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Bowl of Slow Cooker Mac and Cheese topped with shredded cheese and parsley, served on a light wooden table

Slow Cooker Mac and Cheese

Slow Cooker Mac and Cheese is the easiest way to get creamy, cheesy perfection without hovering over the stove. This quick cheesy pasta dish is my go-to for busy weeknights when I want maximum flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Nonstick cooking spray
  • 2 cups dried elbow noodles large or small
  • 8 oz cream cheese cubed
  • 2 cups shredded sharp cheddar cheese
  • 2 cups shredded sharp white cheddar cheese
  • 2 cups milk
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 cup shredded sharp cheddar cheese optional, for topping

Method
 

  1. Spray the inside of your slow cooker with nonstick cooking spray or rub it with a bit of oil or butter to prevent sticking.
  2. Cook the elbow noodles according to package directions, but slightly undercook them (about 1 minute less than the package suggests). Drain the pasta immediately and set aside.
  3. While the noodles cook, prepare and measure out your ingredients: Cube the cream cheese and shred the cheeses if not already done.
  4. Add the cooked noodles, cream cheese, cheddar cheeses, white cheddar cheese, milk, salt, and pepper to the slow cooker. Stir gently to combine everything.
  5. Cover the slow cooker and cook on HIGH for 2 hours. Stir gently at the 1-hour and 1.5-hour marks to prevent sticking and ensure even cooking.
  6. Optional: Sprinkle 1 cup of shredded cheddar cheese over the macaroni in the last 10 minutes of cooking. Cover and let melt.
  7. Serve immediately and enjoy!

Notes

Don’t overcook the pasta: Slightly undercooking the pasta before starting ensures it won't turn mushy in the slow cooker.