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crock pot mac and cheese in rustic kitchen

Crock Pot Mac and Cheese

This creamy crock pot mac and cheese is a foolproof comfort food favorite. It's rich, cheesy, and effortlessly made in the slow cooker, perfect for gatherings, weeknights, or holidays. No roux, no oven, just dump, stir, and serve.
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Prep Time 10 minutes
Cook Time 3 hours
Resting Time 0 minutes
Total Time 3 hours 10 minutes
Servings: 6 people
Course: main dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups elbow macaroni uncooked
  • 1½ cups shredded sharp cheddar cheese
  • 1½ cups shredded Velveeta or Monterey Jack
  • 4 oz cream cheese cubed
  • 1 can 12 oz evaporated milk
  • 1 cup whole milk
  • 2 tbsp unsalted butter
  • 1 tsp garlic powder
  • salt and pepper to taste

Equipment

  • 1 Crock Pot – 4 to 6-quart size, programmable recommended
  • 1 Wooden Spoon – for gentle stirring
  • 1 Measuring Cups – for precise ingredients
  • 1 Cheese Grater – to avoid pre-shredded cheeses

Method
 

  1. Parboil macaroni for 4–5 minutes. Drain and set aside.
  2. Lightly grease the crock pot with butter or spray.
  3. Add parboiled macaroni, cheeses, butter, evaporated milk, whole milk, garlic powder, salt, and pepper into the crock pot.
  4. Stir gently to combine ingredients without breaking the pasta.
  5. Cover and cook on LOW for 2.5–3 hours, stirring once at the halfway point.
  6. Check for creaminess. If too thick, add a splash of milk and stir.
  7. Serve warm and garnish with parsley if desired.

Notes

  • For a white cheese version, use mozzarella, white cheddar, and Gruyère.
  • Avoid pre-shredded cheese to prevent gritty texture.
  • Double the recipe with a 6 to 7-quart crock pot and increase cook time slightly.
  • Add-ins like bacon, spinach, or green chiles can elevate flavor.