Creamy, cheesy, and oh-so-comforting, this Crockpot Macaroni and Cheese recipe is the epitome of an easy crowd-pleaser.
Whether it’s for a weeknight dinner or a potluck gathering, this dish delivers all the nostalgic comfort of classic mac and cheese with the convenience of crockpot cooking.
The slow-cooked method gives you perfectly tender pasta coated in a rich, velvety cheese sauce that’s simply irresistible.
I first made this recipe for a backyard barbecue, and it was an instant hit. There’s something magical about how the cheese melds with the pasta, creating a gooey, indulgent dish that keeps everyone coming back for seconds.
Plus, with just a few simple ingredients, you can set it up in the morning and have it ready to serve by mealtime.
Pair this creamy delight with tangy coleslaw for a crisp, refreshing contrast, or sip on a glass of chilled iced tea to balance out the richness. This recipe is sure to be a star at your next gathering!
What toppings or mix-ins do you love in your mac and cheese? Share your ideas—I’d love to try them!
Why I Love This Recipe?
- Creamy Perfection: The cheese sauce is smooth and rich, and coats every piece of pasta beautifully.
- Hands-Off Cooking: The crockpot takes care of everything, making it stress-free and convenient.
- Versatile Dish: Perfect as a main dish or a side at barbecues, parties, or weeknight dinners.
- Customizable: Add bacon, breadcrumbs, or even a dash of hot sauce to make it your own.
- Ideal Pairings: Serve alongside tangy coleslaw or refreshing iced tea for a well-rounded meal.
Crockpot Macaroni and Cheese Recipe
Equipment
- Large pot
- Slow Cooker
- Whisk
- Bowl for Mixing
- Cooking spoon
Ingredients
- 1 16 ounce package elbow macaroni
- ½ cup butter
- salt and ground black pepper to taste
- 1 16 ounce package shredded Cheddar cheese, divided
- 1 5 ounce can evaporated milk
- 2 large eggs well beaten
- 2 cups whole milk
- 1 10.5 ounce can condensed Cheddar cheese soup (such as Campbell’s)
- 1 pinch paprika or as desired (Optional)
Instructions
- Boil lightly salted water in a large pot and cook macaroni for about 8 minutes until tender yet firm. Drain and transfer to a slow cooker.
- Stir butter into the pasta until melted. Season with salt and pepper.
- Sprinkle half of the shredded Cheddar cheese over the pasta and mix well.
- Whisk evaporated milk and eggs together in a bowl and stir into the pasta.
- Mix whole milk and condensed Cheddar cheese soup in a separate bowl, then stir into the pasta mixture.
- Sprinkle the remaining Cheddar cheese on top and garnish with paprika.
- Cook on Low for 3 hours, checking after 2 ½ hours to ensure edges aren’t browning.
- Serve hot and enjoy!
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 432 kcal |
| Carbohydrates | 34g |
| Sodium | 524mg |
| Fat | 25g |
| Protein | 18g |
| Sugar | 5g |
Expert-Level Variations for Slow Cooker Mac and Cheese!
- Truffle Infusion: Stir in 1–2 teaspoons of truffle oil before serving for a luxurious, earthy flavor. Top with grated Parmesan for an extra touch.
- Smoked Flavor: Replace half the Cheddar cheese with smoked Gouda or smoked Cheddar to add a deep, smoky dimension.
- Spicy Kick: Mix in 1–2 teaspoons of your favorite hot sauce or add diced jalapeños for a spicy twist.
- Herbaceous Upgrade: Add freshly chopped herbs like thyme, parsley, or chives to the cheese mixture for a fresh and aromatic touch.
- Bacon Bliss: Stir in crispy, crumbled bacon pieces just before serving to enhance the dish with a savory, meaty flavor.
- Crunchy Topping: Transfer the mac and cheese to a baking dish after slow cooking, sprinkle with panko breadcrumbs, and broil until golden brown for a crispy finish.
- Veggie Boost: Mix in steamed broccoli, sautéed spinach, or roasted butternut squash for a hearty, veggie-packed variation.
- Gourmet Cheeses: Swap out some of the Cheddar with Gruyère, Fontina, or Monterey Jack for a rich and creamy flavor profile.
