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This easy Crock Pot Mac and Cheese is rich, creamy and loaded with four cheeses. Just add everything to the slow cooker for an easy, flavorful side dish!
Why You’ll Love This Recipe
I’ve tried a lot of mac and cheese recipes over the years, and this Crock Pot Mac and Cheese has some of the best flavor I’ve ever found. In fact, after I shared some with my neighbors, they were still talking about it months later! I’d say that’s a pretty good recommendation.
So Creamy. The combination of four different cheeses and whipping cream makes this slow cooker mac and cheese extra rich and creamy. Every bite is full of cheesy goodness.
Amazing Flavor. It’s not just about the cheese. A delicious blend of herbs and spices gives this mac and cheese so much flavor and takes it beyond your basic macaroni and cheese.
Dump and Go. Using the crock pot makes homemade mac and cheese so easy. There’s no complicated cheese sauce to make—basically add everything to the slow cooker and let it do the work.
Perfect for Entertaining. Making mac and cheese in the crock pot frees up valuable oven and stovetop space, especially when you’re cooking for a holiday or a crowd. You can also keep it warm right in the slow cooker until you’re ready to serve.
A Side Dish Everyone Loves. Serve it with BBQ, burgers, ham, chicken, or your favorite holiday meal. Once you see how easy and delicious this slow cooker mac and cheese is, it may become your go-to side dish, too
Ingredients Needed
- Elbow Macaroni
- Cheese, medium cheddar, mozzarella, monterey jack, and Parmesan.
- Heavy Whipping Cream
- Milk
- Butter
- Bacon, cooked
- Dry Mustard
- Paprika
- Parsley
- Oregano
- Basil
- Garlic Salt
- Pepper
How to Make Crock Pot Mac and Cheese
- Mix together the spices and set aside.
- Mix together the cheeses in a bowl.
- Spray a 6 quart slow cooker with cooking spray or use a crock pot liner.
- Add the cream, milk, butter and spices into the slow cooker, stir to combine
- Add in the pasta and 3/4 of the grated cheese mixture. Stir to combine
- Cook for 2 hours on low.
- Top with remaining cheese and bacon and cook for an additional 30 minutes or until the pasta is the desired tenderness.
Tips from leigh Anne
- Grate Your Own Cheese. For the smoothest, creamiest results, grate cheese from a block rather than using pre-shredded cheese. Packaged shredded cheese contains ingredients that help prevent it from clumping in the bag but can also keep it from melting as smoothly.
- Use the Right Size Slow Cooker. Make sure your crock pot is large enough to give everything room to cook and heat evenly. You don’t want it filled all the way to the top.
- Watch the Cooking Time. Slow cookers can vary quite a bit in temperature. The first time you make the recipe, check it toward the earlier end of the recommended cooking time. You want creamy pasta, not overcooked noodles.
- Don’t Skip the Seasonings. The herbs and spices are one of the things that make this Crock Pot Mac and Cheese so good. With all that cheese and cream, the seasonings help balance the richness and add plenty of flavor.
- Keep It Warm for Serving. If your slow cooker has a warm setting, use it once the mac and cheese is finished cooking. This is especially helpful when serving it for a party, potluck, or holiday dinner.
- Use a combination of cheeses for a deeper flavor. My favorite combination is sharp cheddar, Monterey Jack, Mozzarella and Parmesan but feel free to play around with the cheeses you have on hand. You want a total of 3 1/2 cups of cheese.
Frequently Asked Questions
Can I use just one kind of cheese?
You can use whatever kind of cheese you want but the combination listed in this recipe is what really gives it amazing flavor along with the seasoning mixture.
Can I freeze leftover mac and cheese?
You can freeze it in an airtight container and it will last for up to 3 months. Thaw in the refrigerator and then reheat in the microwave, the oven or in a pan on the stovetop.
Is it possible to make slow cooker macaroni and cheese ahead of time?
Mac and cheese is at its creamiest when freshly cooked, so I prefer to serve it soon after it’s ready. If you’re serving it for a party or holiday, prepare it so it finishes shortly before mealtime and then use the warm setting until you’re ready to eat.
Can I double the recipe?
You can, provided your slow cooker is large enough to hold everything comfortably. A very full slow cooker may cook differently, so allow extra time if needed and keep an eye on the texture of the pasta.
Whether you’re feeding your family on a weeknight or need an easy side dish for a holiday or potluck, this Crock Pot Mac and Cheese deserves a spot on the menu. Four cheeses, whipping cream, and plenty of seasoning make it incredibly creamy and flavorful, while the slow cooker keeps things nice and easy. And if your family and friends are still talking about it months later like my neighbors were, don’t say I didn’t warn you!
Check out more delicious crockpot recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Crock Pot Mac and Cheese Recipe
Ingredients
Seasoning Mix
- 1/2 tsp black pepper
- 1 tsp dry mustard
- 1 tsp garlic salt
- 1/2 tsp paprika
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 1 tsp dried basil
Mac and Cheese
- 1 cup medium or sharp cheddar cheese grated
- 1 cup mozzarella cheese grated
- 1 cup Monterey Jack cheese grated
- 1/2 cup Parmesan Cheese grated
- 2 cups whipping cream
- 1 cup 2 % milk
- 1/4 cup butter melted
- 2 cups small dry elbow macaroni
- 6 slices bacon cooked crisp and chopped
Instructions
- Mix together the spices and set aside.
- Mix together the cheeses in a bowl.
- Spray a 6 quart slow cooker with cooking spray
- Add the cream, milk, butter and spices into the slow cooker, stir to combine
- Add in the pasta and 3/4 of the grated cheese mixture. Stir to combine
- Cook for 2 hours on low.
- Top with remaining cheese and bacon and cook for an additional 30 minutes or until the pasta is the desired tenderness.
Tips & Notes:
- Grate Your Own Cheese. For the smoothest, creamiest results, grate cheese from a block rather than using pre-shredded cheese. Packaged shredded cheese contains ingredients that help prevent it from clumping in the bag but can also keep it from melting as smoothly.
- Use the Right Size Slow Cooker. Make sure your crock pot is large enough to give everything room to cook and heat evenly. You don’t want it filled all the way to the top.
- Watch the Cooking Time. Slow cookers can vary quite a bit in temperature. The first time you make the recipe, check it toward the earlier end of the recommended cooking time. You want creamy pasta, not overcooked noodles.
- Don’t Skip the Seasonings. The herbs and spices are one of the things that make this Crock Pot Mac and Cheese so good. With all that cheese and cream, the seasonings help balance the richness and add plenty of flavor.
- Keep It Warm for Serving. If your slow cooker has a warm setting, use it once the mac and cheese is finished cooking. This is especially helpful when serving it for a party, potluck, or holiday dinner.
- Use a combination of cheeses for a deeper flavor. My favorite combination is sharp cheddar, Monterey Jack, Mozzarella and Parmesan but feel free to play around with the cheeses you have on hand. You want a total of 3 1/2 cups of cheese.
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Nutrition Facts:
Brittany says
Soo delicious! Only thing is, my noodles were not even close to done on low for 2 hrs and was still suppperrr thin.
Any suggestions?
Mimi says
Where are the eggs which were in the YouTube recipe?
Leigh Anne Wilkes says
Sorry, but I’m not sure what you mean as there were no eggs used in the You Tube video?
Elizabeth says
Does this recipe work in the instant pot? I didn’t get to making dinner on time! If yes, what changes need to be made?
Leigh Anne says
I have never made it in the instant pot
Samantha Hutchinson says
This was really good. I liked the mix of cheese. Next time I will up the dry mustard and omit the oregano. It’s just a personal taste preference.
Angelina says
Do you shred the cheese yourself, or use pre-shredded? I hear it’s better to shred it yourself, so wondering if it’s worth me buying the blocks and shredding it
Leigh Anne says
Good question! I shred my own and I actually talk about it in the you tube video I have to go along with the recipe. Pre shredded cheese has preservatives put on it to stop it from clumping together and it doesn’t melt as smoothly.