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Crockpot Mac And Cheese

This Crockpot Mac and Cheese gives you tender macaroni in a rich, creamy sauce with very little hands-on work. All you have to do is give the pasta a quick head start on the stovetop so it can finish cooking gently in the slow cooker without turning mushy. This recipe makes 8 servings for just $0.82 each, and I think it’s PERFECT for family dinners, holidays, and potlucks or anytime you need a side dish you can mostly let the slow cooker handle. And that creamy cheddar sauce? It’s absolutely the part everyone will be going back for. 😋

An Easy Crockpot Mac and Cheese for Feeding a Crowd

Mac and cheese is always a crowd pleaser, so having a super easy slow cooker version in your back pocket is a pretty great thing. Sure, our homemade mac and cheese can be on the table in about 20 minutes, but this Crockpot version really earns its place when I’m feeding a crowd or want to free up my stove for the rest of the meal. It makes a big batch, there’s very little to do once everything is mixed together, and you can serve it straight from the slow cooker. That makes it especially handy when I’m cooking for a group! Add a green veggie on the side or make it part of a larger meal, and you’re pretty much set.

As for the flavor here, I keep things simple and classic on purpose. Sharp cheddar brings the familiar cheesiness, cream cheese adds richness and a little tang, and evaporated milk helps create a smooth sauce (without making a roux or adding extra thickeners). I only par-cook the macaroni for four minutes so it gets a head start without fully cooking, then it finishes gently in the sauce.

I also tested this crockpot mac and cheese recipe MANY times, and I think this ratio of whole milk, evaporated milk, and cheeses really hits the sweet spot for a creamy sauce that isn’t too loose. However, you can absolutely add a splash more milk at the end if you like your mac and cheese extra saucy!

Yes, the four-minute parboil is worth it! I tried this recipe without parboiling the macaroni, and the results just weren’t as good. Trust me on this one. Giving the pasta a few minutes in boiling water helps it cook more evenly once it goes into the slow cooker and gives the dish a much better final texture. It’s one extra little step, but truly, it’s worth it.
…But don’t let that parboil turn into a full cook! Set a timer as soon as the macaroni goes into the boiling water and drain it after four minutes. It should still be very firm and noticeably underdone at this point. If you cook it until it’s al dente before it goes into the crockpot, it’ll soften too much or get mushy by the time the cheese sauce is ready.
Grease the crockpot first. Lightly coat the inside with nonstick spray, oil, or butter before adding the macaroni. The sauce can stick around the edges as the cheese melts and the sauce thickens, similar to when you make a baked mac and cheese. Greasing the slow cooker helps avoid lots of baked-on cheese and makes cleanup much easier later!
LOW heat isn’t optional here. I tested this mac and cheese on both LOW and HIGH, and HIGH cooked the macaroni too quickly and left it mushy. It’s definitely tempting to try speed things along, but LOW gives the pasta time to finish cooking gently as the cheese melts into the sauce.
Not all crockpots cook the same! Slow cookers can run surprisingly differently, even on the same LOW setting, so I treat the 45-60 minute cook time as a range rather than a hard rule. I start checking the macaroni at 45 minutes and stop cooking as soon as it’s tender and the cheese is fully melted. If your crockpot runs hot, it may be ready sooner. The pasta is always a better guide than the clock.

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Crockpot Mac and Cheese

This Crockpot Mac and Cheese is a definite game-changer for those big holiday meals and family gatherings. It's creamy and delicious with minimal prep!

Course Dinner, Side Dish

Cuisine American

Total Cost $6.55 recipe / $0.82 serving

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings (1 cup each)

Calories 558kcal

Author Jennie Alley

Equipment

6-quart (5.7 – 6.5 litre) Slow Cooker
Large Pot

Ingredients

16 oz. elbow macaroni uncooked, (4 cups) $1.24
12 oz. evaporated milk $1.00
1½ cups whole milk $0.44*
12 oz. sharp cheddar cheese freshly shredded, (3 cups) $2.69**
4 oz. cream cheese cut into small pieces, $0.78
3 Tbsp salted butter $0.28
1 tsp garlic powder $0.03
¼ tsp cayenne pepper $0.03***
½ tsp black pepper freshly cracked, $0.04
1 tsp salt $0.02

US Customary – Metric

Instructions

Gather all of the ingredients and grease a 6-quart slow cooker with nonstick spray or a little oil or butter.
Shred the cheddar cheese using the large holes of a box grater.
Bring a large pot of salted water to a boil. Add the macaroni and cook for 4 minutes. Drain well.****
Transfer the drained macaroni to the prepared slow cooker and toss with the butter until the pasta is evenly coated.
Add the evaporated milk, whole milk, shredded cheddar, cream cheese, garlic powder, cayenne pepper, black pepper, and salt. Stir well to combine.
Cover and cook on LOW for 45 minutes to 1 hour, stirring every 20 minutes, until the macaroni is tender and the cheese is melted and creamy. If the macaroni looks dry while cooking, stir in a splash of whole milk.
Switch the slow cooker to WARM and serve. If the mac and cheese thickens while sitting, stir in a splash of whole milk to loosen the sauce.

See how we calculate recipe costs here.

Notes

*I found that 1½ cups of whole milk gives this mac and cheese a creamy sauce without making it too loose. If you prefer a saucier mac and cheese, you can add a little more milk.

**For the creamiest slow cooker mac and cheese, shred the cheddar yourself using the large holes of a box grater. Pre-shredded cheese contains starches that can keep the cheese from melting as smoothly. Other cheeses that work well here include American cheddar, Gruyère, Gouda, a little Parmesan for nutty flavor, or Pepper Jack for extra spice.

***I love the subtle heat that a little cayenne adds, but it’s optional. Feel free to leave it out for a milder flavor.

****Par cooking the pasta: Don’t skip this step. The macaroni needs to be partially cooked before it goes into the slow cooker so it can finish cooking evenly without becoming gummy or mushy.

Cook on LOW: I tested this recipe on both LOW and HIGH, and the HIGH setting cooked the macaroni too quickly and resulted in mushy pasta. LOW gives the pasta time to cook evenly while the cheese melts into a creamy sauce. Also, stir the mac and cheese every 20 minutes while it cooks. This helps the macaroni cook evenly and keeps the cheese sauce smooth and creamy.

Slow cookers vary: Every slow cooker cooks a little differently, so the exact cooking time may vary. Begin checking the macaroni around 45 minutes and continue cooking until the pasta is tender and the cheese is fully melted. I use a 6-quart slow cooker.

Nutrition

How to Make Crockpot Mac and Cheese Step-by-Step Photos

The ingredients to make crockpot mac and cheese with labels.

Gather all of your ingredients so they’re ready to go. Cut the 4 oz. cream cheese into small pieces so it melts more evenly, and measure out the seasonings and milk.

Hands using a cheese grater to shred cheese.

Freshly shred the cheddar: Shred 12 oz. sharp cheddar cheese (about 3 cups) using the large holes of a box grater. Keep the shreds fairly loose rather than packing them into the measuring cup. Freshly shredded cheese melts much more smoothly into the sauce than pre-shredded cheese.

Give the macaroni a 4-minute head start: Bring a large pot of salted water to a full boil. Add 16 oz. elbow macaroni and cook for 4 minutes only, then drain well. The macaroni should still be very firm and noticeably underdone when you taste a piece. That’s exactly what you want because it’ll finish cooking in the slow cooker.

A hand spraying non-stick cooking oil in a crockpot.

Grease the slow cooker: Lightly grease the inside of a 6-quart slow cooker with nonstick spray, oil, or butter. Coat the bottom and sides, especially around the edges where the cheese sauce is most likely to cook onto the crock.

Butter added to par-cooked macaroni in a crockpot.

Coat the macaroni with butter: Transfer the hot, drained macaroni to the prepared slow cooker and add 3 Tbsp salted butter. Toss until the butter has completely melted and the macaroni looks lightly coated and glossy. This helps keep the partially cooked noodles from sticking together while you add the remaining ingredients.

Shredded cheese, cream cheese, seasonings, and milk added to a crockpot.

Add the creamy sauce ingredients: Pour in 12 oz. evaporated milk and 1½ cups whole milk, then add the shredded cheddar, 4 oz. cream cheese, 1 tsp garlic powder, ¼ tsp cayenne pepper, ½ tsp black pepper, and 1 tsp salt.

Everything added to a slow cooker to make mac and cheese.

Stir everything together well, making sure the cream cheese pieces and shredded cheddar are distributed throughout the macaroni. The mixture will look quite loose, and the cheeses will still be visibly separate at this point. That’s normal.

A spoon stirring midway through crockpot mac and cheese.

Cook LOW and stir as you go: Cover and cook on LOW for 45 minutes to 1 hour, stirring every 20 minutes. Each time you stir, scrape gently around the sides and fold everything back toward the center so the macaroni cooks evenly. Begin checking at 45 minutes. The mac and cheese is ready when the pasta is tender but still holds its shape, and the cheeses have melted into a creamy sauce. If it starts looking dry before the macaroni is tender, stir in a splash of whole milk.

Overhead view of crockpot mac and cheese.

Switch to WARM and serve: Once the macaroni is tender, switch the slow cooker to WARM rather than letting it continue cooking on LOW. The sauce should still look creamy and slightly loose because it’ll thicken as it sits. If it gets thicker than you’d like while serving, stir in a small splash of whole milk until it loosens back up. Serve and enjoy!

Side view of crockpot mac and cheese in a bowl.

How to Serve Crockpot Mac and Cheese

One of my favorite things about crockpot mac and cheese is that I can switch the slow cooker to WARM and serve it straight from the crock. No transferring it to another dish, and I can keep it warm while everyone helps themselves! That makes it especially handy for holidays, potlucks, parties, game day, or anytime I’m feeding a group.

For a holiday meal, I’d serve it alongside my honey glazed ham or a roasted turkey breast. Both can cook in the oven while the mac and cheese finishes in the slow cooker, which keeps the stovetop free for anything else.

Or for an easy family dinner, our classic homemade meatloaf is a great match because its 50-minute bake time lines up nicely with the mac and cheese. I’d add sautéed green beans or oven roasted broccoli for something green on the plate. The green beans are especially handy because they only take about 15 minutes, so I can start them once the macaroni is nearly done. Easy!

Storage & Reheating

You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. This crockpot mac and cheese recipe also works well for meal prep, but the sauce will be thicker after refrigeration. Add a splash of milk when reheating to bring it back to a creamy consistency.

Reheating

I’ll usually reheat individual portions in the microwave, stirring halfway through, with a splash of whole milk to loosen the sauce. For larger amounts, I prefer to reheat it gently on the stovetop with a little milk, stirring frequently.

Freezing

I would not recommend freezing this recipe. Cream-based cheese sauces can separate and become grainy after thawing, so the texture is best when refrigerated and reheated.

Other Mac and Cheese Recipes to Try

If you want the classic stovetop version, try our Homemade Mac and Cheese which is made with a creamy roux-based cheddar sauce.
For something thicker with a buttery, crunchy topping, I think this Baked Mac and Cheese is perfect!
Our Miracle Mac and Cheese is a super simple one-pot option made with only a handful of ingredients. And it’s so easy to make!
For busy nights, this Skillet Mac and Cheese comes together quickly on the stovetop and I love how it still gives you a deliciously creamy, cheesy finish.

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Our Crockpot Mac and Cheese recipe was originally published 10/23/24. It was retested, reworked, and republished to be better than ever 10/5/26.

The post Crockpot Mac And Cheese appeared first on Budget Bytes.

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Greek Chicken Soup

Greek Chicken Soup, or Avgolemono soup, is a bright, lemony chicken and rice soup with the silkiest broth (made without a drop of heavy cream!). The creaminess actually comes from eggs, which are whisked with fresh lemon and slowly blended into the hot broth. The method may be a little different from your usual soup, but it’s much easier to make than you’d think! I especially like the way the lemon brightens up the broth and keeps the whole soup feeling fresh. And with about 21 grams of protein per serving at just $1.16 each, it’s also an easy, budget-friendly way to cozy up on a chilly day!

An Easy One-Pot Greek Chicken Soup

If you’ve never heard of avgolemono, its name literally means ‘egg-lemon’ in Greek. It’s a traditional Greek sauce made by whisking eggs and lemon juice with hot broth, and it gives this soup its signature creamy texture. This recipe here is my weeknight-friendly take on the traditional Greek soup. Chicken, rice, and everyday vegetables cook together in one pot, then fresh lemon and dill give the broth its bright, distinctive flavor. That simplicity is one of my favorite things about this soup. You’re probably starting with ingredients you already cook with all the time, but the finished soup feels totally different. So if chicken noodle soup is usually on repeat once the cold weather hits, this is a delicious way to switch up your soup routine without filling your cart with a bunch of specialty ingredients.

But if the idea of adding eggs to hot soup has you a little worried, don’t be! The secret is tempering them first. I slowly whisk hot broth into the egg and lemon mixture before adding it back to the pot, which gently brings the eggs up to temperature so they blend smoothly into the soup instead of scrambling. Keep whisking as you add the broth (don’t rush this step), and keep the heat low once the egg mixture goes back into the pot. That’s really all there is to it! Then you’ll end up with the silky, creamy broth avgolemono soup is known for.

Keep the pot covered at a gentle simmer. Once the soup boils, I reduce the heat to low and cover the pot. The recipe is designed to stay brothy as the rice cooks, and keeping the lid on prevents too much liquid from evaporating. A gentle simmer also helps the chicken breast cook without becoming tough.
Check the chicken before shredding. The simmer time can vary with the size and thickness of the breasts. I always use a food thermometer to check that the thickest part reaches 165°F. Once it comes to temp, you can shred it into bite-sized pieces. You can also use chicken thighs if they’re more affordable or what you already have on hand!
Temper the eggs gradually. Whisk the eggs with lemon juice, then slowly whisk in hot broth before stirring the mixture into the soup. This helps the eggs blend into the broth smoothly. I’ve included more details on adding the eggs in the ‘a few tricks for a silky broth‘ box below!

A women tempering eggs next to a pot of chicken soup in a kitchen. — *Jennie Alley tempering eggs for her budget-friendly take on Greek chicken soup in our Nashville test kitchen.*

The egg, lemon, and broth mixture is what gives Greek chicken soup its creamy texture. I use a little whisking and gentle heat to help it blend smoothly into the soup. Read these tips before you get started:

Whisk the eggs and lemon: I beat them until fully combined, with no visible streaks of egg white.
Temper with hot broth: Keep whisking as you slowly add 1 cup of hot broth. Once it’s blended in, whisk in a second cup. This gradually warms the eggs so they’re less likely to scramble or curdle when they meet the hot soup.
Pour it in slowly: Turn the heat to low, then add the egg mixture while stirring the soup. I keep the spoon moving so the eggs blend into the broth instead of setting into ribbons. Egg ribbons are lovely in egg drop soup, but that’s not the texture we want here!
Warm through gently: Stir for 2-3 minutes, until the soup is warm and looks slightly creamy. Don’t let it boil, which can make the egg mixture curdle.

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Greek Chicken Soup

This easy Greek Chicken Soup recipe combines tender chicken and rice with a silky egg-lemon broth for a cozy, budget-friendly dinner in 50 minutes.

Course Soup

Cuisine Greek

Total Cost $6.95 recipe / $1.16 serving

Prep Time 15

Cook Time 35

Total Time 50

Servings servings (1½ cups each)

Calories 222kcal

Author Jennie Alley