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Crock Pot Mac and Cheese Recipe

ByLily
Jump to Recipe· 4.9 from 23 reviews

If you’re craving a comfort food that’s as easy as it is delicious, let me introduce you to my Crock Pot Mac and Cheese Recipe. This slow-cooked marvel is creamy, cheesy, and hands-off — perfect for busy days, dinner parties, or simply when you want that perfect gooey mac and cheese without standing over a stove. Trust me, once you try this, it just might become your go-to comfort meal!

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Why This Recipe Works

  • Hands-Off Cooking: You can literally toss it in the crock pot and walk away—perfect for busy days or multitasking in the kitchen.
  • Creamy Texture: The secret combo of evaporated milk and cream cheese makes it insanely smooth without any gritty or gluey mess.
  • Flavor Boost: A little sriracha and ground mustard inject just enough zing to take this classic beyond basic.
  • Perfect Pasta Doneness: Slow cooking on low lets the macaroni cook evenly, so it’s soft but not mushy—ideal comfort texture every time.
Crock Pot Mac and Cheese, easy slow cooker mac and cheese, creamy crock pot pasta, cheesy slow cooker dinner, comforting mac and cheese recipe - A white oval dish filled with creamy macaroni and cheese, showing one main layer of small elbow pasta coated in a thick, smooth, bright orange cheese sauce. A silver spoon is partly submerged on the right side, lifting some macaroni, with the cheese sauce clinging softly to the pasta and spoon. The dish sits on a white marbled surface, and some chopped green herbs are blurred in a bowl in the top left corner, adding a fresh contrast. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This combination of ingredients creates that velvety, rich mac and cheese we all dream about. Each element plays a key role—whether it’s to add creaminess, depth, or a little kick. When you shop for these, stick to good-quality cheeses and a reliable evaporated milk for that consistent silky finish.

Crock Pot Mac and Cheese, easy slow cooker mac and cheese, creamy crock pot pasta, cheesy slow cooker dinner, comforting mac and cheese recipe - Flat lay of uncooked white macaroni pasta scattered next to smooth blocks and small cubes of creamy white cream cheese and soft yellow butter pieces, a generous pile of shredded bright orange cheddar cheese showing its fine texture, a small puddle of rich red-orange sriracha sauce, a few dried mustard seeds and ground mustard powder with a warm yellow tone, and a couple of black peppercorns adding a dark contrast, all beautifully arranged with a glass jar of creamy off-white evaporated milk and a clear bottle of golden chicken broth in the background, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7
  • Uncooked macaroni: I love using a white pasta with fiber—it holds up well in the slow cooker and the bit of texture keeps it satisfying.
  • Evaporated or whole milk: Using evaporated milk instead of regular milk amps up the creaminess without watering down the flavor.
  • Low sodium chicken broth: Adds subtle savory notes, and low sodium helps you control the saltiness better.
  • Butter: Small bits melt throughout to create that buttery backbone for the cheese sauce.
  • Salt: Essential to bring out all those flavors—don’t skimp!
  • Sriracha sauce: Just a touch gives the dish a yummy background heat that surprises and delights.
  • Ground mustard: Elevates the sharpness of cheddar and keeps your mac tasting complex and interesting.
  • Black pepper: Freshly cracked is best here for a bit of warm spice.
  • Cream cheese: Makes the sauce decadently creamy and smooth without overwhelming the cheddar flavor.
  • Shredded cheddar cheese: Sharp cheddar is my go-to—it melts perfectly and offers that classic bite we all love.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to switch things up sometimes, depending on the season or what I have in the fridge. This Crock Pot Mac and Cheese Recipe is fantastic for customization—whether you want to punch up the spice, sneak in some veggies, or make it extra cheesy.

  • Variation: One of my favorite twists is adding a handful of cooked crispy bacon bits before serving—adds salty crunch and smoky depth that my family adores.
  • Dairy-Free Option: I’ve experimented by swapping cheddar for dairy-free cheese blends and coconut milk for evaporated milk; it’s surprisingly good when you’re craving comfort but need to skip dairy.
  • Veggie Boost: Stir in some steamed broccoli or peas 10 minutes before the end of cooking for a colorful, nutritious addition.
  • Extra Creamy: Feel free to mix in a little grated parmesan along with the cheddar for an even richer flavor profile.

Step-by-Step: How I Make Crock Pot Mac and Cheese Recipe

Step 1: Prep Your Crock Pot and Ingredients

Start by spraying your 2.5-4 quart slow cooker well with non-stick spray—that step is crucial to avoid any sticky leftovers! Then gather your uncooked macaroni and all the liquids and seasonings. I like to have everything prepped and ready so I’m not scrambling once I start.

Step 2: Combine Dry Pasta with Liquids and Seasonings

Dump the dry macaroni into the crock pot, then pour in evaporated milk, chicken broth, butter, salt, sriracha, ground mustard, and black pepper. Give it a good stir, breaking up the butter as much as possible. Don’t worry if there are still a few chunks—they’ll melt perfectly during cooking. This mix sets the stage for that luscious sauce.

Step 3: Slow Cook on Low

Cover your crock pot and cook on low for 1 hour. After the first hour, give it a good stir—it might look a little clumpy but as you stir the pasta loosens up beautifully. Cover again and cook for another 30 minutes, watching the pasta so it’s al dente but not mushy.

Step 4: Stir in Cream Cheese and Cheddar

Cut the cream cheese into small chunks and stir it into the hot pasta along with the shredded cheddar. Return the lid and let everything sit for 10 minutes—this resting time lets the cheese melt perfectly and the sauce thicken just right. After that, give it one last good stir, and you’re all set!

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Tips from My Kitchen

  • Don’t Skip the Stir: Stirring halfway through breaks up clumps and helps pasta cook evenly—totally worth the few seconds.
  • Butter Cut Small: Cutting butter into smaller pieces helps it melt smoothly into the sauce instead of floating around.
  • Cream Cheese at Room Temp: Softened cream cheese melds better, giving the mac that perfectly creamy texture you want.
  • Watch the Pasta Texture: Slow cookers vary—check your pasta at 1.5 hours to avoid overcooking; it should be tender but with a slight bite.

How to Serve Crock Pot Mac and Cheese Recipe

Crock Pot Mac and Cheese, easy slow cooker mac and cheese, creamy crock pot pasta, cheesy slow cooker dinner, comforting mac and cheese recipe - The image shows a white slow cooker filled with creamy macaroni and cheese. The dish has one layer of curved elbow pasta coated in a smooth, bright orange-yellow cheese sauce that looks thick and velvety. A silver spoon is partially submerged among the pasta, resting near the edge of the slow cooker. The background has a white marbled texture with some green herbs blurred in the upper corner. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this slow cooker mac and cheese with freshly chopped parsley for a pop of color and freshness. For extra indulgence, sprinkle some crispy fried onions or extra shredded sharp cheddar just before serving—it adds crunch and melty goodness.

Side Dishes

This Crock Pot Mac and Cheese Recipe pairs beautifully with roasted vegetables, a crisp green salad, or even some juicy baked chicken. For a game day or casual meal, I like to serve it alongside BBQ ribs or pulled pork sandwiches.

Creative Ways to Present

For special occasions, I’ve scooped the mac and cheese into mini ramekins, topped each with a breadcrumb crust, and broiled them quickly for an irresistible golden finish. It’s a total crowd-pleaser and looks so fancy with minimal effort!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge. It’ll last up to 3-4 days and still taste fantastic. Before you store, I recommend letting the mac and cheese cool to room temperature so condensation doesn’t make it watery.

Freezing

Yes, you can freeze this mac and cheese! Portion it into freezer-safe containers and it will keep for up to 2 months. When I freeze it, I slightly undercook the pasta so it doesn’t get mushy when reheated.

Reheating

To reheat, I microwave leftovers in a covered dish with a splash of milk to bring back creaminess and prevent drying out. Alternatively, you can warm it gently in a saucepan over low heat, stirring often until hot and bubbly.

FAQs

  1. Can I use a different type of pasta for this Crock Pot Mac and Cheese Recipe?

    Absolutely! While I prefer macaroni because it holds sauce well, you can swap in cavatappi, shells, or even penne. Just keep in mind that different pasta shapes and sizes may change the cooking time slightly, so check for doneness earlier or later as needed.

  2. Do I need to pre-cook the pasta before adding it to the crock pot?

    Nope! One of the best parts of this recipe is that the pasta cooks right in the crock pot with the liquids. Just be sure to stir at the halfway mark so the pasta cooks evenly and doesn’t clump.

  3. Can I make this Crock Pot Mac and Cheese Recipe vegan?

    With some swaps, yes! Use dairy-free cheese alternatives and plant-based milk like oat or almond milk instead of evaporated milk. Keep in mind the texture and flavor might differ a bit from the classic version, but it’s still comforting and cheesy!

  4. Why is there sriracha in this mac and cheese?

    The sriracha adds a subtle warmth and depth that balances the richness of the cheese—plus, it makes the flavor profile more interesting without being spicy-hot. If you’re sensitive to spice, you can reduce or omit it altogether.

  5. What size crock pot should I use?

    I recommend a 2.5 to 4-quart slow cooker. Too large a pot may cause the mac and cheese to cook unevenly, while too small could overflow. If your slow cooker is on the bigger side, adjust the ingredient amounts accordingly.

Final Thoughts

This Crock Pot Mac and Cheese Recipe holds a special place in my kitchen—it’s that perfect mix of comfort, ease, and wow-factor that I adore sharing with friends and family. I hope you’ll enjoy whipping it up as much as I do, whether it’s a busy weeknight savior or the star of your next gathering. Trust me, with this recipe, you’re just a slow cooker and a few simple ingredients away from cheesy, creamy bliss.

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Crock Pot Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 23 reviews
  • Author: Lily
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Salt
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Description

This Crock Pot Mac and Cheese recipe offers a creamy, comforting twist on a classic favorite using simple ingredients and slow cooking. Perfect for a hearty family meal, it features a rich blend of cheeses and a hint of sriracha for a subtle kick.

Ingredients

Dry Ingredients

  • 375 grams uncooked macaroni (1 box, white with fiber)
  • ¾ teaspoon salt
  • ¼ teaspoon ground mustard
  • ⅛ teaspoon black pepper

Liquids and Dairy

  • 354 ml evaporated or whole milk (about 1 ⅓ cups)
  • 1 ¾ cups low sodium chicken broth
  • 2 tablespoons butter (cut into small pieces)
  • 2 oz cream cheese room temperature
  • 2 ½ cups shredded cheddar cheese (175 g)

Other

  • ½ teaspoon sriracha sauce

Instructions

  1. Prepare Crock Pot: Spray a 2.5 to 4 quart crock pot with nonstick spray to prevent sticking during cooking.
  2. Add Ingredients: Pour the dry macaroni into the crock pot. Add evaporated milk, chicken broth, butter pieces, salt, sriracha sauce, ground mustard, and black pepper. Stir gently to combine, breaking up butter pieces as much as possible, though some chunkiness is expected.
  3. Cook Macaroni: Cover the crock pot and cook on low heat for 1 hour. After 1 hour, stir well to break up any clumps. Replace cover and continue cooking for an additional 30 minutes or until the macaroni is al dente and slightly firm.
  4. Add Cheeses: Cut the room temperature cream cheese into very small pieces and stir it into the macaroni along with the shredded cheddar cheese. Cover and let the mixture sit for 10 minutes to allow the cheeses to melt smoothly.
  5. Serve: Stir well to combine melted cheeses evenly, then serve the creamy mac and cheese warm.

Notes

  • Using evaporated milk helps create a creamier texture compared to regular milk.
  • Low sodium chicken broth allows you to control the salt level in the dish.
  • You can substitute sriracha with a milder hot sauce or omit it if you prefer no spice.
  • Make sure the cream cheese is at room temperature to ensure it melts evenly.
  • If stovetop cooking is preferred, use a heavy-bottomed pot and frequently stir to prevent sticking and burning.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 450 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 32 g
  • Fiber: 2.5 g
  • Protein: 15 g
  • Cholesterol: 55 mg

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