Creamy, cheesy, and completely hands-off, this Crock Pot Mac and Cheese skips the boiling step. Just toss everything in the slow cooker and come back to the ultimate comfort food side dish.

A bowl of crock pot mac n cheese in a bowl next to a spoon.

Crock Pot Mac and Cheese (Dump and Go Style)

Mac and cheese is my kryptonite. I can’t walk past it at a potluck, and I definitely can’t resist making it at home. The thing is, most recipes want you to boil pasta, babysit a sauce, and dirty three pans. That’s why I love this version. No boiling, no roux, no oven. Just toss it all in the crock pot and walk away. It’s dump-and-go comfort food at its finest.

I’ll admit, I still have a soft spot for an old fashioned baked macaroni and cheese when I want those crispy cheese edges. But on nights when I’m stretched thin or the oven’s already packed, this slow cooker version saves me. It’s also handy for holidays when you’ve got casseroles and pies fighting for oven space.

One more thing, if you’re short on time but still want a creamy, stovetop mac and cheese, evaporated milk mac and cheese has the silkiest sauce. Weeknights were made for easy pasta casseroles.

A spoon dipping out mac and cheese from a slow cooker.

Ingredient Notes

Ingredients you'll need to make crock pot mac and cheese. — Gather the ingredients.

I’ll keep this short, just the essentials. Full list and amounts are in the recipe card.

Cheddar cheese – sharp is best for that classic bite.
Whole milk – keeps things creamy.
Elbow pasta – or cavatappi if you like a little twist.

That’s it. Everything else is pantry basics.

Quick note: if you’ve only got pre-shredded cheese, go ahead and use it. I usually grate a block myself because it melts smoother, but sometimes convenience wins.

Why Evaporated Milk?

It’s thicker than regular milk, creamier without being heavy, and makes the sauce extra rich. You can’t swap in condensed milk.

I use it here because the crock pot cooks slowly, and you need that bit of stability so the sauce doesn’t break.

Step-by-Step (No Boil!)

Step 1: Mix it up

A slow cooker with the mac and cheese ingredients before it has cooked. — Whisk eggs and add everything to the crock pot.

Step 2: Walk away

A spoon stirring the mac n cheese in a crock pot. — Cook for 1 hour then stir.

Cheese sprinkled on top of partially cooked mac and cheese. — Add some cheese and finish cooking.

This version comes out creamy and custardy, almost like a baked dish but with zero oven time. If you’re looking for something with more structure and a golden top, that’s when I’d point you toward Southern macaroni pie. But if you want cozy, low-effort mac and cheese that doesn’t skimp on flavor, the crock pot’s got your back.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.