Slow cooker mac and cheese is a creamy, cheesy, indulgent recipe that is easy to make and comfort food your whole family will love. The rich and cheesy flavors from the sharp cheddar cheese and Gruyere is a delicious combination that will make you smile with every bite.
My slow cooker mac and cheese becomes smooth and velvety when cooked slowly using the low heat setting. It’s the perfect dish for game day, family gatherings, or a potluck dinner. My easy-to-make creamy crock pot mac and cheese recipe is definitely a crowd-pleaser!
I love using a slow cooker to make mac and cheese. It frees up oven space and makes the cooking process easy. You can also use this recipe to make stovetop mac and cheese. Just make sure to let the cheese melt so the sauce gets a smooth, creamy texture.
If you love mac and cheese as much as we do, make sure to check out our recipes for White Cheddar Truffle Mac and Cheese and Gouda Mac and Cheese.
Ingredients to make Slow Cooker Mac and Cheese
Gather the ingredients to prepare our recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I use different cheese to make this Slow Cooker Mac and Cheese Recipe?
You certainly can. I’ve made mac and cheese using a variety of cheese over the years. In my younger days, I loved using American cheese and Velveeta cheese. They melt really well, and you end up with a very creamy cheese sauce.
You can also use a combination of cheese to make this recipe. Some of my favorites are Gouda, Monterey Jack cheese, Colby Jack, fontina, and cream cheese or mascarpone. For a spicer flavor, you can use pepper jack cheese.
You can also add a little parmesan cheese (or romano) to give mac and cheese a little boost of flavor.
*Another tip is that pre-shredded cheese won’t melt, as well as shredding your own cheese from blocks. An anti-clump agent is added to pre-shredded cheese.
Can I add other ingredients to the mac and cheese?
Absolutely. You can add shredded or chopped chicken, pulled pork or cooked hamburger to the recipe. I like adding buffalo chicken and bleu cheese. Another family favorite is adding barbecue sauce to pulled pork and mixing that into the noodles.
You can also add broccoli, peas, spinach (or your favorite greens), mushrooms, or cauliflower to the mixture. You need to par-cook the veggies before adding them.
You can also change the seasonings to your taste preference. Adding a little dry mustard will perk up the flavor. And if you like heat, add a little red pepper flakes.
How to make Slow Cooker Mac and Cheese
Cook the elbow macaroni per package instructions for al dente.
*Make sure not to overcook the pasta, as it will cook more once placed in the slow cooker.
- Turn the slow cooker on the low heat setting and set the timer for 2 hours and 30 minutes. Then, add the macaroni to the slow cooker.
- Add the milk and heavy cream to the elbow macaroni and stir to thoroughly combine.
- Reserve ½ cup of cheddar and ½ cup of Gruyere for the last part of the recipe. Add the remaining cheese to the slow cooker.
- Stir the milk and cheese mixture into the macaroni.
- Add the butter, salt, black pepper, and garlic powder to the macaroni noodles.
- Stir to combine.
- Place the lid on the slow cooker and continue to cook for two hours on the low setting, stirring occasionally.
- After the two-hour mark, add the remaining cheese over the top of the macaroni.
- Place the lid back on the slow cooker.
- Cook the mac and cheese for an additional 15 minutes or until the cheese has melted.
*You can hold the mac and cheese on the warm setting until ready to serve.
Wouldn’t your family love to sit down to this classic mac and cheese? I know it will soon become a family favorite and a dish you will make time and time again.
Store any leftover slow-cooker mac and cheese refrigerated in an airtight container for 2-3 days. It also can be frozen.
In both cases, add a little milk when reheating.
Recipe FAQ’s
You can, but it would involve adding more liquid, more time and it really isn’t going to come out as good as if you used cooked pasta.
You certainly can. You can use all Gruyere or substitute gouda, American cheese, or any combination of your favorite cheese.
Absolutely. It won’t be quite as rich, but you can definitely use the milk of your choice. You can also use Greek yogurt, cream cheese, or sour cream instead of heavy cream.
You can also substitute earth-balance butter for regular butter.
More Recipes You’ll Love!
Slow Cooker Mac and Cheese
Equipment
- slow cooker
Ingredients
- 1 pound elbow macaroni or your favorite pasta shape.
- 2 cups sharp cheddar cheese yellow or white.
- 1 ½ cups Gruyere cheese Substitute cheddar or your favorite cheese.
- 2 ½ cups whole milk You can substitute low-fat milk.
- ½ cup heavy cream you can substitute milk, light cream, or half and half.
- 2 tablespoon unsalted butter
- 1 teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- ½ teaspoon garlic powder optional
Instructions
- Cook the elbow macaroni per package instructions for al dente.*Make sure not to overcook the pasta, as it will cook more once placed in the slow cooker.
- Turn the slow cooker on the low heat setting and set the timer for 2 hours and 30 minutes, then add the macaroni to the slow cooker.
- Add the milk and heavy cream to the elbow macaroni and stir to thoroughly combine.
- Reserve ½ cup of cheddar and ½ cup of Gruyere for the last part of the recipe. Add the remaining cheese to the slow cooker.
- Stir the milk and cheese mixture into the macaroni.
- Add the butter, salt, black pepper, and garlic powder to the macaroni and stir to combine.
- Place the lid on the slow cooker and continue to cook for two hours on the low setting, stirring occasionally.
- After the 2 hour mark, add the reserved cheese over the top of the macaroni and place the lid back on the slow cooker.
- Cook the mac and cheese for an additional 15 minutes or until the cheese has melted.
- *You can hold the mac and cheese on the warm setting until ready to serve.
Margaret says
This was easy, yummy, and a crowd pleaser! I ended up making this on the stovetop and transferring it to the oven to melt the cheese on top. My slow cooker (and a lot of newer ones) gets way too hot…practically boils food even on low. I noticed you had a link to the Ninja slow cooker. Do you know if the Ninja cooks pretty evenly or do you have a recommendation for any other slow cookers? Thank you!
Chef Dennis Littley says
The only slow cookers I’ve ever owned were Ninja’s, this is my second. I don’t use them very often but I do swear by the brand.
Carolyn says
Am I reading this right? Do you preheat the slow cooker for 2-1/2 hours? Why?
Chef Dennis Littley says
No, you are not preheating. You turn it on to begin the cooking process.