Slow Cooked Macaroni & Cheese

CrockPot Macaroni & Cheese

Who doesn’t love Homecooked Macaroni and Cheese? Thanks to Karen McCormick for this great recipe!

4.0 from 2 reviews
Slow Cooked Macaroni & Cheese
Prep time
Cook time
Total time
Recipe type: Side Dish,
Serves: 6
  • 8 ounces medium shell macaroni
  • 2 teaspoons olive oil
  • 1 cup evaporated milk
  • ½ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 cups (8 ounces) shredded sharp Cheddar cheese or a Cheddar blend
  • 4 tablespoons butter, melted
  1. Cook the macaroni following package directions. Drain in a colander and rinse with hot water. Drain well.
  2. Generously butter the sides and bottom of a 3½- to 4-quart slow cooker (I use about 2 tablespoons of butter).
  3. Combine the macaroni with the remaining ingredients in the slow cooker and blend well. Cover the slow cooker and cook on LOW for 2½ to 3½ hours, stirring a few times.
  4. If desired, spoon the cooked macaroni and cheese mixture into a baking dish, sprinkle with a little more cheese, and put under the broiler for a minute or 2, just until cheese is melted.
  5. When the macaroni and cheese is done, feel free to spoon into a baking dish, top with a little more cheese, and put under the broiler for a minute or two for that "fresh from the oven" look.
You can use gluten free pasta if necessary


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  1. says

    I’ve been following your blog for quite some time now and have been pinning the recipes to Pinterest daily but I have never commented. I wanted to simple say that I appreciate your website (and so do my followers on Pinterest!) Thanks for all you do. :)

  2. Lindsay says

    Suzie, for me it was a huge time-saver because when you make a cheese sauce (or any white sauce, for that matter), you have to watch it and stir it constantly so it doesn’t burn. With this recipe, even though you have to cook the noodles first, you just toss it together and let it do its thing without having to babysit the pot.

    This is in my crock pot as we speak. Looks heavenly! I can’t wait to try it!

  3. Courtney says

    I followed this recipe exactly, but something went wrong! At around 1 hour, it had a smooth creamy texture. After 1 more hour I checked it and it was dry and chunky. Perhaps the milks curdled? Suggestions?

  4. Dina says

    Found this recipe on pintrest…it turned out great. I never had to stand at the stove and stir and stir. I bought shredded cheese at Safeway (Aka Vons) Lucerne Brand, it was Called Mac n Cheese its a blend of shredded American ,Cheddar and swiss, it turned out very creamy, no curdling like most cheddars. Great no fuss side dish!

  5. tonia says

    Ive been making the same fantastic Mac n cheese for years decided to try this n omg kids loved it n want it as a weekly dish I added 2 kinds of cheese so good thanks for the recipe

  6. Tracy says

    Made this for dinner tonight(Catholics no meat Fridays for Lent) with a few changes. I doubled the recipe, used whole wheat noodles, raw cheddar, added a little bit of grass fed Swiss, used 1/4c half and half and 3/4 c milk instead of the evaporated milk, did not double the butter. OMG! Best Mac and cheese I ever had!! This is a keeper!!

  7. Lisa says

    I have found that if I substitute the milk with coconut milk the consistency of the cheese is much creamier.

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