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Slow Cooker Mac and Cheese: creamy, easy, crowd-pleasing

Prep 15 min Cook 90 min Difficulty 2/5

Creamy slow cooker macaroni and cheese with cheddar and cream cheese—simple, kid-friendly, with optional breadcrumbs and parsley.

Why this recipe works

This slow cooker macaroni and cheese is a cozy, uncomplicated dish—great for busy weeknights or potlucks. It suits beginners who want creamy mac and cheese without standing at the stove, and home cooks who like a hands-off approach.

Search intent: Instructions for making slow cooker macaroni and cheese
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  • easy cheese sauce
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  • baked mac and cheese alternative
  • panko topping mac and cheese
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  • family-friendly pasta dish

Key takeaways

Use a single, clear ingredient list and short steps
Highlight slow cooker method and optional toppings
Include practical FAQs for common issues

Recipe guide

This slow cooker macaroni and cheese is a cozy, uncomplicated dish—great for busy weeknights or potlucks. It suits beginners who want creamy mac and cheese without standing at the stove, and home cooks who like a hands-off approach.

A creamy, hands-off mac and cheese that comes together in the slow cooker.

  • Use a single, clear ingredient list and short steps
  • Highlight slow cooker method and optional toppings
  • Include practical FAQs for common issues

1. Prep and cook pasta

Butter or oil the slow cooker. Cook pasta in salted water until 2 minutes shy of al dente, then drain.

2. Make the cheese sauce

In a saucepan, melt butter, whisk in flour to form a roux, gradually whisk in milk and cream until thickened. Stir in Dijon, paprika, salt, pepper, then melt in cheddar and cream cheese until smooth.

3. Combine and finish

Fold pasta with cheese sauce in the slow cooker. Cook on low 45–60 minutes, stirring halfway. Optional: top with panko and broil briefly or finish under broiler, then rest 5 minutes and add parsley.

Ingredients

  • 150 g elbow macaroni (dry)
  • 1 cup (240 ml) whole milk
  • 1/2 cup (120 ml) heavy cream
  • 150 g sharp cheddar, grated
  • 50 g cream cheese, cubed
  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 1/2 tsp Dijon mustard
  • 1/4 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup (25 g) panko breadcrumbs (optional)
  • 1 tbsp chopped fresh parsley (optional)

Instructions

  1. Butter the inside of the slow cooker or spray with oil.
  2. Bring a pot of salted water to a boil and cook elbow macaroni until about 2 minutes shy of al dente, then drain.
  3. In a medium saucepan melt butter over medium heat.
  4. Whisk in flour and cook 30 seconds to form a roux.
  5. Slowly whisk in milk and cream until smooth and slightly thickened, about 2–3 minutes.
  6. Stir in Dijon mustard, smoked paprika, salt, and pepper.
  7. Remove from heat and stir in grated cheddar and cream cheese until fully melted and smooth.
  8. Add drained macaroni to the slow cooker and pour the cheese sauce over it, stirring to combine.
  9. Cook on low for 45–60 minutes, stirring once halfway, until bubbly and creamy; cook up to 1.5 hours if needed.
  10. If using panko, sprinkle on top and cook on high 10–15 minutes or transfer to a broiler-safe dish and broil until golden.
  11. Let sit 5 minutes, then sprinkle with chopped parsley and serve.

FAQs

Can I use different pasta shapes? Yes, but elbow macaroni gives the classic texture.
How can I make it gluten-free? Use gluten-free pasta and ensure your flour is gluten-free.
What if it’s not creamy enough? Add a splash of milk and stir, then heat a bit longer.