pepper jack.
• Mix-Ins: Stir in cooked bacon/ham, broccoli, peas, or sautéed mushrooms during the last 30 mins.
• Spice It Up: Add cayenne pepper or hot sauce at the end.
• Crispy Topping: Top individual servings with toasted breadcrumbs or crushed crackers.
Storage:
Cool completely, transfer to an airtight container, store in the refrigerator for up to 3-4 days.
Reheating:
Microwave individual portions or reheat larger batches gently on the stovetop over low heat, adding a splash of milk to restore creaminess.