Crock Pot Macaroni and Cheese

Crock pot macaroni and cheese

The Spruce

Prep: 15 mins
Cook: 3 hrs 10 mins
Total: 3 hrs 25 mins
Servings: 8 servings
Nutrition Facts (per serving)
752 Calories
57g Fat
25g Carbs
35g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 752
% Daily Value*
Total Fat 57g 73%
Saturated Fat 33g 165%
Cholesterol 168mg 56%
Sodium 904mg 39%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 9%
Protein 35g
Calcium 1039mg 80%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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.


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

Steps to Make It

  1. Gather the ingredients.

    Ingredients for crockpot mac and cheese
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  2. Cook the elbow macaroni in boiling salted water following the package directions.

    Cook the elbow macaroni
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  3. Drain well.

    Drain pasta
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  4. Generously grease the interior bottom and sides of the slow cooker with 1 tablespoon of the softened butter.

    Grease the slowcooker
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  5. In a large bowl, toss the hot drained macaroni with the remaining 7 tablespoons of butter.

    Toss macaroni with butter
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  6. Add the evaporated milk, the regular milk, and the cheddar cheese and then stir gently to combine. 

    Add milk and cheddar cheese
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  7. Turn the macaroni and cheese mixture into the slow cooker.

    Turn mixture in slowcooker
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  8. Cover and cook on LOW for 3 to 4 hours or on HIGH for about 2 to 3 hours, stirring occasionally.

    Cover and cook
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  9. Serve and enjoy!


  • 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 of diced mild green chile peppers, drained, or a few tablespoons of chopped jalapeño 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.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.