I published this recipe for Crockpot Mac and Cheese Ultra Creamy a few years ago after a holiday dinner disaster. My stovetop version broke, and I was left with a grainy, sad pot of cheese and noodles. I knew there had to be a better, more forgiving way. That’s when I turned to my slow cooker for solutions, much like I do for other comforting dishes like my creamy beef and shells.
I spent months testing, and I found a method that gives you the creamiest, dreamiest mac and cheese you’ve ever had. It’s become my absolute go-to for every gathering, and my kids beg for it weekly. The best part? It practically makes itself.
Recipe Overview
- Cuisine: American
- Category: Side Dish
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Servings: 8
Why This Recipe is So Special
Most slow cooker mac and cheese recipes use a ton of processed cheese or turn out dry. My secret is a simple, no-cook roux made right in the crock. You just whisk the dry ingredients with evaporated milk.
This little trick stops the flour from clumping. It creates the most luxuriously smooth cheese sauce as it cooks. You get that baked mac and cheese richness without ever turning on your oven. It’s a perfect, hands-off side for a main course like crockpot chicken potatoes and green beans.
The Full Ingredient List
Gathering your ingredients is the first step to creamy success. I promise, every single one has a job to do here.
- 1 (16 oz) box elbow macaroni, uncooked
- 1 (12 oz) can evaporated milk
- 3 cups whole milk
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Gruyère or Monterey Jack cheese
- Salt, to taste
My Step-by-Step Method
Follow these steps, and you really can’t go wrong. It’s my foolproof path to the perfect pasta side dish.
- Spray your slow cooker insert very well with non-stick cooking spray. This is a non-negotiable step for easy cleanup later.
- In a very large bowl, whisk together the evaporated milk and melted butter. Slowly whisk in the flour, garlic powder, dry mustard, paprika, and pepper until it’s totally smooth.
- Pour in the whole milk and whisk again until everything is combined.
- Dump the entire box of uncooked macaroni into your prepared slow cooker. Pour the milk mixture over the top. Stir gently to make sure all the noodles are submerged.
- Cover and cook on LOW for 1 hour and 45 minutes. Do not open the lid during this time! The steam is cooking your pasta.
- After the time is up, give the macaroni a good stir. It will look a bit loose, but that’s perfect.
- Start adding the shredded cheeses, one big handful at a time, stirring until melted before adding the next. This slow addition makes the sauce super smooth.
- Once all the cheese is melted in, taste and add salt if needed. Cover again and let it sit on the WARM setting for 15-20 minutes. This lets the sauce thicken up beautifully.
- Serve it right from the pot! It will be incredibly creamy and hot.
My Top Tips for Success
- Shred your own cheese. The pre-shredded bags have anti-caking agents that can make your sauce grainy. Block cheese melts like a dream.
- Trust the process and keep the lid closed while it cooks. Peeking lets out the crucial heat and steam.
- For holiday sides, you can double this recipe in a large 6-quart or bigger slow cooker. Just add an extra 30 minutes to the cook time.
- If you love a crispy top, transfer the finished mac and cheese to a baking dish, top with breadcrumbs and a little more cheese, and broil for 2-3 minutes.
Common Mistakes to Avoid
I’ve made the mistakes so you don’t have to. Here’s what to watch for.
Using pre-shredded cheese. I know it’s tempting, but it really is the main cause of a sauce that’s oily or doesn’t melt smoothly. Take the extra five minutes to shred blocks of cheese.
Stirring too early. If you stir before the pasta has had a chance to absorb liquid and cook, you can break the noodles. Let the slow cooker do its thing for the first chunk of time.
Crockpot Mac and Cheese Ultra Creamy Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Crockpot Mac and Cheese Ultra Creamy Recipe!
Nutrition Information
Cooking on HIGH heat. This will make the milk likely to scorch and the pasta cook unevenly. Low and slow is the only way for this ultra creamy result.
NUTRITION INFORMATION
- Calories: 580kcal
- Carbohydrates: 42g
- Protein: 25g
- Fat: 35g
- Saturated Fat: 21g
- Cholesterol: 105mg
- Sodium: 480mg
- Fiber: 2g
- Sugar: 9g
FREQUENTLY ASKED QUESTIONS
Can I use a different type of pasta?
Yes! Cavatappi, shells, or rotini work great. Just stick with a short pasta that holds sauce well. Avoid very thin pasta like angel hair.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave with a splash of milk, stirring often to bring back the creamy texture.
Is this a good make-ahead meal for kid meals?
It’s fantastic! You can prep it up to a day ahead. Just stop before adding the cheese. Store the cooked pasta and sauce mixture in the fridge. The next day, warm it in the slow cooker on LOW, then stir in the cheese until melted.
Leave a Reply! (I’d Love to Hear From You!)
Did this become your new favorite holiday side or weeknight kid meal? I pour my heart into these recipes, and nothing makes me happier than hearing from you. Tell me all about it in the comments below! Did you add a special twist? How did your family like it? If you’re looking for another incredibly flavorful and easy slow cooker dinner to try next, you must check out my Garlic Parmesan Crockpot Chicken and Potatoes. Your stories and ratings mean the world to this self-taught baker.
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