If you’re craving the easiest, creamiest mac and cheese you’ll ever make, this Ultra Creamy Crock Pot Mac and Cheese delivers big-time comfort with minimal effort. No boiling pasta. No Velveeta. Just real cheese, rich flavor, and a perfectly smooth texture—all with about 5 minutes of prep.
This slow cooker classic is the kind of recipe you’ll turn to again and again, whether you’re feeding your family on a busy weeknight or serving a crowd at a holiday gathering.
Why You’ll Love This Recipe
- No pre-cooking required – the pasta goes in uncooked
- Ultra creamy texture thanks to whole milk and evaporated milk
- Made with real cheese—sharp cheddar and American for perfect melt
- Hands-off cooking in the crock pot
- Ready in about 2 hours
- A guaranteed crowd-pleaser for potlucks and parties
⭐ Featured Review
“I made it yesterday and I loved it! Been trying to find an easy, good mac and cheese recipe and now I found it. I didn’t have enough cheddar, so I added a block of cream cheese—creamy and dreamy!”
— Tracy Rose
Ingredients You’ll Need
This recipe keeps things simple while delivering maximum creaminess.
- 1 pound elbow pasta (uncooked)
- 2½ cups whole milk
- 12 oz evaporated milk – adds richness without processed cheese
- 3 cups sharp cheddar cheese, shredded
- 1½ cups American cheese, cubed
- 4 tablespoons butter, cubed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
💡 Want to change it up? Monterey Jack, Colby, or white American cheese all work beautifully.
How to Make Crock Pot Mac and Cheese
Step 1: Add Everything to the Slow Cooker
Spray your slow cooker with nonstick spray. Add the uncooked pasta, whole milk, evaporated milk, cheddar cheese, American cheese, salt, pepper, and garlic powder. Stir well to evenly coat the noodles. Dot the top with cubed butter.
Step 2: Cook Low and Slow
Cover and cook on LOW for 1 hour. Stir gently, then cover again and cook for 1 more hour.
Step 3: Let It Thicken
Turn off the heat and let the mac and cheese sit uncovered for a few minutes. This allows the sauce to thicken into that perfectly creamy consistency. Serve warm and enjoy!
Tips for Perfect Crock Pot Mac and Cheese
- Stick to LOW heat – cooking on high can cause mushy pasta
- Don’t overcook – two hours is just right
- Stir once halfway through to prevent clumping
- For extra richness, add a few cubes of cream cheese
What to Serve With It
This mac and cheese is delicious on its own, but it pairs perfectly with:
- BBQ ribs or pulled pork
- Meatloaf or fried chicken
- Hot dogs (a kid favorite!)
- Holiday ham or potluck spreads
Hosting a party? Keep the slow cooker on WARM so guests can help themselves all day.
How to Store & Reheat
- Refrigerator: Store leftovers in an airtight container for up to 4 days
- Reheat: Warm gently in the microwave or slow cooker with a splash of milk to loosen the sauce
Print-Friendly Recipe
Ultra Creamy Crock Pot Mac and Cheese
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
- Servings: 8
Ingredients
- 1 lb elbow pasta (uncooked)
- 2½ cups whole milk
- 12 oz evaporated milk
- 3 cups sharp cheddar cheese, shredded
- 1½ cups American cheese, cubed
- 4 tbsp butter, cubed
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp garlic powder
Instructions
- Spray a 6-quart slow cooker with nonstick spray.
- Add all ingredients except butter and stir well to coat the pasta.
- Top with cubed butter.
- Cover and cook on LOW for 1 hour. Stir, then cook for another hour.
- Turn off heat and let sit uncovered for a few minutes to thicken. Serve warm.