Crock Pot Mac and Cheese

square photo of slow cooker mac and cheese on a green bowl and a spoon at the side.

5 from 21 votes

This Crock Pot mac and cheese is creamy, cheesy, and easy to make! Try this mac and cheese crock pot cream cheese recipe for the ultimate comfort food.

Prep Time5

Cook Time2

Total Time2 5

Course: Side Dish, Entree

Cuisine: American

Keyword: mac and cheese, crockpot, pasta recipes, crock pot mac n cheese

Servings: servings

Calories: 519kcal

Author: Renae Gerhardstein

Equipment

crock pot (slow cooker)

Ingredients

1 pound elbow macaroni or other small pasta such as rotini or shells
2 cups boiling water
24 ounces evaporated milk see Notes for homemade evaporated milk
8 ounces cream cheese cut into 8 cubes
8 ounces cheddar cheese cut into 8 (1-inch) cubes
8 ounces Monterey Jack or Gruyere, cut into 8 (1-inch) cubes
2 teaspoons ground mustard
salt and black pepper to taste

Instructions

Spray inner crock of slow cooker with cooking spray or line it with a disposable cooking liner.
Add uncooked pasta and hot water (just off the boil), stirring well. Add evaporated milk, cream cheese, cheddar cheese, Monterey Jack cheese, and dry mustard. Stir well to combine.
Cover with the lid. Cook on high for 2 hours, stirring after the first hour.
After 2 hours, test the tenderness of the pasta. If too chewy, continue cooking on low for 30 minutes more.
This recipe makes a very creamy sauce. Add more water as needed to thin the sauce. Keep the slow cooker set to warm until ready to serve.

Notes

How to Make Evaporated Milk from Whole Milk:

Add 5 cups of whole or 2% dairy or non-dairy milk to a saucepan to make your own evaporated milk.
Bring the milk to a simmer over medium-high heat, then reduce heat to medium.
Gently cook/reduce until 3 cups of milk is left in the saucepan. Allow the mixture to cool before using.

Recipe Variations:

Make it spicy. Add a pinch of cayenne pepper to the mix for a little heat. If you like extra spicy pasta, you might enjoy our recipe for chili mac instant pot recipe.
Make it extra cheesy. We make this with cream cheese, plus two more other kinds. But if you want it cheesier, add an extra 1/2 cup to the top.
Add veggies. Mix in some chopped broccoli, frozen peas, or spinach for an extra nutritional boost.
Use different cheeses. Gruyere cheese and cheddar are delicious, but you can use nearly any type of cheese that melts well. Great options include Colby Jack, Swiss, Provolone, American, or even Velveeta. Then you can sprinkle parmesan on top before serving.

Storing Instructions:

Leftovers can be stored in an airtight container in the fridge for up to 3 days.
To reheat, cook it at 50% power in the microwave until warm. You can also reheat it in the Crock Pot on low for 30 minutes or in a saucepan on the stovetop over medium heat.

Nutrition