Crockpot mac and cheese is creamy, cheesy, and made with sharp cheddar, white American cheese, and a buttery toasted panko topping. The slow cooker does the work. No roux. No oven. Just pasta, cheese, and time.
I make this for potlucks and holidays when the oven is full. It frees up a burner and it stays warm for serving. Nobody has to reheat anything.
Why This Crockpot Mac and Cheese Works
Shred your own cheese. Pre-shredded cheese has anti-caking agents like potato starch and cellulose. Those keep the shreds from clumping in the bag but they also keep them from melting smoothly. A block of sharp cheddar and a block of white American, shredded at home, melts into a creamy sauce. Pre-shredded turns grainy.
Undercook the pasta. Boil it for four to five minutes, just shy of al dente. It finishes cooking in the slow cooker and absorbs the cheese sauce without turning to mush. Rinse it in cold water to stop the cooking. The pasta should still be firm to the bite.
White American cheese is the secret to creaminess. Sharp cheddar alone makes a grainy sauce. White American melts into the cheddar and smooths everything out. The deli counter will cut you an eight-ounce block if the refrigerator section does not carry it.
Evaporated milk plus half and half makes the sauce stable. Evaporated milk does not curdle under heat the way regular milk does. The half and half adds richness. Together they keep the sauce creamy through the full cook time.
Toasted panko on top. Buttery panko breadcrumbs toasted in a skillet give the mac and cheese a crunch that slow cooker mac normally lacks. Do it right before serving so the panko stays crisp.
How to Make Crockpot Mac and Cheese
- Bring a pot of water to a boil. Cook the elbow pasta for 4 to 5 minutes, just until it is still firm and a little under al dente. Drain and rinse under cold water to stop the cooking.
- Add the rinsed pasta to the slow cooker. Pour in the evaporated milk and half and half. Add the shredded sharp cheddar, shredded white American cheese, mustard powder, smoked paprika, salt, and pepper. Stir to combine.
- Place the sliced butter on top. Cover and cook on low for 1½ to 2½ hours, stirring once every hour. The mac and cheese is done when the pasta is tender, the cheese is melted, and the sauce has thickened. Check at 1½ hours. Every slow cooker runs a little different.
- When the mac and cheese is almost done, make the topping. Melt the remaining 2 tablespoons of butter in a small skillet over medium heat. Add the panko breadcrumbs and toast, stirring, until golden brown.
- Spoon the mac and cheese into a serving dish or serve it straight from the slow cooker. Sprinkle the toasted panko on top. Garnish with chopped parsley.
Quick Tips
- Shred your own cheese. Pre-shredded does not melt right.
- Undercook the pasta. It finishes cooking in the slow cooker.
- White American cheese from the deli counter if the fridge section does not have it.
- Stir once an hour. Slow cookers have hot spots.
- Check at 1½ hours. Do not let it go past 2½ or the pasta gets mushy.
- Toast the panko right before serving. It loses crunch sitting on the hot mac and cheese.
What to Serve with Crockpot Mac and Cheese
Serve it alongside ham, brisket, or rotisserie style chicken. Add crispy crumbled bacon on top if you want to go big.
More Comfort Food Sides
For more easy sides, try my crockpot southern green beans. My easy Italian pasta salad is a cold side that feeds a crowd.
📖 Recipe
Crockpot Mac and Cheese
Equipment
- Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker
Ingredients
- 16 oz elbow pasta
- 12 oz can evaporated milk
- 2 cups half and half
- 6 tablespoons butter - sliced, plus 2 tablespoons for topping
- 3 cups sharp cheddar cheese - shredded
- 2 cups white American cheese - shredded
- ½ teaspoon mustard powder
- ¼ teaspoon smoked paprika
- Salt and pepper - to taste
- Topping
- 2 tablespoons butter
- ¾ cup panko breadcrumbs
- Chopped parsley - to garnish
Instructions
- Bring a pot of water to a boil. Cook the elbow pasta for 4 to 5 minutes, just until it is still firm and a little under al dente. Drain and rinse under cold water to stop the cooking.
- Add the rinsed pasta to the slow cooker. Pour in the evaporated milk and half and half. Add the shredded sharp cheddar, shredded white American cheese, mustard powder, smoked paprika, salt, and pepper. Stir to combine.
- Place the sliced butter on top. Cover and cook on low for 1½ to 2½ hours, stirring once every hour. The mac and cheese is done when the pasta is tender, the cheese is melted, and the sauce has thickened. Check at 1½ hours. Every slow cooker runs a little different.
- When the mac and cheese is almost done, make the topping. Melt 2 tablespoons of butter in a small skillet over medium heat. Add the panko breadcrumbs and toast, stirring, until golden brown.
- Spoon the mac and cheese into a serving dish or serve straight from the slow cooker. Sprinkle the toasted panko on top. Garnish with chopped parsley.
Video
Notes
- Shred your own cheese. Pre-shredded contains anti-caking agents that prevent smooth melting.
- Cook the pasta only 4 to 5 minutes. It finishes in the slow cooker. Undercook it. Rinse in cold water.
- White American cheese is key for creaminess. Ask the deli counter for an 8 oz block if the fridge section does not have it.
- Stir once every hour. Slow cookers have hot spots. One stir keeps the sauce even.
- Check at 1½ hours. It may be done. Do not go past 2½ hours or the pasta gets mushy.
- Use a 6-quart slow cooker. A 4-quart also works. Anything larger, double the batch.
- Swap half and half for whole milk if you want a thinner sauce.
- Add crispy bacon on top if you want to go big.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
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Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
