The easiest way to make a batch of creamy macaroni and cheese for your next family gathering or Sunday dinner is with this easy Crockpot Mac and Cheese. It only takes a couple minutes to prep, and then everything gets added to a slow cooker for a simple side dish with minimal effort. It also frees up your time and oven to make some of your other favorite dishes. It’s a definite game-changer for those big holiday meals! ;)
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“Love this recipe! So easy and good. Thanks so much.”
Christianne
Whether you’re feeding a crowd or just want a no-fuss comfort food classic, this recipe is sure to be a hit every time. I love to make traditional Macaroni and Cheese, but when looking for a more hands-off option that is totally fool-proof, this slow cooker version is always my go-to.
Recipe Tips!
- Don’t overcook the pasta when parboiling. You’ll want to just parboil the pasta for a few minutes, then quickly drain and rinse with cool water.
- I use a combination of 2 sharp cheddars in this recipe, but you can certainly just use one type of cheddar cheese instead. Sharp cheddar provides a strong, pronounced flavor which tastes great in mac and cheese, but any kind of cheddar works well (I’ve also shared some more cheese ideas below!). And as always, buy cheese in block form and shred it yourself for the best results. Pre-shredded cheese is coated in anti-caking agents and doesn’t always melt well.
- Cook times may vary depending on the age and model of your slow cooker. Stir and check the mac and cheese after one hour and then again every 30 minutes until the noodles are perfectly cooked and not mushy, and the cheese is melted. My pasta was cooked perfectly within the time specified in the recipe below, but it’s worth checking on your mac early in case the pasta is cooking quicker. If it is, I’d start checking every 15 minutes instead.
- I use a 6-quart crockpot, but a 5-7-quart will also work well.
- For seasoning, try switching out the Tony Chachere’s original Creole seasoning for a different seasoning salt like Lawry’s. You can also create your own mix with a combination of spices like garlic powder, smoked paprika, and cayenne pepper.
Crockpot Mac and Cheese
Servings 6 (1 cup each)Ingredients
- 2 cups sharp cheddar cheese (shredded, (divided) $2.49)
- 1 cup white sharp cheddar cheese (shredded, $1.24)
- 2 cups elbow macaroni (uncooked, $0.67)
- 3 Tbsp butter (cut into small cubes, $0.42)
- 1½ cups half & half ($1.23)
- 12 oz. can evaporated milk ($1.29)
- ¾ tsp Tony Chachere's Creole Seasoning ($0.10 *)
- ½ tsp salt ($0.02)
- ¼ tsp black pepper (freshly cracked, $0.02)
- non-stick cooking spray ($0.06)
Instructions
- Start by shredding both blocks of sharp cheddar cheese and set the cheese to the side.
- Bring a large pot of salted water to a boil. Boil the macaroni for 4 minutes, then drain it in a colander. Briefly rinse the pasta with cool water to cool it off.
- Spray the inside of the slow cooker with non-stick cooking spray. Add the al dente macaroni and butter. Stir the butter around with the macaroni to help it start melting. Now add the rest of the ingredients (1 ½ cups shredded sharp cheddar, shredded white sharp cheddar, half & half, evaporated milk, tony chachere’s seasoning, salt, and black pepper) to the slow cooker. Stir everything together until well combined.
- Cover and cook on low heat for 2 hours, stirring after 1 hour.
- During the last 15 minutes of cooking, remove the top and add the remaining ½ cup shredded cheddar cheese on top. Cover and finish cooking the last 15 minutes until the cheese on top is melted. Serve hot and enjoy!
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Video
Equipment
- Grater
- 6-quart Slow Cooker
Notes
Nutrition
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How to Make CrockPot Mac And Cheese – Step by Step Photos
Prep the cheese: Shred 2 cups sharp cheddar and 1 cup white sharp cheddar and set the cheese to the side. I prefer using block cheese (over pre-shredded) as it melts so much better!
Cook the pasta: Bring a large pot of salted water to a boil. Add 2 cups elbow macaroni and boil for 4 minutes, then swiftly drain it in a colander. Briefly rinse the pasta with cool water to cool it off. We don’t want to cook it all the way through just yet; we just want to remove some of the starch.
Make the cheesy sauce: Spray the inside of a 6-quart slow cooker (although 5-7-quart will also work) with non-stick cooking spray. Add the al dente macaroni and 3 Tbsp cubed butter. Stir the butter around with the macaroni to help it start melting.
Now, add 1 ½ cups shredded sharp cheddar, 1 cup shredded white sharp cheddar, 1 1/2 cups half & half, one 12oz. can evaporated milk, 3/4 tsp Tony Chachere’s seasoning, 1/2 tsp salt, and 1/4 tsp black pepper to the slow cooker. Stir until well combined.
Cook: Place the lid onto your slow cooker and cook on low heat for 2 hours. Give it a stir after 1 hour.
Add the remaining cheese: During the last 15 minutes of cooking, remove the top and add the remaining ½ cup shredded cheddar cheese on top. Cover and finish cooking for 15 more minutes until the cheese on top is melted.
Now all that’s left to do is enjoy this easy, cheesy, mac and cheese goodness!!
Variations
Looking to mix things up? Feel free to experiment with different cheeses and seasoning blends to really make this mac and cheese your own. Here are some more cheese options to choose from:
- Gruyere
- Gouda
- Extra Sharp Cheddar
- Parmesan
- Pepper Jack
- Cream Cheese
- Velveeta
Storage & Reheating
Store your leftovers in an airtight container in the fridge for up to 3-4 days. Just note that the pasta will get softer and soak up some of the sauce in storage. Reheat it in the microwave until heated through and enjoy! I wouldn’t freeze this one as the sauce may separate, and the pasta can get mushy after thawing.
Love this recipe! So easy and good. Thanks so much
Tastes fine but it had so little liquid / sauce by the time it was done. Will definitely add more next time.
Turned out unexpectedly delicious. I made it today as a side for Thanksgiving.
On reading recipe it said to add tony chachere seasoning. Loo ked that up and he has a number of them. Which one??
Just the original creole seasoning! If you don’t want to buy a new spice blend, there’s also a few suggestions in the post!
The mac’ n cheese is cheesy, creamy, and rich—it definitely screams “comfort food!” The creole seasoning is not spicy, elevating the cheese and providing flavor balance. Using evaporated milk and half-and-half creates the perfect texture for the cheese sauce. The recipe tips were excellent, and I could see where many missteps were avoided using them (thank you!). I used brown rice elbow noodles and added a little garlic powder after adding the remaining cheese. While it made six servings (1 cup), next time, I will halve the serving size and add a salad for balance due to the dish’s richness. Using a slow cooker liner made clean-up a breeze! I can see using this recipe for large gatherings with picky eaters or as a side dish to save time.
I don’t have any tony chachere’s seasoning. Is there anything you would recommend in it’s place?
You could try switching out the Creole seasoning for a different seasoning salt like Lawry’s. You can also create your own mix with a combination of spices like garlic powder, smoked paprika, and cayenne pepper! It’s pretty flexible!
Here’s everything that you need to make this creamy Crockpot Mac and Cheese recipe:
Macaroni: You’ll need about 8 oz. of elbow macaroni
Recipe doubles that comment.
Hi! The recipe suggests block cheese, but the ingredient list is in cups. Block cheese is sold by the ounce and 8 ounces of block cheese is not a cup, right? It would be helpful if the ingredient list was more specific.
Why is it necessary to boil the macaroni before finishing it in the slow cooker? Would be a lot more convenient if we could just throw uncooked macaroni with the rest of the ingredients into the slow cooker
IMHO, if you don’t boil the macaroni prior to adding it to the cooker, the amount of starch in the finished meal becomes off-putting.
What size crockpot do you use?
6 court! Anything 5-7 should be fine!
Is there a difference between store shredded cheese and cheese you shred on your own?
Yep, pre-shredded cheese contains additives to prevent clumping, which often means it won’t melt as well as cheese you shred yourself.
I use cheddar and cottage cheese. Nothing else.
I’m intrigued. What proportions of macaroni, cheddar and cottage cheese do you use?