Crockpot Mac and Cheese

Here’s an easy recipe for Crockpot Mac and Cheese:


  • 8 ounces elbow macaroni (uncooked)
  • 4 cups shredded sharp cheddar cheese
  • 1 can (12 ounces) evaporated milk
  • 1 1/2 cups milk (whole milk or a combination of milk and half-and-half)
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder (optional)
  • 1/2 teaspoon garlic powder (optional)


  1. Cook the Macaroni:
  • Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
  1. Combine Ingredients in Crockpot:
  • In the slow cooker, combine the cooked macaroni, shredded cheddar cheese, evaporated milk, regular milk, melted butter, salt, pepper, onion powder, and garlic powder. Stir well to combine.
  1. Set Crockpot:
  • Cover the slow cooker and cook on low heat for 2 to 3 hours. It’s important to stir the mixture occasionally to ensure even cooking and to prevent sticking.
  1. Check Consistency:
  • About halfway through the cooking time, check the consistency of the mac and cheese. If it appears too dry, you can add more milk, a quarter cup at a time, and stir until you reach your desired creaminess.
  1. Serve:
  • Once the mac and cheese is cooked to your liking, serve it hot and enjoy!

This Crockpot Mac and Cheese recipe is convenient and yields a creamy, comforting dish. Feel free to customize it by adding extra ingredients like bacon bits, breadcrumbs, or different types of cheese for variety.

Leave a Comment