Slow cooker mac and cheese recipe is an easy slow cooker recipe that makes homemade mac and cheese with just four ingredients! Uncooked noodles make this recipe a breeze.
This was my first time making slow cooker mac and cheese. I'll admit that I much prefer the blue box to homemade macaroni and cheese. Homemade mac and cheese just takes way too much work. I was curious if I'd like it in the slow cooker better.
I looked at a lot of Crock Pot mac and cheese recipes and they all had one thing in common – evaporated milk. My guess is the evaporated milk helps to add the milk creaminess and it can withstand the longer cooking period.
Many of the recipes also called for processed cheese, but I just couldn't bring myself to use it. Instead, I opted for two cheeses I already had on hand – sharp cheddar and Monterrey jack. I think I'll try it next time with fancier cheeses like fontina and gruyere. But this time was just to see if it really worked and if I'd like it.
This is not a recipe you can just set on low in the morning and come home to at night. It only needs to cook for 2-4 hours and it needs a little watching towards the end. But it's a great way to make homemade mac and cheese while running an errand or just on a busy day at home.
Making this slow cooker recipe was also a reminder on why it's important to pick the correct size slow cooker. I made half of a recipe and used 4 quart slow cooker and it was barely 1/4 full.
I should have used a smaller one or made the full recipe. The mac and cheese turned out fine, but it took under 2 hours. It's a good thing I was watching it closely!
The results of this slow cooker mac and cheese recipe is a sturdy mac and cheese that more resembles a casserole or baked mac and cheese. It was delicious! You could definitely add some bread crumbs on top, too.
I may play around next time by adding a little more liquid to see if I can get it saucier. But it was still very good – for homemade mac and cheese. And it was super easy, which is a win in my book!
4 Ingredient Slow Cooker Mac and Cheese Recipe
4 Ingredient Slow Cooker Mac and Cheese Recipe
Ingredients
- 4 quart slow cooker
- 1 lb (2 cups) uncooked macaroni elbows
- 2 12 oz cans evaporated milk
- 2 cups whole milk
- 3 1/2 cups shredded cheese (I used sharp cheddar and Monterrey jack)
- 1/2 teaspoon paprika (optional)
- 1 teaspoon mustard (optional)
- Salt to taste
Instructions
- Reserve 1/2 cup of cheese and set aside. Put the rest of the ingredients in the slow cooker and stir to combine. Cook on LOW for 2 hours.
- At the 2 hour mark, start checking the pasta every 20 minutes or so to make sure the dish doesn't overcook. The liquid absorbs right at the end of the cooking time.
- Depending on your slow cooker, the pasta may take another hour or two to cook. But just keep an eye on it.
- When it looks like all the liquids are just absorbed, sprinkle the remaining 1/2 cup cheese on top and cook until mac and cheese is done.
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 1124kcal Calories from fat 468 | |
| % Daily Value | |
| Total Fat 52g | 80% |
| Saturated Fat 30g | 150% |
| Transfat 1g | |
| Cholesterol 162mg | 54% |
| Sodium 1173mg | 49% |
| Carbohydrate 109g | 36% |
| Dietary Fiber 4g | 16% |
| Sugars 27g | |
| Protein 54g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Make sure to check out all the recipes in our 30 Day Slow Cooking Challenge.
This article may contain affiliate links.
Dry ground mustard or regular mustard?
Regular
Wondering if you can use 2% instead of whole milk??
You can!
I made this mac & cheese today, it was super easy and delicious! I didn’t use the milk (I didn’t have any and this was a last minute decision), so I used butter instead and added 4 cups of water. It took 2 hrs and 40 minutes from start to finish and was wonderful.
Ooh! Good to know you can skip the milk!
Do I adjust the cooking time if I want to double the recipe?
I would for sure use a larger slow cooker! It will most likely need more time, but I’m not sure how much. Just keep an eye on it!
I’m a bit confused. It says 4 ingredients, but I’m counting 7, two of which are optional.
All you need is macaroni, whole milk, evaporated milk and cheese – 4 ingredients! The rest is up to you to personalize. Enjoy!
I wonder if you could use asiago cheese?
I would blend the asiago with a cheese that melts smoother like a mozzarella or the cheddar. Asiago is yummy, but it has a hard time melting and blending.
Thanks so much for sharing your wonderful post with us at Full Plate Thursday this week. Please keep our great state of Texas in your thoughts and prayers as we are struggling with the aftermath of Hurricane Harvey. Hope you have a good week.
Miz Helen
This is one recipe that I’ve been wanting to try for a long time now…I’ve always been curious how well crockpot mac & cheese would hold up against stove top or oven mac & cheese. I guess I’m just going to have to do a taste test! Happy Fiesta Friday! – Faith, Hope, Love, & Luck – Colleen
I’ve been looking for a good mac and cheese recipe to go with BBQ. This looks delicious!
Cooking Up Faith
This could be made with gluten free pasta, too.
I am slow cooking beef cheeks as I read your post. Thanks for sharing the recipe with us at #overthemoon. Have a great week!
Just an FYI, a pound of pasta usually is 4 cups, not 2. Not sure if the recipe was used with 2 cups, or a pound.
Thank you Lisa! 🙂 I used a 1 lb bag of pasta. That may be easier!
Yum, my kids would love this!
I too love the blue box mac and cheese ! I too live in Las Vegas ! I will hve to try this on our hot days!