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Jump to RecipeThis slow cooker mac and cheese is the creamiest, easiest comfort food you can make. Al dente elbow macaroni is stirred into a rich blend of sharp cheddar, nutty Gruyère, evaporated milk, sour cream and a spoonful of mayonnaise, then gently cooked in the crockpot until every noodle is coated in silky, velvety cheese sauce. There is no roux to whisk and no risk of a broken sauce on the stove.
It is perfect for holidays, potlucks, game days and family dinners, since the slow cooker keeps it warm and creamy for hours. Serve it as a side with barbecue or ham, or as a cozy main with a green salad. For more crowd pleasing comfort food, try my potatoes au gratin or baked penne with chicken and broccoli.
Why You Will Love This Slow Cooker Mac and Cheese
- Ultra creamy. Evaporated milk, sour cream and mayo keep the sauce smooth and velvety.
- Hands off. No stirring over the stove or making a roux.
- Perfect for crowds. It stays warm in the slow cooker for serving.
- Two cheeses. Sharp cheddar for classic flavor and Gruyère for a nutty richness.
- Customizable. Add bacon, jalapeños, breadcrumbs or different cheeses.
Ingredients You Will Need
Exact amounts are in the recipe card below.
- Elbow macaroni: cooked slightly less than al dente so it finishes in the slow cooker without turning mushy.
- Butter: adds richness and helps coat the pasta.
- Sharp cheddar cheese: the classic mac and cheese flavor. Shred it yourself for the smoothest melt.
- Gruyère cheese: melts beautifully and adds a nutty, grown up flavor.
- Evaporated milk: the secret to a sauce that stays creamy and does not break.
- Whole milk: loosens the sauce.
- Sour cream: adds tang and extra creaminess.
- Mayonnaise: just a little helps emulsify the sauce so it stays silky.
- Dry mustard, smoked paprika, salt and pepper: seasonings that make the cheese taste cheesier.
How to Make Slow Cooker Mac and Cheese
1. Par cook the pasta
Bring a large pot of salted water to a boil and cook the macaroni for 2 to 3 minutes less than the package directions, so it is still quite firm. Drain well in a colander. This step is the key to avoiding mushy mac and cheese.
2. Shred the cheese
While the pasta cooks, shred the cheddar and Gruyère with a box grater. Freshly shredded cheese melts much more smoothly than pre shredded bags, which contain anti caking agents.
3. Combine in the slow cooker
Lightly grease a 5 to 6 quart slow cooker. Add the drained macaroni and butter and stir until the butter melts. Add the evaporated milk, whole milk, sour cream, mayonnaise, dry mustard, paprika, salt and pepper and stir well. Stir in about three quarters of the shredded cheese, then sprinkle the rest over the top.
4. Slow cook
Cover and cook on low for 2 to 2 1/2 hours, stirring once or twice after the first hour, until the cheese is melted and the sauce is thick and creamy. Avoid cooking on high, which can make the edges scorch and the pasta overcook.
5. Stir and serve
Give the mac and cheese a final stir. If it is too thick, stir in a splash of warm milk. Serve right away or switch the slow cooker to warm for up to 1 hour, adding a little milk if it thickens.
Tips for Perfect Slow Cooker Mac and Cheese
- Shred your own cheese. It melts smoothly and never turns grainy.
- Keep the pasta very al dente. It continues to absorb liquid in the slow cooker.
- Cook on low only. Gentle heat keeps the sauce creamy.
- Stir occasionally. This helps the cheese melt evenly and prevents sticking.
- Do not overcook. Mac and cheese left too long gets thick and mushy.
Why Evaporated Milk Is the Secret
Evaporated milk is regular milk that has been gently heated to remove about 60 percent of its water. That process concentrates the milk proteins, which act as natural emulsifiers. In a cheese sauce, those proteins surround the melted fat from the cheese and keep it evenly suspended, so the sauce stays smooth instead of separating into an oily, grainy mess.
It is especially helpful in the slow cooker, where the sauce sits at heat for a long time. Sour cream and a small amount of mayonnaise add even more stability and a subtle tang. You will not taste the mayo, but you will notice how silky the final sauce is.
Best Cheese for Mac and Cheese
A combination of cheeses gives the best flavor and texture. Sharp or extra sharp cheddar brings bold, classic mac and cheese flavor. Gruyère melts beautifully and adds a nutty, savory depth. Other great melting cheeses include Monterey Jack, Colby, fontina, Havarti and smoked gouda. A little Parmesan on top adds a salty finish. Avoid using only very aged, hard cheeses, since they can turn oily when melted. Always shred the cheese from a block for the creamiest results.
Easy Variations
- Bacon mac and cheese: stir in crumbled crispy bacon before serving.
- Jalapeño popper: add diced jalapeños and cream cheese.
- Buffalo chicken: stir in shredded chicken and a drizzle of buffalo sauce.
- Crunchy topping: top servings with toasted buttered panko.
- Smoky: use smoked gouda in place of Gruyère.
- Veggie boost: fold in steamed broccoli or peas.
How to Keep Mac and Cheese Creamy for a Party
Slow cooker mac and cheese is a favorite for potlucks and holiday buffets, and a few simple tricks keep it creamy for guests. Time the cooking so it finishes about 30 minutes before serving, then switch the slow cooker to the warm setting. Keep a cup of warm milk nearby and stir in a splash every 30 minutes or so, since the pasta keeps absorbing liquid as it sits. Stir from the edges toward the center, where the cheese is less likely to stick.
Keep the lid on between servings to trap moisture. If you are traveling, wrap the slow cooker insert in a towel and plug it back in on warm when you arrive. Set out small bowls of toppings such as crispy bacon, green onions, hot sauce and toasted breadcrumbs so guests can customize their scoop.
A Brief History of Mac and Cheese
Pasta baked with cheese has been enjoyed in Europe for centuries, and recipes for macaroni and cheese appeared in English cookbooks as early as the 1700s. The dish became popular in the United States in the 19th century and was later made famous by the boxed versions of the 1930s, which offered an affordable, filling meal. Today, homemade mac and cheese ranges from simple stovetop versions to baked casseroles with crunchy crumb toppings.
This slow cooker method brings the richness of a baked mac and cheese with the convenience of a hands off cooking method, which makes it ideal for busy families and big gatherings alike.
Stovetop and Oven Options
No slow cooker? Combine the par cooked pasta, milks and seasonings in a large pot over low heat and stir in the cheese a handful at a time until creamy, about 10 minutes. For a baked version, transfer it to a greased baking dish, top with breadcrumbs and bake at 375°F for 20 minutes until bubbly.
What to Serve With Mac and Cheese
Mac and cheese is a classic partner for barbecue, fried chicken, pulled pork, glazed ham and meatloaf. For balance, add something fresh like coleslaw, a green salad, roasted broccoli or green beans. It is also a hit next to my crispy fried chicken or honey BBQ chicken bites.
Storage and Reheating
- Refrigerator: store leftovers in glass meal prep containers for up to 4 days.
- Reheating: reheat in the microwave or a saucepan over low heat with a splash of milk, stirring until creamy.
- Freezing: freeze for up to 2 months. The texture is best when reheated with extra milk.
Common Mistakes to Avoid
- Adding uncooked pasta. Dry pasta cooks unevenly in the slow cooker.
- Cooking on high. The sauce can break and the edges can burn.
- Using pre shredded cheese. It can make the sauce grainy.
- Leaving it on warm for too long. It will thicken and dry out after a couple of hours.
Frequently Asked Questions
Do I have to cook the pasta first?
Yes. Par cooking the pasta gives the best texture and prevents a gummy result.
Can I double the recipe?
Yes. Use a 7 quart slow cooker and add about 30 minutes to the cooking time, stirring occasionally.
Can I use different cheeses?
Yes. Monterey Jack, Colby, fontina and smoked gouda are all great options.
Can I make it without mayonnaise?
Yes. Use an extra 1/4 cup of sour cream or a splash more evaporated milk.
How long can mac and cheese stay on warm?
Up to about 1 hour. Stir in warm milk if it thickens.
Can I make it ahead?
You can cook the pasta and shred the cheese a day ahead, then assemble and slow cook on the day.
Final Thoughts
Slow cooker mac and cheese is the easiest way to make a big batch of rich, creamy, crowd pleasing comfort food. With par cooked pasta, freshly shredded cheddar and Gruyère and a few secret ingredients for extra creaminess, you get perfect results every time with almost no effort. Bring it to your next gathering and watch it disappear.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 560 kcal |
| Protein | 23 g |
| Carbohydrates | 48 g |
| Fat | 30 g |
| Saturated Fat | 17 g |
| Fiber | 2 g |
| Sugar | 8 g |
| Sodium | 760 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Slow Cooker Mac and Cheese
Ingredients
Method
- Cook the macaroni 2 to 3 minutes less than package directions and drain.
- Grease a 5 to 6 quart slow cooker. Add the pasta and butter and stir until melted.
- Stir in the evaporated milk, milk, sour cream, mayonnaise, mustard, paprika, salt and pepper.
- Stir in three quarters of the cheese and sprinkle the rest on top.
- Cover and cook on low for 2 to 2 1/2 hours, stirring once or twice after the first hour.
- Stir, loosen with warm milk if needed and serve.
