Best Crockpot Mac and Cheese

Crockpot macaroni and cheese is the ultimate comfort food. Creamy, cheesy and incredibly easy to prepare, this slow cooker recipe guarantees you’ll have rich, satisfying macaroni and cheese ready to enjoy with minimal effort.


16 oz (1 lb) macaroni and cheese
4 cups grated sharp cheddar cheese
2 cups grated mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup unsalted butter, cut into small pieces
4 cups whole milk
12 oz. evaporated milk
1 teaspoon salt
1/ 2 teaspoons black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder


Bake bent macaroni according to package instructions until almost cooked through (al dente). Drain and set aside.
In a large mixing bowl, combine grated sharp cheddar, grated mozzarella and grated Parmesan.
Place a third of the cooked macaroni in the bottom of your slow cooker.
Add a third of the butter pieces and a third of the mixed cheese.
Repeat the layering process two more times until all the macaroni, butter and cheese are in the slow cooker.
In a separate bowl, whisk together whole milk, condensed milk, salt, black pepper, paprika, garlic powder and onion powder.
Pour the milk mixture over the layers of macaroni and cheese in the slow cooker.
Cover the slow cooker and cook on low for 3 to 4 hours, or until the macaroni and cheese is hot and bubbly and the cheese is completely melted.
Stir macaroni and cheese well before serving to ensure a creamy consistency.


You can add extra grated cheese to the top and let it melt for a cheesy crust during the last 15 to 30 minutes of cooking, if desired.

Nutrition (per serving, based on 8 servings) :

Calories: 603
Fat: 33 g
Carbohydrates: 46 g
Protein: 32 g
Fiber: 2 g
Sugar: 7 g

Nutritional values are approximate and may vary according to serving size and ingredients used.

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