Crockpot macaroni and cheese is the ultimate comfort food that practically cooks itself. There’s something magical about letting your slow cooker do all the heavy lifting while you go about your day. By the time you’re ready to sit down, you’re met with the rich, creamy, and perfectly cheesy goodness that only a crockpot can deliver.
What makes this version of macaroni and cheese so special? For one, it’s all about simplicity—no need for fancy techniques or hard-to-find ingredients. The combination of sharp cheddar, creamy cream cheese, and a secret ingredient that makes it extra indulgent will leave you wondering why you ever bothered with stovetop versions.
If you’re into cheesy goodness, this dish will quickly become a favorite in your rotation. And since it’s made in the crockpot, the flavors meld together in a way that’s just impossible to replicate on the stovetop. It’s a dish that never disappoints.
Why This Is My Go-To Recipe?
- I love that this recipe takes almost no hands-on time, which makes it perfect for busy evenings.
- The slow cooking really makes the cheese flavors more intense and creamy.
- It’s a great base to experiment with—sometimes I throw in extra spices or bacon for a twist!
- This is the kind of dish that gets everyone at the table asking for seconds.
- And of course, who can resist a cheesy comfort meal made with zero effort?
Crockpot Macaroni and Cheese Recipe
Equipment
- Slow cooker
- Spatula or wooden spoon
- Mixing bowl
- Large pot for boiling pasta
- Whisk
Ingredients
- ½ cup butter
- 1 pinch paprika, or as desired (Optional)
- 1 package elbow macaroni
- 1 condensed Cheddar cheese soup
- 2 cups whole milk
- salt and ground black pepper to taste
- 2 cups large eggs, well beaten
- 1 can can evaporated milk
- 1 package shredded Cheddar cheese, divided
Instructions
- Cook macaroni in salted water until al dente (about 8 minutes), drain, and place in the slow cooker.
- Stir butter into the warm pasta until melted.
- Whisk milk and condensed soup together until smooth and mix into the pasta.
- Add half the Cheddar cheese and stir well.
- Whisk evaporated milk and eggs, then stir into the pasta mixture.
- Sprinkle the remaining cheese over the top and garnish with paprika.
- Cook on Low for 3 hours, checking after 2 ½ hours to ensure edges aren’t browning.
Notes
- Use freshly grated cheese for a creamier texture and better melting.
- Stir the edges gently during cooking to avoid browning or sticking.
| Nutrition | Value |
| Calories | 432kcal |
| Carbohydrates | 34g |
| Fibre | 1g |
| Fat | 15g |
| Protein | 18g |
| Cholesterol | 99g |
Variations That Will Help You Customize Your Dish!
- Add Some Protein: Stir in cooked bacon, pulled pork, or even grilled chicken to turn this side dish into a full meal.
- Spicy Kick: Add a few dashes of hot sauce or a chopped jalapeño for some extra heat. You could also mix in a bit of pepper jack cheese for a creamy, spicy twist.
- Veggie Boost: Throw in some sautéed spinach, broccoli, or roasted tomatoes for a veggie-packed mac and cheese that’s as colorful as it is delicious.
- Smoky Flavor: Stir in a bit of smoked paprika or try using smoked cheddar or gouda cheese for a rich, smoky undertone.
- Herb Infusion: Fresh herbs like thyme, rosemary, or parsley can elevate the flavor profile. A sprinkle of garlic powder or onion powder will also give your dish more depth.
