Crockpot Mac and Cheese
The first time I stirred this mac and cheese, the slow cooker still looked like a jumble of milk, cheese, and pasta. A little time on LOW and a few…
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The first time I stirred this mac and cheese, the slow cooker still looked like a jumble of milk, cheese, and pasta. A little time on LOW and a few stirs later, the cheddar and cream cheese had melted into a smooth sauce that clung to every elbow. That transformation is what makes crockpot mac and cheese worth a spot in my dinner rotation: the slow cooker takes over after a quick start on the stove.
I cook the macaroni briefly before it goes into the cooker, because it keeps softening as the sauce heats. Starting with pasta that still has a little bite gives it room to finish without turning mushy. The mix of sharp cheddar, Monterey Jack, cream cheese, evaporated milk, and whole milk makes the sauce rich and creamy without a separate stovetop cheese sauce. Every scoop is tender pasta wrapped in a velvety cheddar sauce.
Kitchen Note
Cube the cream cheese before it goes into the cooker. Smaller pieces blend into the milk and melted cheese more readily, so you’re not chasing a large soft lump around the pot at the first stir.
Save this crockpot mac and cheese for creamy cheddar comfort with tender elbows and a slow-cooked sauce.
Why the Macaroni Shouldn’t Be Fully Al Dente Before the Slow Cooker
Elbow macaroni keeps cooking after it leaves the boiling water. It also sits in warm dairy for up to two hours, so pasta cooked completely al dente on the stove can end up too soft by the time the cheese sauce is ready. Giving it a short head start, rather than cooking it all the way through, is the small adjustment that protects the final texture.
The slow cooker heats more gently than a pot of boiling water, but the pasta still needs to absorb some of the surrounding liquid as it finishes. That’s why this isn’t a dump-in-uncooked-pasta method: the brief boil gets the macaroni started, and the remaining cook gives the cheese and milk time to come together around it. Keep the pasta firm when you drain it; it should have a little resistance when you bite through an elbow.
There’s another texture cue at the end: the sauce should look creamy and coat the pasta, not sit in a watery pool at the bottom. Stirring at regular intervals distributes the cheese and milk as they warm, which helps the whole pot reach the same smooth finish instead of leaving a more-cooked layer around the edges.
What the Cheese and Milk Bring to This Crockpot Sauce
- Sharp cheddar — It gives the sauce its clear cheddar flavor. A block of sharp cheddar that you shred yourself melts more smoothly than pre-shredded cheese, which is coated to keep the shreds separate. White sharp cheddar is an easy same-amount swap, with the same tang and a paler sauce.
- Monterey Jack — Jack softens the sharper cheddar flavor and melts into a supple sauce. Mild cheddar can stand in at the same amount, though the finished mac will taste more cheddar-forward and a little less mellow.
- Cream cheese — This adds body and a gentle tang, helping the sauce feel creamy rather than thin. Use a regular block, not whipped cream cheese; mascarpone can replace it in the same amount for a richer, less tangy result.
- Evaporated milk — Its concentrated milkiness gives the sauce more body than plain milk alone. If you’re out, an equal volume of whole milk works, but the sauce will be less rich and may finish looser; don’t use sweetened condensed milk, which is sweetened.
- Whole milk — It loosens the cheese mixture enough to coat the pasta. Two-percent milk is a workable substitute, though the sauce won’t be quite as full-bodied.
- Dry mustard and black pepper — Dry mustard adds a quiet savory sharpness behind the cheddar, while black pepper keeps the richness from tasting flat. Use dry mustard rather than prepared mustard, which adds liquid and a more vinegary note.
- Elbow macaroni and butter — Elbows hold the sauce in their curves, and butter keeps the slow cooker’s interior from sticking while adding richness to the pasta mixture. Cavatappi can replace the elbows in the same amount; salted butter can replace unsalted, though the finished dish will taste saltier.
Getting the Pasta Tender Without Losing Its Bite
Grease the Cooker and Partially Cook the Elbows
Coat the inside of a 6-quart slow cooker with 1 tablespoon of butter. Bring a large pot of water to a boil, add the kosher salt and elbow macaroni, and cook the pasta for 2 minutes less than the package directions for al dente. Drain it well; excess water follows the pasta into the cooker and can thin the sauce.
Combine the Pasta, Cheese, and Milk
Add the drained macaroni to the slow cooker with the remaining butter, cubed cream cheese, shredded cheddar, Monterey Jack, evaporated milk, whole milk, dry mustard, and black pepper. Stir until the pasta is coated and the ingredients are distributed throughout the pot. The cheese won’t be fully melted at this point, so don’t worry if the mixture looks uneven before the lid goes on.
Cook Low and Stir Until Creamy
Cover and cook on LOW for 1 1/2 to 2 hours, stirring every 30 minutes. Each time you stir, scrape around the sides and bottom so the pasta and cheese aren’t sitting in one hot spot. The macaroni is ready when it’s tender and the sauce is smooth and creamy; start checking as the cook approaches the shorter end of the range, since slow cookers can vary.
Easy Swaps for a Different Pot of Crockpot Mac
Turn Up the Heat with Pepper Jack
Replace the Monterey Jack with the same amount of pepper Jack. It melts into the sauce while adding a gentle chile kick; choose a mild pepper Jack if you want the cheddar to stay in the foreground.
Make It Gluten-Free with Elbow Pasta
Swap in gluten-free elbow macaroni, using the same amount and cooking it briefly before it goes into the slow cooker. Gluten-free pasta can soften faster than wheat pasta, so check its texture at each scheduled stir and stop cooking when it’s tender. The result may have a softer bite, but the cheese sauce still works with the swap.
Use White Cheddar for a Milder Look
Swap the sharp cheddar for white sharp cheddar in the same amount. The sauce will look pale instead of golden, while keeping a familiar cheddar tang. Shred it from a block for the smoothest melt.
Storage and Reheating
- Refrigerator: Store leftovers in a covered container for 3 to 4 days. The pasta will absorb sauce as it sits, so it will be thicker the next day.
- Freezer: Freeze in an airtight container for up to 2 months for best quality. Thaw overnight in the refrigerator; the sauce may look less smooth after freezing.
- Reheating: Warm gently on the stovetop over low heat or in the microwave in short bursts, stirring between intervals. Add a splash of whole milk if the sauce has thickened. Avoid high heat, which can make the cheese sauce greasy or grainy; reheat leftovers to 165°F.
Questions I Get Asked About Crockpot Mac and Cheese
Crockpot Mac and Cheese
Ingredients
Equipment
Method
- Grease the inside of a 6-quart slow cooker with 1 tablespoon of the butter.
- Bring a large pot of water to a boil.
- Add the salt and macaroni, and cook for 2 minutes less than the package directions for al dente.
- Drain well.
- Add the macaroni, remaining 3 tablespoons butter, cream cheese, cheddar, Monterey Jack, evaporated milk, whole milk, dry mustard, and black pepper to the slow cooker.
- Stir to combine.
- Cover and cook on LOW for 1 1/2 to 2 hours, stirring every 30 minutes, until the pasta is tender and the cheese sauce is smooth and creamy.
