Creamy Crockpot Mac and Cheese with No Boiling

This crockpot mac and cheese is rich, velvety and unbelievably easy, because the pasta goes into the slow cooker completely uncooked. Elbow macaroni simmers gently in evaporated milk, whole milk and butter while a generous mix of sharp cheddar, Monterey Jack and cream cheese melts into a silky sauce. There is no pot of water to boil and no roux to whisk, and your oven stays free for the turkey and pies.

In this post I cover why this slow cooker mac and cheese stays so creamy, the best cheeses to use, step-by-step directions, timing for different slow cooker sizes, tips, variations, common mistakes, holiday serving ideas and how to store and reheat leftovers. The printable recipe card with exact measurements and estimated nutrition is at the bottom of the post.

Why This Crockpot Mac and Cheese Works

Slow cooker mac and cheese has a reputation for turning out either mushy or grainy. This version avoids both problems with a few simple choices that keep the sauce smooth and the pasta tender with a little bite.

• Evaporated milk. It is more concentrated and more stable than regular milk, so the cheese sauce stays creamy instead of breaking or turning oily.
• Uncooked pasta. The macaroni absorbs the milk as it cooks, soaking up flavor and naturally thickening the sauce with its starch.
• Low heat only. Cooking on low lets the cheese melt gently. High heat scorches the edges and makes the sauce grainy.
• Cream cheese insurance. A few ounces of cream cheese add body and help keep the sauce silky, even after an hour on the warm setting.
• Freshly shredded cheese. Bagged shredded cheese is coated with anti-caking starch that can leave the sauce gritty. Shredding your own takes five minutes and makes a real difference.

The result is a scoopable, ultra-cheesy side dish that holds well for a crowd, which is exactly what you want on Thanksgiving or at a potluck.

Ingredients You Will Need

• Elbow macaroni: One pound (454 g), uncooked. Regular dried pasta, not quick-cooking or gluten-free, for the most reliable timing.
• Evaporated milk: One 12-ounce (354 ml) can, the secret to a smooth sauce.
• Whole milk: Two and a half cups. Lower-fat milk works but the sauce is less rich.
• Butter: Four tablespoons, cut into pieces.
• Cream cheese: Four ounces, cubed and softened.
• Sharp cheddar: Four cups (16 ounces), freshly shredded, for bold cheesy flavor.
• Monterey Jack: One cup (4 ounces), freshly shredded, for extra stretch and meltiness.
• Seasonings: Dry mustard, garlic powder, salt, black pepper and a pinch of smoked paprika.

Choose a short, sturdy pasta shape for the slow cooker. Classic elbows are my favorite, but medium shells, cavatappi and rotini all work and hold the sauce well. Thin or delicate shapes, like angel hair or small ditalini, overcook too quickly. If you swap shapes, keep the weight at one pound and start checking for doneness a little early, since thicker pasta may need an extra 15 minutes.

The Best Cheese for Slow Cooker Mac and Cheese

A blend of a flavorful cheese and a great melting cheese gives you the best of both worlds. Here is how the most common choices behave in the slow cooker.

Keep the total amount of cheese the same when you swap, about 5 cups (20 ounces) plus the cream cheese, and you can customize the flavor however you like.

How to Make Crockpot Mac and Cheese

Use a 5- to 6-quart slow cooker and grease the insert well with butter or nonstick spray. This helps prevent the cheese from sticking and browning along the edges.

1. Add the pasta and liquids. Add the uncooked macaroni, evaporated milk, whole milk and butter pieces to the slow cooker.
2. Season. Sprinkle in the dry mustard, garlic powder, salt, pepper and paprika and stir well.
3. Add the cheese. Add the cream cheese cubes and about 4 cups of the shredded cheese blend, saving 1 cup for later. Stir until everything is evenly mixed and the pasta is submerged.
4. Cook on low. Cover and cook on low for 2 to 2 1/2 hours, stirring every 30 minutes and scraping the sides, until the pasta is tender.
5. Finish with cheese. Stir in the remaining cheese and, if the sauce looks thick, a splash of warm milk. Cover for 5 minutes until melted.
6. Serve. Give it one final stir, sprinkle with paprika and chives and serve right away, or switch to the warm setting.

Resist the urge to lift the lid more often than every 30 minutes. Each peek lets heat escape and adds a few minutes to the cooking time. A quick stir, scraping the sides and bottom, is all it needs before you cover it again. The sauce will look thin and milky at first, but it thickens steadily as the pasta releases its starch during the second hour.

Start checking the pasta at the 1 3/4-hour mark. Every slow cooker heats differently, and newer models often run hotter than older ones. The pasta is ready when it is tender with just a slight chew; it will keep softening on the warm setting.

Slow Cooker Size and Timing Guide

The size of your slow cooker changes how deep the pasta sits, which affects how quickly it cooks. Use this chart as a starting point and always taste the pasta before serving.

Avoid filling the insert more than two thirds full, and do not leave the slow cooker unattended for the full cook time. Regular stirring is what keeps the edges from overcooking.

Tips for the Creamiest Results

• Shred your own cheese. It melts smoother than pre-shredded cheese.
• Stir every 30 minutes. It keeps the pasta from clumping and the edges from browning.
• Keep extra milk nearby. Stir in warm milk a few tablespoons at a time if the sauce tightens.
• Do not overcook. Pasta left too long turns soft and the sauce gets thick and pasty.
• Hold on warm, not low. Once done, switch to warm and stir before serving.

If you love a golden, crunchy topping, my oven baked mac and cheese with a buttery crumb topping is the one to make. For a slow cooker feast, serve this alongside tender crockpot pulled pork or grape jelly meatballs, and browse my slow cooker recipe collection for more set-it-and-forget-it ideas.

Easy Variations

• Bacon mac: Stir in 8 slices of crumbled cooked bacon with the final cup of cheese.
• Buffalo chicken: Add 2 cups shredded cooked chicken and 1/3 cup buffalo sauce at the end, and top with blue cheese crumbles.
• Broccoli cheddar: Stir in 2 cups of steamed small broccoli florets during the last 15 minutes.
• Smoky gouda: Swap the Monterey Jack for smoked gouda and add a pinch of cayenne.
• Crunchy top: Toss 1 cup panko with 2 tablespoons melted butter, toast it in a skillet and sprinkle over each serving.

Whichever variation you choose, add mix-ins at the end rather than at the start. Meats and vegetables stay tender and bright, and they will not water down the cheese sauce while the pasta is still cooking.

Common Mistakes and How to Fix Them

Serving Crockpot Mac and Cheese for the Holidays

On Thanksgiving Day, oven space is precious, and this is one side dish that does not need it at all. I start the slow cooker about 2 1/2 hours before dinner, stir it whenever I baste the turkey and switch it to warm once the pasta is tender. It holds beautifully on warm for up to an hour with a stir and a splash of milk.

It is a natural partner for my herb butter roast turkey and honey glazed ham, and it is always the first dish emptied at potlucks and game day parties. Bring the slow cooker straight to the buffet table and plug it in on warm.

Storage and Reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking for up to 3 to 4 days. Reheat individual portions in the microwave or a saucepan with a splash of milk, stirring often, until steaming hot and 165°F (74°C). If serving from the slow cooker, keep it on warm so it stays above 140°F (60°C). The USDA explains more in its guide to slow cookers and food safety.

You can freeze mac and cheese in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently with extra milk. The texture will be a little softer, but it is still a comforting, cheesy side.

Frequently Asked Questions

Ready to cook? Here is the full printable crockpot mac and cheese recipe with exact measurements and estimated nutrition.

Crockpot Mac and Cheese

Uncooked elbow macaroni cooked low and slow in evaporated milk, whole milk, butter and three cheeses for an ultra-creamy, no-boil mac and cheese.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings: 10 servings

Course: Side Dish

Cuisine: American

Calories: 540

Ingredients Method Notes

Ingredients

  

• 1 pound elbow macaroni uncooked (454 g)
• 1 can evaporated milk 12 ounces (354 ml)
• 2 1/2 cups whole milk (600 ml), plus more as needed
• 4 tablespoons butter cut into pieces (57 g)
• 1 teaspoon dry mustard
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika plus more for garnish
• 4 ounces cream cheese cubed and softened (113 g)
• 4 cups sharp cheddar cheese freshly shredded (16 ounces, 454 g)
• 1 cup Monterey Jack cheese freshly shredded (4 ounces, 113 g)
• chopped chives optional, for garnish

Method

 

1. Grease the insert of a 5- to 6-quart slow cooker with butter or nonstick spray.
2. Add the uncooked macaroni, evaporated milk, whole milk and butter. Stir in the dry mustard, garlic powder, salt, pepper and paprika.
3. Toss the cheddar and Monterey Jack together. Add the cream cheese and 4 cups of the cheese blend and stir until the pasta is submerged.
4. Cover and cook on low for 2 to 2 1/2 hours, stirring every 30 minutes, until the pasta is tender.
5. Stir in the remaining 1 cup cheese and a splash of warm milk if needed. Cover for 5 minutes until melted.
6. Stir, garnish with paprika and chives and serve, or hold on the warm setting for up to 1 hour.

Notes

Cook on low only: High heat can make the sauce grainy and scorch the edges.

Holding: Keep on warm up to 1 hour, stirring in milk as needed.

Storage: Refrigerate 3 to 4 days or freeze up to 2 months. Reheat to 165°F (74°C) with a splash of milk.

Nutrition is an estimate per serving.

I hope this creamy, no-fuss mac and cheese earns a permanent spot in your holiday lineup. If you make it, please leave a comment and a star rating below and tell me which cheese blend you used. Happy cooking, friends!