Slow Cooker Mac ‘n’ Cheese Recipe

Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 2-3 hours on LOW, or 1-1.5 hours on HIGH


  • 1 pound (450g) elbow macaroni
  • 1/4 cup (55g) butter
  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
  • 1 (12 ounce) can evaporated milk
  • 2 1/2 cups (250g) shredded sharp cheddar cheese
  • 1 cup (100g) shredded Monterey Jack cheese
  • 1/2 cup (50g) shredded Velveeta cheese (or an extra 1/2 cup cheddar)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder


  • Cook the pasta: Bring a large pot of salted water to a boil. Cook the macaroni 1-2 minutes less than the package directions for al dente. Drain well.
  • Prep your slow cooker: Grease a 4-6 quart slow cooker with cooking spray.
  • Melt the butter: Add cooked macaroni to the slow cooker, then toss with the butter until melted and coating the noodles.
  • Make the sauce: Whisk together the cream of chicken soup, evaporated milk, sharp cheddar cheese, Monterey Jack, Velveeta (or extra cheddar), salt, pepper, garlic powder, and onion powder until smooth. Pour over the macaroni.
  • Slow cook perfection: Cover and cook on LOW for 2-3 hours or on HIGH for 1-1.5 hours, stirring occasionally to prevent sticking. The macaroni will be tender, and the sauce will be thick and creamy.
  • Final touch: If desired, during the last 15-20 minutes of cooking, sprinkle with additional shredded cheese of your choice for an extra cheesy top.
  • Serve: Let stand for 5-10 minutes to thicken slightly before serving hot.


  • Cheese matters: For the best flavor and melt, use freshly grated block cheeses.
  • Variations: Stir in cooked ham, broccoli, or other cooked vegetables for a more complete meal.
  • Spice it up: Add a pinch of cayenne pepper or a swirl of hot sauce for added kick.
  • Crunchy topping: Sprinkle with buttery breadcrumbs during the last 5 minutes of cooking for a delightful texture contrast.


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