Slow Cooker Mac and Cheese Recipe

A traditional family favorite is made even easier with the use of a slow cooker. This is the BEST slow cooker mac and cheese recipe around. It’s so easy to make and absolutely DELICIOUS.

How to make the BEST slow cooker mac and cheese

Mac and Cheese is a classic dish loved by children and adults alike.

This recipe is very simple to make, and it’s a huge fan favorite for potlucks and holiday gatherings. I’ve had children rave about it for months afterward – and even more impressively, adults!

I don’t love slow cooker recipes that require you to boil noodles on the stove top – it just takes away the ease of the slow cooker! So I developed this recipe to ensure everything is done in the slow cooker.

If you are looking for a creamy and delicious mac and cheese recipe, you definitely will want to save this slow cooker mac and cheese recipe!

What tools do I need for this recipe?

For this recipe, you will need:

• Slow cooker
• Whisk
• Measuring cups

I used to use slow cooker liners a lot because they can help with clean up substantially. I haven’t used them as much recently, but I think they are pretty awesome.

Do you have any tips for the ingredients?

I researched a lot of different slow cooker macaroni and cheese recipes as I tried to come up with my own. There are many different variations, and honestly, it can be a little bit overwhelming.

Some people say to use eggs, others say it can mess it up. However, I had no issues with using egg – I just made sure I whisked it and added it with all of the rest of the ingredients. You can use flour instead if you’d like.

This is a pretty standard recipe, but here are a few notes on the different ingredients:

• Campbell’s Cheddar Cheese Soup – I’ll admit, I wasn’t too keen on adding this at first, but I do think it helps with the creaminess of the meal. It is a tad bit processed, and if you’d like, you can probably get away without adding it. But I think it added a little something special to the dish. You can find this in the soup aisle at most grocery stores.
• Half and Half – I’ve seen recipes that call for heavy cream, others that call for whole milk, or whatever. I decided to try out half and half to see how it went, and I feel like it’s a good choice. It’s less heavy/caloric than heavy cream, but I think it’s a bit creamier than regular milk.
• Cheese – I used a triple cheddar shredded blend for this meal. Kraft has one, but I really like the Tilamook brand. You can easily shred the cheeses yourself as well. I think it’s wise to use more than just one kind of cheddar or even kind of cheese.

Can I make changes to the recipe?

The wonderful thing about macaroni and cheese is that it’s very versatile. You can change up or add ingredients pretty easily, and it will still taste amazing.

Here are a few variations to consider:

• Use different cheeses – I always recommend using some kind of cheddar cheese, but it can be delicious to add other kinds as well. I always enjoy Italian Blend shredded cheeses! Gruyere is also a popular cheese for macaroni and cheese, as well as Monterrey Jack.
• Bacon! I don’t know what it is about macaroni and cheese, but it always seems to be calling for bacon. I always like putting the Kirkland brand of bacon bits on top.
• Spinach – we like putting spinach in macaroni and cheese, especially for our boys. It doesn’t add a lot of flavor, but it does add some more nutrition.
• Breadcrumbs
• Spice it up with some hot sauce or chili powder
• We have a friend who loves to put Tony Chachere seasoning on top of his mac and cheese. I thought it was weird at first, but it actually tastes quite good on top!

Crock Pot Mac and Cheese

Ingredients

• 16 ounces dry elbow macaroni
• ¼ cup butter
• 16 ounces triple cheddar shredded cheese, I like the way Tillamook looks and tastes better, but if you can’t find it, Kraft works too
• 1 12 ounce can evaporated milk
• 2 cups half and half
• 2 eggs
• 1 can condensed cheddar soup
• 1 teaspoon Garlic powder
• 1 teaspoon onion powder
• Salt and pepper

Instructions

1. Rub butter over the slow cooker and then place butter in the middle of the crockpot.
2. Whisk eggs in a small bowl.
3. Add evaporated milk, half and half, eggs, and cheddar soup to the pot.
4. Add macaroni noodles and make sure they are covered by the liquids. Mix in garlic powder and onion powder, plus salt and pepper
5. Add in ½ the cheese.
6. Put on low for 1.5 hours.
7. Mix in the rest of the cheese, and mix around. Cook for about 30 minutes – an hour (if needed) and then keep on low.

Recipe card

Square Collage of Recipe steps

How can I store leftovers?

You can put leftovers in an airtight container and keep it in the refrigerator for about a week, or you can freeze it.

Can you make this recipe with cream cheese?

This is not a variation I have tried. However, if you do it, I would make sure it was room temperature stir it in at the end.

Other Mac and Cheese Recipes

• Easy Baked White Macaroni and Cheese
• Easy Instant Pot Mac and Cheese – 20 Minutes!
• Copycat Costco Mac and Cheese Recipe
• Copycat Longhorn Steakhouse Mac and Cheese Recipe
• Classic Homemade Macaroni and Cheese

A slow cooker adds taste and care to your favorite recipes. Try this slow cooker mac and cheese recipe for an easy and delicious side dish.