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A delicious, creamy bowl of golden Crockpot Mac and Cheese featuring elbow macaroni, served on a decorative blue plate with a fork.
Daniel

Ultimate Creamy Crockpot Mac and Cheese

This crockpot mac and cheese is the ultimate comfort food, made incredibly easy in your slow cooker. It's extra creamy, cheesy, and requires no boiling of the pasta beforehand!
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Elbow Macaroni uncooked
  • 8 oz Sharp Cheddar Cheese freshly grated from a block
  • 4 oz Gruyère Cheese freshly grated from a block
  • 4 oz Cream Cheese cubed and softened
  • 12 oz Evaporated Milk one can
  • 2 cups Whole Milk
  • 1/4 cup Unsalted Butter melted (1/2 stick)
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper freshly ground
  • 1 tsp Dry Mustard Powder
  • 1/2 tsp Paprika sweet or smoked

Equipment

  • 6-quart Slow Cooker (Crockpot)
  • Box Grater
  • Whisk or large spoon

Method
 

  1. Grease the inside of a 6-quart slow cooker with butter or non-stick cooking spray. This is a crucial step to prevent sticking.
  2. In the greased slow cooker, combine the uncooked elbow macaroni, evaporated milk, whole milk, melted butter, salt, black pepper, dry mustard powder, and paprika. Stir everything together until the pasta is fully coated in the liquid.
  3. Add the freshly grated sharp cheddar, grated Gruyère, and the cubed cream cheese to the slow cooker. Stir thoroughly to distribute the cheeses as evenly as possible.
  4. Cover the slow cooker and cook on LOW for 2 to 3 hours. It's important to stir once or twice after the first hour. This prevents the pasta from sticking to the bottom and helps the cheese melt into a smooth, creamy sauce.
  5. Check for doneness after 2 hours. The mac and cheese is ready when the pasta is tender and has absorbed most of the liquid. Be careful not to overcook, as the pasta can become mushy.
  6. Once cooked, give the mac and cheese a final, vigorous stir to emulsify the sauce, making it extra creamy. Let it rest for a few minutes before serving, as the sauce will thicken slightly. Serve hot.

Notes

Pro-Tip for Creaminess: For the absolute creamiest sauce, it's essential to grate your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can make the sauce gritty and prevent it from melting smoothly.
Cooking Time Variance: All slow cookers heat differently. Some might run hotter than others. Start checking your pasta after 1.5 hours to be safe. The pasta should be al dente, not mushy.
Optional Add-ins: Feel free to stir in cooked bacon, jalapeños, or top with toasted breadcrumbs before serving for extra flavor and texture.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of milk and warm gently on the stovetop or in the microwave, stirring frequently to bring back the creamy consistency.