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A serving of delicious crockpot mac and cheese, ready to eat.

Creamy Dreamy Slow Cooker Mac and Cheese

This recipe delivers a rich, creamy, and irresistible mac and cheese with the convenience of a slow cooker. Perfect for family meals or potlucks, it requires minimal hands-on time for maximum flavor.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 oz elbow macaroni cooked al dente
  • 1/2 cup unsalted butter melted
  • 12 oz evaporated milk
  • 2 cups whole milk
  • 8 oz cream cheese softened
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika optional
  • 1/2 tsp dry mustard powder optional
  • 4 cups freshly grated sharp cheddar cheese
  • 2 cups freshly grated Monterey Jack cheese

Equipment

  • Large saucepan
  • Whisk
  • Slow cooker

Method
 

Cooking Instructions
  1. Cook elbow macaroni according to package directions until it's al dente, then drain and set aside.
  2. In a large saucepan, melt butter over medium heat. Whisk in evaporated milk, whole milk, softened cream cheese, salt, pepper, and optional smoked paprika and dry mustard powder until smooth and warm, without boiling.
  3. Add the cooked and drained macaroni to the slow cooker.
  4. Pour the warm milk mixture over the pasta in the slow cooker.
  5. Sprinkle in the cheddar and Monterey Jack cheeses, then stir gently to combine and ensure even coating and distribution.
  6. Cover and cook on low for 2-3 hours, or on high for 1-1.5 hours, stirring occasionally in the last hour until cheese is melted and sauce is thick.
  7. Give the mac and cheese a final stir before serving.

Notes

For the best results, use freshly grated cheeses as pre-shredded varieties often contain anti-caking agents that can make the sauce gritty. Adjust seasoning to your preference.