Slow Cooker Macaroni and Cheese (or Crock Pot Mac and Cheese) is a creamy, cheesy and easy macaroni and cheese recipe.
CROCK POT MACARONI AND CHEESE
This recipe is my go-to Mac and cheese recipe when I don’t have oven space and I want a recipe I know that everyone will love. This fits the bill every single time!
VIDEO INCLUDED BELOW:
HOLIDAY MUST-HAVE
The slow cooker is your friend during the holidays. This isn’t really a “fix-it and forget-it” type slow cooker recipe but it does free up precious oven space and keeps you from having to stand guard the whole time and making sure things don’t burn or over-cook. I am thinking if I have some leftover ham, I might try this CROCK POT MAC ‘N CHEESE CHOWDER next. Also, if you need tips on FRYING A TURKEY, I got you covered!
WHAT MAKES IT THE BEST MACARONI AND CHEESE?
Using freshly grated cheese. Don’t use the bag stuff. I don’t mind using it for my NO-BOIL MACARONI AND CHEESE – but for this, you really need to freshly grate the cheese. It really makes all the difference here! Also the American cheese in this recipe helps to keep it so creamy. Don’t skip it!
WHAT YOU’LL NEED:
elbow macaroni
salted butter
evaporated milk
half & half
shredded cheddar cheese
white American cheese
salt
pepper
Cook’s Notes: Just go to your grocery store’s deli counter and ask for 3/4 pound of white American cheese. Tell them you don’t want it sliced, just a big block.
STEP-BY-STEP INSTRUCTIONS TO MAKE SLOW COOKER MACARONI AND CHEESE:
Cook the pasta according to the package directions until al dente (should still have a little ‘bite’ to it.)
Spray a 4-quart slow cooker with nonstick cooking spray.
Place the cooked macaroni into the slow cooker. Add the butter and stir until coated.
Pour in evaporated milk & half & half. 
Then add 2 cups shredded cheddar cheese, cubed American cheese salt & pepper. Stir to blend.
Cover and cook on low for 1 1/2 to 2 hours (gently stir occasionally as it cooks.)
During the last 15 minutes of cooking, top with remaining cup of shredded cheddar cheese. Cover and allow cheese to melt.
Once done, turn the slow cooker to the warm setting until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. 
Enjoy!
Originally published: November 2016
Updated and republished: April 2019
Slow Cooker Macaroni and Cheese
Ingredients
- 1 (16 oz) box elbow macaroni
- 4 tbsp salted butter, cubed
- 1 (12 oz) can evaporated milk
- 1 1/2 cups half & half
- 3 cups shredded cheddar cheese, divided use
- 3/4 lb block white American cheese, cubed
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Cook the pasta according to the package directions until al dente (should still have a little 'bite' to it.)
- Spray a 4-quart slow cooker with nonstick cooking spray.
- Place the cooked macaroni into the slow cooker.
- Add the butter and stir until coated.
- Pour in evaporated milk, half & half, 2 cups shredded cheddar cheese, cubed American cheese salt & pepper. Stir to blend.
- Cover and cook on low for 1 1/2 to 2 hours (gently stir occasionally as it cooks.)
- During the last 15 minutes of cooking, top with remaining cup of shredded cheddar cheese. Cover and allow cheese to melt.
- Once done, turn the slow cooker to the warm setting until ready to serve.
Video
Notes
Nutrition
WANTING MORE? GIVE THESE RECIPES A TRY!
INSTANT POT MAC & CHEESE
CROCK POT MILLION DOLLAR MASHED POTATOES
HOW TO FRY A TURKEY
This was a HUGE hit at my house. We made a Mac and Cheese bar With this recipe as the starting point and then made other things people could add. We had lobster, buffalo chicken, Bacon, chives, and broccoli just to name a few!!!
This has become a weekly dinner in my house. Thank you!!!
Julie – that is the best idea ever!! Why didn’t you invite me?!?! Ha! I love it! You were so sweet to take the time to come back and leave such great feedback!