Slow Cooker Mac and Cheese Recipe
Quick Answer
Combine 1 lb elbow pasta, 1 can evaporated milk, 2 cups whole milk, 4 tbsp butter, and 1 tsp dry mustard in a slow cooker. Cook on low 2-3 hours, stirring once at 1.5 hours. Stir in 4 cups shredded sharp cheddar until melted. Season with salt and pepper.
By RecipesQueen Kitchen • June 14, 2026
Ultra creamy mac and cheese that cooks while you're busy. No boiling pasta separately — everything goes in one pot.
Ingredients
- 16 oz elbow macaroni, uncooked
- 4 cups shredded cheddar cheese
- 1 cup shredded Gruyère
- 1 can (12 oz) evaporated milk
- 1.5 cups whole milk
- 2 eggs, beaten
- 4 tbsp butter, melted
- 1 tsp salt
- 1/2 tsp mustard powder
Instructions
- 1
Cook macaroni to just under al dente (2 minutes less than package directions). Drain.
- 2
Grease slow cooker insert with butter or cooking spray.
- 3
Whisk together evaporated milk, whole milk, eggs, melted butter, salt, and mustard powder.
- 4
Layer half the pasta, then half the cheeses. Repeat layers.
- 5
Pour milk mixture over everything. Gently stir.
- 6
Cook on LOW for 2.5-3 hours. Stir once at the 2-hour mark. Cheese should be bubbly and creamy.
- 7
Serve immediately — it thickens as it cools.
Nutrition Facts (per serving)
Frequently Asked Questions
Can I use any pasta shape?
Elbow macaroni is traditional, but shells, cavatappi, and rotini work great because their curves and holes trap cheese sauce. Avoid long pasta (spaghetti, linguine) — it clumps in the slow cooker.
How do I prevent slow cooker mac and cheese from drying out?
Use evaporated milk (more heat-stable than regular milk), don't cook past 3 hours on low, and stir once during cooking. If it looks dry, add a splash of milk when stirring in the cheese.
Can I add toppings?
Absolutely. Popular additions: crispy bacon or breadcrumbs on top (add just before serving), broccoli (add in the last 30 minutes), jalapeños, pulled pork, or truffle oil for a gourmet twist.
Reviews
No reviews yet. Be the first to review this recipe!
