Slow Cooker Mac And Cheese
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If there’s mac and cheese on the table, you know most of the kids are heading straight for it. This slow cooker version keeps things simple, extra creamy, and perfect for holidays, parties, or an easy family dinner.
Why We Love Slow Cooker Mac And Cheese
When we had another family over for a holiday dinner, I found out one of the kids had already asked about a dozen times if there would be mac and cheese. No pressure, right? Thankfully this slow cooker version delivered, and every kid went back for seconds.
- Easy and kid-approved – Simple to prep and always one of the first dishes to disappear when everyone gathers around the table.
- Extra creamy and cheesy – This slow cooker mac and cheese turns out smooth, rich, and super comforting with plenty of cheese in every bite, and never gluey thanks to the butter coating on the pasta.
- Perfect for holidays, parties and BBQ – It fits right in at Thanksgiving or Easter, spring get-togethers, tailgating for football, or next to a big plate of barbecue for summer parties.
Ingredients For Slow Cooker Mac And Cheese
Find the full printable recipe with specific measurements and directions below in the recipe card.
- elbow macaroni – this is traditional, but you can use any short pasta you have
- butter – don’t skip the melted butter, it acts like a barrier on the noodles and keeps them from getting gluey while cooking.
- half and half – this could be swapped with milk; I would use whole milk or 2 % for the best results
- heavy cream – this could be swapped with half and half, or whole milk or 2% milk. The results will be less creamy
- Velveeta cheese – keeps the mac and cheese extra creamy
- sharp cheddar cheese – shred your own for the creamiest results. You can also use cheeses like gouda or Monterey Jack but choose at least one stronger flavored cheese for the best flavor.
- Dijon mustard – yellow mustard can also be used
- salt
- pepper
How To Make Slow Cooker Mac And Cheese
- Spray the base of a 6 or 8 quart slow cooker with spray oil. Over the stove, boil a large pot of salted water. Add elbow macaroni and cook until dente, usually about 9 minutes.
- Drain the water from the pasta into a strainer. Immediately rinse the macaroni with cold water until the pasta is cool enough to touch, stirring frequently. Pat the pasta dry with paper towels so the mac and cheese doesn’t become gluey or too liquidy.
- Melt the butter in a small bowl in the microwave. Place the pasta in the bottom of the slow cooker. Pour the butter over the pasta and mix well until combined. This helps keep the pasta from becoming gluey in the slow cooker.
- Add the half and half, heavy cream, Velveeta cheese, 3 ½ cups of shredded cheddar cheese, Dijon mustard, salt and pepper to the slow cooker. Mix well until fully combined.
- Place the slow cooker on low heat. Cook for 2-3 hours until cooked through and melted. Try not to cook on high, as it can cause the cheese sauce to separate. Check the mac and cheese at two hours, stirring well. The mac and cheese is done when the pasta is fully tender, and the sauce has thickened and is no longer liquidy. Once cooked, you can switch the slow cooker to keep warm. If the cheese sauce thickens too much, you can make it a little thinner with a little milk or extra half and half.
- Right before serving, sprinkle the remaining ½ cup of cheddar cheese over the pasta. Place the lid on top for 5 minutes or until the cheese is melted. Serve and enjoy! I flip the slow cooker to warm if it is going to be sitting on the table for a while to help keep it hot.
Slow Cooker Mac And Cheese Variation Ideas
- Add Meat – Leftover bacon, ham, chicken and even steak could be mixed into this dish. I would use meat that is already cooked through and add it when you mix the first round of noodles and cheese.
- Add Vegetables – Broccoli, peas, carrots or even bell pepper can be mixed into this dish easily. If you are adding raw vegetables, they can be added when you first mix the dry noodles with the Velveeta. If your vegetables are frozen, I recommend cooking them in a skillet first to remove the water and add them when you add the extra shredded cheese at the end.
- Sprinkle Cracker Crumbs – Some buttery cracker crumbs sprinkled on top of the mac and cheese at the end can give this mac and cheese an oven baked feel.
What To Serve With Slow Cooker Mac And Cheese
This slow cooker mac and cheese makes a great side dish to any potluck, Thanksgiving dinner, Easter dinner or even a summer party because the slow cooker keeps everything warm. It also can make a great dinner for your family, with a side or two.
In the colder months, I like to serve a vegetable on the side like roasted baby carrots, my favorite apple cranberry green salad, or even something more surprising like buffalo chicken stuffed zucchini boats. When serving a crowd, a few sliders go nicely together with mac and cheese, like the chicken bacon ranch sliders or the sloppy joe sliders.
When the weather gets a little warmed, this mac and cheese also goes great with BBQ like my slow cooker country style ribs, slow cooker Dr. Pepper ribs or classic slow cooker BBQ chicken thighs.
Can I Make Slow Cooker Mac And Cheese Ahead?
You can prep this pasta ahead of time! Cook the pasta, dry it and then mix it with the butter into a covered container. Measure out the other ingredients and store them separately. When ready to cook, add everything to the slow cooker and mix.
Leftovers of this mac and cheese do reheat beautifully. If you cook the mac and cheese in the slow cooker the day before, you may need a little milk when you rewarm it.
How Long Will Slow Cooker Mac And Cheese Last?
Expect this mac and cheese will last for about four days if stored in a covered airtight container in the refrigerator.
Reheat in microwave with a splash of milk, stirring halfway. You can also reheat in a saucepan on low, adding milk as needed to loosen the sauce.
More Cheesy Pasta Recipes
Mac And Cheese With Broccoli
Linguine Alfredo
Chicken Penne Alfredo (One Pot!)
Slow Cooker Mac And Cheese
Ingredients
- 1 pound elbow macaroni
- 7 tablespoons butter
- 2 cups half and half
- ½ cup heavy cream
- 8 ounces Velveeta cheese – cubed
- 4 cups sharp cheddar cheese- shredded
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Spray the base of a 6 or 8 quart slow cooker with spray oil. Over the stove, boil a large pot of salted water. Add elbow macaroni and cook until dente, usually about 9 minutes.
- Drain the water from the pasta into a strainer. Immediately rinse the macaroni with cold water until the pasta is cool enough to touch, stirring frequently. Pat the pasta dry with paper towels.
- Melt the butter in a small bowl in the microwave. Place the pasta in the bottom of the slow cooker. Pour the butter over the pasta and mix well until combined.
- Add the half and half, heavy cream, Velveeta cheese, 3 ½ cups of shredded cheddar cheese, Dijon mustard, salt and pepper to the slow cooker. Mix well until fully combined.
- Place the slow cooker on low heat. Cook for 2-3 hours until cooked through and melted. Try not to cook on high, as it can cause the cheese sauce to separate. Check the mac and cheese at two hours, stirring well. The mac and cheese is done when the pasta is fully tender, and the sauce has thickened and is no longer liquidy. Once cooked, you can switch the slow cooker to keep warm.
- Right before serving, sprinkle the remaining ½ cup of cheddar cheese over the pasta. Place the lid on top for 5 minutes or until the cheese is melted. Serve and enjoy!
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
love how simple the ingredients are, making it perfect for busy days. Definitely adding this to my dinner rotation. Thanks for sharing such a great recipe