Slow Cooker Macaroni and Cheese – Hands-off, ultra creamy

The creamiest mac and cheese with almost no stirring.

Intro

If weeknights are a blur and the craving for comfort hits hard, this slow cooker mac and cheese is your new back-pocket recipe. It’s the kind of dish that lets you toss everything in the pot, set it to low, and circle back to a silky, spoonable tangle of noodles swimming in cheese. Minimal prep, zero babysitting, all the cozy payoff.

Traditional baked mac can be fussy; stovetop versions demand constant attention. This one leans on evaporated milk, a little half-and-half, and a blend of meltable cheeses to keep things lush without eggs or a roux. The slow cooker’s gentle heat melts everything evenly and keeps the sauce velvety while the pasta turns tender.

Macaroni and cheese is as homey and American as it gets, with roots that reach back to European pasta-and-cheese casseroles. My spin stays respectful to the classic bowl we grew up with, but dials up the weeknight practicality. The result is extra creamy, full-flavored, and endlessly adaptable.

Why you’ll love it

• Mostly hands-off; the slow cooker does the work
• No flour or eggs to temper, just simple pantry dairy
• Silky, glossy sauce that clings to every elbow
• Scales easily for potlucks and game day
• Kid friendly, with easy ways to make it grown-up

Ingredients

• Elbow macaroni, uncooked: 1 lb / 16 oz (450 g)
• Evaporated milk: 12 oz can (355 ml)
• Whole milk: 2 cups (480 ml)
• Half-and-half or heavy cream: 1 cup (240 ml)
• Unsalted butter, melted: 4 tbsp (56 g)
• Sharp cheddar, freshly shredded: 3 cups (12 oz / 340 g)
• Monterey Jack or Colby Jack, shredded: 1 cup (4 oz / 113 g)
• Cream cheese, cubed: 4 oz (113 g) optional, for extra silkiness
• Dijon mustard: 1 tsp (5 ml) or dry mustard 1/2 tsp
• Garlic powder: 1/2 tsp (2 g) optional
• Sweet paprika: 1/2 tsp
• Fine salt: 1 1/2 tsp, plus more to taste
• Black pepper: 1/2 tsp
• Optional topping: toasted panko crumbs, chives, or hot sauce for serving

💡 Shopping tip: Buy cheese in blocks and shred it yourself. It melts smoother than pre-shredded, which often contains anti-caking starches.

Step-by-Step Instructions

1. Prep the cooker (2 minutes): Lightly butter or spray a 4 to 6 quart slow cooker.
2. Rinse pasta (1 minute): Rinse the dry macaroni under cold water for 10 to 15 seconds and drain well. This knocks off excess surface starch so the sauce stays glossy.
3. Make the milk base (3 minutes): In a large bowl, whisk evaporated milk, whole milk, half-and-half, melted butter, mustard, garlic powder, paprika, salt, and pepper until combined.
4. Combine (3 minutes): Stir in the uncooked macaroni, cheddar, Jack, and cream cheese. The mixture will be very saucy. Pour into the slow cooker and level the top.
5. Cook on LOW (90 to 150 minutes): Cover and cook on LOW for 1 hour. Stir, scraping the corners. Continue cooking, stirring every 30 minutes, until the pasta is just tender and the sauce looks smooth and slightly thick, about 1 1/2 to 2 1/2 hours total depending on your cooker. If it gets too thick, splash in 1/4 to 1/2 cup hot milk.
   • Visual cue: Pasta should be tender with a little bite; sauce should be glossy, not greasy or grainy.
6. Hold and serve (up to 60 minutes): Switch to WARM. Taste and adjust salt. Top with toasted panko, chives, or a few shakes of hot sauce and serve.

💡 Tip: Keep it on LOW only. High heat can cause the cheese to separate. If the sauce turns thick before the pasta is done, add hot milk a little at a time and stir gently.

Variations & Substitutions

• Gluten-free: Use sturdy gluten-free elbows and start checking at 60 minutes; they soften faster.
• Lighter: Swap half-and-half for additional whole milk and reduce butter to 2 tbsp.
• Spicy: Add 1 to 2 tsp hot sauce or 1/2 tsp chipotle powder; finish with pickled jalapeños.
• Smoky: Use half smoked cheddar and add a pinch of smoked paprika.
• Veg-loaded: Fold in steamed broccoli florets or peas during the WARM stage.
• Extra melty: Replace 1 cup cheddar with American cheese for that diner-style melt.

Make-Ahead, Storage & Reheating

• Make-ahead: Shred cheeses and measure ingredients up to 3 days ahead; refrigerate. Cook fresh for best texture.
• Storage: Refrigerate leftovers in a shallow, airtight container for 3 to 4 days.
• Freezing: Not ideal for sauce texture, but doable. Freeze up to 2 months; thaw overnight in the fridge.
• Reheat: Add a splash of milk and reheat gently on the stovetop over low heat or in the microwave at 50 percent power, stirring every 45 to 60 seconds until creamy.

Nutritional Info (Estimated, per serving)

• Calories: ~520
• Protein: ~21 g
• Carbs: ~49 g
• Fat: ~26 g

💡 Note: Estimates vary by brands and portions.

Serving Suggestions

• Crisp green salad with lemony vinaigrette
• Roasted broccoli or Brussels sprouts
• BBQ chicken, pulled pork, or veggie sausages
• Garlic sautéed spinach
• Hot sauce, scallions, and toasted panko for crunch
• Sliced tomatoes with flaky salt and olive oil

Recipe FAQs

Can I use pre-shredded cheese?

Yes, but the sauce may be less silky due to anti-caking agents. If using it, add 2 tbsp cream cheese to help emulsify.

Why did my sauce turn grainy or greasy?

High heat can cause separation. Keep the cooker on LOW, stir gently, and add a splash of hot milk if it tightens.

Can I double this recipe?

Use a 6 to 7 quart slow cooker and avoid filling more than two-thirds full. Expect 15 to 30 minutes longer on LOW.

Will gluten-free pasta work?

Yes. Choose elbows made from corn or a corn-rice blend and start checking doneness at 60 minutes.

How do I add protein or veggies?

Stir in cooked bacon, rotisserie chicken, steamed broccoli, peas, or roasted cauliflower during the WARM stage.

Can I bake it instead?

Transfer to a buttered 9×13 inch dish, top with buttered panko, and bake at 350°F / 180°C for 20 to 25 minutes until bubbling.

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Printable Recipe Card

Slow Cooker Macaroni and Cheese – Angle: Hands-off creamy – Diet: Vegetarian; gluten-free adaptable

• Prep: 15 minutes Cook: 2 hours Total: 2 hours 15 minutes
• Yield: 8 servings

Ingredients (copy list only)

• Elbow macaroni, uncooked: 1 lb / 16 oz (450 g)
• Evaporated milk: 12 oz can (355 ml)
• Whole milk: 2 cups (480 ml)
• Half-and-half or heavy cream: 1 cup (240 ml)
• Unsalted butter, melted: 4 tbsp (56 g)
• Sharp cheddar, freshly shredded: 3 cups (12 oz / 340 g)
• Monterey Jack or Colby Jack, shredded: 1 cup (4 oz / 113 g)
• Cream cheese, cubed: 4 oz (113 g) optional
• Dijon mustard: 1 tsp (5 ml) or dry mustard 1/2 tsp
• Garlic powder: 1/2 tsp (2 g) optional
• Sweet paprika: 1/2 tsp
• Fine salt: 1 1/2 tsp
• Black pepper: 1/2 tsp
• Optional topping: toasted panko crumbs, chives, hot sauce

Instructions (copy numbered steps only)

1. Butter or spray a 4 to 6 quart slow cooker.
2. Rinse macaroni under cold water for 10 to 15 seconds; drain well.
3. Whisk evaporated milk, whole milk, half-and-half, melted butter, mustard, garlic powder, paprika, salt, and pepper.
4. Stir in uncooked macaroni, cheddar, Jack, and cream cheese; pour into slow cooker.
5. Cook on LOW for 1 hour; stir. Continue cooking, stirring every 30 minutes, until pasta is just tender and sauce is glossy, about 1 1/2 to 2 1/2 hours total. Add hot milk as needed to loosen.
6. Switch to WARM, season to taste, and serve with toppings.

Notes

• Doneness cue: pasta tender with a little bite; sauce smooth and shiny.
• Stir at least once after the first hour to prevent sticking at the edges.
• For best melt, shred cheese from blocks; avoid High setting.

Nutrition (calories + macros)

~520 kcal; ~21 g protein; ~49 g carbs; ~26 g fat per serving

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Final Notes

When you need comfort in a hurry, this slow cooker mac and cheese brings big cozy energy with very little effort. It’s weeknight-friendly, potluck-ready, and happy to play base for add-ins. If you try it, leave a comment with your spin and star rating so others can find it too.

Craving more slow cooker favorites or easy sides? Share this recipe with a friend and bookmark it for later.