Slow Cooker Mac and Cheese Recipe
Slow cooker mac and cheese is one of those recipes that saves my sanity on busy days. The pasta cooks right in the creamy sauce, so you don’t have to boil it separately or drain anything. Just dump it all in, give it a stir every now and then, and end up with mac and cheese that’s actually creamier than the stovetop version.
I love making this when I’m having people over – it stays warm without drying out and feeds a crowd without much work from me. The sauce stays smooth thanks to evaporated milk, which prevents the cheese from getting grainy. Perfect for potlucks, game days, or anytime you need to feed hungry people but don’t want to be stuck in the kitchen.
What you need for Slow Cooker Mac and Cheese
Ingredients You’ll Need For This Recipe
- 16 oz elbow macaroni, uncooked
- 4 cups whole milk
- 2 cups heavy cream
- 16 oz sharp cheddar cheese, grated
- 8 oz cream cheese, cubed
- 8 oz Velveeta cheese, cubed
- 1 stick (1/2 cup) butter, cubed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
How to make Slow Cooker Mac and Cheese
1. First, lightly grease your slow cooker insert with butter or cooking spray – this will prevent that dreaded crusty ring around the edges that’s such a pain to clean later.
2. Add uncooked macaroni to the slow cooker. I know it seems weird not to boil it first, but trust me here! Pour in the whole milk and heavy cream, giving everything a good stir to make sure all the pasta is submerged. This prevents any pieces from drying out during cooking.
3. Add cubed butter, cream cheese, and Velveeta. Break up the cream cheese into smaller chunks if you can – it’ll melt more evenly this way. Scatter your freshly grated cheddar over top (pre-shredded cheese won’t melt as smoothly, so grating your own makes a big difference).
4. Sprinkle in the salt, pepper, garlic powder, and paprika. Give everything another gentle stir to combine.
5. Cover and cook on LOW for 2½ to 3 hours. The key is to stir every 30 minutes or so. You’ll notice the mixture getting progressively thicker and creamier each time you stir. The pasta is done when it’s tender but still has a slight bite – you don’t want it mushy!
6. When the pasta is cooked through, give it one final stir. The sauce might look a bit thin at first, but let it sit for about 5-10 minutes with the lid off – it’ll thicken up beautifully as it cools slightly. If it gets too thick, just stir in a splash of warm milk until you reach your desired consistency.
Your mac and cheese is ready when you can pull a spoon through it and it leaves a trail that slowly fills back in, kind of like hot lava. The surface should look glossy and smooth, not grainy or separated.
🔍 Recipe Notes & Tips
- Don’t use pre-shredded cheese – it has anti-caking agents that make sauce grainy
- For extra-creamy results, let cream cheese come to room temp first
- Can substitute half & half for heavy cream, but sauce won’t be quite as rich
- Watch carefully after 2 hours – overcooking will make pasta mushy
- If sauce looks curdled, add 1/4 cup warm milk and stir vigorously
- Spray the lid too – prevents condensation drips from making sauce watery
🍽️ Serving Suggestions
- Pairs well with crisp white wines (Chardonnay, Pinot Grigio)
- Ice-cold beer (especially amber ales)
- Serve with simple green salad to cut richness
- Crispy bacon bits or toasted panko on top add great crunch
- Hot sauce on the side lets everyone adjust heat level
🎯 Make it Work for
- Casual dinner: Serve straight from cooker
- Potluck: Transport in cooker on “warm” setting
- Kid’s party: Skip paprika, tone down sharper cheeses
- Fancy dinner: Transfer to baking dish, top with buttered crumbs, broil 2-3 mins
- Game day: Keep warm in cooker, set out toppings bar
📦 Storage & Leftovers
- Keeps 3-4 days in airtight container
- Reheat with splash of milk over low heat, stirring often
- Freezes ok for up to 2 months but texture changes slightly
- Best eaten within 2 days for optimal creaminess
- Don’t microwave full portions – gets oily. Do small batches
Slow Cooker Mac and Cheese
Ingredients
- 16 oz elbow macaroni uncooked
- 4 cups whole milk
- 2 cups heavy cream
- 16 oz sharp cheddar cheese grated
- 8 oz cream cheese cubed
- 8 oz Velveeta cheese cubed
- 1 stick 1/2 cup butter, cubed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- First, lightly grease your slow cooker insert with butter or cooking spray – this will prevent that dreaded crusty ring around the edges that’s such a pain to clean later.
- Add uncooked macaroni to the slow cooker. I know it seems weird not to boil it first, but trust me here! Pour in the whole milk and heavy cream, giving everything a good stir to make sure all the pasta is submerged. This prevents any pieces from drying out during cooking.
- Add cubed butter, cream cheese, and Velveeta. Break up the cream cheese into smaller chunks if you can – it’ll melt more evenly this way. Scatter your freshly grated cheddar over top (pre-shredded cheese won’t melt as smoothly, so grating your own makes a big difference).
- Sprinkle in the salt, pepper, garlic powder, and paprika. Give everything another gentle stir to combine.
- Cover and cook on LOW for 2½ to 3 hours. The key is to stir every 30 minutes or so. You’ll notice the mixture getting progressively thicker and creamier each time you stir. The pasta is done when it’s tender but still has a slight bite – you don’t want it mushy!
- When the pasta is cooked through, give it one final stir. The sauce might look a bit thin at first, but let it sit for about 5-10 minutes with the lid off – it’ll thicken up beautifully as it cools slightly. If it gets too thick, just stir in a splash of warm milk until you reach your desired consistency.
- Your mac and cheese is ready when you can pull a spoon through it and it leaves a trail that slowly fills back in, kind of like hot lava. The surface should look glossy and smooth, not grainy or separated.
