Crockpot Macaroni and Cheese

Creamy slow cooker macaroni and cheese ready to serve

Isaac blogger

This crockpot macaroni and cheese is ultra creamy, rich, and comforting. The pasta cooks directly in the slow cooker with milk, butter, eggs, and cheese, creating a smooth sauce and tender texture with minimal effort.

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Prep Time 10

Cook Time 2 45

Total Time 3

Servings: 6

Course: Dinner / Comfort Food

Cuisine: American

Calories:

Ingredients Method Notes

Ingredients

16 oz elbow macaroni, uncooked
4 cups sharp cheddar cheese, freshly shredded
2 cups whole milk
½ cup unsalted butter, melted
2 large eggs, lightly beaten
1 tsp salt
½ tsp black pepper
Optional: garlic powder or mustard powder

Method

Before You Begin
Prepare your slow cooker and ingredients as needed. Cooking times and results may vary depending on your equipment and ingredients.
Prepare Cooker
Lightly grease the inside of the slow cooker with butter or nonstick spray.
Mix Liquid Base
In a bowl, whisk milk, melted butter, eggs, salt, pepper, and optional seasonings until fully combined.
Combine Ingredients
Add uncooked macaroni and shredded cheese to the slow cooker. Pour milk mixture evenly over the top. Stir gently to coat.
Cook
Cover and cook on LOW for 2–3 hours, stirring once or twice during cooking, until pasta is tender and sauce is smooth.
Finish
Turn off heat and stir gently. Let rest 5–10 minutes so sauce thickens naturally.
Serve
Serve warm. Add additional cheese during the last 20–30 minutes if desired.

Notes

- Use freshly shredded cheese for smoother melting and a creamier sauce.
- • Cooking time may vary depending on slow cooker model and pasta shape.
- • Begin checking the pasta around 2 hours to prevent overcooking.
- • Refrigerate leftovers within 2 hours and store in an airtight container up to 4 days.
- • Reheat gently on the stovetop or microwave until warmed through, adding a splash of milk if needed.