Get ready to indulge in the ultimate comfort food with our Best Crockpot Mac and Cheese recipe, the very best crockpot mac and cheese you’ll ever taste! This creamy, dreamy dish with tender pasta enveloped in a velvety, bold-flavored cheese sauce is like a warm hug for your taste buds— it’s rich, satisfying, and unbelievably easy to make.

cooked elbow noodles, white and yellow cheddar cheese, and butter in a crockpot.

Why This is the Best Crock Pot Mac and Cheese

There’s nothing better than a warm bowl of crockpot mac and cheese! Creamy and delicious, it’s the ultimate comfort food loved by kids and adults alike. This recipe is our go-to when we need to feed a crowd, especially around the holidays! Here are just a few reasons why we love this recipe: 

  • An easy recipe, it requires minimal prep work and is super easy to clean up
  • You can make a large batch to feed even the hungriest of crowds. 
  • Made with two types of cheese and a few secret ingredients, it’s the creamiest, most indulgent recipe you’ll ever make. 
  • A family favorite, it’s great for meal prep, you can make one batch to enjoy throughout the week!
a bowl of crockpot mac and cheese with a spoon dipping in.

Ingredients You’ll Need

For this easy crockpot macaroni and cheese recipe, we use a few secret ingredients to enhance the savory flavor and create an extra silky smooth texture. Here’s everything you’ll need: 

  • Uncooked Pasta – We like to use elbow pasta, but any small or medium-sized noodles such as macaroni noodles or elbow macaroni will do. 
  • Evaporated Milk – This provides creaminess without weighing the cheese sauce down with extra fat. 
  • Milk – Whole milk creates a rich flavor and extra creamy mac and cheese. However, you can use any kind of milk you like best.
  • Broth – This helps thin out the cheese sauce without watering down the flavor. 
  • Spices – Paprika, onion powder, garlic powder, salt, and pepper.
  • Dijon Mustard – This adds a slight tanginess and helps cut through some of the heaviness of the fats for a well-rounded flavor. 
  • Cheese – We like to use a combination of Sharp Cheddar cheese and White Cheddar cheese for ooey-gooey goodness. American cheese won’t do for this recipe!
  • Butter – Included for extra flavor and to help give the sauce a richer texture. 
a close up image of a spoonful of crockpot mac and cheese.


Try some of our favorite mix-ins below to take this slow cooker mac and cheese to a whole new level! 

  • Veggies: Add a boost of nutrients by stirring in vegetables like broccoli, mushrooms, peas, or spinach. 
  • Meat: Make it a complete meal with ground beef, turkey, bacon, sausage, or chicken. 
  • Breadcrumb Topping: Coat breadcrumbs in butter, and sprinkle them on top of your mac and cheese in the final minutes of cooking. To make them extra crisp, cook them under the broiler until they’re golden brown. 
  • Spice: Add a bit of heat with sliced jalapeños, red pepper flakes, or cayenne pepper. 
  • Cheesier: Swap out or add to the cheese with a sharp variety like Monterey Jack, Gruyere, or shredded Parmesan.  

How to Make Easy Crockpot Mac and Cheese

Once you see how easy crockpot mac and cheese is to make, you’ll never go back to other variations again! Just follow the steps below. 

  1. Combine the ingredients. Add all of the ingredients except for the cheeses to your crockpot, and stir to combine. 
  2. Cook. Cover, and cook on high for one hour. Stir in the cheese, and continue to cook on high for another 30 minutes. 
  3. Serve. Add extra milk to thin out the cheese sauce, if desired. Then, adjust the seasonings to taste, and serve warm!
close image of creamy crockpot mac and cheese.

Tips for the Best Crockpot Mac and Cheese

The tips and tricks below will guarantee you have the best crockpot mac and cheese every single time! 

  • Use Freshly Shredded Cheese. Pre-shredded varieties have anti-caking agents that prevent them from melting well and will cause your mac and cheese to become gritty. 
  • Use the Thick Pasta. We found that thicker pasta noodles like elbow or cavatappi hold up better in the crockpot cooking without turning to mush. 
  • Adjust the Cooking Time. Every crockpot cooks slightly differently. So, be sure to check on your pasta before the cooking time is up. You want it to be tender but still slightly firm. 
  • Don’t Stir Too Much. Stir the ingredients sparingly and very gently to avoid mashing the macaroni. 

Serving Suggestions

When we were kids, we were known to eat bowls of macaroni as a complete dinner. Now that we’re adults, we still don’t think that’s a bad idea!

However, if you want to prepare a more elevated meal, try pairing it with all your favorite main courses like: 

a bowl of crockpot mac and cheese with extra shredded Cheddar on top.

Storage Options

If you have leftovers, you can transfer them to an airtight container and keep them in the refrigerator for up to three to five days. Or, for a longer-lasting option, place it in the freezer for up to three months

When you’re ready to eat, let your mac and cheese thaw in the fridge overnight. Then, warm it back up in the microwave, on the stovetop, or just add it back to the crockpot on warm! 

Crockpot Mac and Cheese Common Questions

Can you put pasta in a crockpot? 

Yes, you can! As long as the recipe contains liquid, the pasta will cook well. For the best results, use thick, more sturdy noodles to prevent them from becoming mushy. 

Can I double this easy crockpot mac and cheese? Will the cooking time change? 

Yes! As long as you have a fairly large crockpot, the cooking time shouldn’t change. Of course, be sure to check on your pasta, and adjust the cooking time as needed until they’re tender. 

Why did my pasta turn out mushy? 

The most common cause of mushy pasta is cooking it too long or too quickly. To prevent this from happening, use thick, sturdy noodles. Also, your crockpot may cook faster than ours. Be sure to keep an eye on your pasta, checking it somewhat frequently. 

Is evaporated milk the same as condensed milk? 

Although similar, the two are not the same things. The primary difference is that evaporated milk is unsweetened whereas condensed milk is made with extra sweeteners. 

a bowl of crockpot mac and cheese topped with extra Cheddar.

The Best Crockpot Mac and Cheese

3.65 from 34 votes
Author: Food Dolls
Servings: 10 servings
Prep: 2 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 32 minutes
The Best Crockpot Mac and Cheese you’ll ever taste, this recipe comes together with simple ingredients for a bold, creamy flavor you’ll adore. Quick to toss together and unbelievably easy to clean up, it’s the perfect side dish for holiday dinners, potlucks, weeknight meals, and more!


  • 1 pound elbow pasta uncooked
  • 16 ounces evaporated milk
  • 1 1/2 cups whole milk
  • 1 1/2 cups broth
  • 3 Tablespoons butter
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 teaspoons Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 ounces Sharp Cheddar cheese option to use Aged for a smoky flavor
  • 4 ounces White Cheddar cheese


  • In the bowl of a crockpot, add the pasta, evaporated milk, whole milk, broth, butter, paprika, onion powder, garlic powder, Dijon mustard, salt, and pepper.
    1 pound elbow pasta, 16 ounces evaporated milk, 1 1/2 cups whole milk, 1 1/2 cups broth, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 2 teaspoons Dijon mustard, 1 teaspoon salt, 1/2 teaspoon pepper, 3 Tablespoons butter
    Ingredients for crockpot mac and cheese in the crockpot.
  • Cover, and cook on high for 1 hour.
  • Stir in the cheese. Cover, and cook for another 30 minutes.
    8 ounces Sharp Cheddar cheese, 4 ounces White Cheddar cheese
    Crockpot mac and cheese being stirred.
  • Add a splash of extra milk if needed to thin out the sauce, and serve warm.
    a bowl of crockpot mac and cheese topped with extra Cheddar.
  • Store leftovers in an airtight container in the fridge for up to 3-5 days.


Serving: 1serving | Calories: 397kcal | Carbohydrates: 42g | Protein: 18g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 677mg | Potassium: 332mg | Fiber: 2g | Sugar: 8g | Vitamin A: 608IU | Vitamin C: 2mg | Calcium: 420mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

More Mac and Cheese Recipes 

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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Recipe Rating


  1. Is there a way to lower the sodium in this recipe? I’m on a low sodium high protein diet per Dr orders

    1. You could use low-sodium ingredients (broth, unsalted butter, etc.) and omit the extra salt. It won’t be quite as flavorful, but it will still taste great!

      Alia & Radwa

  2. 1 star
    This was very disappointing, and I’m not sure what I did wrong as I followed the directions exactly. I use my crockpot often, so I know that’s not the issue. After an hour the pasta was mushy. I gave it another 30 minutes and threw it out. Plan B for the Super Bowl. Any suggestions are appreciated, as I love a good, easy mac & cheese recipe.