Slow Cooker Creamy Macaroni & Cheese

Cook Time:

2 Hours





  • 1lb elbow macaroni
  • 1 cup Monterey Jack Cheese, shredded (use fresh)
  • 3-1/2 cups sharp cheddar cheese (use fresh)
  • use any desired cheese. Try pepper jack, yum!
  • 12 oz can evaporated milk
  • 2-1/2 cups regular whole milk
  • 1 tsp salt
  • 1/2 pepper
  • 1/2 tsp ground mustard
  • 1/4 tsp garlic powder
  • 1/4 cup butter, sliced
  • hot sauce is optional



  1. Spray the slow cooker with non-stick spray.
  2. In a strainer, rinse the uncooked pasta, under cold water well for one minute.  Then drain.
  3. Place the rinsed uncooked pasta into the slow cooker.  Add in the Monterey Jack Cheese, 3 cups of sharp cheddar cheese, evaporated milk, whole milk, and the seasonings.
  4. Add sliced butter on top of the mixture.
  5. Cook on LOW for 1.5-2 hours, stirring every 20-30 min. This ensures everything cooks evenly, the cheese melts all the way through and the pasta doesn’t clump together.
  6. Once the pasta is tender, sprinkle the remaining 1/2 cup of sharp cheddar cheese on top.
  7. Place the lid back on the slow cooker and let the cheese melt. Enjoy!



Use fresh block cheese to shred instead of the pre-shredded cheese.  It doesn’t melt down as well and changes the texture.