This Crockpot Mac and Cheese is everything you want in a homemade mac and cheese recipe! Tender macaroni covered in a rich, creamy cheese sauce, made with sharp cheddar and white American cheese, then topped with buttery, golden breadcrumbs.
It’s cheesy, comforting, and so easy to make in your slow cooker. Perfect for busy weeknights, Sunday supper, or whenever you’re craving a big bowl of creamy mac and cheese!
If you love easy dinner recipes for family meals, this slow cooker mac and cheese recipe is one you’ll want to save. There’s no need to make a separate cheese sauce, and after quickly boiling the pasta, you just add everything to your crockpot and let it cook. It’s a great choice when you’re looking for lazy dinners, simple supper ideas, or easy comfort food that doesn’t require much hands-on cooking.
The best part? This creamy mac and cheese works just as well for dinner as it does for holidays, potlucks, and football parties. Serve it alongside BBQ chicken, pulled pork, or your favorite weeknight dinner, or make it as a cheesy side dish for Thanksgiving or Christmas.
Why You’ll Love This Crockpot Mac & Cheese
- Easy to make. No roux or separate cheese sauce needed! Just cook the pasta for a few minutes, add everything to the slow cooker, and let it do the rest.
- Perfect for family dinners. Mac and cheese is always a favorite with kids and adults, and this homemade version is so much better than boxed mac and cheese.
- Great for holidays and parties. Whether you’re making Thanksgiving sides, Christmas dinner, or game day food, this recipe is an easy way to feed a crowd while keeping your oven free.
- Easy to customize. Add crispy bacon, change up the cheeses, or sprinkle on some extra seasoning to make it your own.
Ingredients
For the mac and cheese
- 16 oz elbow macaroni. Classic elbow macaroni works best for this recipe because its shape holds onto the creamy cheese sauce. You can also use small shells or cavatappi, but cooking times may vary.
- 12 oz evaporated milk
- 2 cups half-and-half. Makes the sauce extra creamy without needing heavy cream. If you prefer a slightly lighter cheese sauce, you can substitute whole milk.
- 6 tablespoons butter
- 3 cups shredded sharp cheddar cheese
- 2 cups white American cheese
- ½ teaspoon dried mustard powder
- ¼ teaspoon smoked paprika
- Salt and black pepper, to taste
For the crunchy topping – optional
- 2 tablespoons butter: Used to toast the breadcrumbs until golden and crispy.
- ¾ cup panko breadcrumbs
- Chopped fresh parsley
How to Make Mac and Cheese in Crock Pot
Making homemade mac and cheese in the slow cooker is easier than you might think! Follow these simple steps for tender macaroni and a creamy, cheesy sauce.
Step 1: Partially cook the macaroni
Bring a large pot of water to a boil over high heat. Add the elbow macaroni and cook for just 4 to 5 minutes. You don’t want the pasta fully cooked at this stage because it will continue cooking in the slow cooker. It should still be quite firm, even firmer than regular al dente pasta. Drain the macaroni in a colander and immediately rinse it under cold running water. This stops the cooking process and helps prevent the pasta from becoming too soft later.
Step 2: Add the pasta to the slow cooker
Lightly grease the inside of a 4-quart or 6-quart slow cooker with cooking spray or a little butter if you want to prevent the pasta from sticking around the edges. Transfer the drained macaroni to the slow cooker, spreading it evenly across the bottom.
Step 3: Add the milk, cheese, and seasonings
Pour the evaporated milk and half-and-half over the pasta. Add the shredded sharp cheddar cheese, white American cheese, dried mustard powder, and smoked paprika. Season lightly with salt and black pepper.
Using a large spoon, gently stir everything together until the pasta is evenly coated and the cheese is distributed throughout the mixture. Don’t worry if the mixture looks a little thin or the cheese hasn’t started melting yet. Everything will come together as it cooks.
Step 4: Add the butter
Cut the 6 tablespoons of butter into smaller pieces and scatter them evenly over the macaroni. There’s no need to melt the butter first. It will melt gradually as the slow cooker heats up, adding richness to the cheese sauce.
Step 5: Slow cook until creamy
Place the lid on the slow cooker and cook on LOW for 1½ to 2½ hours. After about 1 hour, remove the lid briefly and gently stir the macaroni, making sure to scrape around the edges and bottom so nothing sticks.
Start checking the macaroni at the 1½-hour mark. Some slow cookers run hotter than others, and your mac and cheese may be ready sooner than expected. Once the pasta is soft and the sauce is creamy, turn off the slow cooker or switch it to the warm setting if you’re serving shortly.
Tip: Don’t leave the macaroni cooking longer than necessary. The pasta will continue absorbing liquid, and overcooking can make it mushy or cause the cheese sauce to become too thick.
Step 6: Make the buttery panko topping
When the mac and cheese is almost ready, place a small skillet over medium heat. Add 2 tablespoons of butter and let it melt completely. Stir in the panko breadcrumbs, making sure they’re evenly coated with the melted butter.
Cook for about 2 to 4 minutes, stirring frequently, until the breadcrumbs turn golden brown and crispy. Keep an eye on them because they can burn quickly. Remove the skillet from the heat as soon as the breadcrumbs are toasted.
Step 7: Add the topping and serve
Give the mac and cheese one final gentle stir and taste it. Add a little more salt or pepper if needed.
Sprinkle the toasted panko breadcrumbs evenly over the top and finish with some freshly chopped parsley.
Serve immediately while the macaroni is warm and the cheese sauce is creamy.
For the crispiest topping, you can also add the breadcrumbs to individual servings instead of sprinkling them over the entire slow cooker.
Tips for the Best Crockpot Mac & Cheese
- Don’t overcook the pasta before adding it to the slow cooker. This is probably the most important tip! The macaroni only needs 4 to 5 minutes in boiling water. It should still be firm when you drain it because it will finish cooking in the cheese sauce.
- Shred your own cheese if possible. Pre-shredded cheese often contains anti-caking ingredients that can affect how smoothly it melts. Freshly shredded cheddar is a good choice for a creamier sauce.
- Use white American cheese from the deli counter. If you can’t find a block of white American cheese, ask the deli counter for a thick piece you can shred or cut into small cubes at home. It melts beautifully and helps make the sauce extra smooth.
- Cook on LOW, not HIGH. The lower temperature gives the cheese time to melt gently and reduces the risk of the sauce separating or sticking to the bottom.
- Keep an eye on the cooking time. Every slow cooker cooks differently. Start checking at 1½ hours, especially if you’re using a 6-quart slow cooker.
- Don’t stir too often. Stirring once after about an hour is usually enough. Opening the lid repeatedly lets heat escape and can affect the cooking time.
- Add the breadcrumbs just before serving. Toasted panko will gradually soften when it sits on top of hot mac and cheese. For that delicious crunchy topping, sprinkle it on right before you’re ready to eat..
What to serve with Crockpot Mac and Cheese
This creamy Crockpot mac and cheese is one of those recipes that works with almost anything! You can serve it as a comforting main dish or as an easy side with your favorite meat, chicken, or vegetables.
For an easy family dinner
Serve it with crispy chicken tenders, BBQ chicken, roasted chicken thighs, grilled steak, or meatloaf. Add a simple green salad or some roasted broccoli to round out the meal.
It’s also delicious with pulled pork or slow cooker BBQ chicken for an easy weekend supper.
For holidays and potlucks
Mac and cheese is always a great addition to Thanksgiving and Christmas dinners. Serve it alongside roast turkey, glazed ham, stuffing, mashed potatoes, and green bean casserole.
This creamy mac and cheese is a practical side dish when you need to save oven space for the turkey, stuffing and pies. For more make-ahead sides, appetizers, main dishes and desserts prepared in the slow cooker, browse these Thanksgiving Crockpot recipes.
It also works beautifully with ham, turkey, roast beef and other festive main dishes. If you’re planning your holiday menu, these Christmas Crockpot recipes offer more easy appetizers, sides, mains and desserts that help reduce the workload on Christmas Day.
For football parties and game day
Looking for easy football food or Super Bowl party sides? This slow cooker mac and cheese is perfect for feeding hungry guests!
Serve it with BBQ pulled pork sliders, chicken wings, mini meatballs, hot dogs, or burgers.
Keep the breadcrumbs in a separate bowl and let everyone add their own crunchy topping. That way, the macaroni stays creamy and the breadcrumbs stay crispy.
How to store and reheat leftovers
Refrigerator: Let the mac and cheese cool slightly, then transfer it to an airtight container and refrigerate within 2 hours of cooking. Store for up to 3 to 4 days.
Freezer: You can freeze leftover mac and cheese for up to 2 months for best quality, although the cheese sauce may change texture once thawed. Divide it into smaller portions, place in freezer-safe containers, and freeze without the breadcrumb topping.
Reheating in the microwave: Place a serving in a microwave-safe bowl and add a splash of milk or half-and-half. Cover loosely and heat in short intervals, stirring between each, until hot all the way through.
Reheating on the stove: Add the leftover macaroni to a saucepan with a little milk. Warm over low heat, stirring gently until the sauce becomes creamy again. Add another splash of milk if needed.
Reheating in the oven: Transfer the macaroni to an oven-safe dish, add a splash of milk, and cover with foil. Bake at 325°F until thoroughly heated through.
FAQs
How do you keep mac and cheese creamy?
The key is using cheeses that melt well, enough liquid, and a low cooking temperature.
This recipe combines sharp cheddar for flavor with white American cheese for its smooth melting properties. Evaporated milk and half-and-half help create the rich, creamy sauce.
It’s also important not to overcook the macaroni. Once the pasta is tender and the sauce is thickened, stop cooking it.
If the mac and cheese becomes too thick, stir in a small splash of warm milk or half-and-half until it reaches your preferred consistency.
Can you make crockpot mac and cheese without Velveeta?
Absolutely! This recipe doesn’t use Velveeta.
Instead, it uses sharp cheddar and white American cheese from the deli counter. The cheddar provides that delicious, classic mac and cheese flavor, while the American cheese helps create a smooth sauce.
Deli American cheese is still processed cheese, but you don’t need a packaged cheese loaf to make this recipe.
What is the best cheese for slow cooker mac and cheese?
Sharp cheddar is a great choice because it has a strong cheese flavor that doesn’t get lost in the sauce.
However, cheddar alone can sometimes become oily or grainy when heated too much. That’s why this recipe also uses white American cheese, which melts smoothly and helps keep everything creamy.
You can experiment with other good melting cheeses, such as Monterey Jack or Colby Jack, but changing the cheese combination may affect the final texture.
Why is my Crockpot mac and cheese grainy?
To prevent grainy mac and cheese, cook on LOW, use freshly shredded cheddar and a good melting cheese like white American, and turn off the slow cooker as soon as the pasta is ready. Overheating can cause the cheese sauce to separate, while pre-shredded cheese may affect its texture. If the sauce becomes grainy, gently stir in a splash of warm milk to help smooth it out, although it may not fully recover.
Can I make Crockpot Mac and Cheese ahead of time?
Yes, you can prepare this recipe ahead of time by shredding the cheese, measuring the seasonings, and partially boiling the macaroni. Rinse and drain the pasta, then refrigerate it in a covered container until ready to use. Combine everything in the slow cooker when you’re ready to cook, allowing a little extra time if the ingredients are cold. Prepare the toasted breadcrumb topping just before serving, and avoid assembling the entire dish too early, as the pasta may absorb too much liquid and become mushy.
Can you keep mac and cheese warm in the Crockpot for a party?
Yes, but it’s best served soon after cooking. Once the pasta is tender and the sauce has thickened, switch the slow cooker to warm, stirring occasionally and adding a splash of warm milk if needed. Keep in mind that the pasta will continue to soften, so avoid leaving it on warm for several hours. For food safety, make sure it stays at or above 140°F (60°C).
Can I skip the breadcrumb topping?
Of course! The toasted panko breadcrumbs add a delicious crunchy finish, but the mac and cheese is still creamy and cheesy without them.
If you prefer classic crockpot mac and cheese with no topping, simply leave out the panko and the extra butter used for toasting.
You can finish it with a little extra shredded cheddar, chopped parsley, crispy bacon, or just serve it straight from the slow cooker.
Crockpot Mac and Cheese Recipe
Rich, creamy Crockpot mac and cheese made with sharp cheddar, white American cheese, evaporated milk, and tender elbow macaroni. Finished with buttery toasted breadcrumbs, it’s an easy family dinner or holiday side dish.