Creamy slow cooker mac and cheese is the ultimate comfort food! This easy crockpot side dish is made with elbow noodles in a cheesy sauce and is perfect for holidays or anytime you are serving a crowd!
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Best Crockpot Mac and Cheese
This is one of our favorite side dish recipes for any holiday. Slow cooking just makes everything easier. Some of my other favorite slow cooker sides are crockpot creamed corn, crockpot mashed potatoes and slow cooker carrots.
If you’re looking for a recipe for slow cooker mac and cheese without evaporated milk, this is it! My two year old LOVES this recipe and asks for it pretty much every day. Luckily it makes a lot, so we always have leftovers for lunch the next day. It warms up great!
I love that this dish is made all in the slow cooker. No precooking the noodles or making a roux. It would make the perfect side dish alongside a roasted turkey for Thanksgiving! Also, makes a great dinner when you don’t have a lot of time to prep.
Recipe Ingredients
Just a few ingredients are needed to make the creamiest crockpot mac and cheese.
Find the full printable recipe with measurements below.
- Cavatappi pasta: I love using this shape, but you can opt for elbow macaroni or some other type just know that the cook time will be different.
- Salted butter: I use salted, but you can use unsalted if you prefer. You may just have to add a little extra salt.
- Cream cheese: This helps give the pasta an extra creamy texture.
- Whole milk: You want whole milk for the added creaminess.
- Heavy cream: This just ups the richness, but you can opt to use all whole milk, if you prefer.
- Cheese: I love using a combination of sharp cheddar cheese and pepper jack cheese.
Type of Cheese to Use
I typically use a sharp cheddar and Monterey jack cheese combo, but the pepper jack cheese tasted amazing. It has a tiny little kick, but not enough for my kids to notice the difference. It really just adds an awesome flavor and makes the sauce extra thick and creamy.
How to Make Slow Cooker Mac and Cheese
This dish is SO simple…just throw everything in the crockpot and let it do the work for you! Scroll down for the printable recipe and video tutorial below.
- Combine. Add the uncooked noodles to the bottom of the crock pot. Put the sliced butter, cream cheese, salt and pepper on top. Then pour in the milk and heavy cream and give the mixture a stir.
- Cook. Place lid on top and cook on low until the pasta is tender, about 1 1/2 to 2 hours. Make sure to stir at the halfway mark.
- Melt cheese. Mix in the cheeses and then cover and let melt for another 5 to 10 minutes. Stir and enjoy!
Quick Tips
- Other types of noodles (like elbow or macaroni) will work too. Cooking time will vary, so keep an eye on the mac n cheese after about an hour.
- I used shredded sharp cheddar and pepper jack cheese, but you can also use Monterey jack or even gouda as well.
- To thin out the sauce, add more milk. To thicken, add more cheese.
- Add a dash of buffalo sauce if you like a little heat.
- To reheat, either place in the microwave or oven until warmed throughout. I like to add a small splash of milk before reheating, to make sure it doesn’t dry out when warming back up.
Recipe FAQs
No, that’s the best part about this recipe! The uncooked pasta goes straight into the crock pot and will cook over the course of the 2 hours. It softens up and has the perfect consistency. So so easy and no boiling required!
I have never tried it myself, but I have heard that you can replace heavy cream with evaporated milk to get the creaminess without the fat.
You can make this your own by adding garlic powder, paprika, onion powder, or dry mustard.
Keeping Warm
If you’re not serving the mac and cheese immediately, you can turn it to the warm setting once it’s done cooking. The longer that it sits, the cheese sauce will likely thicken up a bit. So give it a big stir and add more milk before serving to thin out the sauce as needed.
More Types of Macaroni and Cheese
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Slow Cooker Mac and Cheese Recipe
Video
Ingredients
- 1 pound uncooked cavatappi pasta
- 4 Tablespoons salted butter , sliced
- 4 ounces cream cheese , cut into cubes
- 1 teaspoon Kosher salt
- ¼ teaspoon cayenne or ground black pepper
- 3 cups whole milk
- ½ cup heavy cream (can also use whole milk)
- 2 cups freshly shredded sharp cheddar cheese
- 1 cup freshly shredded pepper jack cheese (can sub with monterey jack)
Instructions
- In the bottom of a crockpot, place the uncooked pasta. Add butter, cream cheese, salt, and pepper on top. Pour the milk and cream on top and stir to combine. Cover and cook on low for 1 1/2 to 2 hours, or until the pasta is tender. Stir halfway through.
- Once the noodles are ready, add the cheese on top and stir to combine. Cover and let cook an additional 5 to 10 minutes, or until the cheese is melted.
- Stir before serving. Salt and pepper to taste. If not serving immediately, set the crockpot to warm and add more milk to thin out the sauce, as needed.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Christmas, Crockpot, Crockpot, Kid-Friendly, Side Dishes, Thanksgiving
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
Made this for a birthday cookout except substituted Pepper Jack for Colby Jack and it was creamy deliciousness! Thanks for posting!
That is perfect! So glad that you loved this mac and cheese!
Is it okay to double the recipe??
I have not tried, it would depend on the size of your slow cooker. Let me know how it goes!
I’d like to double as well – did it turn out ok? More time??
I’m making this for the 3rd time today. Omg. So good. Thank you!!!
Yay! I’m so glad you love the recipe, Erin!
i made this really easily without measuring exactly and turned out great. so easy. the noodles have a less favorable texture but its hardly noticable and beats having to boil first. because i eye balled it i may have added too much cayenne but thats never been an issue for me, the hint of spice is nice actually
I’m so glad you enjoyed the recipe, Tim. Thanks for your review!
Good recipe. I’m really glad I made it. The only reason I gave it 4 stars instead of 5 is because I felt like it had too much cheese (and my roommates felt the same). I plan on making it again and trying it with less cheese. I added some smoked sausage to mine and it was a really good addition (I cut it up and added it in after about an hour.)
Yum – smoked sausage sounds like such a delicious addition! Thanks for your comment and review, Erin :)
I made this tonight. I followed the recipe and it turned out like a thick cheesy soup with pasta in it. I had to boil a whole additional pound of pasta and stir it in to get the right ratio of pasta to cheese sauce. It was still extremely cheesy. After I did that, it was delicious with a little extra salt and onion powder. But that did defeat the purpose of using a slow cooker recipe that calls for uncooked pasta. I still have the extra pot and colander to wash, which is what I was trying to avoid.
Making this right now for a potluck mac and cheese cook-off at my office. Can’t wait to post the results!
Just had our contest… I won 1st Prize! Cheesy goodness! Added on the side – panko breadcrumbs, bacon and chives.
Congratulations!! I am so glad you enjoyed it and that you won first prize! :)
Hope everyone enjoyed this! :)
They did! It won 1st prize!
I doubled the recipe and it was way too much cheese. I added a 3rd pound of noodles and it was still too much. The taste was good but I would not double the milk, cream, and cheese if doubling the pasta amount. I am no chef so I am open for suggestions.
Can this also be made in the oven?
I haven’t tried this recipe in the oven, but my favorite oven mac and cheese is this recipe: https://www.iheartnaptime.net/homemade-macaroni-and-cheese/
Hi, can I use pre-shredded cheese or should I get blocks and shred it myself? Thanks
You can use pre-shredded but it won’t melt as well. It will melt a lot better shredding it from the blocks.
Do I have to use heavy cream?
No you can use milk or half and half as well, it might just not be as thick of a sauce
If I doubled the recipe, what sort of accommodations should I make?
My noodles are not covered by liquid
Hi Carrie! I haven’t tried doubling this recipe, but it should work the same! I would just recommend stirring it a few times.
What size slow cooker does the recipe call for? How many servings does this make?
I usually use my 6 quart slow cooker. It serves 8!
This recipe is the best one I’ve made. Very delicious! Thank you so much!!
I’m so glad you enjoyed it!
Can you make this with margarine instead of butter?
I haven’t tried it before, but it should be fine!
Made this and it was simple and delicious. Will keep using from now on and experiment with add ons. Thanks!
I’m so glad you enjoyed it! Thanks for leaving a comment and review Katrina!
Delicious!
Definitely needs more milk! TOO THICK!
This was delicious!! Made it today to try for Thanksgiving. I love all your recipes girl!!!
So glad you loved it! Thanks for your comment!