Crock Pot Mac and Cheese recipe

This Crock Pot Mac and Cheese is super simple, has amazing flavor, and only 5 minutes of prep. NO boiling required — just dump, stir and cook. Super creamy!

Don’t have a crockpot? Try these easy cheesy macaroni and cheese recipes instead – Baked Mac and Cheese Cups (gluten free), Healthier Baked Mac and Cheese, and Easy Homemade Mac and Cheese!

If you’re looking for a side dish that’s perfect for the holidays or an easy weeknight dinner, this creamy Crockpot Mac and Cheese is it!

Everything is made in the slow cooker, so there’s little cleanup and you don’t have to wait around by the stovetop.

The real cheese and rich, creamy cheese sauce make this comfort food hard to resist—no wonder it always gets rave reviews!

Why we love this Slow Cooker Macaroni and Cheese:

• Classic comfort food: This recipe takes boxed mac and cheese to the next level, giving you all the nostalgic flavors without any questionable ingredients!
• Easy to customize: You can stick with classic cheddar or play around with different cheeses to get your own unique flavor!
• Low effort: The crockpot practically does all the work for you and you don’t even have to boil the noodles beforehand, making it the perfect low-fuss side or main dish. 

Crockpot Macaroni and Cheese ingredients:

• Uncooked elbow macaroni: Elbow macaroni is a classic, but you can use any other type of short pasta you like! Just make sure it’s not too small or the mac and cheese may end up mushy since the pasta doesn’t take as long to cook.
• Evaporated or whole milk: adds creaminess. 
• Low sodium chicken broth: I’ve found if I use all milk that it becomes very thick and doesn’t turn out as smooth.
• Butter: adds richness and keeps the pasta from sticking.
• Sriracha sauce: this won’t make the crockpot mac and cheese spicy, but it does add a bit of flavor that helps to cut some of the richness. You can replace it with hot sauce or omit it for a milder dish.
• Ground mustard: adds a subtle tang and a depth of flavor. 
• Cream cheese: helps the sauce to thicken and provides a rich, velvety texture.
• Shredded cheddar cheese: I like to shred my own cheese from a block as it melts so much better!

How to make Crock Pot Macaroni and Cheese:

Here are some basic instructions for making this easy recipe! Scroll down to the recipe card for the full list of instructions.

• Add the uncooked macaroni, milk, broth, butter, salt, sriracha, mustard, and pepper. Stir to combine.
• Cover and cook on low heat. Stir and cook until pasta is al dente.

• Stir in cream cheese and cheddar.
• Let it sit, then stir again until cheese is melted.

Tips for making the best Crock Pot Mac and Cheese:

I absolutely wanted this to be a no boil recipe, because if I’m going to pre-boil the macaroni then I’m just going to make a simple stove top mac and cheese recipe or this Instant Pot Mac and Cheese (which requires no other pots or pans!).

Here are a few tips to keep in mind to get the best results:

• You need to spray your crockpot, and you need to stir it — every hour is best. Otherwise, you’ll end up with one big clump of pasta forever stuck to the bottom of your slow cooker.
• You need to use cooking liquids that can handle some heat. This is why I choose to use a combination of evaporated milk and chicken broth — they both handle heat well. I don’t recommend using a low fat or skim milk for this recipe.
• Serving a large crowd? Make a double batch and keep it warm in the crockpot! However, you may need a larger crockpot (6 QT) or two 4 QT crockpots. 
• If the mac and cheese is done earlier than the cooking time listed in the recipe, turn it to warm. 

Variations on this crock pot mac and cheese:

• If you like more noticeable spice in your mac and cheese, feel free to bump up the sriracha to 1 or 2 teaspoons or drizzle some on after cooking.
• If you want to make it a full meal deal and bump up the protein, feel free to add some cooked, shredded chicken or some cooked ground beef, homemade meatballs, or a can of chili for a really interesting chili mac twist!
• If you want to bump up the veggie content, feel free to stir some in with the macaroni or if you prefer your vegetables with more bite, add them just at the end when you add your cheese.

How to store this cheesy macaroni recipe:

Store leftover mac and cheese in an airtight container in the fridge for 3-4 days. 

Reheat in a small pot on the stovetop over medium-low heat until warm. You may need to add a splash of milk or cream to get the mac and cheese creamy again!

Can I freeze mac and cheese?

Absolutely! Pop it into an airtight container in the freezer for up to 3 months. Before reheating, let it thaw in the fridge overnight and reheat in the microwave or on the stovetop.

Keep in mind that the texture of the pasta will be softer after thawing.

What are the best cheeses for this slow cooker mac and cheese?

Pick cheese that melts well for this and all macaroni and cheese recipes.

I prefer to use:

• full fat over low fat
• freshly shredded from the block over bagged, pre-shredded cheese
• sharp cheddar cheese gives mac and cheese that classic orange color and flavor, but others work well, too: gruyere, Monterey jack cheese, or gouda are also favorites! You can also use a combination of cheeses to get a customized flavor profile. 

Serving suggestions:

Pair this gooey mac and cheese with some Slow Cooker Pork Tenderloin and JUICY Air Fryer Chicken Breast for a full meal!

If you’re having a barbecue, you can’t go wrong with some Easy Slow Cooker BBQ Ribs, Homemade Coleslaw Recipe, and this Crockpot Mac and Cheese!

Make the perfect holiday menu by pairing this recipe with a Crockpot Turkey with Garlic Butter, Green Bean Casserole, Loaded Mashed Potatoes, and Crockpot Stuffing!

Looking for more crock pot pasta dishes?

• Crockpot Lasagna — so much easier than the classic version!
• Healthier Slow Cooker Hamburger Helper Recipe — the kids love this one.
• {Slow Cooker} BBQ Chicken Chili Mac — loaded with protein and veggies!