Crockpot Mac and Cheese (No Boil, Dump & Stir)
This Crockpot Mac and Cheese recipe offers a luxuriously creamy, dreamily cheesy dish with virtually no fuss. Inspired by traditional Southern baked mac and cheese but brought into the modern age of slow cooking, it delivers comfort food at its finest. The dish blends the nostalgia of home-style cooking with modern convenience, making it ideal for busy families, casual gatherings, or potlucks.
Equipment
- 6-quart slow cooker (Crockpot or similar)
- Large mixing bowl
- Whisk
- Silicone spatula or wooden spoon
- Box grater or rotary cheese grater
- Measuring cups and spoons
Ingredients
- non-stick cooking spray or additional butter for greasing
- 16 oz elbow macaroni uncooked, about 450g — use high-quality durum wheat pasta
- 4 cups sharp cheddar cheese freshly grated from a block for best meltability, about 450g / 1 lb
- 2 cups whole milk room temperature, 480ml
- 1 evaporated milk 12 oz / 340g can
- ½ cup unsalted butter cut into small cubes, 1 stick / 115g
- ½ tsp garlic powder
- ½ tsp mustard powder
- ½ tsp salt adjust to taste
- ¼ tsp black pepper freshly ground
- 8 oz cream cheese cubed, about 225g — helps create a silky, stable sauce
Instructions
- Spray the inside of your slow cooker with non-stick cooking spray or lightly grease with butter to prevent sticking.non-stick cooking spray
- In a large bowl, whisk together the whole milk, evaporated milk, garlic powder, mustard powder, salt, and pepper until smooth and fully combined.2 cups whole milk, 1 evaporated milk, 1/2 tsp garlic powder, 1/2 tsp mustard powder, 1/2 tsp salt, 1/4 tsp black pepper
- Add the uncooked elbow macaroni, shredded sharp cheddar, cream cheese cubes, and butter cubes to the slow cooker. Pour the milk mixture over the pasta, ensuring all ingredients are submerged or well-coated. Stir gently to combine.16 oz elbow macaroni, 4 cups sharp cheddar cheese, 8 oz cream cheese, 1/2 cup unsalted butter
- Set the slow cooker to LOW and cook for 2 hours, stirring every 30 minutes (approximately 3 stirs total). Replace the lid quickly after each stir to retain heat. This prevents the pasta from clumping and ensures even cooking.
- After 2 hours, check the pasta by tasting — it should be fully tender and the sauce should be thick and creamy. If the pasta still has a chalky centre, cook for an additional 15 minutes and check again.
- Stir one final time, adjust salt and pepper to taste, and switch the slow cooker to WARM until serving.1/2 tsp salt, 1/4 tsp black pepper
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. The sauce thickens considerably as it cools — this is normal.
Reheating: Add 2 tablespoons whole milk per cup of mac and cheese. Warm on the stovetop over medium-low heat, stirring frequently, or microwave in 60-second intervals with a stir between each.
Freezing: Freeze individual portions for up to 2 months. Pasta will soften slightly after thawing. Add fresh milk when reheating from frozen.
Make-Ahead: Mix the milk, seasonings, and cheese the night before and refrigerate separately. Do NOT combine the dry pasta with the liquid until you're ready to cook, or it will absorb the liquid and turn mushy.
Pro Tip: Grate your cheddar from a block — pre-shredded cheese is coated in anti-caking starch that prevents smooth melting and can leave the sauce grainy.
Golden Crust Option: Transfer to an oven-safe baking dish, top with extra shredded cheddar, and broil on HIGH (500°F / 260°C) for 3–5 minutes, watching carefully, until the cheese is bubbling and golden brown.
Substitutions: Swap half the sharp cheddar for Colby Jack or Gruyère for more complex flavor profiles. Add ½ tsp smoked paprika or a handful of cooked chopped bacon for a smoky twist.
Nutrition
Serving: 1servingCalories: 950kcalCarbohydrates: 68gProtein: 36gFat: 60gSaturated Fat: 35gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 181mgSodium: 900mgPotassium: 587mgFiber: 2gSugar: 14gVitamin A: 2009IUVitamin C: 1mgCalcium: 845mgIron: 1mg
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