This version cooks uncooked elbow macaroni right in the slow cooker, but waits to add the shredded cheese until the end. Evaporated milk and cream cheese create the creamy base while the pasta cooks, then cheddar and Monterey Jack melt in just long enough to become smooth and cheesy.
Crock Pot mac and cheese sounds ridiculously easy until your creamy cheese sauce suddenly turns grainy and your macaroni goes from al dente to mush. Ask me how I know.
There is no boiling the macaroni, no roux to make and no oven space required. The trick is knowing when to add the cheese and when to turn off the slow cooker.
Why This No-Boil Crock Pot Mac and Cheese Works
Crock Pot macaroni and cheese is deceptively finicky. Pasta continues absorbing liquid as it cooks, while cheese can separate when exposed to heat for too long. I tested and retested this version to solve both problems.
- The macaroni goes in uncooked. It cooks directly in the milk mixture, eliminating the extra pot and boiling step.
- Cream cheese goes in at the beginning. It adds body and helps create a creamy base before the shredded cheese ever enters the picture.
- Evaporated milk adds concentrated dairy flavor. It creates richness without relying exclusively on heavy cream.
- The shredded cheese goes in last. Cheddar doesn’t need to cook for hours. Adding it once the pasta is tender gives it enough heat to melt without subjecting it to unnecessary prolonged cooking.
- Cheddar and Monterey Jack work as a team. Cheddar brings the flavor while Monterey Jack gives you excellent meltability.
- LOW means LOW. High heat is the enemy of both perfectly cooked pasta and smooth cheese sauce.
The goal isn’t to slow cook the cheese. It is to slow cook the macaroni and melt the cheese at the finish.
Why You’ll Love Creamy Crockpot Mac and Cheese
If you’re a mac and cheese fan, this easy recipe that makes it simple to prepare with nearly no hands-on work may become your new go-to.
- Allows Creativity – There are tons of ways to customize this classic dish from adding veggies and protein to any number of spices.
- Reduced Prep Time – Whether you typically make a stove top mac or bake it in the oven, this recipe will significantly reduce the amount of time you spend in the kitchen.
- Convenient – On busy weeknights there’s little time to get food together. Toss these basic ingredients in the slow cooker and either tend to making other parts of your meal or get all of that homework done and lunchboxes packed — or just use it as a way to free up oven space. Plus, all of the ingredients are easy to find at the grocery store.
Best Cheese for Melting
This is a great way to clean out odds and ends pieces of cheese in the fridge or customize the flavor. However, not all cheese melts the same. Here are our top picks for melty, gooey cheese. You can use them on their own or blend together a combination of cheeses.
- Sharp cheddar for classic mac and cheese flavor
- Monterey Jack for superior melting
- Colby Jack for a mild, creamy blend
- Gouda for buttery richness
- Pepper Jack for heat
- Gruyère for a nuttier, more sophisticated flavor
Chef Tip
For this recipe, I prefer cheddar plus Monterey Jack. Cheddar provides the punchy cheese flavor while Monterey Jack improves meltability and gives the sauce a smoother texture.
Regardless of what type of cheese you choose, freshly shredding it versus buying a bag of shredded cheese will mean it melts better. Pre-shredded cheese saves time but has an anti-caking agent to keep it from sticking and this can prevent a smooth and creamy mac and cheese sauce.
Ingredients for Creamy Crockpot Mac and Cheese
Combining these simple ingredients in your slow cooker yields the most dreamy, creamy macaroni and cheese.
- Elbow Macaroni Noodles – While this is the classic shape of pasta to use, you can substitute any pasta that you like. We also like cavatappi, penne, and rigatoni.
- Whole Milk – The fat from whole milk makes this sauce super creamy and rich.
- Evaporated Milk – Evaporated milk helps to build a creamy sauce without too much added fat.
- Full Fat Brick Style Cream Cheese– Using a little cream cheese helps the cheese sauce stabilize.
- Freshly Shredded Cheese – Grating your own cheese will give the mac and cheese the best consistency and flavor. I like using a blend of cheddar and monterey jack for flavor and meltability.
- Coarse Kosher Salt – Salt helps to bring out the flavors of the cheese and spices. Since cheese is already somewhat salty, be sure to avoid over-salting.
- Ground White Pepper – White pepper will add subtle floral notes and add a gentle heat without affecting the appearance of the sauce. However, you can use ground black pepper if that’s what you have on hand.
- Onion Powder – Onion powder adds savory flavor to the mac and cheese.
- Garlic Powder – Garlicky goodness is best incorporated in powder form for this recipe.
- Unsalted Butter – Cut the butter into cubes so that it is easy to add the the crockpot and is more evenly dispersed during cooking.
How to Make Crock Pot Mac and Cheese
Once you’ve made this crockpot macaroni and cheese, you may never go back to the stovetop.
- Line the slow cooker with a liner (best) or spray with cooking spray.
- Add the uncooked elbow macaroni, milks, seasonings, cubed cream cheese and butter, stir well.
- Secure the lid on the pot and cook for the recommended time on low heat, stirring halfway through. It takes about an hour for the pasta to soften.
- Check the pasta’s doneness. If it is not al dente after the initial recommended time, keep cooking, checking at the recommended time intervals.
- When the pasta has finished cooking, stir in the shredded cheese and give the mixture a good stir. Cover and continue to cook on low for another 20 minutes.
- Serve immediately for the creamiest texture. If you need to hold it briefly, turn the slow cooker off and leave the lid on. The residual heat will keep it warm. Avoid leaving it on LOW or WARM for an extended period because the pasta will continue cooking and the cheese sauce can thicken or separate.
Do You Have to Cook Macaroni Before Putting It in a Slow Cooker?
Nope, and that’s one of the biggest advantages of this recipe. The elbow macaroni goes into the Crock Pot completely uncooked. As it cooks, it absorbs some of the milk mixture while releasing starch that helps thicken the sauce.
The catch is that slow cookers don’t all heat at exactly the same rate. Start checking the macaroni early and stir it periodically so the noodles along the edges don’t overcook before those in the center.
Make it a Meal!
Macaroni and cheese can be a bowl full of goodness served all on its own as a main dish but it’s also the perfect side dish for nearly any meal. Make it a side for juicy baked chicken breasts, simple steak frites, or baked pork chops.
It’s also great to serve at a party with appetizers like chicken wings, pizza stuffed peppers, or any kind of sliders.
Variations on Crock Pot Macaroni and Cheese
There are plenty of ways to amp up your creamy slower cooker mac and cheese.
- Mustard – Try adding dry mustard or wet mustard for some tang and earthy flavor.
- Heat – Mix in some diced jalapenos, hot sauce, cayenne pepper, or red pepper flakes.
- Meat – Pack in some protein with shredded chicken, cooked ground beef, or sausage. I topped mine with crumbled bacon.
- Veggies – Sneak in some nutrients by adding peas, broccoli florets, or sun-dried tomatoes.
Make Ahead, Storage & Freezing
Can I make crockpot mac and cheese ahead of time?
We do not recommend making this dish ahead of time. Pasta dishes and cheese sauces never reheat to the same initial glory as being originally cooked. We did test it with this recipe and the cheese sauce was lumpy and the pasta overcooked.
How do you store leftover mac and cheese?
Store leftovers in an airtight container. Reheat on the stovetop or microwave, adding 1 tablespoon of additional milk to thin out the sauce. Do not overcook, this will result in lumpy sauce and overcooked noodles.
Can I freeze mac and cheese?
You sure can! Freeze it in individual containers or as a casserole, but thawing and reheating will have the same difficulties as making it ahead or reheating, never quite the same.
Chef’s Tips
- Keep an eye on the pasta. This is the big one. Slow cookers vary dramatically, and uncooked pasta can go from pleasantly al dente to toddler-food soft surprisingly fast.
- Stirring matters here. Pasta sitting against the hot sides of the crock can cook faster than the pasta in the center. Stirring helps everything cook evenly.
- Add the shredded cheese near the end. Cooking cheddar for two or three hours can make it separate and turn oily. Let the pasta cook first, then bring in the cheese for the grand finale.
- Use freshly shredded cheese. Bagged shredded cheese contains anti-caking agents that can make the finished sauce less smooth.
- Do not panic if it looks loose at first. The macaroni absorbs quite a bit of liquid as it cooks, and the sauce continues to thicken after the cheese is added.
- For an even richer version, you can replace 1 cup of the whole milk with a second 12-ounce can of evaporated milk.
Commonly Asked Questions
Yes, it is fine in a standard slow cooker. The cooking time does not change.
Some recipes call for rinsing pasta before cooking, much like rice, in our experience, this isn’t necessary.
Generally speaking, a serving size of pasta is considered to be about 1 1/2 cups, which is 2 ounces of dry pasta. This recipe will serve 6-8 people. If you know you have mac and cheese lovers, plan for 3 ounces per person.
Mac and cheese can become gritty if the cheese is added at too high of a temperature. The cheese separates and becomes grainy. It can also be from pre-shredded cheese which uses an anti-caking agent to prevent clumping in the package. It saves time, but sacrifices texture.
Pasta gets mushy if it is cooked too long and absorbs too much moisture. Be sure to check on the pasta as it’s cooking.
For a slow cooker mac and cheese, this is usually because the heat is too high, it cooked too long or the types of cheese picked weren’t the meltiest. For best results, check it often, only cook on low setting and use a blend that includes more melty cheeses. We used cheddar and Monterey jack.
Because the type of pasta and your slow cooker make a difference. Thicker pasta and those with ridges will cook up the best but also need more time. Slow cookers are supposed to consistently run at 190°F on the low setting, but we’ve found this to be largely inconsistent. After you’ve done it once, you’ll know how long to cook it. If you plan to make this for a special occasion or holiday, do a dry run ahead of time to gauge how your slow cooker will cook it.
You can, but for short periods of time. Cheese sauce start to dry out and the pasta will continue to cook. If you are planning to serve it for over an hour, just keep the lid on. Crock pots hold heat surprisingly well.
Cream cheese isn’t here to make the macaroni taste like cheesecake. Promise. A small amount melts into the milk mixture and adds body, richness and a little tang while helping create a creamy base for the shredded cheese added later.
More Cheesy Recipes
Crock Pot Mac and Cheese with Uncooked Pasta
Equipment
Ingredients
- 1 pound elbow pasta
- 3 cups whole milk , divided
- 12 ounces evaporated milk
- 1/4 cup unsalted butter , cut into cubes
- 4 ounces cream cheese , cubed
- 1 teaspoon coarse Kosher salt
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 4 cups cheese* , freshly shredded
Instructions
- Spray a 6 quart slow cooker with cooking spray or use a slow cooker liner.
- Add the uncooked 1 pound elbow pasta to the pot and top with 2 cups whole milk, 12 ounces evaporated milk, cubed 1/4 cup unsalted butter, 4 ounces cream cheese, 1 teaspoon coarse Kosher salt1/2 teaspoon ground white pepper, 1/2 teaspoon onion powder and 1/2 teaspoon garlic powder. Stir well.
- Place the lid on and cook for 1 hour on low heat, stirring at the 30 minute mark.
- At 1 hour, check the pasta. If it is not done, continue to cook for 10 minutes. As soon as the pasta is al dente, stir in the freshly shredded 4 cups cheese* and remaining 1 cups whole milk.
- Stir well and cover for another 15-20 minute or until the cheese as just melted. Stir again before serving and turn off heat or use "keep warm" setting.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- We used Barilla pasta- it is thicker and has grooves, which helps it cook more evenly. We have not tested this recipe with other shapes of pasta. Readers have used rotini and other thick, short tubed pasta with success.
- Cheese sauces are finicky and can go from perfectly creamy to clumpy FAST. Make the heat setting on low- do not try to speed up the process. It will separate. Cheeses start to separate around 180°F and slow cookers on low are about 190°F- there is a fine line between super creamy and not.
- I used 2 cups of cheddar and 2 cups of Monterey jack, which melts smoother.
- If you cheese sauce is get clump, add 1-2 tablespoons of milk to try and smooth it out.
- After the cheese sauce has come together, to not over stir- this can cause mushy pasta.
- Slow cookers are supposed to consistently run at 190°F on the low setting, but we’ve found this to be largely inconsistent. After you’ve done it once, you’ll know how long to cook it. If you plan to make this for a special occasion or holiday, do a dry run ahead of time to gauge how your slow cooker will cook it.
Nutrition
Very creamy and easy recipe.
I dont know how i messed this up but im thinking cause i added the ingredients not at room temp? It taste sooooooooo good i just have a bit a gritty or maybe just too much cheese i added and not enough liquid hoping to try again!!!
This can be the type of pasta and cheese. Did you freshly grate it and did the pasta have grooves? We talk about both of these being issues in post- also overcooking. You have to hit the sweet spot and then just shut it off. It holds heat well and doesn’t need the “keep warm” function. The steam keeps it creamy.
What kind of cheeses can I use. There’s so many. Was thinking Coopers cheese?
Coopers is great, I usually do a white cheddar and a sharp cheddar. Monterey jack is always good- there is a whole list of the best cheeses so you can make the best combo for you!
Game on for Thanksgiving! We have now freed up space by making the mac in the crock pot! So excited for this!
There is nothing better than homemade mac & cheese! I just love that this is made in the slow cooker. 🙂
I loved this mac and cheese! So creamy and cheesy, perfection!
I love how easy this was to throw together. It was kind of like magic actually. It was creamy and delicious. Thanks for the great recipe. My family loved it.
I loved this so much! It was so creamy and cheesy which my kiddos appreciated.