Slow Cooker Mac And Cheese

If there’s mac and cheese on the table, you know most of the kids are heading straight for it. This slow cooker version keeps things simple, extra creamy, and perfect for holidays, parties, or an easy family dinner.

Why We Love Slow Cooker Mac And Cheese

When we had another family over for a holiday dinner, I found out one of the kids had already asked about a dozen times if there would be mac and cheese. No pressure, right? Thankfully this slow cooker version delivered and every kid went back for seconds.

• Easy and kid-approved – Simple to prep and always one of the first dishes to disappear when everyone gathers around the table.
• Extra creamy and cheesy – This slow cooker mac and cheese turns out smooth, rich, and super comforting with plenty of cheese in every bite, and never gluey thanks to the butter coating on the pasta.
• Perfect for holidays, parties and BBQ – It fits right in at Thanksgiving or Easter, spring get-togethers, tailgating for football, or next to a big plate of barbecue for summer parties.

Ingredients For Slow Cooker Mac And Cheese

• elbow macaroni – this is traditional, but you can use any short pasta you have
• butter – don’t skip the melted butter, it acts like a barrier on the noodles and keeps them from getting gluey while cooking.
• half and half – this could be swapped with milk, I would use whole milk or 2 % for the best results
• heavy cream – this could be swapped with half and half, or whole milk or 2% milk. The results will be less creamy
• Velveeta cheese – keeps the mac and cheese extra creamy
• sharp cheddar cheese – shred your own for the creamiest results. You can also use cheeses like gouda or monterey jack, but choose at least one stronger flavored cheese for the best flavor.
• dijon mustard – yellow mustard can also be used
• salt
• pepper

How To Make Slow Cooker Mac And Cheese

1. Spray the base of a 6 or 8 quart slow cooker with spray oil. Over the stove, boil a large pot of salted water. Add elbow macaroni and cook until  dente, usually about 9 minutes.
2. Drain the water from the pasta into a strainer. Immediately rinse the macaroni with cold water until the pasta is cool enough to touch, stirring frequently. Pat the pasta dry with paper towels so the mac and cheese doesn’t become gluey or too liquidy.

3. Melt the butter in a small bowl in the microwave. Place the pasta in the bottom of the slow cooker. Pour the butter over the pasta and mix well until combined. This helps keep the pasta from becoming gluey in the slow cooker.

4. Add the half and half, heavy cream, Velveeta cheese, 3 ½ cups of shredded cheddar cheese, dijon mustard, salt and pepper to the slow cooker. Mix well until fully combined.

5. Place the slow cooker on low heat. Cook for 2-3 hours until cooked through and melted. Try not to cook on high, as it can cause the cheese sauce to separate. Check the mac and cheese at two hours, stirring well. The mac and cheese is done when the pasta is fully tender, and the sauce has thickened and is no longer liquidy. Once cooked, you can switch the slow cooker to keep warm. If the cheese sauce thickens too much, you can make it a little thinner with a little milk or extra half and half.

6. Right before serving, sprinkle the remaining ½ cup of cheddar cheese over the pasta. Place the lid on top for 5 minutes or until melted. Serve and enjoy! I flip the slow cooker to warm if it is going to be sitting on the table for a while to help keep it hot.

Slow Cooker Mac And Cheese Variation Ideas

• Add Meat – Leftover bacon, ham, chicken and even steak could be mixed into this dish. I would use meat that is already cooked through and add it when you mix the first round of noodles and cheese.
• Add Vegetables – Broccoli, peas, carrots or even bell pepper can be mixed into this dish easily. If you are adding raw vegetables, they can be added when you first mix the dry noodles with the Velveeta. If your vegetables are frozen, I recommend cooking them in a skillet first to remove the water, and adding them when you add the extra shredded cheese at the end.
• Sprinkle Cracker Crumbs – Some buttery cracker crumbs sprinkled on top of the mac and cheese at the end can give this mac and cheese an oven baked feel.

Can I Make Slow Cooker Mac And Cheese Ahead?

You can prep this pasta ahead of time! Cook the pasta, dry it and then mix it with the butter into a covered container. Measure out the other ingredients and store them separately. When ready to cook, add everything to the slow cooker and mix.

Leftovers of this mac and cheese do reheat beautifully. If you cook the mac and cheese in the slow cooker the day before, you may need a little milk when you rewarm it.

How Long Will Slow Cooker Mac And Cheese Last?

Expect this mac and cheese will last for about four days if stored in a covered airtight container in the refrigerator.

Reheat in microwave with a splash of milk, stirring halfway. You can also reheat in a saucepan on low, adding milk as needed to loosen the sauce.

Slow Cooker Mac And Cheese

Course Dinners

Cuisine American

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Creamy slow cooker mac and cheese made with cheddar and Velveeta for a smooth, cheesy texture that never turns gluey and kids love. This easy crock pot side dish is perfect for holidays, potlucks, BBQ, or a cozy family dinner and stays warm for serving.

Cook ModePrevent your screen from going dark

• Spray the base of a 6 or 8 quart slow cooker with spray oil. Over the stove, boil a large pot of salted water. Add elbow macaroni and cook until dente, usually about 9 minutes.

• Drain the water from the pasta into a strainer. Immediately rinse the macaroni with cold water until the pasta is cool enough to touch, stirring frequently. Pat the pasta dry with paper towels.

• Melt the butter in a small bowl in the microwave. Place the pasta in the bottom of the slow cooker. Pour the butter over the pasta and mix well until combined.

• Add the half and half, heavy cream, Velveeta cheese, 3 ½ cups of shredded cheddar cheese, dijon mustard, salt and pepper to the slow cooker. Mix well until fully combined.

• Place the slow cooker on low heat. Cook for 2-3 hours until cooked through and melted. Try not to cook on high, as it can cause the cheese sauce to separate. Check the mac and cheese at two hours, stirring well. The mac and cheese is done when the pasta is fully tender, and the sauce has thickened and is no longer liquidy. Once cooked, you can switch the slow cooker to keep warm.

• Right before serving, sprinkle the remaining ½ cup of cheddar cheese over the pasta. Place the lid on top for 5 minutes or until melted. Serve and enjoy!

If the cheese sauce thickens too much, you can make it a little thinner with a little milk or extra half and half. If you plan to have the mac and cheese sitting the slow cooker for a while, expect that you will likely need a little extra milk to get the right consistency once cooked.
This mac and cheese makes 8 generous servings, but if you are serving it at a party or potluck with lots of other sides it can easily serve 12-14 people.
Flipping the slow cooker to warm can help keep the food hot for a party or other group dinner.
Use a 6 or 8 quart slow cooker. Final cooking time can vary slightly from slow cooker to slow cooker, so if yours runs warm you may want to check it after the first hour.

Calories: 701kcal | Carbohydrates: 40g | Protein: 35g | Fat: 48g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 133mg | Sodium: 1165mg | Potassium: 242mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1585IU | Vitamin C: 1mg | Calcium: 681mg | Iron: 6mg

Keyword cheese, crock pot, pasta, slow cooker

Did You Make This?

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