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An extreme close-up shot of a spoonful of slow cooker mac and cheese, showing the gooey cheese pull.

Crockpot Mac and Cheese: The Creamiest, Easiest Recipe

This Crockpot Mac and Cheese is the creamiest, most foolproof recipe you'll ever try. Made with a blend of real cheeses and a secret ingredient for an ultra-smooth sauce, it's the ultimate comfort food made easy in your slow cooker.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz Elbow Macaroni uncooked
  • 8 oz Sharp Cheddar Cheese freshly grated
  • 8 oz Monterey Jack Cheese freshly grated
  • 12 oz Evaporated Milk one can
  • 1.5 cups Whole Milk
  • 4 tbsp Butter melted
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 0.5 tsp Ground Mustard Powder

Equipment

  • 1 Slow Cooker (6-quart)
  • 1 Box grater

Instructions
 

  1. In the basin of a 6-quart slow cooker, add the uncooked elbow macaroni, freshly grated sharp cheddar and Monterey Jack cheeses, evaporated milk, whole milk, melted butter, salt, pepper, and ground mustard powder. Stir well to combine, ensuring the pasta is fully coated.
  2. Cover the crockpot and cook on the LOW setting for 1.5 to 2.5 hours, stirring once or twice during cooking to prevent sticking. Cooking time may vary depending on the slow cooker.
  3. The mac and cheese is done when the pasta is tender and the sauce has thickened to a creamy consistency. Give it a final stir and serve immediately.

Notes

Do not use pre-shredded cheese. Grating your own cheese from a block is essential for a smooth, non-grainy sauce.
Do not cook on high. This can cause the milk solids to separate and make the sauce oily or curdled.
All slow cookers cook differently, so start checking your mac and cheese for doneness at the 1.5-hour mark.
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