Slow Cooker Macaroni and Cheese is the ultimate comfort food for busy days, big gatherings, or anytime you crave something irresistibly creamy, cheesy, and soul-warming. With just a handful of classic ingredients and a trusty slow cooker, you can whip up a gooey, golden macaroni and cheese that tastes like you spent all day in the kitchen, when in reality, the process couldn’t be simpler. This set-it-and-forget-it recipe guarantees crowd-pleasing results with minimal fuss — which is exactly how comfort food should be.

Slow Cooker Macaroni and Cheese Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Slow Cooker Macaroni and Cheese brings something special to the table, whether it’s velvety texture, bold cheesy flavor, or that golden, mouthwatering finish. You only need a few essentials, but together, they transform into something truly magical.

Elbow macaroni (16 ounces): This classic pasta shape is perfect for holding onto creamy sauce in every bite.
Sharp cheddar cheese (4 cups, shredded): Using sharp cheddar ensures bold, tangy cheesy flavor throughout and a picture-perfect melty topping.
Whole milk (2 cups): Whole milk adds rich, creamy texture and helps the cheese melt smoothly.
Evaporated milk (1 can, 12 ounces): The secret to ultra-creamy mac and cheese, evaporated milk gives the sauce silky body without thinning it out.
Unsalted butter (1/2 cup, melted): Butter adds richness and a touch of gloss to the sauce.
Eggs (2 large, lightly beaten): Eggs help “set” the sauce and create that classic casserole-style consistency.
Salt (1 teaspoon): Enhances all the cheesy, savory flavors.
Black pepper (1/2 teaspoon): Lends a hint of gentle heat and depth.
Ground mustard (1/2 teaspoon, optional): (Optional, but recommended!) Adds a subtle tang that brightens the cheese.
Paprika (1/4 teaspoon): For color and a mild smoky undertone.
Garlic powder (1/4 teaspoon, optional): Optional, for a bump of savory depth if you like garlic with your cheese.
Chopped fresh parsley (optional, for garnish): Adds fresh color and a touch of herbal brightness to the finished dish.

How to Make Slow Cooker Macaroni and Cheese

Step 1: Prep Your Slow Cooker

Start by lightly greasing the inside of your 4- to 6-quart slow cooker with non-stick spray. This little step prevents sticking and makes cleanup even easier later on — your future self will thank you!

Step 2: Whisk Together the Creamy Base

In a large mixing bowl, combine the whole milk, evaporated milk, melted butter, eggs, salt, pepper, ground mustard, paprika, and garlic powder if you’re using it. Whisk until the mixture is completely smooth and the eggs are fully incorporated. This is the foundation of that creamy, dreamy cheese sauce.

Step 3: Combine Pasta and Cheese

Add the uncooked elbow macaroni and 3 cups of the shredded sharp cheddar cheese directly to the slow cooker. Give them a gentle toss to start evenly distributing the cheese throughout the pasta.

Step 4: Pour and Stir

Pour your milk and butter mixture over the pasta and cheese in the slow cooker. Stir everything together until the pasta is fully coated and cheese is mingled throughout. Take a moment to savor that already-delicious aroma!

Step 5: Top with Extra Cheese

Sprinkle the remaining 1 cup of cheddar cheese evenly over the top. This last layer melts into a gorgeous gooey blanket as everything cooks, giving you that classic baked-mac look—without turning on your oven.

Step 6: Slow Cook to Creamy Perfection

Cover the slow cooker and set to low. Let your Slow Cooker Macaroni and Cheese cook for 2 to 3 hours, stirring once about halfway through. The pasta should be tender and the sauce lusciously creamy when done. Avoid overcooking, as this can lead to mushy noodles.

Step 7: Keep Warm and Serve

If you’re not quite ready to serve, switch your slow cooker to “warm.” The mac and cheese will stay perfectly creamy until it’s time to gather everyone around the table. Just before serving, add a sprinkle of fresh parsley to brighten up the presentation if you’d like.

How to Serve Slow Cooker Macaroni and Cheese

Garnishes

There’s nothing like a shower of fresh chopped parsley to wake up the golden colors of Slow Cooker Macaroni and Cheese. For extra flavor, try a light dusting of smoked paprika or a sprinkle of toasted, buttered breadcrumbs on top for that crave-worthy crunchy finish.

Side Dishes

This dish is a hearty, standalone star, but it pairs beautifully with simple salads (try a crisp garden or Caesar salad), tangy coleslaw, roasted veggies, or barbecue-style mains. If you’re heading to a potluck, serve alongside pulled pork or baked chicken for a full Southern feast.

Creative Ways to Present

Spoon your Slow Cooker Macaroni and Cheese into individual ramekins for a dinner party, or pile it high in a family-style serving dish for comforting, communal vibes. For a whimsical twist, nestle scoops into mini bell pepper “cups,” or use as a decadent topping for loaded baked potatoes.

Make Ahead and Storage

Storing Leftovers

After everyone’s had their fill, transfer cooled mac and cheese to airtight containers and refrigerate. Properly stored, leftovers last for up to 4 days and make for fabulous quick lunches or round two dinners.

Freezing

Slow Cooker Macaroni and Cheese can be frozen, though the texture of pasta can change slightly. Freeze cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Gently reheat leftovers in the microwave or on the stovetop, adding a splash of milk for creaminess. If reheating a large batch, your slow cooker’s “warm” setting works well too — just stir occasionally to keep things smooth and creamy.

FAQs

Can I use different types of cheese?

Absolutely! While sharp cheddar is the classic choice for Slow Cooker Macaroni and Cheese, experimenting with blends like Monterey Jack, Gruyere, or mozzarella adds fun twists and unique flavors.

Should I cook the pasta before adding it to the slow cooker?

No need to pre-cook. The pasta cooks right in the sauce, soaking up all that cheesy flavor and resulting in less cleanup and fuss!

Can I double the recipe for a crowd?

You sure can. If your slow cooker is large enough, simply double the ingredients and add 30–45 more minutes to the cook time. Be sure to stir occasionally for even cooking.

How do I prevent the mac and cheese from becoming mushy?

Keep an eye on your slow cooker and don’t overcook. Stir once halfway and check after 2 hours; the pasta should be tender but not falling apart. If your slow cooker runs hot, check a bit earlier.

Is it possible to make this without eggs?

Yes! Leaving out the eggs will yield a slightly looser, creamier mac and cheese. It’s still delicious and especially useful for those with allergies or egg-free diets.

Final Thoughts

This Slow Cooker Macaroni and Cheese is pure comfort with a side of convenience — it’s honestly the kind of recipe you’ll come back to time and time again. Whether you’re feeding a crowd or just treating yourself, give it a try and watch it vanish from the table faster than you can say “seconds!”

Slow Cooker Macaroni and Cheese Recipe

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4.5 from 24 reviews

Author: admin
Total Time: 3 hours 10 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in creamy, decadent Slow Cooker Macaroni and Cheese that practically makes itself. This easy recipe delivers a velvety, cheesy dish perfect for family gatherings or weeknight meals. Let your slow cooker do the work while you enjoy the rich flavors of this classic comfort food.

Ingredients

Scale

Macaroni and Cheese:

16 ounces uncooked elbow macaroni
4 cups shredded sharp cheddar cheese, divided
2 cups whole milk
1 can (12 ounces) evaporated milk
1/2 cup unsalted butter, melted
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground mustard (optional)
1/4 teaspoon paprika
1/4 teaspoon garlic powder (optional)
Chopped fresh parsley for garnish (optional)

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Instructions

Prepare Slow Cooker: Lightly grease the inside of a 4- to 6-quart slow cooker with non-stick spray.
Mix Ingredients: In a large bowl, whisk together whole milk, evaporated milk, melted butter, eggs, salt, pepper, ground mustard, paprika, and garlic powder if using. Add uncooked macaroni and 3 cups of the shredded cheddar cheese to the slow cooker.
Combine: Pour the milk mixture over the pasta and stir to combine. Sprinkle the remaining 1 cup of cheddar cheese on top.
Cook: Cover and cook on low for 2 to 3 hours, stirring once halfway through, until the pasta is tender and the cheese is melted and creamy.
Serve: Keep warm on the “warm” setting until ready to serve. Garnish with chopped fresh parsley if desired.

Notes

Do not overcook to avoid mushy pasta.
For a crunchy topping, sprinkle with buttered breadcrumbs and broil in the oven for a few minutes before serving.

Prep Time: 10 minutes
Cook Time: 3 hours
Category: Side Dish
Method: Slow Cooker
Cuisine: American