Slow Cooker Mac and Cheese

Savor the World.

Slow Cooker Mac and Cheese

I’ve loved mac and cheese since I was a kid—who hasn’t, right? Well, this slow cooker version isn’t just delicious and kinda nostalgic, it’s also an easy, creamy recipe that’s perfect for those days when you just want something comforting without the hassle—because, honestly, your slow cooker does most of the work. You’ll end up with a smooth, cheesy dish and that cozy texture everyone loves. Trust me, your family and friends will go crazy for it. So let’s make it!

Servings:6 servings

Prep Time: 15 minutes

Cook Time:2 hours 30 minutes

Total Time: 6 hours 45 minutes

Ingredients

2 cups (240 g) uncooked elbow macaroni
2½ cups (590 ml) whole milk
1 can (12 oz / 354 ml) evaporated milk
2 cups (200 g) shredded cheddar cheese
1 cup (100 g) shredded mozzarella or Monterey Jack cheese
¼ cup (60 g) unsalted butter, melted
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dry mustard (optional)
¼ teaspoon paprika
2 large eggs, lightly beaten
½ cup (120 g) cream cheese or sour cream

Needed Equipment

4–6 quart slow cooker
Mixing bowl
Wooden spoon or spatula
Measuring cups and spoons

See 5 variations of the recipe at the end.

You might also be interested in:

...

Did You Know?

Mac and cheese became popular in the U.S. thanks to Thomas Jefferson’s love for pasta. Centuries later, it turned into one of the ultimate comfort foods. The famous blue box that came out in 1937 made it easy for millions to make at home — but honestly, nothing beats the rich, creamy version made right in your slow cooker.

Instructions

Let’s get started! Spray the inside of your slow cooker with some nonstick cooking spray to keep the pasta from sticking. If you’d rather, you can also rub a bit of butter or oil on a paper towel and wipe the inside walls—trust me, cleanup will be so much easier later.
Now add the uncooked macaroni straight into the pot. Pour in the whole milk, evaporated milk, and melted butter. Then, toss in the salt, black pepper, dry mustard, and paprika. These ingredients don’t just bring flavor—they also build that rich, creamy base. Stir everything gently with a wooden spoon or spatula so the pasta is fully coated in the liquids.
In a small bowl, lightly beat the eggs, then pour them into the pot. Stir slowly so they blend smoothly with the rest of the mixture. This step helps thicken the sauce naturally as it cooks—no extra flour needed.
Cover and cook on LOW for about 2 hours, stirring every 30 to 40 minutes. Don’t skip this—stirring keeps the pasta cooking evenly and prevents it from sticking to the bottom. Use a silicone spatula to scrape around the edges where cheese and milk like to build up.

After 2 hours, remove the lid and add the shredded cheeses along with the cream cheese or sour cream. Stir gently until everything melts together into a silky, uniform sauce. The aroma right now is going to be incredible! If it seems a little too thick, just add about ¼ cup (60 ml) more milk to loosen it up.
Put the lid back on and cook another 20–30 minutes on LOW. During this final stretch, the sauce thickens naturally and the pasta becomes perfectly tender with that cozy, homemade mac and cheese texture we all love. Give it one last gentle stir before serving so everything looks and feels just right.
And that’s it! Serve it hot straight from the pot or transfer it to a nice dish. If you want to take it up a notch (and you should), sprinkle a little extra cheese or toasted breadcrumbs on top for a crispy finish. Enjoy it fresh with your family or friends… and get ready for the compliments!

Ingredient Substitutions

Whole milk: If you don’t have any, use 2% milk or half milk and half chicken broth. For extra creaminess, add 2 tablespoons (30 ml) of heavy cream.
Evaporated milk: You can swap this for 1 cup (240 ml) of heavy cream or table cream.
Cheddar cheese: No cheddar? Mix Colby, young gouda, or Monterey Jack. Just avoid aged cheeses—they don’t melt evenly.
Cream cheese: Swap it out for sour cream or ½ cup (120 g) of blended cottage cheese.
Butter: If you’re out, use ghee or 3 tablespoons (45 ml) of mild olive oil.
Dry mustard: Easy fix—replace it with 1 teaspoon (5 ml) of Dijon mustard.
Paprika: Try smoked paprika or a pinch of cayenne if you like a little heat.
Eggs: Prefer to skip them? Mix 2 tablespoons (16 g) of cornstarch in 2 tablespoons (30 ml) of milk and add it at the end to thicken.
Macaroni: Don’t have any on hand? Any short pasta like elbows, shells, fusilli, or penne will do.
Gluten-free option: Use gluten-free short pasta and make sure your cheeses are certified gluten-free.

Cooking Tips

Grate your cheese at home: It melts way better than the bagged stuff coated with anti-caking agents.
Stir often: Give it a mix every 30–40 minutes on LOW for even cooking and a silky texture.
Add the cheese at the end: That’s how you keep your sauce smooth and creamy instead of grainy.
Don’t overcook: Turn it off when the pasta is just al dente and creamy—it thickens as it rests.
For meal prep: Divide into containers and add a splash of milk when reheating to bring back the creaminess.
Crust lover? Transfer to an oven-safe dish, sprinkle more cheese, and broil 3–5 minutes for a golden top.
Taste the salt last: Some cheeses are already salty—better to check before adding more.

Common Mistakes (What Not to Do)

Don’t cook on HIGH: If you do, the milk can curdle and the pasta will end up overcooked and mushy.
Don’t add all the cheese from the start: It’ll turn clumpy and lose that creamy texture.
Don’t skip stirring: That’s how you keep it from sticking to the edges or getting too thick.
Don’t use aged or dry cheeses: They don’t melt properly and mess with the texture and mouthfeel.
Don’t leave it uncovered: Only open the lid to stir—otherwise, the surface will dry out and lose its creaminess.
Don’t skip the nonstick spray: Without it, the pot will have stuck-on cheese that’s a pain to clean.

Frequently Asked Questions (FAQ)

Can I use cooked pasta? You sure can, just cut the liquids by ¾ cup (180 ml) and cook only 45–60 minutes on LOW to heat and melt everything.
Can I make it without eggs? Absolutely—just thicken it at the end with 2 tablespoons (16 g) of cornstarch dissolved in milk.
Can I use plant-based milk? Yep! Go with unsweetened almond or oat milk, and add 2 oz (60 g) more cheese to keep it creamy.
How do I keep it from getting mushy? Stop cooking once it’s creamy and the pasta is al dente—it’ll thicken as it cools down.
Does it freeze well? It sure does! Up to 2 months. When reheating, just add a splash of milk to bring back the smoothness.
What size slow cooker should I use? A 4–6 quart pot works perfectly. If yours is bigger, check early—it tends to evaporate faster.
Can I make it spicy? Go for it! Add ¼ teaspoon of cayenne or some chopped jalapeños at the end.
Is pre-shredded cheese okay? It’ll work, but honestly, freshly grated melts way smoother and tastes better.
What if my sauce splits? Turn it off right away, add 2–3 tablespoons (30–45 ml) of warm milk, and stir gently until it comes back together.
Can I double the recipe? Sure thing—just cook it 30–40 minutes longer and stir more often.

Storing & Reheating

Refrigeración: Puedes guardar en recipientes herméticos hasta 4 días, sin problemas.
Congelación: Hazlo enporciones de 1 taza en bolsas planas hasta 2 meses.
Microondas: Al usar el microondas, añade 1–2 cucharadas (15–30 ml) de leche por porción y calienta 60–90 segundos. Debes mezclar y repitir en intervalos cortos.
Estufa: Es mejor opcion, aqui coloca en sartén con un chorrito de leche, calienta a fuego bajo 4–6 minutos, moviendo hasta que quede cremoso.
Horno: Para el horno, usa una fuente cubierta, 300°F (150°C) por 12–15 minutos y destapa y mezcla.

Storing & Reheating

Refrigeration: You can store leftovers in airtight containers for up to 4 days, no problem at all.
Freezing: Freeze it in 1-cup portions in flat freezer bags for up to 2 months.
Microwave: When reheating, add 1–2 tablespoons (15–30 ml) of milk per serving and heat for 60–90 seconds. Stir well and repeat in short intervals until creamy again.
Stovetop: This one’s my favorite method — place it in a skillet with a splash of milk and warm over low heat for 4–6 minutes, stirring until it turns smooth and creamy.
Oven: Use a covered baking dish, heat at 300°F (150°C) for 12–15 minutes, then uncover and give it a quick stir before serving.

Serving Suggestions

Pair it with a crisp arugula salad with lemon vinaigrette.
Steamed broccoli with garlic makes an awesome side.
Try roasted cherry tomatoes drizzled with balsamic glaze.
Enjoy a refreshing raspberry lemonade with your mac and cheese.
And for dessert, chewy brownies or classic vanilla blondies hit the spot.

Ideas for Kids and Teens

Serve mac and cheese with sliced hot dogs — always a hit!
Baked chicken tenders go perfectly on the side.
Offer some baby veggies with light ranch dip.
Apple slices with a yogurt and honey dip are a fun snack.
For drinks, a banana milkshake with peanut butter is pure comfort.

Recipe Variations

Buffalo: Want a spicy twist? Mix in 2–3 tablespoons (30–45 ml) of buffalo sauce and shredded chicken for a bold, fiery version.
Tex-Mex: Love southern flavors? Add sweet corn, diced jalapeños, and 1 cup (100 g) of pepper jack cheese. You can also toss in some fresh cilantro before serving.
Bacon & Chives: Add 6 strips of crispy bacon and some fresh chives right at the end for that smoky, irresistible flavor everyone loves.
Veggie Deluxe: For a lighter version, mix in sautéed mushrooms, fresh spinach, and diced bell peppers. It’s hearty, colorful, and still perfectly creamy.
Truffle: For something fancier, drizzle 1 teaspoon (5 ml) of truffle oil and sprinkle grated parmesan before serving. It gives your mac and cheese a gourmet touch with an elegant aroma.

Nutritional Information (per serving)

Calories: 520 kcal
Protein: 32 g
Healthy Fats: 18 g
Carbohydrates: 52 g
Natural Sugars: 8 g
Fiber: 5 g
Sodium: 890 mg

Tastes of La Paz.