Slow Cooker Mac and Cheese

6 servings
3 hr 5 min

Slow Cooker Mac and Cheese is rich, creamy, and so easy to make! This is a set it and forget it meal. Make it for a family favorite dinner, potluck, or a side for Thanksgiving when you’re short on oven space. Just 5 ingredients (plus a few basic spices) and only a few minutes of prep time. Cooking the noodles in milk and evaporated milk makes this pasta extra rich and creamy.

Why use Evaporated Milk?

Evaporated milk is an easy thing to keep in your pantry. Evaporated milk is essentially milk that has been heated so some of the water evaporates. The result is a dense, creamy, concentrated milk. Using it in this recipe results in a rich and creamy Mac & Cheese.

What size of crock-pot should be used?

Pictured is a 4qt slow cooker and it fits perfectly. I recommend using a 4qt or larger.

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Slow Cooker Mac and Cheese
Recipe details
  • 6  servings
  • Prep time: 5 Minutes Cook time: 3 Hours Total time: 3 hr 5 min
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  • 1 lb elbow macaroni pasta
  • 3 cups milk, I used skim, but 2% or whole milk works too
  • 12 ounce can evaporated milk
  • 1/4 cup unsalted butter, melted
  • 16 ounces cheese, shredded. *see note
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoons onion powder
  • 1/2 teaspoon garlic powder
  • fresh ground black pepper, to taste

Prepare Slow Cooker. Spray a 4qt or larger slow cooker with cooking spray.
Combine Ingredients. Add all ingredients and stir together.
Slow Cook. Cover and cook on low for 2 1/2-3 hours. Stir every hour until tender and creamy. If it is too thick, you can stir in a little more milk as needed to loosen it up. Serve immediately or turn the the ‘warm’ setting.
  • Cheese: I used 2 8oz blocks of sharp white cheddar that I shredded myself. You can also use pre-shredded cheese in bags, but it doesn’t melt as smoothly. I like to use my food processor’s shredding disc to make quick work of shredding cheese. Feel free to use a different cheese of your choice!
  • Leftovers: Leftovers can be kept in an airtight container in the fridge for up to 4 days.
Kathleen's Cravings
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  • Crumly Crumly on Oct 20, 2020

    Why unsalted butter? Could you use salted? Just wondered if it matters. Could you cut down on the kosher salt then? Great recipe. My grandkids love Mac and cheese so can’t wait to try.

    • Kathleen's Cravings Kathleen's Cravings on Oct 20, 2020

      I prefer to use unsalted so I can control the salt, but you can absolutely use salted and use less kosher salt to your preference. Thanks!

  • Connie Connie on Oct 20, 2020

    Any nutritional information available?

    • Kathleen's Cravings Kathleen's Cravings on Oct 20, 2020

      Hi Connie. Sorry but I have not calculated the nutritional information for this recipe. Thanks!