Can you make mac and cheese in the slow cooker?

Absolutely. In fact, making mac and cheese in a crock pot is one of the easiest and most hands-off methods out there. You simply add all your ingredients — pasta, cheese, milk, and seasonings — then let the slow cooker do the work. It cooks low and slow, giving you rich, creamy results without boiling water or babysitting a pot. It’s ideal for busy weeknights or feeding a crowd.

Is Crock Pot Mac And Cheese good?

It’s not just good — it’s crave-worthy. What sets crock pot mac and cheese apart is the smooth, velvety texture that comes from the gentle heat of a slow cooker. The pasta cooks in cheesy, creamy liquid, absorbing all that flavor as it simmers. And since you can use a blend of cheeses and add-ins, you can customize it exactly how you like. Once you try it, it’s hard to go back to stovetop.

How do you keep mac and cheese from burning in a crock pot?

The secret? Low and slow is the way to go. Always cook on the LOW setting, and give it a gentle stir about halfway through to prevent sticking. It also helps to grease your crock pot before adding ingredients and to avoid cooking it too long — most recipes only need about 1.5 to 2.5 hour max. Using the right ratio of liquid (like milk and evaporated milk) keeps it moist and burn-free.

Can you put raw pasta in a slow cooker?

Yes, you can — and that’s what makes this recipe such a time-saver. Raw pasta added directly into the crock pot cooks slowly and absorbs flavor from the sauce as it goes. No boiling required. Just make sure you check the doneness around the 1.5-hour mark, and always use a pasta type like elbow macaroni that holds up well to longer cooking times.

Crock Pot Mac And Cheese – The Best 1-Pot Cheesy Recipe

Name: Crock Pot Mac And Cheese
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: American
Ingredients: 2 cups elbow macaroni (uncooked); 2 cups sharp cheddar cheese, shredded; 1 cup Monterey Jack cheese, shredded; 4 oz cream cheese, cubed; 1 can (12 oz) evaporated milk; 2 cups whole milk; ½ stick (¼ cup) unsalted butter, sliced; 1 tsp salt; ½ tsp black pepper; ½ tsp dry mustard powder; ½ tsp garlic powder (optional); ½ tsp smoked paprika (optional); A few dashes of hot sauce (optional)

Description

This Crock Pot Mac And Cheese is ultra-creamy, cheesy, and ridiculously easy to make. No boiling required — just dump everything into the slow cooker and let it cook to perfection. It’s the ultimate one-pot comfort food, perfect for potlucks, weeknight dinners, or holidays.

Ingredients

Scale

2 cups elbow macaroni (uncooked)
2 cups sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
4 oz cream cheese, cubed
1 can (12 oz) evaporated milk
2 cups whole milk
½ stick (¼ cup) unsalted butter, sliced
1 tsp salt
½ tsp black pepper
½ tsp dry mustard powder
½ tsp garlic powder (optional)
½ tsp smoked paprika (optional)
A few dashes of hot sauce (optional)

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Instructions

Grease the slow cooker with non-stick spray or butter to prevent sticking.
Add uncooked macaroni directly to the slow cooker.
Top with cheeses, cream cheese, butter, and all seasonings.
Pour in the evaporated milk and whole milk.
Stir gently to combine the ingredients.
Cover and cook on LOW for 1.5 to 2.5 hours.
Stir once halfway through cooking to ensure even cheese melting.
Check pasta at 1.5 hours. When it’s tender and creamy, switch to “WARM” mode.
Serve hot, optionally topped with bacon bits, scallions, or breadcrumbs.

Notes

For best results, use freshly shredded cheese — pre-shredded contains anti-caking agents that can affect the texture.

You can substitute cheddar and Monterey Jack with Colby, Gruyère, mozzarella, or a cheese blend.

Add cooked bacon, jalapeños, or broccoli for tasty variations.

This dish thickens as it sits. Add a splash of milk to loosen when reheating.

Store leftovers in an airtight container in the fridge for up to 4 days.

Prep Time: 10 minutes
Cook Time: 2 hours
Cuisine: American

Nutrition

Serving Size: per serving
Calories: 450kcal
Sugar: 5g
Sodium: 480 mg
Fat: 27 g
Saturated Fat: 15 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 17 g
Cholesterol: 75 mg