Slow Cooker Mac and Cheese
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Nothing beats Slow Cooker Mac and Cheese when I need easy comfort food that feeds a crowd. Cheddar and mozzarella melt together into a sauce that’s so creamy it coats every noodle perfectly, while butter adds that rich flavor. You’ll find yourself scraping the pot clean before you realize it’s gone.
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I make it for weeknight family dinners, Thanksgiving and Christmas sides, game day parties, and potlucks because it’s a crowd-pleaser that keeps everyone coming back. It’s hands-off and easy to make ahead, staying creamy in the slow cooker so you can feed a group without stress. Leftovers keep in the fridge for about 3 days and reheat well with a splash of milk.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Slow Cooker Mac and Cheese with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have creamy, cheesy mac and cheese ready in just a few hours with almost no effort.
Prep the Slow Cooker
Grease your slow cooker with butter or nonstick cooking spray to prevent the noodles from sticking to the sides. I like using this 8-quart slow cooker, which works perfectly for this recipe and gives you enough room to stir without making a mess.
Combine Everything
Add the uncooked macaroni, cheddar, mozzarella, whole milk, evaporated milk, melted butter, paprika, salt, pepper, and mustard, if using. Toss everything together with a spatula until the pasta is coated with flavor and the cheese is distributed evenly.
Don’t worry that it looks soupy at first. The pasta will absorb the liquid as it cooks.
Cook Low and Slow
Cover and cook on low for 2½ to 3 hours, stirring a couple of times once it gets warm, and the butter has melted. A heat-resistant silicone spatula makes it easier to reach the bottom and edges without getting your hands too close to the heat.
I usually fold it once after the first hour and again halfway through. Stirring helps the cheese melt evenly and keeps the sauce smooth and creamy, rather than clumpy.
Check for Doneness
It’s ready when the sides are set, and the center is smooth and creamy. The pasta should be tender but not mushy, and the sauce should coat every noodle.
If it looks too thick, you can stir in a splash of milk to loosen it up.
Serve and Enjoy
Switch the slow cooker to warm to prevent overcooking. The dish will stay creamy and ready to serve for a couple of hours. Enjoy!
If you’re bringing it to a potluck or party, you can leave it on warm so people can serve themselves straight from the slow cooker. Just keep the lid secured with rubber bands, wrap a microfiber kitchen towel around it to insulate it, and it’ll stay warm for at least an hour in the car.
When you arrive, plug it in and switch it to warm so it stays creamy throughout the event without drying out or overcooking.
Ingredients
- 16 ounces uncooked macaroni
- 3 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 2 cups whole milk
- 12 ounces can evaporated milk
- ½ cup unsalted butter melted
- ½ teaspoon paprika
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 teaspoon Dijon mustard optional
Video
Instructions
- Grease the slow cooker with butter or nonstick spray.
- Add the uncooked macaroni, cheddar, mozzarella, whole milk, evaporated milk, melted butter, paprika, salt, pepper, and mustard (if using). Stir everything together.16 ounces uncooked macaroni, 3 cups shredded cheddar cheese, 2 cups shredded mozzarella cheese, 2 cups whole milk, 12 ounces can evaporated milk, ½ cup unsalted butter, ½ teaspoon paprika, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon Dijon mustard
- Cover and cook on Low for 2½–3 hours, stirring a couple of times—especially once it gets warm and the butter melts—to keep it creamy.
- It’s ready when the sides are set and the center is smooth and creamy.
- Switch to Warm to prevent overcooking.
Notes
- Don’t skip the grease: Greasing the slow cooker prevents the noodles from sticking to the sides and makes cleanup way easier.
- Ingredient notes: Sharp cheddar cheese gives you a tangier bite, elbow macaroni is the classic shape for holding sauce, pre-shredded cheeses save time, dry mustard (¼ teaspoon) works as well as Dijon mustard, and the slow cooker frees up oven space during holiday meals.
- Try Velveeta for ultra-creamy: If you want that deli-style mac and cheese texture, swap half the cheddar for 8 ounces of cubed Velveeta.
- Stir it a few times: Stirring once or twice during cooking keeps the cheese from clumping and helps everything melt into a smooth, creamy sauce.
- Watch the cook time: Check it around 2½ hours because slow cookers vary, and you don’t want the edges to dry out or the pasta to get mushy.
- Flash-freeze for meal prep: Portion leftovers into single servings and freeze them flat on a baking sheet for an hour before stacking them in a freezer bag so they don’t stick together.
Nutrition
How to Store Leftovers
Let the mac and cheese cool to room temperature, then transfer it to an airtight container and place it in the refrigerator for up to 3 days. Glass airtight containers keep the sauce from drying out and make reheating easy.
Reheat individual portions in the microwave with a tablespoon of milk stirred in to restore creaminess, or warm the whole batch on the stovetop over low heat with a splash of milk.
For longer storage, freeze it in freezer-safe containers for up to 2 months. Thaw overnight in the fridge, then reheat on the stovetop with a little milk to restore the smooth texture.
The cheese sauce might look separated when frozen, but stirring it as it reheats will bring it back together.
What to Serve With Slow Cooker Mac and Cheese
I usually serve it with something fresh and crunchy to balance the richness, like a simple green salad or roasted vegetables. It’s also great alongside crispy tofu or veggie burgers for a full comfort food spread.
For gatherings, I’ll set it out with cornbread, coleslaw, and baked beans for a casual buffet. It pairs well with just about anything, so you can keep the sides simple and let the mac and cheese be the star.
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