The ultimate cheesy comfort food – now available via the slow cooker! The Best Slow Cooker Mac and Cheese is anything but ordinary and will delight adults and kids alike. This easy and homey melt-in-your-mouth mac is perfect for a holiday or potluck side dish, or anytime you need a kid-friendly dinner idea.

closeup view of two bowls of Mac and cheese with black slow cooker in the background

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What’s To Love About This Recipe

This homestyle mac and cheese contains all the decadence you’d expect from a passed-down family recipe, but with less time hands-on! There’s no secret sauce – just wholesome, quality ingredients.
As tasty as the boxed mixes or frozen, premade mac and cheese can be, with this recipe you know you’re only getting the best ingredients, without all the extra preservatives or artificial additives.
Save this recipe as a go-to dish for potlucks and family meals because it stays creamy without using cream cheese or evaporated milk.
Pasta can at times be tricky to make in the slow cooker due to mushiness or extra liquid. Rest assured that this recipe has been through rounds of testing and adjusted to avoid those common slow cooker mac and cheese issues!
You won’t need to add in time for boiling the pasta first! The noodles are added to the mix dry and cooked directly in the slow cooker. I’ve intentionally specified the liquid amount so it absorbs perfectly as it cooks.
With a mix of hand-shredded cheeses, this mac’s flavor is irresistible. Enjoy a creamy, smooth sauce that’s the perfect blend of sharpness and depth!

Ingredients Needed

Elbow macaroni (uncooked) – Elbow macaroni is a classic mac and cheese noodle choice and the perfect shape to integrate every bit of the rich and creamy sauce. You can add the pasta uncooked straight into the slow cooker.
Whole milk – This creates a delicious, smooth base for the sauce and the amount of milk is strategic for cooking the macaroni to tender perfection.
Heavy cream – This adds just enough richness to the sauce without making it overly heavy.
Sharp cheddar cheese, freshly shredded – The cheese balance in this recipe is essential – each one has a unique purpose! Sharp cheddar brings the bold, classic flavor. Shredding your own cheese will produce the smoothest, creamiest texture.
Monterey Jack cheese, freshly shredded – This cheese is specifically chosen for its smooth melting ability, plus a little extra tanginess. Freshly shredded cheese will make all the difference.
Parmesan cheese, freshly shredded – Parmesan adds extra depth of flavor to the sauce. It really makes a big impact!
Butter – Cut into small pieces for even melting during cooking. This helps everything to melt smoothly and stir easily.
Salt and black pepper – Enhance the classic flavor with just a bit of each.
Smoked paprika (optional) – Smoked paprika adds a hint of warmth and depth that complements the cheeses.

Mac and cheese ingredients to include bowls of elbow macaroni, shredded cheddar cheese, shredded Monterey Jack cheese, shredded Parmesan cheese, cut up butter, measuring cups of whole milk and cream, and and pepper shakers, and small bowl of smoked paprika

How To Make Slow Cooker Mac and Cheese

Spray the slow cooker insert with nonstick spray (this will seriously help your cleanup later and prevent the noodles and cheese from burning around the edges).
Add uncooked macaroni to the slow cooker.

overhead view of black slow cooker with uncooked macaroni

Pour in the milk and heavy cream, then stir gently to coat the pasta.

overhead view of black slow cooker with uncooked macaroni and glass measuring cup of milk being poured into slow cooker

overhead view of black slow cooker with uncooked macaroni, milk and container of cream being poured into mixture

Add butter, salt, pepper, and smoked paprika.

overhead view of black slow cooker with uncooked macaroni with seasonings and pats of butter on top

Sprinkle in the cheddar, Monterey Jack, and Parmesan, stirring just until combined.

overhead view of black slow cooker with uncooked macaroni with seasonings, butter and all cheeses on top

Cover and cook on low for 2-2½ hours, stirring once or twice if possible, until the pasta is tender and the sauce is creamy.
Once cooked, stir well and let the mac and cheese sit for 5-10 minutes to thicken before serving.

overhead view of black slow cooker on a placemat, with cooked Mac and cheese with wooden spoon inserted

Pro Tips

Don’t skip this key step! Shred your own cheese for the smoothest, creamiest sauce. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
The mac and cheese may look loose at first, but it thickens naturally as it rests after cooking.
Take the lid off after cooking to let the mac and cheese cool and set before serving. Letting it sit for a few minutes improves thickness and texture.
Cooking on low produces the best results and helps everything melt evenly.
Stir only once or twice during cooking. Too much stirring can affect texture.
Keep the slow cooker on warm for up to 1 hour for serving. If the pasta sits much longer than that, it can become mushy and less visually appealing.
Stir occasionally while on the warm setting to maintain a consistent texture.
If the sauce thickens too much while sitting, stir in a splash of warm milk to loosen it.

Recipe Substitutions and Variations

If you want to turn your mac and cheese into a protein-packed main dish, try one of these easy slow cooker variations:
- Easy Pulled Pork Mac and Cheese
- Slow Cooker Buffalo Chicken Mac and Cheese
Cheese preferences can be highly personal, so if you desire, you can modify the flavor a bit while sticking to the same basic types of cheese. For example, try swapping mild cheddar for sharp, or Colby, Colby Jack, or even a spicy pepper Jack for Monterey Jack. You want to include a similar cheese to Parmesan for depth, so Romano or Asiago are good options (all in all, keep basically the same texture and moisture content, but different flavor profiles).
Avoid using precooked pasta for this recipe, as the liquid ingredient amounts are intended for cooking dry pasta.
At this time, I have not successfully made this recipe version with gluten-free pasta. The varieties I’ve tested work best cooked traditionally on the stovetop with a similar homemade sauce.
If you wish to include optional add-ins such as chopped, cooked bacon or pulled pork, these will work best prewarmed and stirred in at the end.

closeup view of cooked Mac and cheese with wooden spoon inserted

Oven-Baked Mac and Cheese

Preheat the oven to 350 ℉ and grease an oven-safe casserole dish.
Add dry macaroni, milk, cream, butter, seasonings, and cheeses, and stir until just combined.
Cover the dish tightly with foil and bake for 30-35 minutes, stirring once halfway through, or until pasta is tender.
Uncover and bake 5-10 more minutes until the cheese is bubbly.
Remove from the oven and let rest 5 minutes before serving.

How To Serve Slow Cooker Mac and Cheese

A big ole’ bowl of cheesy mac needs no further explanation! But, if you’re expanding your menu, this makes a delicious side to Slow Cooker Buffalo Chicken Drumsticks or home-cooked favorites like Slow Cooker Honey BBQ Meatballs.

Add some veggies to complete your meal! Slow Cooker Green Beans with savory bacon make the perfect Southern-pairing, or add Sautéed Carrots with Honey for some sweetness on the side.

overhead view of bowl of Mac and cheese with a small amount of shredded cheese on top, surrounded by a bowl of cheese and forks on the side

Storing and Reheating

How To Best Store Leftovers

Fridge

The texture of this mac and cheese dish will be at its best when served warm from the slow cooker, but you can also make it ahead in the slow cooker and store leftovers in individual servings in the fridge for up to 2 days.

If you plan to refrigerate, I suggest not leaving it on the “keep warm” setting for more than 1 hour as it will start to turn mushy.

Freezer

If desired, you can also freeze individual servings in tightly sealed containers for up to 3 months. Allow the mac and cheese to defrost in the fridge for up to 24 hours before reheating.

How To Best Reheat Leftovers

Reheat leftover mac and cheese in the microwave or oven with a splash of milk. The texture will be a bit softer but still delicious!