Slow Cooker Mac and Cheese Recipe
Quick Answer
Combine 1 lb elbow pasta, 1 can evaporated milk, 2 cups whole milk, 4 tbsp butter, and 1 tsp dry mustard in a slow cooker. Cook on low 2-3 hours, stirring once at 1.5 hours. Stir in 4 cups shredded sharp cheddar until melted. Season with salt and pepper.
By Sarah Mitchell • June 14, 2026
Ultra creamy mac and cheese that cooks while you're busy. No boiling pasta separately — everything goes in one pot.
About This Recipe
"Slow Cooker Mac and Cheese" is a Dinner recipe that brings elbow macaroni, uncooked, shredded cheddar cheese, shredded Gruyère, (12 oz) evaporated milk and whole milk together into a flavorful, well-balanced dish. Rated Easy and ready in about 190 minutes, this recipe fits easily into a busy schedule. It serves 6 and works equally well for a weeknight dinner or a relaxed weekend meal. The American inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 16 oz elbow macaroni, uncooked
- 4 cups shredded cheddar cheese
- 1 cup shredded Gruyère
- 1 can (12 oz) evaporated milk
- 1.5 cups whole milk
- 2 eggs, beaten
- 4 tbsp butter, melted
- 1 tsp salt
- 1/2 tsp mustard powder
Instructions
- 1
Cook macaroni to just under al dente (2 minutes less than package directions). Drain.
- 2
Grease slow cooker insert with butter or cooking spray.
- 3
Whisk together evaporated milk, whole milk, eggs, melted butter, salt, and mustard powder.
- 4
Layer half the pasta, then half the cheeses. Repeat layers.
- 5
Pour milk mixture over everything. Gently stir.
- 6
Cook on LOW for 2.5-3 hours. Stir once at the 2-hour mark. Cheese should be bubbly and creamy.
- 7
Serve immediately — it thickens as it cools.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Elbow macaroni, uncooked is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Slow cooker work especially well for this preparation. Because the recipe is vegetarian, it fits easily into balanced eating plans. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Slow Cooker Mac and Cheese" is a versatile Dinner dish that pairs beautifully with a crisp green salad, roasted vegetables, crusty bread or dinner rolls and classic American sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Slow Cooker Mac and Cheese keeps well in an airtight container in the refrigerator for 3–4 days. Let it cool to room temperature before refrigerating to preserve texture. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the dish thickens in the fridge. You can also freeze portions for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition Facts (per serving)
Frequently Asked Questions
Can I use any pasta shape?
Elbow macaroni is traditional, but shells, cavatappi, and rotini work great because their curves and holes trap cheese sauce. Avoid long pasta (spaghetti, linguine) — it clumps in the slow cooker.
How do I prevent slow cooker mac and cheese from drying out?
Use evaporated milk (more heat-stable than regular milk), don't cook past 3 hours on low, and stir once during cooking. If it looks dry, add a splash of milk when stirring in the cheese.
Can I add toppings?
Absolutely. Popular additions: crispy bacon or breadcrumbs on top (add just before serving), broccoli (add in the last 30 minutes), jalapeños, pulled pork, or truffle oil for a gourmet twist.
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