Slow Cooker Mac and Cheese
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This easy Slow Cooker Mac and Cheese is a cheesy masterpiece! No condensed soups or Velveeta, just loads of delicious real cheese and classic elbow noodles!
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Cheesy Slow Cooker Mac and Cheese with Real Cheese
There aren’t many comfort foods that can stand up to Slow Cooker Mac and Cheese. After a lot of trial and error, this is absolutely the best Crock Pot Mac and Cheese recipe we’ve tried. There are no condensed soups, no Velveeta, just real ingredients that make this recipe a winner every time!
Slow Cooker Mac and Cheese Ingredients
- elbow macaroni
- butter
- cheddar cheese
- mozzarella cheese
- evaporated milk
- half and half
- salt & pepper
Tips for Making Slow Cooker Mac and Cheese
- spray the slow cooker with nonstick spray or use a slow cooker liner for easier cleanup
- you can add 8 ounces of cream cheese chopped into cubes for a creamier version
- mix the ingredients well before cooking
- don’t open the slow cooker while it is cooking
Slow Cooker Mac and Cheese with Bacon
To make this a Slow Cooker Mac and Cheese with Bacon recipe simply add 6-8 pieces of cooked, crumbled bacon to the top when serving. Do not add bacon while cooking or it will be soggy.
Can I Make this Mac and Cheese on the Stove Top
No, this recipe is formulated specifically for the slow cooker.
Can I Freeze Slow Cooker Mac and Cheese?
Yes! This dish freezes well for up to 2 months in an airtight freezer container. You can also freeze it into individual portions for quick meals. To reheat, thaw overnight then heat in the oven at 350°F for one hour.
You might also like this Slow Cooker Ham, Bacon, Potato, & Cheese Soup or Slow Cooker White Chicken Chili.
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Slow Cooker Mac and Cheese
- Total Time: 1 hour 45 minutes
- Yield: 12 1x
Description
This easy Slow Cooker Mac and Cheese is a cheesy masterpiece! No condensed soups or Velveeta, just loads of delicious real cheese and classic elbow noodles!
Ingredients
- 16 ounce box elbow macaroni
- 1/2 stick (4 tablespoons) unsalted butter, cut into slices
- 12 ounce can evaporated milk
- 1 1/2 cups half & half
- 8 ounce block mild cheddar cheese, shredded and divided
- 16 ounce block mozzarella cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Line the slow cooker with a slow cooker liner or spray thoroughly with nonstick spray.
- Cook the elbow macaroni according to box instructions for al dente (still slightly firm.)
- Drain pasta and add to the slow cooker.
- Add butter, salt, and pepper to pasta and stir until melted.
- Pour evaporated milk, half & half, mozzarella cheese, and 2/3 of cheddar cheese to slow cooker.
- Stir to mix.
- Cover and cook on low for 1 hour 15 minutes.
- Remove cover and add remaining cheddar cheese to the top. Replace cover and allow to cook an additional 15-20 minutes or until cheese is melted.
- Change slow cooker setting to warm and serve immediately.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: dinner
- Method: slow cooker
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 625
- Sugar: 4.2 g
- Sodium: 609.8 mg
- Fat: 12.3 g
- Carbohydrates: 93.2 g
- Protein: 33.9 g
- Cholesterol: 37.1 mg
Could you sub mozzarella with some other cheese?
Delicious! We added cooked bacon and chopped spinach 😊
So glad you liked it, the additions sound delicious!
I am going to try this recipe this weekend… I’m just wondering if the noodles turn out too mushy???
What size crockpot did you use and do you think you could use uncooked noodles and just increase the cooking time?
Hi Brandi, my crockpot is a 6 quart. Unfortunately, it would not work to add the noodles without cooking first in this recipe because there is not enough liquid in the slow cooker for them to absorb. Hope that helps!
The ultimate comfort food, thanks!
I added a good bit of salt but overall will definitely make it again!
Thank you!