There’s something about the warm, gooey comfort of mac and cheese that speaks to the soul—especially when it’s slow-cooked to creamy perfection. This Crock Pot Mac and Cheese takes the classic you know and love and makes it even easier. No pre-boiling. No baking. Just a handful of ingredients, a trusty slow cooker, and a few hours of hands-off magic.
Inspired by Sunday suppers at Nana’s house, this recipe delivers that nostalgic flavor with minimal effort. It’s the perfect side dish for holidays, potlucks, or weeknights when you want something cozy, cheesy, and crowd-pleasing.
Why I Love This Recipe
This version of mac and cheese isn’t just easy—it’s set-it-and-forget-it comfort food at its best.
- No need to boil the noodles beforehand.
- Perfectly creamy and cheesy with a mix of cheddar and evaporated milk.
- Feeds a crowd with just one pot and minimal cleanup.
- Works as a side or a main dish!
Ingredients
- 16 oz elbow macaroni, uncooked
- 4 cups shredded cheddar cheese, divided
- 1 (12 oz) can evaporated milk
- 2 cups whole milk
- ½ cup sour cream
- ¼ cup butter, melted
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
Swaps & Add-Ins
- Cheese mix-ins: Try adding mozzarella, Colby Jack, or smoked gouda.
- Add protein: Toss in cooked bacon bits or rotisserie chicken for a heartier version.
- Spice it up: Stir in a pinch of cayenne or hot sauce.
- No sour cream? Sub with Greek yogurt or softened cream cheese.
Instructions
- Prepare your slow cooker
Spray the inside with non-stick cooking spray to prevent sticking. - Mix it all in
Add uncooked macaroni, 3 cups of cheddar cheese, evaporated milk, whole milk, sour cream, melted butter, salt, pepper, and garlic powder (if using). Stir everything well. - Top it off
Sprinkle the remaining 1 cup of cheddar cheese on top. - Cook low and slow
Cover and cook on LOW for 2–3 hours, stirring once or twice if you can. Pasta should be tender and the sauce thickened. - Serve warm and enjoy
Stir gently before serving to distribute the cheese and sauce. Get ready for second helpings!
Tips for Success
- Don’t overcook: After 3 hours, the pasta may begin to dry out. Start checking at 2 hours.
- Stir halfway to avoid clumps and ensure even cooking.
- Use block cheese shredded by hand for the best melt and texture.
- If the mac and cheese thickens too much, stir in a splash of warm milk before serving.
Serving Suggestions & Pairings
This mac and cheese is great on its own or served alongside:
- Chicken Enchiladas
- Sheet Pan Quesadillas
- Crockpot Nacho Dip for a game-day menu
- Refresh it with Blueberry Lemonade on the side
Storage & Leftovers
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Add a splash of milk and microwave gently or warm on the stove over low heat.
- Freeze: Not ideal—cream sauces can separate—but possible if you don’t mind a slight texture change. Thaw overnight and reheat slowly.
More Recipes You’ll Love
Keep the comfort coming with these cozy faves:
Final Thoughts
There’s just something magical about a pot of creamy, cheesy mac and cheese bubbling away in the slow cooker. This Crock Pot Mac and Cheese is as simple as it gets—but delivers rich, comforting flavor that feels like a warm hug. It’s ideal for feeding a family, impressing guests, or just treating yourself after a long day.
If you make it, tag @chefmaniac and let me know how yours turned out—or what cheesy twist you added!
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