Slow Cooker 4-Ingredient Mac and Cheese
This slow cooker mac and cheese proves that comfort food doesn’t need a long ingredient list. With just 4 simple ingredients, this recipe delivers the creamiest, cheesiest homemade mac and cheese no powders, no preservatives, and no stovetop babysitting.
Inspired by the classic boxed version everyone loves, this easy crockpot mac and cheese uses real cheddar, real butter, and real milk for a rich, velvety sauce that coats every noodle. My daughter insists it’s better than the boxed kind every single time, and once you try it, you’ll understand why.
Perfect for busy weeknights, potlucks, holidays, or anytime you’re craving old-fashioned comfort food, this recipe is a guaranteed crowd-pleaser.
Why You’ll Love This Slow Cooker Mac and Cheese:
Only 4 ingredients budget-friendly and pantry-simple
Hands-off cooking the slow cooker does all the work
Extra creamy & cheesy no dry or clumpy pasta
Kid-approved comfort food beats boxed mac and cheese
Perfect for gatherings stays warm and creamy for hours
Servings: 6
Prep Time: 5 minutes
Cook Time: 1½–2 hours
Method: Slow Cooker / Crockpot
Ingredients:
16 oz (1 lb) elbow macaroni, uncooked
4 cups whole milk
4 tablespoons salted butter, cut into pieces
4 cups shredded sharp cheddar cheese, divided
Instructions:
Lightly grease the inside of a 4- to 6-quart slow cooker with butter to prevent sticking.
Add the uncooked elbow macaroni and spread it into an even layer.
Pour in the milk, add the butter pieces, and sprinkle in 3 cups of the shredded cheddar cheese. Stir well to coat the pasta evenly.
Cover and cook on LOW for 1 hour. Stir thoroughly, scraping the bottom and sides. The mixture will look loose this is normal.
Continue cooking on LOW for another 30–60 minutes, stirring every 20 minutes, until the pasta is tender and the sauce becomes thick and creamy.
Switch the slow cooker to WARM. Stir in the remaining 1 cup of cheddar cheese until fully melted and silky smooth.
Taste and adjust seasoning if needed. For a thinner sauce, stir in a splash of warm milk.
Serve hot directly from the slow cooker for the ultimate gooey, cheesy comfort food experience.
Tips & Easy Variations:
Use half sharp and half mild cheddar for a smoother, kid-friendly flavor
For thicker mac and cheese, let it cook slightly longer without adding extra milk
For a looser, ultra-creamy texture, add milk a few tablespoons at a time before serving
Keep warm for potlucks by stirring every 20–30 minutes and adding small splashes of milk as needed
For a baked finish, transfer to a dish, top with extra cheese, and broil briefly until bubbly
