Slow Cooker Mac and Cheese

Introduction

The house smells like butter and melted cheddar; the slow cooker hums softly while I wipe a fork on my shirt. This bowl of Slow Cooker Mac and Cheese always takes me back to Sunday dinners. First, I toss everything in the pot, then I go about the rest of my day knowing dinner will be soulful and simple. Also, if you’re the kind who loves a good baked loaf afterward, try this blueberry cream cheese bread for dessert — it’s a favorite pairing.

Why You’ll Love This

• Fuss-free: toss, set, and forget for a couple hours.
• Crowd-pleaser: kids and adults both ask for seconds.
• Budget-friendly: pantry staples, big flavor.
• Flexible: easy to tweak with mix-ins or spices.

Quick Recipe Snapshot

• Servings: 6 generous portions
• Prep time: 10 minutes
• Cook time: 2–3 hours on low
• Total time: about 2–3 hours 10 minutes
• Skill level: Easy
• Taste: savory + buttery

Warm confidence: follow these simple steps and you’ll have creamy, melt-in-your-mouth mac every time, like the one I serve alongside a warm blueberry lemon loaf on lazy mornings.

Ingredients You’ll Need

• 2 cups elbow macaroni
• 4 cups sharp Cheddar cheese, shredded
• 1 can (12 oz) evaporated milk
• 1 cup whole milk
• 1/2 cup butter, melted
• 1 teaspoon paprika
• Salt and pepper to taste

Chef notes:

• Use freshly shredded cheddar for creamier melt.
• Unsalted butter helps control the salt.
• Evaporated milk adds silk without extra steps.

Also, if you like a bright finish, try a spoonful of candied lemon for serving — see this candied lemon slices technique for ideas.

How to Make It

1. First, spray the slow cooker lightly with nonstick spray so nothing clings.
2. Then, add the elbow macaroni into the pot and scatter the shredded Cheddar over top.
3. Next, pour in the evaporated milk and whole milk, then drizzle the melted butter.
4. Afterward, sprinkle the paprika and season with a little salt and plenty of black pepper; stir to combine.
5. Meanwhile, cover and set the cooker to low. Cook for 2 to 3 hours, stirring every 30–45 minutes. You’ll notice the sauce thicken and the edges start to get a light golden kiss.
6. Finally, test the pasta: it should be tender but not mushy, and the cheese should be glossy and fully melted. Serve warm and enjoy the steam and scent of comfort.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use pre-shredded cheese if you’re in a rush, but expect slightly less silky melt.
2. Common mistake + fix: If your mac turns out watery, stir in 1/4–1/2 cup extra shredded cheese off-heat to thicken and bind.
3. Simple variation: Stir in a cup of cooked, crumbled bacon for smoky depth or a pinch of cayenne for a gentle kick.

Serving Ideas

• Weeknight dinner: pair with steamed green beans and crusty bread.
• Potluck favorite: keep it warm in the slow cooker on the buffet.
• Cozy holiday side: serve beside roast turkey or ham.
• Brunch twist: top with a poached egg for richness.
• Garnish idea: chopped parsley, extra cheddar, or a sprinkle of candied orange peel (see how to candy orange peel) for a bright contrast.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze in portions up to 1 month (thaw overnight before reheating).
• Reheat: Warm gently on the stovetop with a splash of milk to restore creaminess.
  Leftover idea: Turn cold mac into a grilled mac-and-cheese sandwich for lunch.

Slow Cooker Mac and Cheese

Cozy, creamy comfort with zero stress, this Slow Cooker Mac and Cheese is a fuss-free dish that’s perfect for family dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 cups elbow macaroni
• 4 cups sharp Cheddar cheese, shredded Use freshly shredded for creamier melt.
• 1 can (12 oz) evaporated milk Adds silk without extra steps.
• 1 cup whole milk Can substitute with 2% for less richness.
• 1/2 cup butter, melted Unsalted helps control the salt.
• 1 teaspoon paprika
• Salt and pepper to taste

Method

 

Preparation

1. Spray the slow cooker lightly with nonstick spray.
2. Add the elbow macaroni into the pot and scatter the shredded Cheddar over top.
3. Pour in the evaporated milk and whole milk, then drizzle the melted butter.
4. Sprinkle the paprika and season with a little salt and plenty of black pepper; stir to combine.

Cooking

1. Cover and set the cooker to low. Cook for 2 to 3 hours, stirring every 30–45 minutes.
2. Test the pasta: it should be tender but not mushy, and the cheese should be glossy and fully melted.

Serving

1. Serve warm and enjoy.

Notes

Leftover tip: stir in 1/4–1/2 cup extra shredded cheese off-heat if the mac turns watery to thicken it.

FAQs

Q: Can I make this ahead?
A: Yes — cook it a few hours before, then keep warm on the slow cooker’s low setting or refrigerate and reheat gently with a splash of milk.

Q: Can I substitute milk types?
A: You can use 2% instead of whole milk, but expect a slightly less rich finish. Evaporated milk helps the texture, so I recommend keeping that.

Q: How do I know it’s done?
A: The pasta should be tender with a velvety sauce. Also, the cheese should look smooth and glossy, not stringy — that’s your cue.

Q: Can I freeze it?
A: Yes, you can freeze portions, though fresh is always creamier after reheating.

Final Thoughts

I make this recipe when I want something unfussy that still feels like a warm kitchen hug. Please tweak the cheese or spices to your taste, and don’t be shy about stirring in mix-ins. Enjoy making memories with this Slow Cooker Mac and Cheese.

Conclusion

If you want another slow-cooker take for inspiration, I like this Crockpot Mac and Cheese for a slightly different approach, and for a super creamy spin try this Crock Pot Mac and Cheese (Extra Creamy) – Spend With Pennies.