Crockpot Mac and Cheese
Last updated on January 7th, 2026
I love using my crockpot, all year round! It just makes my life so much easier sometimes! Mac and cheese is loved by pretty much everyone, especially kids! And when you can make it in your crockpot and be basically hands off, I mean – sign me up right?! This Crockpot Mac and Cheese is not only easy to make – it’s absolutely delicious! It’s ooey, gooey, cheesy, creamy, and it takes less than 2 hours to make – which is perfect because you will need to stir it a few times! This isn’t a dump and go to work crockpot recipe but it’s perfect for a Saturday lunch or a late dinner!
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Why make this in the crockpot?
I love using my crockpot because it’s such a time saver! This recipe isn’t technically a dump and go, but all you have to do is stir the mac and cheese every so often! This would be perfect to take with you to a potluck or party! Plus, the crockpot is a great vessel to keep this mac and cheese warm and ready to devour! Just don’t sleep on stirring it!
Did you know?
Thomas Jefferson helped to make mac and cheese popular in the US after he brought a pasta machine back to Virgina from Europe, then served it at a state dinner in 1802! Mac and cheese was considered fancy at this time! Isn’t that cool! And now, everybody loves it!
What ingredients do I need to make this?
Elbow Macaroni
Sharp Cheddar Cheese
Monterey Jack Cheese
Evaporated Milk
Milk
White Onion
Garlic
Salt
Black Pepper
Ground Mustard
Italian Seasoning
Cooking spray
Optional garnishes:
Green Onion
Blue Cheese
How do I make it?
Spray a large crockpot with cooking spray, then add all ingredients besides some of the milk and the garnishes. Stir well and cook on low for a little while. Then stir again and cook on low for a little while more. Stir again, test a noodle and if you feel like it needs more time (it might!) splash in reserved milk, stir again, and cook for a little while longer!
When noodles are done and mac and cheese is creamy and gooey, garnish with green onion and blue cheese, if desired! Enjoy!
Tips:
- It’s really important to shred your own cheese because cheese that comes pre-shredded has an ingredient in it that stops it from sticking together in the bag – which means that your mac could end up with a grainy texture!
- To reheat this mac and cheese, splash in a little milk or heavy cream to help cream it back up!
- This recipe will keep for 3-5 days if stored in an airtight container in the refrigerator. And unfortunately, this recipe is not freezer friendly – but that’s okay because it probably won’t last long!
Need some ideas on what to serve with this? Check these out!
Check out some more of my creamy crockpot recipes!
Crockpot Mac and Cheese
Ingredients
- 3 cups elbow macaroni uncooked
- 1 ½ cups sharp cheddar block freshly shredded
- 1 ½ cups monterey jack block freshly shredded
- 1 ½ cups evaporated milk
- 1 ¼ cups milk divided
- 2 garlic cloves minced
- ½ white sweet onion diced
- 1 tsp salt
- ¼ tsp black pepper
- ¼ tsp ground mustard
- ¼ tsp Italian seasoning
- Cooking spray
Optional garnishes:
- green onion
- blue cheese
Instructions
- Spray a large crockpot with cooking spray, then add all ingredients besides 1/4 cup of milk and garnishes
- Stir well, cook on low for 1 hour, then stir really well again
- Cook on low for 30 minutes
- Stir, test a noodle and if you feel like it needs more time (it might!) splash in reserved 1/4 cup of milk, stir again, and cook for 15-30 more minutes!
- Garnish Crockpot Mac and Cheese with green onion and blue cheese, if desired!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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