This Crock Pot Macaroni and Cheese Recipe Is Creamy Dreamy Cheesy Perfection YOU Can Make!
Hey there, friend! Are we ever busy?
Yes, we are.
Sometimes we just want good food, right?
But cooking can be like, ugh. We get it.
You want yummy mac and cheese, but you don’t want to work hard.
Guess what?
We got you.
Slow cooker macaroni and cheese is like magic. You dump stuff in, and poof, cheesy heaven happens.
Let’s make some!
Why We Love Crock Pot Macaroni and Cheese
Mac & cheese from a crock pot is just better. It’s like, super creamy. And cheesy. Did we say cheesy? Because it’s cheesy!
The slow cooker makes it all melty and good.
No boiling milk and stuff. Just easy peasy.
Plus, your house gonna smell amazing all day.
Who doesn’t want that?
If you are just starting to cook, it’s good to know some basic cooking words explained, so cooking is even easier!
Ingredients for the Best Crock Pot Mac ‘n Cheese
Let’s look at what we need.
Don’t worry, it’s not a lot.
And you can find it all at the store, easy.
- Elbow Macaroni: One box, the big one (16 ounces). This is like, the star of the show. It’s pasta, duh. It soaks up all the cheesy goodness.
- Butter: Half a cup. Butter makes everything better. It’s gonna make our mac and cheese rich and yummy.
- Salt and Pepper: Just a bit. To taste. You know, salt and pepper. They wake up all the flavors.
- Nutmeg: Half a teaspoon. This is our secret weapon! It’s gonna make our mac and cheese taste like, wow. It’s kinda warm and nutty. Sounds weird, tastes awesome.
- Cheddar Cheese: A whole pound (16 ounces), shredded. We use cheddar because it’s classic. And it melts great. We gonna use a lot of it. Cheese is life.
- Evaporated Milk: One can (5 ounces). This stuff is like, creamy magic in a can. It makes the mac and cheese super smooth.
- Eggs: Two big ones. Beaten up good. Eggs help make it creamy too. And they hold it all together.
- Whole Milk: Two cups. Milk makes it saucy and creamy. Whole milk is best for super creaminess.
- Condensed Cheddar Cheese Soup: One can (10.5 ounces). This is like, cheesy helper soup. It makes it extra cheesy and easy. Campbell’s is good, or store brand, whatever you like.
- Paprika: Just a pinch. For pretty color. And a tiny bit of flavor. But it’s optional, if you don’t have it, no biggie.
Want something yummy and green with your mac and cheese? Try citrus roasted brussel sprouts, they taste really good together!
Equipment You’ll Need For This Slow Cooker Macaroni And Cheese
Ninja Foodi Possible Cooker PLUS - 6-in-1 Multi-Cooker, with 8.5 Quarts, Slow Cooker, Dutch Oven & More
The Ninja MC1010 Foodi PossibleCooker PLUS is a versatile 8.5-quart multi-cooker that handles a range of tasks, from slow cooking to sous vide. Its nonstick pot can go in the oven up to 500°F, and the built-in spoon is convenient for stirring and serving. Thanks to triple-fusion heat, meals cook quickly and evenly, making it an easy choice when you want to simplify your kitchen routine.
You don’t need a ton of stuff. Just the basics.
- Slow Cooker: The star player! You need a crock-pot, like a 6-quart size is good. It’s gonna do all the work for us.
- Big Pot: For boiling the macaroni. Any big pot will do.
- Bowl: For mixing the milks and eggs. A regular bowl.
- Whisk: To mix the milks and eggs good. A whisk is like a beater thingy.
- Measuring Cups and Spoons: To measure stuff. You know, for baking and cooking.
- Colander: For draining the macaroni. It’s like a strainer for pasta.
Making food for lots of friends is fun, and best baked ziti recipe is always a big hit at parties too!
How to Make Crock Pot Mac and Cheese: Step-by-Step
Okay, let’s get cooking!
It’s super easy, we promise.
- Cook the Macaroni: Get your big pot and fill it with water. Add some salt to the water. Turn the heat up high and make it boil. When it’s boiling like crazy, dump in the macaroni. Cook it for about 8 minutes, until it’s not too hard, but not mushy either. We call that “al dente.” Then, dump the macaroni into your colander to drain all the water out.
- Get the Slow Cooker Ready: Put the hot macaroni right into your slow cooker. Add the butter. Stir it around until the butter melts all over the macaroni. Make sure it’s all coated good. Then, add salt, pepper, and nutmeg. Stir it again. Smells kinda good already, right?
- Cheese Time!: Sprinkle about half of the shredded cheddar cheese over the macaroni. Stir it in. It’s gonna start melting and getting cheesy already.
- Milky Egg Stuff: In your bowl, pour in the evaporated milk and crack in the two eggs. Whisk them together good until it’s all smooth and mixed. Pour this milky egg stuff into the slow cooker. Stir it all up.
- Soup Time!: In another bowl (or just rinse out the first one), dump in the condensed cheddar cheese soup and pour in the whole milk. Whisk it together until it’s smooth. Pour this cheesy soup stuff into the slow cooker too. Stir everything together again. Make sure it’s all mixed up good.
- More Cheese!: Sprinkle the rest of the shredded cheddar cheese on top of everything in the slow cooker. If you want to be fancy, sprinkle a little paprika on top too. Makes it look pretty.
- Slow Cook It: Put the lid on your slow cooker. Turn it to “Low.” Let it cook for 3 hours. After like, 2 and a half hours, check the edges. Make sure they’re not getting too brown or crispy. If they are, turn it down a little or just keep an eye on it.
- Serve it Up!: After 3 hours, your mac and cheese should be hot, bubbly, and super creamy. Scoop it out and eat it up! It’s yummy all by itself, or with other food.
Nutritional Information (Estimate)
Okay, so we’re not gonna lie.
Mac n cheese is not health food.
But it’s good for your soul! Here’s kinda what’s in it, per serving.
Remember, this is just a guess, it can change depending on what stuff you use.
- Calories: About 450-550 (ish)
- Fat: Around 30-40 grams (lots of cheese and butter, remember?)
- Saturated Fat: Like, 20-25 grams (cheesy goodness!)
- Cholesterol: Maybe 150-200 mg (eggs and cheese)
- Sodium: Could be 800-1000 mg (cheese soup and cheese have salt)
- Carbohydrates: About 40-50 grams (macaroni, duh)
- Fiber: Not much, maybe 2-3 grams (it’s mac and cheese, not salad)
- Sugar: A little bit, maybe 5-10 grams (from milk and soup)
- Protein: Around 20-25 grams (cheese and milk have protein)
If you want to make it a little bit healthier, you could use less cheese, or low-fat milk. But then it won’t be quite as creamy and dreamy. Your choice!
Crock Pot Macaroni Ingredient Swaps and Ideas
Want to change it up?
You can!
Mac and cheese is like, a blank canvas.
Cheese Changes
Cheddar is classic, but you can use other cheeses too!
Try some Monterey Jack for melty-ness. Or Gruyere for fancy flavor.
A little Parmesan cheese is good too, for a salty kick. Velveeta cheese makes it super melty, if you like that.
Milk Swaps
Whole milk is best for creamy.
But 2% milk is okay too, if you want to be a little lighter.
Don’t use skim milk, it’s too watery.
You can even use half-and-half for extra richness, if you’re feeling wild.
Spice it Up
Nutmeg is our secret, but you can add other spices too!
A little mustard powder is good.
Or some garlic powder. Or onion powder.
Even a pinch of cayenne pepper for a little heat!
Mix-Ins
Want to add more stuff?
Cooked bacon is always good in mac and cheese. Or ham. Or cooked broccoli if you want to be healthy-ish.
Some people like to add jalapenos for spicy cheesy mac. Get creative!
No Condensed Soup?
If you don’t have condensed cheese soup, it’s okay.
You can use more cheddar cheese.
Or try using cream cheese to make it creamy. It might not be exactly the same, but it’ll still be yummy.
Uh Oh! Mac and Cheese Problems (and How to Fix Them!)
Sometimes, even easy recipes can be a little tricky.
But don’t worry, we got your back!
Here’s some stuff that might happen with your crock pot mac and cheese, and how to make it all good.
Too Dry Mac and Cheese?
No bueno!
Dry mac and cheese is like, sad mac and cheese.
This happens sometimes if your slow cooker cooks too hot, or if it cooks too long. Easy fix though!
Just stir in a little bit more milk when it’s done. Like, a quarter cup at a time.
Keep stirring and adding milk until it’s creamy again.
You can use regular milk, or even a little cream if you’re feeling fancy.
Grainy Mac and Cheese?
Ew, grainy is no good either.
Grainy mac and cheese happens if the cheese gets too hot and kinda separates.
To stop this, don’t cook it too long!
And make sure you stir it every now and then while it’s cooking.
If it does get a little grainy, sometimes stirring in a spoonful of sour cream or cream cheese at the end can help smooth it out.
But really, just don’t cook it too long and stir it, and you should be good.
Mac and Cheese Sticking to the Slow Cooker?
Sticky mac and cheese is a pain to clean!
To stop it from sticking, you can spray your slow cooker with cooking spray before you put everything in.
Or you can rub a little butter on the bottom and sides.
And don’t forget to check it and stir it sometimes while it’s cooking, especially around the edges.
That helps stop sticking too.
Crock Pot Macaroni And Cheese Recipe
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Crock Pot Macaroni and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 8 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Description
This Crock Pot Macaroni and Cheese recipe delivers a classic comfort food with minimal effort. The slow cooker method creates an incredibly creamy and cheesy dish, perfect for family dinners or potlucks.
Equipment:
- Slow Cooker
- Large Pot
- Bowl
- Whisk
- Measuring Cups
- Measuring Spoons
- Colander
Ingredients
- 1 (16 ounce) package elbow macaroni
- 1/2 cup butter
- Salt and ground black pepper to taste
- 1/2 teaspoon nutmeg
- 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
- Begin by preparing the macaroni. Fill a large pot with lightly salted water. Bring this water to a rolling boil over high heat.
- Once boiling, stir in the elbow macaroni. Return to a boil and cook the pasta uncovered. Stir occasionally. Cook until the macaroni is tender yet firm to the bite, approximately 8 minutes.
- After cooking, drain the macaroni thoroughly using a colander. Transfer the drained macaroni to your slow cooker.
- Add butter to the hot macaroni in the slow cooker. Stir gently until the butter is completely melted and coats the pasta. Season with salt and pepper to your liking. Add nutmeg and stir to combine.
- Sprinkle about half of the shredded Cheddar cheese over the buttered macaroni. Stir to begin melting the cheese into the pasta.
- In a separate bowl, whisk together the evaporated milk and large eggs until the mixture is smooth and well combined. Pour this mixture into the slow cooker over the macaroni and cheese. Stir to distribute evenly.
- In another bowl, whisk together the whole milk and condensed Cheddar cheese soup until smooth. Pour this mixture into the slow cooker as well. Stir everything together to ensure all ingredients are fully incorporated.
- Sprinkle the remaining shredded Cheddar cheese evenly over the top of the macaroni and cheese mixture in the slow cooker. If desired, garnish with a pinch of paprika for color.
- Cover the slow cooker and cook on Low heat for 3 hours. Check after 2 1/2 hours to ensure the edges are not becoming overly brown. Cooking time may vary slightly depending on your slow cooker.
- Once cooked, serve the Crock Pot Macaroni and Cheese hot. Enjoy this creamy and comforting dish.
Notes
- Original Element – Nutmeg: This recipe includes a subtle addition of nutmeg. While many macaroni and cheese recipes focus solely on cheesy flavors, a pinch of nutmeg enhances the overall flavor profile. Nutmeg adds a warm, slightly sweet, and almost nutty undertone that complements the richness of the cheese without being overpowering. This small addition elevates the dish from standard mac and cheese to something a bit more special and nuanced, making it stand out from typical recipes.
- Cheese Variety: While this recipe calls for Cheddar cheese, feel free to experiment with other cheese combinations for a richer flavor. Consider adding Gruyere, Monterey Jack, or a touch of Parmesan.
- Milk Options: Whole milk contributes to a richer, creamier texture. For a slightly lighter version, you can use 2% milk, but the result will be less decadent.
- Serving Suggestions: Crock Pot Macaroni and Cheese is delicious on its own or as a side dish. It pairs well with BBQ, pulled pork, or roasted chicken. A simple green salad can provide a nice contrast to the richness of the mac and cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 450-550 (ish)
- Sugar: 5-10 grams
- Sodium: 800-1000 mg
- Fat: Around 30-40
- Saturated Fat: 20-25 grams
- Carbohydrates: 40-50 grams
- Fiber: 2-3 grams
- Protein: 20-25 grams
- Cholesterol: 150-200 mg
What Goes with Mac and Cheese? Yummy Side Dish Ideas!
Mac and cheese is awesome all by itself.
But sometimes you want to eat it with other stuff, right?
Here’s some yummy things that go great with mac and cheese. Make it a whole meal!
BBQ Ribs or Pulled Pork
Like we said before, BBQ and mac and cheese is a classic! The smoky meat and creamy cheese are just perfect together. So good for a cookout or party.
Roasted Chicken
Roast a chicken in the oven, and serve it up with a big scoop of mac and cheese. Easy peasy and super yummy. Good for a Sunday dinner.
Hamburgers or Hot Dogs
Mac and cheese is like, the best side dish for burgers and dogs. Make it a BBQ night! Everyone loves burgers, dogs, and mac and cheese.
Green Salad
Mac and cheese is rich and cheesy, so a fresh green salad is good to eat with it. It’s like, a little bit healthy, and it tastes good with the mac and cheese too. Put some dressing on that salad!
Steamed Broccoli or Green Beans
Want to get some veggies in? Steamed broccoli or green beans are good with mac and cheese. They’re healthy and green, and they taste good with cheesy stuff.
Coleslaw
Cool and crunchy coleslaw is yummy with mac and cheese. It’s like, a different texture and taste, but it goes together good. Especially with BBQ too!
Mac and cheese is yummy with lots of things, but have you ever tried it with something really different like Korean BBQ beef? It’s a fun mix of flavors!
Big Party? Small Family? Making the Right Amount!
Mac and cheese is great for parties because everyone loves it! But what if you need to make a lot? Or just a little bit? No problem! It’s easy to change this recipe for more or less people.
For a Crowd (like, 16 people)
Just double everything in the recipe!
Use two boxes of macaroni, a whole cup of butter, two pounds of cheese, two cans of evaporated milk, four eggs, four cups of milk, and two cans of cheese soup.
You might need a bigger slow cooker, like an 8-quart one.
And it might take a little longer to cook, maybe 3 and a half or 4 hours. Just check it to make sure it’s creamy and hot.
For a Small Family (like, 4 people)
Cut everything in the recipe in half.
Use half a box of macaroni, a quarter cup of butter, half a pound of cheese, half a can of evaporated milk (just use half and save the rest in the fridge), one egg, one cup of milk, and half a can of cheese soup (again, save the rest).
It’ll cook in the same amount of time, 3 hours on low.
Just for Two?
Cut the small family recipe in half again!
Use a quarter of a box of macaroni, 2 tablespoons of butter, a quarter pound of cheese, a quarter of a can of evaporated milk (you can just use a couple spoonfuls), one egg (or just use egg substitute), half a cup of milk, and a quarter of a can of cheese soup (or a couple spoonfuls).
You might need a smaller slow cooker, or it’ll just cook faster in a bigger one.
Check it after like, 2 hours.
When you change the recipe size, just remember to change all the ingredients the same amount. Then you’ll have the perfect amount of mac and cheese, no matter how many people you’re feeding!
Mac and Cheese Leftovers? Yes Please! How to Store and Reheat
If you have leftover mac and cheese (lucky you!), you want to keep it good, right? And make it taste yummy again when you reheat it. Here’s how to do it.
Storing Leftover Mac and Cheese
Let the mac and cheese cool down a little bit after it’s cooked.
Then, put it in a container with a lid.
You can use plastic containers or glass ones.
Put it in the fridge within 2 hours of cooking it. It’ll be good in the fridge for about 3 to 4 days.
Reheating Mac and Cheese in the Microwave
Microwave is fast and easy for reheating mac and cheese.
Put a scoop of mac and cheese in a microwave-safe bowl.
Add a splash of milk or water, like a tablespoon or two. This helps keep it creamy when you reheat it.
Cover the bowl with microwave-safe plastic wrap or a lid.
Cook it in the microwave for about 1 to 2 minutes, or until it’s hot all the way through. Stir it halfway through. Be careful, it can get hot!
Reheating Mac and Cheese in the Oven
Oven reheating is good if you want to reheat a lot of mac and cheese, or if you want it to be a little crispy on top.
Put the leftover mac and cheese in an oven-safe dish. Again, add a little milk or water, like a quarter cup for a big dish.
Cover the dish with foil. Bake it in the oven at 350 degrees F for about 20 to 30 minutes, or until it’s hot and bubbly.
Take the foil off for the last 5 minutes if you want the top to get a little browned.
Reheating Mac and Cheese in the Slow Cooker
You can even reheat mac and cheese in the slow cooker!
This is good if you want to keep it warm for a party or something.
Put the leftover mac and cheese back in the slow cooker.
Add a little milk or water, like a quarter cup.
Heat it on “Low” for about 1 to 2 hours, or until it’s hot.
Stir it every now and then.
No matter how you reheat it, leftover mac and cheese is still gonna be yummy! It might be even better the next day, because the flavors have had time to get all mixed together. Enjoy your leftovers!
FAQs About Crock Pot Mac and Cheese
Got questions? We got answers!
Here’s some stuff people ask about slow cooker mac and cheese.
Sure can! Elbows are classic, but shells, cavatappi, rotini, all those short pasta shapes work good. Just don’t use long pasta like spaghetti, that’s weird for mac and cheese.
Yep! You can make it and keep it warm in the slow cooker on the “Warm” setting for a couple hours. Or you can put it in the fridge and heat it up later. It’s good leftover too!
Freezing mac and cheese is kinda tricky. It can get a little grainy when you thaw it. But, if you gotta freeze it, try it. Put it in a freezer container and freeze it. When you thaw it, heat it up slow and stir it a lot. It might not be perfect, but it’ll still be mac and cheese.
Easy fix! Just stir in a little more milk. Like, a quarter cup at a time, until it’s the way you like it.
Okay, this one is a little harder to fix. You can try cooking it longer in the slow cooker with the lid off a little bit, to let some of the liquid cook off. Or you can stir in a little bit of shredded cheese to thicken it up.
You can, but it’s not gonna be quite as creamy. Stovetop mac and cheese is different. But if you want to try, you can melt the butter in a pot, add the milks and soup, then the cheese, then stir in the cooked macaroni. Cook it over low heat until it’s all melted and creamy. But slow cooker is better, trust us.
Mac and cheese is good with lots of stuff! BBQ is classic. Pulled pork is awesome. Roasted chicken. Hamburgers. Hot dogs. Even just a salad on the side to cut through the richness. It’s good with everything!
The Final Bite
That’s it!
You have just created creamy, dreamy crock pot mac and cheese with a touch of nutmeg magic.
Imagine scooping out that first, cheesy bite – pure comfort in every spoonful.
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About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.