Crock Pot Mac-n-Cheese

Why You’ll Love This Recipe

I love this recipe because it gives me a super creamy mac-n-cheese without babysitting the stove or turning on the oven. With a blend of cheddar, Havarti, Parmesan, and cream cheese, every bite is velvety and full of flavor. It’s one of those set-it-and-forget-it meals that always turns out right, and it holds well in the slow cooker, making it great for entertaining.

Ingredients

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

• 1 lb elbow macaroni, cooked al dente

• 8 oz cheddar cheese, shredded

• 8 oz Havarti cheese, shredded (or provolone)

• ½ cup Parmesan cheese, shredded

• ½ cup sour cream

• ½ cup mayonnaise

• 4 oz cream cheese, softened

• 14 oz can evaporated milk

• ½ pint heavy whipping cream

• 1 tablespoon yellow mustard

• 1 ½ teaspoons salt

• 1 teaspoon pepper

Directions

First, I spray the inside of my 5-6 quart crockpot with nonstick cooking spray. Then, I cook the elbow macaroni according to package directions, but I make sure to stop a few minutes early—about 3–4 minutes shy of fully done—so it stays firm. After draining and rinsing with cold water, I add the pasta to the crockpot.

Next, I stir in all the shredded cheeses, sour cream, cream cheese, evaporated milk, heavy cream, mayonnaise, mustard, salt, and pepper. I mix everything together until well combined.

I cook the mac-n-cheese on LOW for 2 hours, giving it a good stir about halfway through. If it looks a little thick during the cook, I add a splash of milk to keep it smooth and creamy. Once it’s ready, I switch the crockpot to WARM and let everyone serve themselves.

Servings and timing

This recipe makes 8 hearty servings, perfect for family gatherings or potlucks.

• Prep Time: 15 minutes

• Cook Time: 2 hours

• Total Time: 2 hours 15 minutes

Variations

I like to change up the cheese blend based on what I have on hand. Sometimes I go for sharp white cheddar, mozzarella, or even pepper jack for a bit of a kick. For a smoky flavor, I’ve added a bit of smoked Gouda. If I want to turn it into a full meal, I mix in cooked bacon, diced ham, or shredded rotisserie chicken. I’ve also baked it in a 9×13 dish at 350°F for 45 minutes when I want a golden, cheesy crust.

storage/reheating

Leftovers store well in an airtight container in the fridge for up to 4 days. When I’m reheating, I add a splash of milk or cream to bring back the creamy texture and warm it gently on the stovetop or in the microwave. This keeps it from drying out and helps the cheese sauce stay smooth.

FAQs

Can I use different types of pasta?

Yes, I’ve tried shells, cavatappi, and penne—all work well, as long as they’re cooked al dente before going into the crockpot.

What if my mac-n-cheese gets too thick?

If it thickens too much during cooking, I stir in a little milk or cream until it reaches the consistency I like.

Can I cook it on HIGH instead of LOW?

I prefer LOW for even cooking, but if I’m in a hurry, I can cook it on HIGH for about 1 hour, checking to make sure it doesn’t dry out.

Is it okay to skip the mayo?

Yes, I’ve made it without mayo before. It will be slightly less tangy, but the cream cheese and sour cream still keep it rich and creamy.

Can I prepare it ahead of time?

Absolutely. I assemble everything in the crockpot insert and refrigerate it (covered) the night before. When I’m ready, I just pop it into the base and cook as usual.

Conclusion

Crock Pot Mac-n-Cheese is the definition of easy, indulgent comfort food. I love how it delivers big, cheesy flavor with minimal effort and no need for oven space. Whether I’m hosting a holiday dinner or just craving a cozy side dish, this recipe never disappoints. It’s one of those dishes I find myself making again and again—and everyone always asks for seconds.