This recipe for one-pot, slow cooker mac and cheese is super easy and tasty. A great family meal and freezer friendly.
I was craving macaroni and cheese and wanted a simple no-fuss meal I could make in a slow cooker or crock pot. This recipe for Slow Cooker Mac and Cheese ticks all the boxes and is so easy to make. You should have all of the ingredients in your fridge and pantry.
For another great slow cooker pasta meal, be sure to check out my Slow Cooker Sausage Pasta.
Ingredients notes:
- Pasta: The classic choice for this recipe is small macaroni pasta. But it will absolutely work with other small types of pasta if that's what you have in the cupboard.
- Cheese: I used 1 cup of grated mozzarella and 1 cup of Colby cheese but you could use whatever cheese is your favourite or what you have on hand.
- Stock: You can use a stock cube and boiling water, store-bought liquid stock or homemade stock.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Add macaroni and melted butter to the slow cooker then sprinkle over flour, stir to coat the pasta.
Add the grated cheese, milk and salt then dissolve the oxo cube in the boiling water, pour in to slow cooker and stir everything together.
Turn onto high and cook for 1 hour and 30-45 minutes. Stirring every 30 minutes to stop pasta sticking to the bottom. Check the pasta is cooked al dente and add more seasoning if desired. The cooking time will vary depending our your slow cooker so keep an eye on it for the last 20 minutes.
You can serve it at this stage or if you want a crispy topping you can sprinkle over panko crumbs and grated cheese, remove the bowl from the slow cooker and put it under the grill in the oven until it is bubbling and golden.
If you love slow cooker recipes check out my recipes for Lamb Shanks, Chicken Curry and Chicken Soup.
Recipe FAQs:
Absolutely. While macaroni is the ideal pasta shape for this meal, you could easily substitute this out for penne, bowties, or spirals.
This is the perfect dish to freeze! Place in an airtight container and store in the freezer for up to 6 months. Defrost, then heat to piping hot in a saucepan on the stove top.
You could also add some diced ham, cooked bacon or chopped sausage to up the protein in the meal. I wanted to add a crispy topping so put it under the grill at the end with some more cheese and breadcrumbs until it was golden. If you decide to do this make sure your slow cooker bowl is safe to put in the oven under the grill.
Storage:
Store any leftover mac n cheese in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot.
This recipe can also be frozen. Store any leftovers in an airtight container in the freezer for up to 6 months. Defrost, then heat to piping hot in a saucepan on the stove top.
Top tips:
The timing at the end of cooking is crucial. You want to serve it while the pasta is still al dente with a creamy sauce. If it sits too long the pasta will absorb more of the sauce and go quite soft. Keep an eye on it and keep stirring at the end because the timing will vary from one slow cooker or crock pot to the next.
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Slow Cooker Mac and Cheese
An easy and tasty Mac and Cheese made in the slow cooker.
Ingredients
- 2 cups macaroni
- 25g butter, melter
- ¼ cup flour
- 1 cup grated mozzarella
- 1 cup grated colby cheese
- 2 cups milk
- ½ tsp salt
- 1 chicken flavour oxo cube
- 3 cups boiling water
Crispy Topping
- 2 tablespoons of panko crumbs
- 2 tablespoons of grated cheese
Instructions
- Add macaroni and melted butter to the slow cooker then sprinkle over flour, stir to coat the pasta.
- Add the grated cheese, milk and salt then dissolve the oxo cube in the boiling water, pour in to slow cooker and stir everything together.
- Turn onto high and cook for 1 hour and 30-45 minutes. Stirring every 30 minutes to stop pasta sticking to the bottom. Check the pasta is cooked al dente and add more seasoning if desired. The cooking time will vary depending our your slow cooker so keep an eye on it for the last 20 minutes.
- You can serve it at this stage or if you want a crispy topping you can sprinkle over panko crumbs and grated cheese, remove the bowl from the slow cooker and put it under the grill in the oven until it is bubbling and golden.
Notes
- This recipe is perfect to make for freezer meals, add the leftovers to airtight containers and freeze for up to 6 months.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 341Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 65mgSodium: 551mgCarbohydrates: 23gFiber: 1gSugar: 1gProtein: 19g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Chloe says
I normally use a whole bag of macaroni if making macaroni cheese in oven. It feeds 5 of us.
Want to try this recipe. If I was to use a 500g bag of macaroni in the slow cooker do I need to change all the other ingredient amounts? I don't think 2 cups will fill us
VJ cooks says
Yes you will. 2 cups of dried macaroni is roughly 250g. Therefore if you double the macaroni you will need to double everything else.
Lisa says
Hi, can I double the cheddar cheese as I don't have mozzarella cheese on hand today?.
VJ cooks says
Yes that will be fine!