Crockpot Macaroni and Cheese Recipe

Macaroni and Cheese in Crock-Pot Casserole
Macaroni and Cheese in Crock-Pot Casserole. Diana Rattray
  • Total: 3 hrs 25 mins
  • Prep: 15 mins
  • Cook: 3 hrs 10 mins
  • Yield: 8 Servings
Ratings (29)

This is a basic macaroni and cheese recipe for the slow cooker. The recipe makes enough for about 8 people, and the crockpot makes it especially convenient if you need the stovetop and oven for other dishes.

The pictured macaroni and cheese was made with gluten-free macaroni cooked in the Crock-Pot Casserole ( See It/ Buy It From Amazon) for about 2 hours. It can be cooked in a standard 3- to 5-quart slow cooker as well.

Take the finished macaroni and cheese along to a potluck or party, crockpot and all. Plug it in and serve it hot right from the slow cooker.

Related Recipe: Slow Cooker Macaroni and Cheese With Variations

What You'll Need

  • 1 package (16 ounces) elbow macaroni
  • 8 tablespoons softened butter, divided
  • 1 can  (12 ounces) evaporated milk
  • 1 1/2 cups whole milk (2% is okay)
  • 4 cups shredded sharp cheddar cheese or a blend of cheddar and American cheeses
  • salt and freshly ground black pepper, to taste

How to Make It

  1. Cook the elbow macaroni in boiling salted water following the package directions. Drain well.
  2. Generously grease the interior bottom and sides of the slow cooker with 1 tablespoon of the softened butter.
  3. In a large bowl, toss the hot drained macaroni with the remaining 7 tablespoons of butter. Add the evaporated milk, the regular milk, and the cheddar cheese and then stir gently to combine. 
  4. Turn the macaroni and cheese mixture into the slow cooker.
  1. Cover and cook on LOW for 3 to 4 hours or on HIGH for about 2 to 3 hours, stirring occasionally.

Tips and Variations

  • Cook about 10 to 12 strips of bacon in a skillet or in the oven until crisp. Drain and crumble the bacon into the macaroni and cheese mixture. Stir and transfer to the slow cooker. Continue with the recipe.
  • Add one or two 4-ounce cans (drained) of diced mild green chile peppers or a few tablespoons of chopped jalapeno peppers or pimientos, or add some fresh minced chile, to taste.
  • Instead of salt and pepper, season the macaroni and cheese with Cajun seasoning or Taco seasoning, to taste. 
  • Transfer the finished macaroni and cheese to a baking dish and cover with buttered bread crumbs. Place under the broiler until the topping is browned.

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Nutritional Guidelines (per serving)
752 Calories
57g Fat
25g Carbs
35g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)