Back
0.0 from 0 votes

Slow Cooker Mac and Cheese

My slow cooker mac and cheese is the easiest way to get that creamy, cheesy comfort food we all crave—just toss it in, stir, and let it do its thing!

Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 40 mins
Calories: 7509 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 16 oz elbow macaroni uncooked
  • 2 cups whole milk
  • 1 cup heavy cream
  • 12 oz evaporated milk 1 can
  • ½ cup unsalted butter melted
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon mustard powder
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon ground black pepper adjust to taste
  • 4 cups sharp cheddar cheese shredded
  • 8 oz cream cheese cubed and softened
  • ¼ cup Parmesan Cheese grated for the topping
  • ½ teaspoon paprika
  • 1½ cups medium cheddar cheese optional, for cheesy topping

Instructions

    Cup of Yum
  1. Lightly grease the slow cooker with butter or non-stick spray.
  2. Place the uncooked macaroni into the bottom of the slow cooker.
  3. In a large bowl, combine whole milk, heavy cream, evaporated milk, melted butter, garlic powder, onion powder, mustard powder (if using), salt, and pepper. Stir to mix.
  4. Add the shredded cheddar cheese and cubed cream cheese on top of the pasta. Pour the milk mixture evenly over the pasta and cheese.
  5. Cover and cook on low heat for 1 hour. Then check every 45 minutes, stirring each time. Depending on your specific slow cooker, this might take 2-3 hours total.
  6. When the pasta appears mostly cooked (typically in the last 15 minutes) stir in Parmesan cheese and sprinkle with paprika if desired.
  7. Once creamy and pasta is tender, stir one final time and serve hot.
  8. Optional: Transfer mac and cheese to a baking dish, sprinkle cheddar cheese on top, and broil for 3–5 minutes until golden and bubbly.

Notes

  • Let milk, cream, and cream cheese sit out for 15–20 minutes to prevent curdling. 
  • Stir every 45 minutes to prevent hot spots and keep the sauce creamy throughout.
  • Cut cream cheese into small cubes for even melting—this avoids clumps in the sauce. Melt butter beforehand if possible. 
  • Mix cheddar with mozzarella or gouda for extra richness, but don’t overdo it (½ cup of extra cheese is enough).
  • Wait to add salt until the mac and cheese is fully cooked. 
  • Don’t overcook the pasta if boiling ahead—cook it halfway (4-5 minutes) so it doesn’t get mushy in the slow cooker.
  • For a crispy top, transfer to a baking dish after cooking, add cheese, and broil for a few minutes.
  • Let milk, cream, and cream cheese sit out for 15–20 minutes to prevent curdling. 
  • Stir every 45 minutes to prevent hot spots and keep the sauce creamy throughout.
  • Cut cream cheese into small cubes for even melting—this avoids clumps in the sauce. Melt butter beforehand if possible. 
  • Mix cheddar with mozzarella or gouda for extra richness, but don’t overdo it (½ cup of extra cheese is enough).
  • Wait to add salt until the mac and cheese is fully cooked. 
  • Don’t overcook the pasta if boiling ahead—cook it halfway (4-5 minutes) so it doesn’t get mushy in the slow cooker.
  • For a crispy top, transfer to a baking dish after cooking, add cheese, and broil for a few minutes.

Nutrition Information

Calories 7509kcal (375%) Carbohydrates 435g (145%) Protein 275g (550%) Fat 522g (803%) Saturated Fat 308g (1540%) Polyunsaturated Fat 22g Monounsaturated Fat 126g Trans Fat 4g Cholesterol 1538mg (513%) Sodium 6994mg (291%) Potassium 3904mg (112%) Fiber 15g (60%) Sugar 88g (176%) Vitamin A 17487IU (350%) Vitamin C 12mg (13%) Calcium 6694mg (669%) Iron 9mg (50%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 7509

% Daily Value*

Calories 7509kcal 375%
Carbohydrates 435g 145%
Protein 275g 550%
Fat 522g 803%
Saturated Fat 308g 1540%
Polyunsaturated Fat 22g 129%
Monounsaturated Fat 126g 630%
Trans Fat 4g 200%
Cholesterol 1538mg 513%
Sodium 6994mg 291%
Potassium 3904mg 83%
Fiber 15g 60%
Sugar 88g 176%
Vitamin A 17487IU 350%
Vitamin C 12mg 13%
Calcium 6694mg 669%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.