Slow Cooker Mac and Cheese

Published: November 8, 2022 Last Modified: November 8, 2022 By Sara 120 Comments

This recipe for slow cooker mac and cheese is a blend of tender pasta with two types of cheese and plenty of seasonings, all cooked together to creamy and cheesy perfection. It’s the easiest crock pot macaroni and cheese ever!

This macaroni and cheese is total perfection, my kids absolutely adore it and ask for it every week. Serve it with a roasted chicken and sauteed asparagus for a complete meal that’s sure to get rave reviews.

I’ve found that homemade mac and cheese can be a little tricky to get right. Sometimes I have issues with the sauce separating or being grainy from the flour, and I find that baked versions of mac and cheese can dry out easily. This slow cooker mac and cheese is practically fool proof; it comes out ultra creamy every time thanks to a secret ingredient.

Slow Cooker Mac and Cheese Ingredients

This recipe calls for corkscrew pasta (cavatappi), butter, evaporated milk, half and half, cheddar cheese, salt, pepper, onion powder and paprika. The sercret ingredient is American cheese, and not just any American cheese. You want to skip the plastic wrapped slices and buy a block of American cheese at the deli counter for best results. I also like to add a little parsley for flavor and color, but that’s an optional step.

HOW DO YOU MAKE SLOW COOKER MAC AND CHEESE?

This crock pot mac and cheese is very simple to make. The first step is to boil your noodles. Slow cooker mac and cheese can sometimes come out with mushy, overcooked pasta if it cooks for too long. To avoid that, I use a heartier noodle like cavatappi, and I undercook it by 2 minutes before I put it into the slow cooker. The noodles are coated with butter, then mixed with cheese, evaporated milk, half and half, and seasonings. In about 2 hours you’ll have mac and cheese perfection! Add a little fresh parsley if you like, then serve and enjoy.

Tips for perfect crock pot mac and cheese

• The cook time for this mac and cheese varies a bit depending on your slow cooker. I find that some of the older slow cookers tend to run on the hot side and have less heat settings. If you’ve got an older crock pot, cook this mac and cheese for about 1 1/2 hours to avoid mushy noodles.
• If you’ve got a more modern crock pot with multiple heat settings, cook on the lowest setting for 2 hours. Either way you’ll want to stir the mac a few times during the cooking process. If it looks soupy at the end of the cook time, just keep stirring and it will come together into a smooth sauce.
• I recommend grating your own cheddar cheese for this recipe. The bagged pre-shredded cheese sold at the grocery store is often coated in anti caking agents and preservatives and does not melt as smoothly as freshly grated cheese.
• This recipe also works well as a stove top mac and cheese. Cook the pasta for the full amount of time as directed on the box. Place it in a pot on the stove with the rest of the ingredients, then stir to combine. Cook for 5-7 minutes over medium heat, stirring occasionally.

Recipe FAQs

Flavor Variations

This recipe is very easy to customize to suit your taste preferences.

• Protein: Make your macaroni and cheese a meal by stirring in diced ham, cooked sausage or shredded chicken during the last 30 minutes of the cook time.
• Vegetables: Feel free to add cooked veggies of your choice during the last 10 minutes of the cook time. Some great options include broccoli, spinach or peas.
• Toppings: Finish your mac and cheese with a sprinkle of cooked bacon, or some crushed buttery crackers.

Once you try this mac and cheese, you’ll find yourself making it on a regular basis. My kids prefer this mac and cheese over any other variety!

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