This Slow Cooker Creamy Mac and Cheese is rich, cheesy, smooth, and perfect when you want classic comfort food without standing over the stove. Tender macaroni is coated in a creamy sauce made with cheddar, Monterey Jack, cream cheese, milk, and simple seasonings.
It is a great side dish for family dinners, holidays, potlucks, barbecue nights, or Sunday supper. The biggest secret is adding the pasta at the right time and checking it often so the noodles stay tender instead of becoming mushy.
Why You Will Love This Recipe
- Ultra-creamy cheese sauce
- Simple slow cooker preparation
- Perfect for feeding a crowd
- Easy to customize with bacon or extra cheese
- Great for holidays, potlucks, and weeknight dinners
Ingredients
- 16 ounces elbow macaroni
- 3 cups freshly shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 ounces cream cheese, softened and cubed
- 3 cups whole milk
- 1 cup evaporated milk
- 4 tablespoons unsalted butter, cubed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon salt, or to taste
- 1/2 cup freshly grated Parmesan cheese, optional
Ingredient Notes
Macaroni: Elbow macaroni works especially well because the curved noodles hold onto plenty of cheese sauce. Small shells or cavatappi can also be used.
Cheddar: Sharp cheddar gives the dish a stronger cheesy flavor. Freshly shredded cheese melts more smoothly than many packaged shredded cheeses.
Monterey Jack: Monterey Jack adds creaminess and gives the sauce a smooth, melty consistency.
Cream cheese: Cream cheese helps make the sauce thick and velvety while adding a mild tang.
Evaporated milk: This adds richness and helps create a smooth sauce without needing heavy cream.
How to Make Slow Cooker Creamy Mac and Cheese
- Lightly grease the inside of a 5- to 6-quart slow cooker.
- Add the whole milk, evaporated milk, cream cheese, butter, garlic powder, onion powder, mustard powder, smoked paprika, black pepper, and salt.
- Cover and cook on Low for 30 to 45 minutes, until the butter and cream cheese begin to soften.
- Stir thoroughly until the mixture is mostly smooth.
- Turn the slow cooker to High.
- Add the uncooked elbow macaroni and stir well so the pasta is coated and mostly submerged in the liquid.
- Cover and cook for about 30 to 45 minutes, stirring every 10 to 15 minutes.
- Begin checking the pasta around the 25-minute mark because slow cookers vary.
- Once the macaroni is just tender, reduce the slow cooker to Low or Warm.
- Add the cheddar and Monterey Jack gradually, stirring gently after each addition.
- Add the Parmesan if using.
- Continue stirring until the sauce is completely creamy and the cheese has melted.
- Serve immediately for the best texture.
How to Keep the Pasta from Getting Mushy
The pasta should not cook in the crockpot for several hours. Macaroni absorbs liquid quickly once it begins to soften, which can turn it mushy if left too long.
Start checking early and switch the slow cooker to Warm as soon as the noodles are tender. The pasta will continue absorbing sauce while it sits.
How to Keep the Cheese Sauce Smooth
Once the pasta is cooked, keep the heat gentle. Very high heat can cause cheese sauces to become grainy or oily.
Add the shredded cheese gradually rather than dumping it all in at once. Freshly grated cheese also melts more evenly.
If the mac and cheese becomes too thick, stir in warm milk about 1/4 cup at a time until it reaches your preferred consistency.
Extra-Creamy Variation
For an even richer version, add 1/2 cup heavy cream along with the milk. You can also increase the cream cheese to 10 ounces for a thicker, more decadent sauce.
Bacon Mac and Cheese
Cook six slices of bacon until crisp and crumble them. Stir most of the bacon into the finished mac and cheese, then sprinkle the remaining pieces over the top.
A few sliced green onions make a great garnish for this version.
Garlic Parmesan Version
Increase the garlic powder to 1 1/2 teaspoons and stir in an additional 1/2 cup Parmesan near the end.
Finish with cracked black pepper and chopped parsley for an easy garlic-Parmesan mac and cheese.
How to Get a Golden Top
A slow cooker creates creamy macaroni but does not naturally brown the cheese. If you want a golden, baked-style finish, transfer the finished mac and cheese to an oven-safe baking dish.
Top with additional cheddar, Parmesan, or buttery breadcrumbs and broil for two to four minutes. Watch closely because cheese and breadcrumbs can brown very quickly.
Easy Add-Ins
Stir in cooked chicken, diced ham, steamed broccoli, peas, cooked sausage, or crispy bacon to turn this side dish into a more substantial meal.
For a spicy version, add pepper Jack cheese, diced jalapeños, cayenne pepper, or crushed red pepper flakes.
What to Serve with Slow Cooker Mac and Cheese
This creamy mac and cheese pairs beautifully with barbecue chicken, pulled pork, ribs, meatloaf, ham, roast chicken, or steak.
For vegetables, serve it with green beans, roasted broccoli, carrots, Brussels sprouts, corn, or a crisp garden salad.
Storage and Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to three to four days.
The pasta will absorb more sauce as it chills. When reheating, stir in a splash of milk and warm gently on the stovetop or in the microwave until steaming hot.
Avoid overheating because the cheese sauce can become oily and the macaroni may dry out.
Printable Recipe Card
Slow Cooker Creamy Mac and Cheese
Prep Time: 10 minutes
Cook Time: About 1 hour 15 minutes
Total Time: About 1 hour 25 minutes
Yield: 8 servings
Category: Side Dish
Cooking Method: Slow Cooker
Quick Instructions
- Add milk, evaporated milk, cream cheese, butter, and seasonings to the slow cooker.
- Cook on Low for 30 to 45 minutes and stir smooth.
- Turn to High and add uncooked macaroni.
- Cook for 30 to 45 minutes, stirring often.
- Once pasta is tender, reduce heat.
- Stir in cheddar, Monterey Jack, and optional Parmesan.
- Adjust consistency with warm milk if needed.
- Serve immediately while creamy.
Final Thoughts
This Slow Cooker Creamy Mac and Cheese is an easy way to make a big batch of rich, cheesy comfort food with very little hands-on work. Cheddar, Monterey Jack, cream cheese, milk, and evaporated milk combine into a silky sauce that coats every piece of macaroni.
Serve it straight from the crockpot for family dinner, or add bacon and a quick broiler finish when you want an extra-special version.