5 Ingredient Slow Cooker Mac and Cheese

Why You’ll Love This Recipe

I love how simple and satisfying this recipe is. It’s one of those rare dishes that requires minimal effort but turns out decadent every time. I don’t have to worry about making a roux or babysitting the stovetop—just toss the ingredients in the crockpot, stir, and let it do the work. The cream cheese adds a luxurious creaminess, and the evaporated milk helps keep everything smooth and velvety. It’s great for potlucks, holidays, or even lazy Sundays.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 package (8 oz) cream cheese

• 2 1/2 cups milk

• 4 cups shredded cheddar cheese (or any cheese I prefer for mac and cheese)

• 1 can evaporated milk

• Elbow macaroni (cooked separately)

Directions

1. I start by combining the cream cheese, milk, shredded cheddar cheese, and evaporated milk in my crockpot.

2. I set it to cook on high for 1 hour, letting all the ingredients melt and blend together.

3. While that’s cooking, I prepare the elbow macaroni separately, following the package instructions until it’s al dente.

4. After the first hour, I stir the cooked macaroni into the cheesy mixture in the crockpot.

5. I let it continue cooking for another 45 minutes on high.

6. Once it’s creamy and smooth, I give it a final stir and serve it hot.

Servings and Timing

• Servings: 12 people

• Prep Time: 15 minutes

• Cook Time: 1 hour 45 minutes

• Total Time: 2 hours

Variations

I like to keep this recipe flexible depending on what I have on hand:

• Swap the cheddar for gouda, mozzarella, or a blend for more variety.

• Stir in cooked bacon, diced ham, or even sautéed mushrooms for extra heartiness.

• Add a pinch of garlic powder, mustard powder, or smoked paprika for a flavor twist.

• For a spicy kick, I sometimes mix in chopped jalapeños or a dash of hot sauce.

Storage/Reheating

To store, I transfer leftovers into an airtight container and refrigerate for up to 4 days.

When I’m ready to reheat, I do it slowly on the stovetop or in the microwave, adding a splash of milk to restore that creamy texture. I don’t recommend freezing this one, since the dairy ingredients can separate and affect the consistency.

FAQs

Can I cook the macaroni directly in the crockpot?

I’ve tried it, but the pasta tends to get mushy. Cooking it separately gives better texture and more control.

What’s the best cheese to use besides cheddar?

I like mixing in mozzarella, Monterey Jack, or gouda for a creamier and more complex flavor.

Can I make this ahead of time?

Yes, I often prepare the cheese mixture in advance and store it in the fridge. Then I just heat it up and stir in the pasta when I’m ready to serve.

How do I prevent the cheese sauce from getting grainy?

Using full-fat dairy and stirring occasionally helps keep the sauce smooth. Cream cheese and evaporated milk also help prevent curdling.

Is this recipe kid-friendly?

Absolutely. It’s creamy, cheesy, and not spicy—kids love it. I sometimes mix in peas or small bits of cooked chicken to sneak in a little extra nutrition.

Conclusion

This 5 Ingredient Slow Cooker Mac and Cheese is a rich, creamy, no-fuss dish that I can whip up any time. It’s comforting, customizable, and perfect for feeding a crowd or simply enjoying on a cozy night in. With minimal prep and unbeatable flavor, it’s a recipe I keep coming back to again and again.