Crock Pot Mac and Cheese
Updated Oct 12, 2026
This Crock Pot Mac and Cheese recipe is so creamy, cheesy, and absolutely delicious! It’s the perfect side dish for any occasion.
Crock pot mac and cheese
This Crock Pot Mac and Cheese is creamy, cheesy, and easy to make with simple ingredients.
I have been on a quest to make the perfect crock pot macaroni and cheese recipe for years now. What I found that it either ended up too dry, or the noodles were gummy and had a strange texture.
The secret to the best slow cooker mac and cheese is partially cooking the noodles before adding them to the crock pot. This extra step helps prevent gummy pasta and gives you tender macaroni noodles coated in a creamy cheese sauce.
Why You’ll Love This Recipe
- Creamy cheese sauce: Evaporated milk, half and half, and heavy cream create a rich and creamy sauce.
- Real cheddar flavor: Freshly grated sharp cheddar melts into the sauce and adds the best rich cheesy flavor.
- Better pasta texture: Partially boiling the macaroni before slow cooking helps prevent gummy noodles.
- Perfect for gatherings: This recipe makes 10 servings and is great for holidays, potlucks, or family dinners.
Ingredients needed
- Elbow macaroni noodles
- Evaporated milk
- Half and half
- Heavy cream
- Sharp cheddar cheese: freshly grated is a must!
- Spices: salt, pepper, and garlic powder.
- Butter
How to make it
Step 1: Spray a 6 quart slow cooker with cooking spray. This will make sure that the noodles do not stick to the sides and burn.
Step 2: Bring a pot of water to a boil and boil the macaroni noodles for 4 minutes. We want to cook them just part of the way as the slow cooker will cook them the rest of the way.
Joy’s Note
I have tried making crock pot mac and cheese without cooking the noodles first and the texture doesn’t turn out right and ends up gummy.
I have found the best way to make it is to boil the noodles partially before adding them to the slow cooker. Don’t skip this step!
Step 3: Drain the macaroni noodles and add them to the crock pot, then stir in the cubed butter until melted.
Step 4: Add the grated sharp cheddar cheese, evaporated milk, half and half, heavy cream, garlic powder, salt, and pepper and stir to combine.
Step 5: Cook the crock pot mac and cheese on low for 1.5-2 hours. Check it to stir 2 or 3 times. Mine was done right around 2 hours, but you may want to check it sooner since different crock pots run hotter.
What you are looking for is that everything is melted and creamy and the noodles are cooked without being mushy.
Do I have to use freshly grated cheese?
Yes! Freshly grated cheese is a must for crock pot mac and cheese. It yields a creamier and more flavorful mac and cheese. Feel free to switch it up and mix different kinds of cheese if you don’t want to just use sharp cheddar!
Do I have to pre cook the noodles?
For the best texture, I recommend boiling your elbow macaroni for 4 minutes before making crock pot mac and cheese. I have tried many other recipes with no boil methods and the texture just never comes out right and ends up gummy.
Tips for the Best Crock Pot Mac and Cheese
- Grate the cheese yourself: Freshly grated sharp cheddar melts more smoothly than pre-shredded cheese, which contains anti-caking ingredients that can add grittiness.
- Don’t skip the partial boil: Boil the macaroni for 4 minutes, then drain it before adding it to the slow cooker. This will make a big difference in your pasta texture!
- Use a 6-quart slow cooker: This gives the pasta room to cook evenly.
- Stir occasionally: Stir the mac and cheese 2–3 times while it cooks to help everything melt together evenly.
- Check it early: Slow cookers vary in temperature, so start checking around 1 1/2 hours. Stop cooking as soon as the noodles are tender and the sauce is creamy to avoid overcooking the noodles.
What to serve with mac and cheese
This mac and cheese pairs well with just about any dinner. It’s great for potlucks, parties, holidays, and more. Here are some of ideas to serve with this recipe:
Storing
Leftover crock pot mac and cheese can be stored in an airtight container in the refrigerator for 3-4 days.
We do not recommend freezing this recipe as the texture would not be the same once thawed.
This is going to be a staple for me, especially around the holidays because it is just so easy to throw together. While I love baked mac and cheese, this recipe is perfect for when you need that extra oven space.
More Crock Pot Favorites
Crock Pot Mac and Cheese
Ingredients
- 16 oz elbow macaroni noodles
- 12 oz evaporated milk
- 1 ½ cups half and half
- ½ cup heavy cream
- 16 oz sharp cheddar cheese, freshly grated
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ cup butter, cubed
Instructions
- Spray a 6 qt slow cooker with cooking spray.
- Bring a pot of water to a boil and boil the macaroni noodles for 4 minutes.
- Drain the macaroni noodles and add them to the crock pot, then stir in the cubed butter until melted.
- Add the fresh grated sharp cheddar cheese, evaporated milk, half and half, heavy cream, garlic powder, salt, and pepper and stir to combine.
- Cook the crock pot mac and cheese on low for 1.5-2 hours, until the noodles are tender and the sauce is creamy. Check it and stir 2 or 3 times. Mine was perfect right around 2 hours, but keep an eye on it as some crock pots will run hotter and may be done sooner.
Looks yummy