Crock Pot Mac and Cheese

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy and nearly foolproof. I don’t need to fuss over a stove or make a roux — I just let the crock pot slowly melt everything into creamy perfection. It’s also a great dish to make for family gatherings, potlucks, or lazy weekends when I want a comforting meal without much cleanup. The addition of cream cheese gives it an extra smooth texture, and I can easily double the batch if I’m feeding a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz elbow macaroni
2 cups sharp cheddar cheese, shredded
1 cup whole milk
4 tbsp unsalted butter
4 oz cream cheese
1 tsp seasoning salt

Optional topping:
Bread crumbs mixed with melted butter

Directions

1. I start by boiling water in a large pot and cooking the elbow macaroni according to the package instructions until al dente, about 6–8 minutes. I make sure to drain it well without rinsing.

2. In a mixing bowl, I combine shredded cheddar, cream cheese, milk, butter, and seasoning salt until it forms a smooth, cheesy mixture.

3. I then pour the cooked macaroni into my crock pot and stir in the cheese mixture until everything is well coated.

4. I cover the slow cooker and let it cook on low for 2 hours. During this time, the cheeses melt beautifully and the flavors meld together.

5. If I want a crunchy topping, I sprinkle a mix of bread crumbs and melted butter on top during the last 30 minutes of cooking.

6. I serve it warm straight from the crock pot for that ultimate creamy, cheesy comfort.

Servings and timing

This recipe serves 4 people generously. It takes about 10 minutes to prepare and around 2 hours to cook in the slow cooker, making the total time roughly 2 hours and 10 minutes.

Variations

I sometimes like to mix things up by adding cooked bacon bits, diced ham, or even a handful of jalapeños for a little kick. For a different cheese flavor, I’ll replace some of the cheddar with Monterey Jack or Gruyère. When I’m in the mood for extra creaminess, I add a splash of heavy cream. If I want to make it heartier, I stir in cooked broccoli or peas right before serving.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I prefer using the stovetop over low heat with a splash of milk to bring back the creamy consistency. The microwave also works well in a pinch—just stir halfway through heating to keep it smooth. I don’t recommend freezing this dish because the cheese sauce can separate after thawing.

FAQs

Can I use different types of cheese?

Yes, I often experiment with blends like mozzarella, Gouda, or Colby Jack. Using different cheeses can change the flavor and texture slightly, but it’s always delicious.

Do I need to cook the pasta before adding it to the crock pot?

Yes, I always cook the pasta until al dente first. If I add it uncooked, it tends to absorb too much liquid and become mushy.

Can I use low-fat ingredients?

I can, but I’ve found that full-fat milk and cheese give the best creamy texture. Low-fat versions might make the sauce less rich and smooth.

How can I prevent the mac and cheese from drying out?

I make sure not to overcook it and keep the lid on the crock pot while it’s cooking. Adding a little extra milk or butter also helps maintain a creamy consistency.

Can I double this recipe?

Absolutely! I often double it for larger gatherings. I just make sure my crock pot has enough space and stir occasionally to ensure even cooking.

Conclusion

Crock Pot Mac and Cheese is one of my favorite comfort foods because it’s effortless, creamy, and always hits the spot. I love how I can toss everything in the slow cooker and come back to a warm, cheesy meal that feels homemade and indulgent. Whether it’s for a family dinner, a cozy night in, or a potluck, this dish never fails to impress with its rich flavor and creamy texture.

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