If you’re looking for a creamy comfort food that practically cooks itself and still delivers those ooey-gooey cheese pulls everyone craves, Slow Cooker Macaroni and Cheese is about to become your new favorite recipe. This dish transforms the simple magic of everyday ingredients into a bowl of pure coziness, with tender pasta bathed in a dreamy, rich cheese sauce. Whether you’re feeding a family on a busy weeknight or bringing something irresistible to a potluck, making Slow Cooker Macaroni and Cheese means you get maximum cheesy delight with minimum fuss.

Slow Cooker Macaroni and Cheese Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Slow Cooker Macaroni and Cheese is in its simplicity—each component brings something essential to the table, whether it’s richness, gooeyness, or a little hit of spice. Don’t skimp on the cheese, and remember: a few humble pantry staples are about to create magic in your slow cooker.

Elbow macaroni (2 cups, uncooked): This classic pasta shape catches all that creamy sauce in every bite, delivering the ultimate mac and cheese texture.
Whole milk (2 1/2 cups): Gives the sauce a smooth, luxurious base and helps the cheese melt seamlessly.
Evaporated milk (1 12-ounce can): Adds richness and thickens the sauce without making it heavy.
Salt (1/2 teaspoon): Essential for enhancing the cheese flavor and making everything pop.
Black pepper (1/4 teaspoon): Just enough to give a gentle warmth without overpowering.
Garlic powder (1/4 teaspoon): Adds a subtle savory note that gives the dish extra depth.
Paprika (1/4 teaspoon, optional): For a hint of color and delicate smokiness—totally optional but lovely.
Shredded sharp cheddar cheese (3 cups): The star of the show—use freshly shredded for ultimate meltiness and tang.
Shredded mozzarella cheese (1/2 cup): Boosts the gooey, stretchy cheese factor.
Unsalted butter (4 tablespoons, sliced): Velvetizes the sauce and brings a satisfying richness to every forkful.

How to Make Slow Cooker Macaroni and Cheese

Step 1: Prep Your Slow Cooker

Start by spraying the inside of your 4- to 6-quart slow cooker with nonstick cooking spray. This little step keeps cleanup a breeze and ensures every last bit of that dreamy cheese sauce ends up on your plate, not stuck at the bottom.

Step 2: Combine Everything

Add the uncooked elbow macaroni, whole milk, evaporated milk, salt, black pepper, garlic powder, paprika (if you’re using it), shredded cheddar, mozzarella, and the sliced butter to the crock. Give everything a thorough stir so that the cheese and seasonings are evenly spread throughout the pasta. No separate mixing bowl, no extra steps—just one pot simplicity!

Step 3: Slow Cook to Perfection

Cover your slow cooker and set it on low. Let the Slow Cooker Macaroni and Cheese cook for about 2 to 3 hours, stirring once about halfway through to keep the pasta from sticking and to ensure even cheesiness. After 2 hours, check the texture: you want the macaroni tender and the sauce creamy and luscious. If it needs a bit more time, let it go another 30 minutes, but keep an eye out—overcooking can dry things up!

Step 4: Stir and Serve

Once it’s perfectly creamy and the pasta is just right, give everything a good final stir. That’s it—you’re ready to dive into the creamiest, cheesiest, most crowd-pleasing Slow Cooker Macaroni and Cheese ever. Ladle it into bowls and savor every bite!

How to Serve Slow Cooker Macaroni and Cheese

Garnishes

Give your Slow Cooker Macaroni and Cheese a finishing touch with a handful of chopped fresh parsley for color, a light dusting of extra paprika for a little kick, or a sprinkle of extra shredded cheddar. For some savory crunch, try a scattering of toasted breadcrumbs or crumbled cooked bacon—your guests will practically swoon.

Side Dishes

This mac and cheese is rich and dreamy enough to be the star, but it also plays well with others! Pair it with crisp green salads, roasted broccoli, or buttery garlic bread. It’s also a fantastic supporting act for barbecue mains or juicy roasted chicken at dinnertime.

Creative Ways to Present

If you want to make it extra special for game day or get-togethers, serve Slow Cooker Macaroni and Cheese in individual ramekins, or even spoon it into mini cups for a crowd-friendly appetizer. You can top it before serving and pop it under the broiler briefly for a golden crust—just transfer portions to ovensafe dishes first. Or make a mac-and-cheese bar with toppings like jalapeños, diced tomatoes, and olives so guests can customize their bowls!

Make Ahead and Storage

Storing Leftovers

Let any leftover Slow Cooker Macaroni and Cheese cool to room temperature before transferring it to an airtight container. It will happily keep in the fridge for up to 4 days, making it ideal for lunches or a fuss-free second dinner later in the week. The sauce keeps its creaminess quite well, so leftovers are every bit as inviting.

Freezing

While the texture of the cheese sauce may change a bit after freezing, you absolutely can freeze your mac and cheese. Place cooled portions in freezer-safe containers and freeze for up to two months. If you’re planning ahead, consider undercooking the pasta just slightly so it doesn’t get mushy when thawed and reheated.

Reheating

To reheat, pop leftovers in the microwave in short bursts, stirring between each interval, or warm gently on the stovetop with a splash of milk to revive the creamy consistency. Stir often, and avoid high heat to prevent the cheese from separating or the sauce from getting grainy.

FAQs

Can I use pre-shredded cheese?

You can, but shredding your own cheddar and mozzarella really makes a difference in both flavor and creaminess. Pre-shredded cheeses often include anti-caking agents that can affect how the cheese melts and might leave your sauce less silky.

What if my macaroni isn’t tender after two hours?

If the pasta still has too much bite after two hours in the slow cooker, give it an extra 30 minutes and check again. Cooking times can vary based on your slow cooker and the pasta brand, so check early and stir to keep it from sticking.

Can I add meat or veggies?

Absolutely! Stir in cooked bacon, diced ham, or cooked veggies like peas or broccoli in the last 30 minutes of cooking. This not only bulks up your Slow Cooker Macaroni and Cheese but adds delicious layers of flavor and a pop of color.

Is it possible to double the recipe for a crowd?

Yes, as long as your slow cooker is large enough (aim for an 8-quart for double batches), you can easily scale up the ingredients. The cooking time might increase by 30–60 minutes, so be sure to check the pasta for doneness and stir a couple of times along the way.

How do I avoid mushy pasta?

For best results, check the macaroni at the 2-hour mark and try not to overcook. If your slow cooker runs hot or if you’re making a smaller batch, it may cook even faster. Some people like to use pasta that’s just slightly undercooked before adding to the slow cooker to ensure perfect texture.

Final Thoughts

If you’re searching for a dish that delivers big on comfort with hardly any effort, you just can’t beat Slow Cooker Macaroni and Cheese. It’s a soul-soothing recipe that everyone—from picky kids to nostalgic adults—will love. Go ahead and give it a try; your slow cooker is waiting to work a little cheesy magic!

Slow Cooker Macaroni and Cheese Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 2 hours 40 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in a rich and creamy Slow Cooker Macaroni and Cheese that’s easy to prepare and incredibly comforting. This dish is a family favorite and perfect for gatherings or weeknight meals.

Ingredients

Scale

Macaroni and Cheese:

2 cups elbow macaroni (uncooked)
2 1/2 cups whole milk
1 (12-ounce) can evaporated milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika (optional)
3 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
4 tablespoons unsalted butter, sliced

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Instructions

Prep Slow Cooker: Spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray.
Mix Ingredients: Add the uncooked macaroni, whole milk, evaporated milk, salt, pepper, garlic powder, paprika, cheddar, mozzarella, and butter. Stir until evenly combined.
Cook: Cover and cook on low for 2 to 3 hours, stirring halfway. Check pasta tenderness after 2 hours; cook extra 30 minutes if needed. Stir well before serving hot.