This is the Best Slow Cooker Mac and Cheese, made with two kinds of cheese and seasoned to perfection. Thanks to a few secret ingredients, this mac and cheese comes out perfectly cooked and super creamy every single time.
It’s one of the most requested recipes in my house, and thankfully it couldn’t be easier. If you’re looking for more mac and cheese recipes, you can also try my Stovetop Mac and Cheese or this Baked Mac and Cheese.
The Best Slow Cooker Mac and Cheese
I’ve found that sometimes, even when you follow a homemade mac and cheese recipe to a T, it can come out a little grainy or separated. There are so many variables—how long you cook the roux, how high the heat is when you add the cheese, how quickly you add the milk.
Email This Recipe
Get a link to this recipe emailed so you can save it for later + get all the latest Carefree Kitchen recipes!
By submitting this form you consent to receive emails from The Carefree Kitchen
That is why I absolutely love this super simple slow cooker mac and cheese recipe. It relies on three ingredients to help stabilize the sauce: cream cheese, evaporated milk, and Dijon mustard. They work together to make sure you get a perfectly creamy emulsified cheese sauce that is still just as rich and flavorful as stovetop macaroni.
Follow along to find out a bit more about these magic ingredients, and get ready to add this recipe to your regular dinner rotation.
Why You’ll Love This Recipe
- It’s foolproof! Thanks to a few secret ingredients, this recipe won’t break on you.
- Couldn’t be easier. Let the slow cooker do most of the work! You don’t even need to make a roux for this recipe.
- A family favorite. Who doesn’t love mac and cheese? This recipe is basically guaranteed to be a hit every single time.
Key Ingredients
- Pasta – elbow macaroni is the traditional mac and cheese pasta shape, and the one I most often use. Another great option to use with the slow cooker is cavatappi. It’s a little bit sturdier and so you run less of a risk of overcooking the pasta.
- Cream Cheese – cream cheese works wonders as a binder in slow cooker mac and cheese, making sure it doesn’t break or become gritty.
- Evaporated Milk – similar to the cream cheese, evaporated milk helps create a super stable sauce during a long cooking period. Because evaporated milk also has a far lower water content, you don’t need to make a roux for the sauce to be super creamy.
- Dijon Mustard – adding Dijon mustard to mac and cheese helps to balance out the flavor, but it also serves as yet another emulsifier for the cheese sauce.
- Nutmeg – this is a classic flavor to add to mac and cheese because just a little bit will help enhance the flavors and balance out all of that richness.
- Milk – adding whole milk in addition to evaporated milk helps keep the flavor on point.
- Sharp Cheddar Cheese – sharp cheddar cheese is my favorite for mac and cheese, but really any cheddar will work. Or, use a combination of other cheeses like gouda, havarti, and Monterey jack. No matter what kind of cheese you use, just be sure to shred your own from a block rather than buying the pre-shredded cheese from a bag. Pre-shredded cheese will never melt properly.
How to Make Mac and Cheese in a Slow Cooker
- Add the ingredients. Add all ingredients besides the cheddar cheese to a lightly sprayed slow cooker and mix. Sprinkle 3 cups of shredded cheddar cheese over the top, stirring evenly, then cover and cook on low.
- Stir. After 1 hour of cooking, stir well.
- Finish cooking. Add the remaining 1 cup of shredded cheese, then cover and cook until the cheese is melted, the sauce has thickened, and the pasta is cooked—about 1-2 hours more.
Recipe Tips
- Check before the suggested “done” time. Remember that all slow cookers are different and some cook quite a bit more quickly or slowly than others. Because of this, I recommend checking periodically even before the suggested cooking time.
- Shred your own cheese! You can’t use pre-shredded cheese for this recipe. It has anticaking agents in it that prevents it from melting well in sauces.
- Don’t forget to spray the inside of your crock pot. You will thank yourself for this later.
Storage Instructions
- Refrigerator: store in an airtight container in the fridge for up to 1 week.
- Freezer: it is possible to freeze this, although we recommend you make it fresh since it is so simple and tastes so much better that way! If you choose to freeze, ensure it is completely cool before transferring to an airtight container and freezing for up to 2 months.
- Reheating: to reheat, transfer the mac and cheese to a pot and add a splash of milk. Warm over medium-low, mixing to be sure it doesn’t burn. Taste and add a touch more seasoning, milk or a bit more shredded cheese if it needs.
More You’ll Love
This easy slow cooker mac and cheese recipe is unbelievably creamy and virtually foolproof. It’s packed with two kinds of cheese and lots of flavor.
Leave your rating below!
If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you—it helps me and other readers too!
Follow below for more recipes!
Slow Cooker Macaroni and Cheese Recipe
Ingredients
- 16 ounces elbow macaroni
- 8 ounces cream cheese
- 12 ounces evaporated milk
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon nutmeg
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 4 cups milk
- 4 cups sharp cheddar cheese, shredded from a block (reserve 1 cup to top before baking)
Instructions
- Spray the inside of the slow cooker with nonstick baking spray.
- Add the uncooked elbow pasta, cubed cream cheese, evaporated milk, Dijon mustard, garlic powder, onion powder, nutmeg, salt, and pepper.
- Sprinkle 3 cups of shredded cheddar cheese over the top and stir until evenly mixed, then cover and cook on low.
- After 1 hour of cooking, stir well to prevent sticking and help the sauce stay smooth. Add the remaining 1 cup of shredded cheese, then cover and cook until the cheese is melted, the sauce has thickened, and the pasta is cooked—about 1-2 hours more.
- Once cooked, serve warm. Enjoy!
Video
Notes
Nutrition
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest, Instagram and Tiktok for more!
Categories:
Crockpot, Easy Weeknight Meals, Fall Recipes, Game Day, Main Dish, Nut-Free, Pasta, Thanksgiving, Vegetarian, Winter Recipes,
