Name: Crockpot Mac and Cheese
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 16 oz elbow macaroni (cooked very al dente); 2 cups whole milk; 1 cup heavy cream; 2 cups shredded cheddar cheese; 1 cup shredded Gouda; 1 cup shredded mozzarella; 2 tablespoons all-purpose flour; 1 teaspoon dry mustard; ½ teaspoon onion powder; 1 teaspoon salt; ½ teaspoon black pepper; Butter (for greasing crockpot)

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This crockpot mac and cheese is rich, creamy, and incredibly easy to make. I just toss the ingredients into the slow cooker, stir a few times, and let the magic happen. It’s the perfect comfort food with minimal effort and maximum flavor.

Crockpot Mac and Cheese

Why You’ll Love This Recipe

I love how hands-off this recipe is—no need to make a roux or babysit the stove. I still get a creamy, cheesy mac and cheese that tastes homemade and comforting. It’s perfect for gatherings, holidays, or an easy weeknight meal, and I can double it if I’m feeding a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

elbow macaroni (cooked very al dente)
whole milk
heavy cream
shredded cheddar cheese
shredded Gouda
shredded mozzarella
flour
dry mustard
onion powder
salt
black pepper

Directions

I cook the macaroni just until very al dente, then drain and rinse it under cold water.
I grease the crockpot with butter and add the pasta.
In a bowl, I whisk together the milk, cream, flour, mustard, onion powder, salt, and pepper.
I pour the mixture over the pasta and stir in all the shredded cheeses.
I set the slow cooker on low and cook for 2½ to 3 hours, stirring every 30 minutes. I start checking for doneness at the 2-hour mark so the pasta doesn’t overcook.

Servings and timing

This recipe typically makes enough for 8 servings as a side dish. Prep time is about 10 minutes, and cook time is 2½ to 3 hours on low in the crockpot.

Variations

I sometimes swap out the cheeses—Monterey Jack, Gruyère, or Colby Jack all melt beautifully.
For a crunchy topping, I toast breadcrumbs with butter and sprinkle them on just before serving.
When I want to make it heartier, I stir in cooked bacon, ham, or sausage.
I’ve even added jalapeños or hot sauce when I’m in the mood for a spicy kick.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk and warm it in a saucepan or microwave, stirring until it’s creamy again. I avoid freezing because the texture changes too much.

FAQs

What if I don’t want to precook the pasta?

I always precook the pasta because it gives me the best texture. Uncooked pasta in the slow cooker tends to get mushy or uneven.

Can I use pre-shredded cheese?

I prefer to shred my own cheese from blocks. Pre-shredded cheese has additives that can make the sauce grainy instead of smooth.

Can I double the recipe?

Yes, I double it all the time for potlucks or family gatherings. I use a larger crockpot and keep the cooking time the same, just stirring more frequently.

How long can I leave it on warm?

I leave it on the warm setting for up to 2 hours. I stir it occasionally to keep the texture creamy and prevent the pasta from drying out.

Why does my cheese separate or look oily?

If the cheese gets too hot or cooks too long, it can break and release oil. Stirring regularly and keeping it on low prevents that. If needed, I add a splash of milk and stir it to bring the creaminess back.

Conclusion

This crockpot mac and cheese is one of my go-to comfort dishes. It’s creamy, cheesy, and almost effortless to make. I can tweak it to suit different tastes and serve it for any occasion. It’s always a hit and saves me time in the kitchen.