Slow Cooker Mac and Cheese Recipe

This Crock Pot Mac and Cheese takes just minutes to put together and is loaded with FOUR kinds of cheese: Asiago, Sharp Cheddar, Monterey Jack, and Gouda! 

Crock pot mac and cheese in a small skillet dish with a spoon above

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    <li class="nav-heading">General</li><li><a class="" href="#ingredients">Ingredients</a></li><li><a class="" href="#how_to_make">How to make</a></li><li><a class="" href="#recipe">Get the recipe</a></li><li class="nav-heading">Frequently Asked Questions</li><li><a class="" href="#tips_and_tricks">Tips and tricks</a></li><li><a class="" href="#doubling_the_recipe">Doubling the recipe</a></li><li><a class="" href="#how_to_store">How to store</a></li><li><a class="" href="#nutrition_info">Nutrition information</a></li></ul></div>

Holy cheesiness. This crock pot mac and cheese is SO GOOD and full of not one, not two, not even three, but FOUR kinds of cheese. Yep! You saw that right.

I haven’t always been a homemade mac and cheese girl (gimme all that boxed stuff), but ever since my one pot mac and cheese, I’m a changed woman.

Now, I’m a homemade mac and cheese girl all the way and this crock pot mac and cheese does not disappoint. It’s cheesy, creamy, and full of perfectly cooked noodles. PLUS, it’s made in my all-time favorite kitchen tool: the crock pot.


  • Macaroni Noodles – the base for this dish.
  • Broth – chicken or vegetable broth both work. Use vegetable if you want to keep this dish vegetarian!
  • Half and Half and Evaporated Milk – creates the PERFECT creamy texture and flavor. Half and half for creaminess and evaporated milk for a touch of sweetness.
  • Salt and Pepper – adds flavor and a little spice.
  • Asiago Cheese – adds a nutty flavor to the mac and cheese.
  • Monterey Jack Cheese – gives the mac and cheese a smooth, buttery taste.
  • Sharp Cheddar Cheese – contributes that sharp, tangy flavor.
  • Gouda Cheese – one of the best melting cheeses. Gouda provides a caramel-y taste and gooey texture.

How to make crock pot mac and cheese

This recipe is ridiculously easy to make and it’s also ridiculously good. One of my favorite throw and go recipes. Perfect for an easy weeknight meal or an indulgent holiday side dish!

  1. Combine everything in your crock pot and let cook on LOW for 2 hours, stir, then cook for an additional 30 minutes.

That’s actually it, you guys. Insanely easy, I know! Honestly, I was a little hesitant to make mac and cheese in the slow cooker because I have heard some horror stories…cheese not melting, pasta burning, a big mushy mess of cheese and noodles…you get it. But let me tell you, this crock pot mac and cheese was NONE of those things. It turned out perfectly! 

Don’t have 2 1/2 hours of time to spare? Try this instant pot mac and cheese instead!

close up of crock pot mac and cheese

Tips for making the best crock pot mac and cheese recipe

  1. Spray the crock pot. This prevents the noodles from sticking to the pot.
  2. Grate your own cheese. Pre-grated, prepackaged cheeses contain an anti-caking agent which can leave a gritty texture in the mac and cheese after the cheese is melted. To prevent this, grate your own cheese instead! It’s a little extra work but makes a big difference!
  3. Use the proper liquids. I don’t recommend substituting any other liquids for this mac and cheese. I found that the combination of half and half, evaporated milk, and broth created the best flavor and texture!
  4. Pay attention to cook time. Mac and cheese in the crockpot tends to get mushy if it cooks too fast or too long! Keep in mind, all crockpots cook differently (some run hotter or colder than others). Pay more attention the first time you make this, so you get the perfect timing for YOUR crockpot.
  5. Serve right away. This mac and cheese is definitely best right away. Once it becomes cold, it’s difficult to reheat while maintaining the original creamy, cheesy texture. If you do want to reheat leftovers, try adding a little bit of milk to the mac and cheese beforehand to loosen the thickened sauce.

close up of cheesy mac and cheese with wooden spoon

Can i double this recipe?

Assuming you have a big enough crock pot – you’ll need at least a 6 quart crockpot – this recipe is easily doubled. The cook time should not be affected!

How to store

This crock pot mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days. I don’t recommend any longer than that because the noodles will start to get mushy and the cheese sauce may become gummy.

To reheat, add a little bit of milk to thin out the sauce, if necessary, and heat in the microwave or on the stovetop until warm.

Mac and cheese in skillet dish with fork and asiago cheese container in the background



Slow Cooker Mac and Cheese Recipe

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This Crock Pot Mac and Cheese takes just minutes to put together and is loaded with FOUR kinds of cheese: Asiago, Sharp Cheddar, Monterey Jack, and Gouda! 
Course Pasta, Side Dish
Cuisine American
Keyword crock pot mac and cheese, easy, holiday side dish, slow cooker mac and cheese
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 12 people
Calories 392kcal
Author Jennifer Debth


  • Crockpot


  • 1 (16 oz) box macaroni uncooked
  • 1 cup broth chicken or vegetable
  • 1 cup half and half
  • 2 (12 oz) cans evaporated milk
  • 1 teaspoon salt more or less to taste
  • 1/4 teaspoon black pepper more or less to taste
  • 1/2 cup shredded Asiago approx. 2 oz
  • 1 cup Monterey Jack Cheese shredded (approx. 4 oz)
  • 1 cup Sharp Cheddar Cheese shredded (approx. 4 oz)
  • 1 cup Gouda Cheese shredded (approx. 4 oz)


  • Grease crockpot with cooking spray and combine macaroni, broth, half and half, milk, salt, and black pepper in crockpot.
  • In a separate bowl, combine all the shredded cheese.
  • Set aside 1/2 cup of the cheese in a smaller bowl and pour the rest into the crockpot.
  • Stir to combine.
  • Cover and cook on LOW 2 hours.
  • Stir, top with the additional 1/2 cup cheese and cook an additional 30 minutes (covered).
  • Serve immediately!


Calories: 392kcal | Carbohydrates: 36g | Protein: 20g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 654mg | Potassium: 323mg | Fiber: 1g | Sugar: 7g | Vitamin A: 540IU | Vitamin C: 1.2mg | Calcium: 480mg | Iron: 0.8mg

This post was originally published Nov 23, 2016 and has been updated to provide more detailed content. 

The post Slow Cooker Mac and Cheese Recipe appeared first on Show Me the Yummy.

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