Creamy Slow Cooker Mac and Cheese
This creamy, no-boil slow cooker mac and cheese is incredibly easy to make and delivers tender pasta coated in a rich, ultra-cheesy cream sauce. Simply add the ingredients to the crock pot and stir every 30 minutes for one of the creamiest slow-cooker mac and cheese recipes cheese lovers will rave about!
Amy's notes
Slow cooker macaroni and cheese is a family favorite and perfect for potluck or busy holiday meals, freeing up valuable oven and stovetop space.
This mac and cheese recipe serves up to eight people, making it ideal for feeding a crowd, as a side dish, or a hearty main.
I use a 6-quart slow cooker, but any large slow cooker works with this recipe. Keep it on the warm setting after cooking so it stays creamy and cheesy until ready to serve.
Enjoy! xx
Ingredients & Substitutions
This homemade mac and cheese recipe is made without Velveeta cheese or evaporated milk. Instead, it uses two real cheeses that melt together with the other ingredients to create a rich, creamy cheese sauce with classic homemade flavor.
- Uncooked Pasta: Uncooked elbow macaroni is our favorite, but any pasta shape can be used.
- Sharp Cheddar Cheese: For the creamiest mac and cheese, buy block cheese and shred it yourself. Pre-shredded cheese is coated to prevent clumping, which can affect how smoothly the cheese melts and reduce the creaminess of the sauce.
- American Deli Cheese: Use American cheese from the grocery store deli counter for the best melt. Because it melts so smoothly, you can simply cut it into squares instead of grating it.
- Half and Half
- Butter
- Dijon mustard
- Seasonings: You will need onion powder, paprika, salt, and pepper.
Ways to modify this recipe if needed:
- Gluten-free macaroni noodles: To make this mac and cheese gluten-free, use pasta made from brown rice, chickpeas, or lentils. Keep in mind that cooking times may vary depending on the type of pasta you choose.
- American Deli Cheese: If you can’t find deli American cheese, slices of American cheese located in the dairy aisle will work as a substitute.
- Dijon Mustard: Regular yellow mustard or 1 teaspoon of dry mustard can be used in place of Dijon mustard.
How to make creamy Slow Cooker mac and cheese
Step 1: Grate the cheddar cheese and cut the American cheese and butter into 1-inch cubes. Add all ingredients, including the uncooked pasta, to the crockpot and stir to combine.
Step 2: Cover with a lid and cook on LOW, stirring every 30 minutes to prevent sticking and ensure even cooking. Check for doneness at 1½ hours and continue cooking if needed.
Step 3: Once the pasta is fork-tender, the crockpot mac and cheese is ready. If the sauce is too thick, stir in a splash of milk or half-and-half until it reaches the desired consistency and is heated through.
Serve hot, or switch the slow cooker to WARM to keep it hot until ready to serve. We love to serve it alongside slow cooker ham or slow cooker turkey breast, sourdough stuffing, and cranberry sauce for an easy holiday dinner.
Common questions
If you'd like to double the recipe, make sure your slow cooker is at least 7 quarts. The cooking time will be slightly longer.
Sharp cheddar adds flavor, while American deli cheese creates a creamy texture. Shredded cheddar can be swapped with Monterey Jack, pepper Jack, Fontina, Colby Jack, Gouda, Parmesan, or Gruyère. For the American deli cheese, substitute Velveeta, cream cheese, or American cheese slices.
Pre-shredded cheese is coated to prevent the shreds from sticking together in the packaging. This coating acts as a thickener for the sauce, causing it to thicken. Buy the cheese in blocks and grate it yourself for the best results.
Different pastas cook at different rates depending on their size and what they are made from. Gluten-free pasta tends to cook faster than wheat pasta. That's why it's important to stir the mac and cheese every 30 minutes to prevent over-cooking.
Keep leftovers covered in the fridge for up to 3 days.
Reheated mac and cheese will have a different consistency than freshly made mac and cheese. If you'd like to reheat it, add a small amount of milk to loosen the sauce, then heat it in the microwave in 30-second intervals until heated through.
Half-and-half can be replaced with 3 cups of evaporated milk, or with a combination of 1½ cups whole milk and 1½ cups heavy cream.
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Slow Cooker Mac and Cheese
INGREDIENTS
- 1 lb. elbow macaroni pasta
- 8 oz. sharp cheddar cheese (grated)
- 4 oz. American deli cheese (cut into 1" cubes)
- 4 tablespoons butter (cut into 1" cubes)
- 3 cups half and half
- 1 tablespoon dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
INSTRUCTIONS
- Add the ingredients to the slow cooker and cook on LOW for up to 2 hours, stirring every 30 minutes.
- Check for doneness at 1½ hours and continue cooking if needed, being careful not to overcook. Once the pasta is fork tender, the mac and cheese is done. If the sauce is too thick, stir in a few tablespoons of milk to loosen it.
- Serve immediately or switch the slow cooker to the WARM setting to keep it hot until ready to serve. Store leftovers in an airtight container in the refrigerator for up to 3 days.
NOTES
- Gluten-free macaroni noodles: To make this mac and cheese gluten-free, use pasta made from brown rice, chickpeas, or lentils. Keep in mind that cooking times may vary depending on the type of pasta you choose.
- American Deli Cheese: If you can’t find deli American cheese, slices of American cheese located in the dairy aisle will work as a substitute.
- Dijon Mustard: Regular yellow mustard or 1 teaspoon of dry mustard can be used in place of Dijon mustard.
Made this for my 22 yo who only eats "high protein" meals. I used Fairlife 2% milk (4 cups) and a 14.5 oz. box of Barilla protein penne, and I left out the butter, dijon, onion powder and paprika but added about 1/2 tsp each of dry mustard and garlic powder. I used an 8 oz block of Cabot Seriously Sharp cheddar cheese and 4 oz of American cheese. I stirred every half hour, and after 1.5 hours I threw in some cubed chicken breast and let it cook for another 5 minutes. I immediately turned off the slow cooker and put into single-serving containers (4). The sauce was still a bit thin, but I knew from experience that it would thicken as it cools. I don't often eat mac n cheese, but I would eat this—it was that good! I'll definitely make it for him regularly.
It has great flavor. However, both times I made it, the macaroni did not cook within 2 hours. I even tried different pastas. I’m trying it again now using al dente macaroni and see how it goes.