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An extreme close-up of a spoonful of creamy slow cooker mac and cheese, showing the rich, velvety cheese sauce coating every noodle.

Crockpot Mac and Cheese: The Creamiest, Easiest Recipe Ever

The ultimate Crockpot Mac and Cheese recipe! This easy, no-boil method delivers an ultra-creamy, rich, and velvety mac and cheese that's perfect for any occasion.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb elbow macaroni uncooked
  • 2 cups sharp cheddar cheese shredded
  • 1 cup Gruyère cheese shredded
  • 8 oz cream cheese cubed
  • 1 can (12 oz) evaporated milk
  • 2 cups whole milk
  • 1/2 cup butter melted
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground mustard powder

Equipment

  • 1 Slow Cooker (6-quart)
  • 1 Box grater

Instructions
 

  1. In a 6-quart slow cooker, combine the uncooked macaroni, shredded cheddar, shredded Gruyère, evaporated milk, whole milk, melted butter, salt, pepper, and ground mustard. Stir until well combined.
  2. Place the cubed cream cheese evenly over the top of the macaroni mixture.
  3. Cover and cook on low for 2 to 2.5 hours, stirring once halfway through, until the pasta is tender and the liquid is mostly absorbed.
  4. Turn off the heat. Stir vigorously until the cream cheese is fully incorporated and the sauce is thick and creamy. Serve immediately.

Notes

Shred Your Own Cheese: For the smoothest sauce, avoid pre-shredded cheeses which contain anti-caking agents.
Watch the Cook Time: All slow cookers heat differently. Check the pasta at the 90-minute mark to prevent it from becoming mushy.
Serving: This mac and cheese is best served fresh and hot for maximum creaminess.
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