What you need
This version is based on the simple ingredient list that circulates widely for slow cooker mac and cheese, with quantities written out clearly (one popular copy of the recipe showed conflicting milk amounts, so measure carefully).
- 16 ounces elbow macaroni
- 3 cups shredded cheddar cheese (shred it yourself from a block if you can)
- 8 ounces cream cheese, cut into cubes
- 2 1/2 cups whole milk
- Salt, black pepper, and a pinch of paprika
- Butter for greasing and, optionally, a few tablespoons stirred in
Equipment: a 4 to 6 quart slow cooker.
Step-by-step
- Grease the slow cooker insert with butter or cooking spray.
- Add the macaroni, cheddar, cream cheese cubes, and seasonings. Pour the milk over everything and stir.
- Cover and cook on low. Start checking at around 2 hours, stirring once or twice. Many recipes finish somewhere between 2 and 4 hours depending on the cooker.
- When the pasta is tender and the sauce looks creamy, stir well, taste, and adjust the salt. Let it rest with the lid off for 5 to 10 minutes, as the sauce thickens as it cools.
If your pasta is still firm but the sauce is thick, stir in a splash of milk and cook a little longer. If the edges are browning, turn the cooker to warm and stir.
Keeping the sauce smooth
- Shred your own cheese. Commenters on recipe posts often note that bagged shredded cheese can turn out gritty, likely because of the anti-caking coating.
- Use low heat. High heat can make cheese sauces separate or turn grainy.
- Do not overcook. Macaroni keeps absorbing liquid, so check early.
- Stir before serving. The edges cook faster than the center.
Can I use evaporated milk?
Yes. Many home cooks swap in evaporated milk, often one can (about 12 ounces), in place of part of the regular milk because it gives a creamy, stable sauce. A common approach is evaporated milk plus some regular milk to reach the total liquid. Since cooks adjust this by feel, add liquid gradually and keep the total close to the amount in your recipe.
Variations
Reader favorites include:
- Bacon and chopped jalapeno for a bit of heat
- Different cheeses such as Monterey Jack, Colby, or a little Gruyere mixed with cheddar
- Cooked chicken or ground beef stirred in at the end
- A pinch of cayenne or hot sauce
- Green peppers or broccoli for some vegetables
Some cooks boil the macaroni for a few minutes first before adding it to the slow cooker. This shortens the cook time and can help with texture. If you do this, undercook the pasta noticeably.
How to make mac and cheese ahead of time
Slow cooker mac and cheese is already a good make-ahead dish for parties because it holds on the warm setting. To prep earlier, shred the cheese and cube the cream cheese ahead and keep everything refrigerated, then combine and cook on the day. Fully cooked mac and cheese can also be refrigerated and reheated on the stove or in the microwave with a splash of milk until steaming hot, then kept warm in the slow cooker, since a slow cooker is slow to bring cold food up to a safe temperature. Keep food out of the fridge for no more than about two hours.
Storing, reheating, and freezing
Refrigerate leftovers in airtight containers within two hours of serving. Reheat until steaming hot, adding a spoonful of milk to loosen the sauce.
Can you freeze mac and cheese? Many people do, and it generally works, though the sauce may be less smooth after thawing and the pasta a bit softer. Freeze in portions, thaw in the refrigerator, and reheat with extra milk. For best texture, plan to eat frozen portions within a couple of months.
Easy side or main
Mac and cheese works as a side for barbecue or as a simple main with a green salad. For other pasta dinners that cook while you are busy, see our slow cooker pasta recipes. For a pressure cooker version, see Instant Pot macaroni and cheese.
FAQ
How do I make a very easy mac and cheese? Combine uncooked macaroni, cheese, milk, and seasonings in the slow cooker and cook on low, stirring occasionally.
Can I use evaporated milk in mac and cheese? Yes, many recipes do, either alone or mixed with regular milk.
Can you freeze mac and cheese? Yes, in portions, though the texture may change. Reheat with a little milk.
Do I need cream cheese? Some cooks leave it out and use evaporated milk instead. Cream cheese adds creaminess and helps the sauce stay smooth.