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The secret to the Creamiest Slow Cooker Mac and Cheese is evaporated milk – it's ultra creamy and velvety, and cooks on low in one pot!
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How to make mac and cheese in a slow cooker
This will be one of the easiest recipes you ever make! Here's how:
Assemble all ingredients.
Spray the slow cooker in cooking spray.
Add everything (except for chives) to slow cooker and stir.
Cook on low for 2 hours, stirring once per hour.
Serve garnished with chives.
Enjoy!
Ingredients in this recipe
Here's what you need for this recipe:
Cooking spray
macaroni or mini shells (not cooked)
chicken broth
evaporated milk
butter
cheddar cheese
Swiss cheese
salt
mustard powder
Chives, for garnish (optional)
Ingredient substitutions
Macaroni or mini shells – Any high-quality pasta will work. Elbow macaroni, farfalle, or rotini (corkscrew) hold the most sauce. Whole wheat and gluten-free pasta don’t work well in the slow cooker as they will turn mushy.
Chicken broth – The noodles need to be in liquid to cook and chicken broth adds flavor and liquid. Vegetable broth would work well here to keep it vegetarian. If you don’t have broth, you can use whole milk.
Evaporated milk – You can substitute the evaporated milk with half & half or cream. Regular milk can make the sauce very runny and less creamy.
Butter – It’s best to use unsalted butter to keep the sauce from being too salty. If what you have is salted, just adjust the salt to taste.
Cheddar cheese/Swiss cheese – What is your favorite cheese? Use it! Gruyere, fontina, and Monterey Jack cheese taste good together and melt well. Just don’t use pre-grated cheese. It is coated to keep it from sticking together in the bag and will make the sauce gritty.
Mustard powder – This is the classic seasoning for mac and cheese but you can use ½ tablespoon prepared mustard instead. Yellow, Dijon and grainy mustards will all work. You can also just leave it out.
Chives – Since this is a garnish, you can skip it or use sliced green onions instead.
Why evaporated milk?
You can use regular milk, but using evaporated milk creates an extra creamy texture without the fat of real cream.
Plus, it's a shelf-stable ingredient, so it's easy to have on hand for recipes like this!
Can you put uncooked pasta in a slow cooker?
Absolutely! There is no need to cook the noodles first. The chicken broth adds enough liquid to the sauce to ensure that your noodles get cooked without being dry.
What is the best cheese for mac and cheese?
For any macaroni and cheese dish, it is important to use a mix of full fat cheeses that melt easier into the sauce and add flavor.
Sharp cheddar is the one cheese that gives the dish the yellow color we’re all familiar with and great flavor. Buy it in a block and shred it yourself.
Gruyere and Parmesan add nuttiness to the sauce, but also make it super creamy and gooey. Try mozzarella, cream cheese, smoked gouda, and even brie (minus the rind, of course) to mix it up.
What can I add to mac and cheese to make it better?
So much creamy goodness is never a bad thing. But sometimes, you just might need a little extra to put it over the top.
Here are some ideas for add-ins and toppings.
Sriracha
Salsa
Crispy bacon or bacon bits
Cooked ground beef
Sliced hot dogs
Sauteed mushrooms
Ham and peas
Cooked spinach
Diced tomato
Broccoli
Roasted garlic
Toasted bread crumbs
Storing and reheating
Keep any leftovers in an airtight container and store it in your refrigerator. Be sure to use them up or freeze them within 3-4 days.
Reheat in a saucepan with a little extra milk to keep it creamy and thin it up a little or bake it in a 350°F. oven for 15-20 minutes.
You can also drizzle some water or milk overtop and microwave for 2-3 minutes, stirring halfway through.
Freezing mac and cheese
The creamy sauce makes this a great dish to freeze because the pasta will stay super moist when you reheat it. Allow it to cool to room temperature before you put it in an airtight container or a plastic freezer bag.
To reheat, allow the frozen mac and cheese to thaw in the fridge overnight and then reheat in a saucepan or in the oven.
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About Taylor Stinson
Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!
Comments
Laurensays
Currently have this in my crockpot. I see that you say six servings but how much would you say is in one serving?
Hi Lauren – I don’t provide servings by weight/cup unfortunately! You will need to take the number of servings listed and divide into portions. Each portion is a serving. If I had to absolutely guess, I would say 1 to 1.5 cups is a serving.
How many people do you think this recipe feeds? I need to feed about 16 people, half our kids and wondering if I should double it. If I did could I still do it in a 6 or 8 qt crockpot?
The recipe does list the serving amount, in this case it is 6 people. You could probably double it in an 8 quart crockpot to serve 12 – this is the max you can fill it, and you may be able to stretch the servings to 16 if you make them smaller servings.
Lauren says
Currently have this in my crockpot. I see that you say six servings but how much would you say is in one serving?
Taylor Stinson says
Hi Lauren – I don’t provide servings by weight/cup unfortunately! You will need to take the number of servings listed and divide into portions. Each portion is a serving. If I had to absolutely guess, I would say 1 to 1.5 cups is a serving.
katy says
Is the whole thing 448 cals or only one serving?
Taylor Stinson says
Hi Katy – it’s 448 calories per serving.
Chris says
Please advise what size crock pot is used for this recipe.
Thank you.
Taylor Stinson says
You can use a 6 or 8 quart for this recipe.
Jodi Fahnestock says
How many people do you think this recipe feeds? I need to feed about 16 people, half our kids and wondering if I should double it. If I did could I still do it in a 6 or 8 qt crockpot?
Taylor Stinson says
The recipe does list the serving amount, in this case it is 6 people. You could probably double it in an 8 quart crockpot to serve 12 – this is the max you can fill it, and you may be able to stretch the servings to 16 if you make them smaller servings.
Lisa says
Can you convert to an Instapot recipe?
Taylor Stinson says
This particular recipe can’t be used for the Instant Pot but I do have a couple other recipes you can look at: https://eatinginstantly.com/instant-pot-mac-and-cheese/ and https://thegirlonbloor.com/healthy-instant-pot-mac-and-cheese/