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Crock Pot Macaroni and Cheese being served with a wooden spoon

Crock Pot Macaroni and Cheese

Crock Pot Macaroni and Cheese made entirely in the crock pot is creamy, comforting and perfect for potlucks, camping and parties. You can't go wrong with this classic comfort food pasta recipe! No boiling or layering required!

Course Main Course
Cuisine American
Keyword best mac and cheese recipe, best macaroni and cheese recipe, crock pot macaroni and cheese, crock pot pasta recipe, easy mac and cheese recipe, easy macaroni and cheese recipe, homemade mac and cheese, mac and cheese recipe, slow cooker macaroni and cheese
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8 servings
Calories 532 kcal

Ingredients

  • 2 1/2 cups uncooked dry Cavatappi pasta
  • 2 Tablespoons unsalted butter cubed
  • 10 oz condensed cheddar cheese soup
  • 1 1/2 cups half and half or 3/4 cup whole milk and 3/4 cup heavy cream (plus more to thin out as needed)
  • 8 oz shredded sharp cheddar cheese plus extra ½ cup reserved for topping
  • 4 oz shredded Mozzarella cheese or Monterey Jack
  • ½ cup sour cream
  • 1 1/2 teaspoons salt or more to taste
  • ½ teaspoon black pepper or more to taste
  • ½ teaspoon dry ground mustard
  • teaspoons garlic powder
  • ¼ teaspoon cayenne pepper or to taste
  • 2 teaspoons Worcestershire sauce
  • 8 oz evaporated milk (plus more as needed if the mixture is too thick)
  • 2 slices Provolone cheese optional - for extra gooeyness
  • chopped fresh parsley for garnish
  • Toasted panko crumbs for garnish (optional)

Instructions

  1. Spray a 5-6-quart slow cooker with non-stick spray.
  2. Add the dry pasta to the slow cooker. Dot with cubed butter then stir in the condensed cheddar cheese soup, half and half, shredded cheddar, shredded Mozzarella, sour cream, salt, black pepper, mustard, garlic powder, cayenne pepper, Worcestershire and evaporated milk.
  3. Add the dry pasta to the slow cooker. Dot with cubed butter then stir in the condensed cheddar cheese soup, half and half, shredded cheddar, shredded Mozzarella, sour cream, salt, black pepper, mustard, garlic powder, cayenne pepper, Worcestershire and evaporated milk.
  4. Stir to combine, making sure that the pasta is covered in as much liquid as possible.
  5. Cover and cook on low heat (about 1½ - 2½ hours but total time will vary according to your slow cooker - mine was done at 90 minutes). Check pasta after 30 minutes and stir. Cover and continue cooking. Check and GENTLY stir sides every 30 minutes until pasta is tender and liquid is thick and creamy. Top with Provolone cheese and remaining ½ cup of shredded cheddar cheese. If the mixture is too thick, add more milk as needed. Turn off slow cooker and cover for an additional 10 minutes, or until the cheese has melted.
  6. Serve immediately with freshly chopped parsley and toasted panko crumbs, if desired.
  7. Transfer any remaining pasta from the slow cooker into a separate casserole dish or pot. If any pasta is left in the slow cooker, even when it's off, it will continue to cook and dry out.
  8. Heat any leftovers on low (either on the stove or slow cooker) and add more milk as needed for a creamier consistency.
Nutrition Facts
Crock Pot Macaroni and Cheese
Amount Per Serving (1 serving)
Calories 532 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 19g95%
Cholesterol 96mg32%
Sodium 1046mg44%
Potassium 532mg15%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 6g7%
Protein 22g44%
Vitamin A 1105IU22%
Vitamin C 1.7mg2%
Calcium 540mg54%
Iron 1mg6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.