Ready to transform your slow cooker into the ultimate comfort food machine? There’s nothing quite like a warm, creamy bowl of crockpot mac and cheese to soothe the soul after a long day. Whether you’re craving classic cheesy goodness or something with a tasty twist, we’ve gathered 20 delicious recipes that promise maximum flavor with minimal fuss. Let’s dive in and find your new favorite cozy meal!
Classic Creamy Crockpot Mac and Cheese
Forget complicated mac and cheese recipes. Fire up your crockpot for the creamiest, dreamiest comfort food that practically makes itself. Get ready for the easiest dinner win of your week.
Ingredients
– 1 lb elbow macaroni
– 4 cups shredded sharp cheddar cheese, divided (reserve 1 cup for topping)
– 1 (12 oz) can evaporated milk
– 1 ½ cups whole milk
– ½ cup unsalted butter, cubed (cold butter melts more evenly)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp dry mustard
– ½ tsp paprika, plus extra for garnish
– ½ tsp black pepper
– ½ tsp salt (adjust if using salted butter)
Instructions
1. Spray your crockpot generously with nonstick cooking spray to prevent sticking.
2. Pour 1 lb elbow macaroni into the crockpot in an even layer.
3. Sprinkle 3 cups shredded sharp cheddar cheese evenly over the macaroni.
4. Pour 1 (12 oz) can evaporated milk and 1 ½ cups whole milk over the pasta and cheese.
5. Distribute ½ cup cubed unsalted butter evenly across the top.
6. Sprinkle 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dry mustard, ½ tsp paprika, ½ tsp black pepper, and ½ tsp salt over everything.
7. Stir all ingredients thoroughly until well combined and cheese is evenly distributed.
8. Cover and cook on LOW heat for 2 hours without opening the lid (this maintains consistent temperature).
9. After 2 hours, stir the mac and cheese thoroughly—the sauce will look thin but will thicken as it cools.
10. Sprinkle the reserved 1 cup shredded cheddar cheese evenly over the top.
11. Replace the lid and cook for another 15 minutes on LOW until the topping cheese is fully melted.
12. Let rest for 10 minutes before serving (this allows the sauce to thicken to perfect consistency).
Velvety cheese sauce clings to every noodle with a sharp cheddar punch that’s balanced by subtle spice notes. Serve it straight from the crockpot for maximum creamy appeal, or broil individual portions for two minutes to create a crispy, golden-brown crust.
Four-Cheese Blend Crockpot Mac and Cheese
Who says comfort food can’t be epic? Whip up this four-cheese crockpot mac that’ll make your kitchen smell like heaven. Get ready for the creamiest, cheesiest pasta of your life.
Ingredients
– 1 lb elbow macaroni
– 4 cups whole milk
– 1 cup heavy cream
– 8 oz sharp cheddar cheese, shredded (fresh shreds melt better)
– 6 oz Gruyère cheese, shredded
– 4 oz cream cheese, cubed (softened for easier mixing)
– 4 oz Parmesan cheese, grated
– 1/2 cup unsalted butter, cubed
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp dry mustard
– 1/2 tsp black pepper
– 1 tsp salt (adjust to taste)
Instructions
1. Spray your 6-quart crockpot with non-stick cooking spray.
2. Pour dry elbow macaroni directly into the crockpot.
3. Add cubed butter evenly over the pasta.
4. Sprinkle garlic powder, smoked paprika, dry mustard, black pepper, and salt over the pasta.
5. Pour whole milk and heavy cream over everything.
6. Stir all ingredients until well combined.
7. Cover and cook on HIGH for 1.5 hours—do not open the lid during this time.
8. After 1.5 hours, stir in shredded cheddar, Gruyère, cubed cream cheese, and grated Parmesan.
9. Continue cooking on HIGH for another 30 minutes, stirring every 10 minutes to prevent sticking.
10. Check consistency—sauce should coat the back of a spoon thickly.
11. Let rest for 10 minutes with the lid off before serving.
Zesty, rich, and impossibly creamy—this mac boasts stretchy cheese pulls and a smoky paprika kick. Serve it straight from the crockpot for maximum cozy vibes, or top with crispy breadcrumbs for extra crunch.
Bacon and Jalapeño Crockpot Mac and Cheese
Nailed the ultimate comfort food upgrade? This bacon-jalapeño crockpot mac and cheese transforms basic pasta into a creamy, spicy masterpiece with minimal effort. Just dump, set, and forget—your future self will thank you.
Ingredients
– 1 lb elbow macaroni
– 6 cups shredded sharp cheddar cheese (reserve 1 cup for topping)
– 4 cups whole milk
– 1 cup heavy cream
– 8 oz cooked bacon, crumbled (reserve 2 tbsp for garnish)
– 2 fresh jalapeños, finely diced (remove seeds for milder heat)
– 1/2 cup unsalted butter, cubed
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Spray a 6-quart slow cooker with non-stick cooking spray.
2. Add uncooked elbow macaroni to the slow cooker.
3. Pour 4 cups whole milk and 1 cup heavy cream over the pasta.
4. Add 5 cups shredded cheddar cheese, cubed butter, garlic powder, smoked paprika, black pepper, and salt.
5. Stir all ingredients until evenly combined.
6. Fold in crumbled bacon and diced jalapeños.
7. Cover and cook on LOW heat for 2 hours.
8. Stir mixture thoroughly after 2 hours to check consistency.
9. Sprinkle reserved 1 cup cheddar cheese over the top.
10. Cover and cook for another 30 minutes on LOW until cheese melts completely.
11. Let rest for 10 minutes before serving to allow sauce to thicken.
12. Garnish with reserved bacon crumbles.
Just scoop this decadent mac straight from the crockpot—the cheese pulls like molten gold around crispy bacon bits. Each bite delivers creamy comfort with a jalapeño kick that builds slowly. Try serving it over toasted garlic bread or alongside crisp green salad for maximum texture contrast.
Buffalo Chicken Crockpot Mac and Cheese
Nailed that perfect comfort food mashup? This Buffalo Chicken Crockpot Mac and Cheese brings the heat and the creamy dreamy vibes. Dump it all in and let the slow cooker work its magic while you kick back.
Ingredients
– 1 lb boneless, skinless chicken breasts (thawed for even cooking)
– 1 lb elbow macaroni (or cavatappi for better sauce cling)
– 4 cups shredded sharp cheddar cheese (freshly shredded melts smoother)
– 8 oz cream cheese, cubed (softened to avoid lumps)
– 2 cups whole milk (for creamier texture)
– 1 cup Buffalo sauce (adjust heat level to preference)
– 1/2 cup ranch dressing (or blue cheese for tangier flavor)
– 1/2 cup unsalted butter, cubed (salted works but reduce added salt)
– 1 tsp garlic powder (or fresh minced for stronger flavor)
– 1/2 tsp smoked paprika (adds depth, optional)
Instructions
1. Place chicken breasts in the bottom of a 6-quart crockpot.
2. Pour Buffalo sauce evenly over the chicken to coat.
3. Add cubed butter, cream cheese, ranch dressing, garlic powder, and smoked paprika around the chicken.
4. Cover and cook on HIGH for 2.5 hours or until chicken shreds easily with forks.
5. Shred chicken directly in the crockpot using two forks.
6. Stir in uncooked elbow macaroni and whole milk until fully combined.
7. Sprinkle shredded cheddar cheese evenly over the top without stirring.
8. Cover and cook on HIGH for another 45–60 minutes until pasta is al dente and cheese is melted.
9. Stir thoroughly to incorporate the melted cheese sauce.
10. Let rest uncovered for 10 minutes to thicken before serving. Tip: For extra crispy topping, broil in oven-safe bowls for 2–3 minutes.
That first bite delivers tender shredded chicken tangled in velvety cheese-coated pasta with a spicy Buffalo kick. Serve it straight from the crockpot for game day crowds or scoop into bread bowls for the ultimate cozy meal.
Vegetarian Crockpot Mac and Cheese with Spinach
Melt into the creamiest, dreamiest mac and cheese that practically cooks itself. This vegetarian crockpot version packs spinach for a nutritious punch while delivering that classic comfort food vibe. Get ready for the easiest weeknight win that’ll have everyone begging for seconds.
Ingredients
– 1 lb elbow macaroni
– 4 cups shredded sharp cheddar cheese, divided
– 1 (12 oz) can evaporated milk
– 1 (10.5 oz) can condensed cheddar cheese soup
– 2 cups whole milk
– 1/2 cup unsalted butter, cubed
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp smoked paprika
– 1/2 tsp dry mustard
– 1/4 tsp cayenne pepper, optional for heat
– 5 oz fresh spinach, roughly chopped
– 1/2 cup panko breadcrumbs
– 2 tbsp grated Parmesan cheese
Instructions
1. Spray your 6-quart crockpot with nonstick cooking spray.
2. Pour the elbow macaroni into the crockpot.
3. Add 3 cups shredded cheddar cheese, evaporated milk, and condensed cheddar cheese soup.
4. Pour in the whole milk and stir everything until well combined.
5. Dot the surface with cubed butter.
6. Sprinkle garlic powder, onion powder, smoked paprika, dry mustard, and cayenne pepper evenly over the mixture.
7. Cover and cook on LOW for 2 hours without stirring—this prevents the macaroni from breaking.
8. Uncover and stir in the chopped spinach until wilted and incorporated.
9. In a small bowl, mix panko breadcrumbs with remaining 1 cup cheddar cheese and Parmesan cheese.
10. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
11. Cover and cook on HIGH for 20 minutes until the topping is golden and crispy.
12. Let rest for 10 minutes before serving to allow the sauce to thicken. Ready for the ultimate comfort food experience? The result is luxuriously creamy with tender pasta and vibrant spinach throughout. Try topping with crispy fried onions or serving alongside roasted vegetables for extra crunch.
White Cheddar and Truffle Oil Crockpot Mac and Cheese
Luxuriate in the creamiest, dreamiest mac and cheese that practically makes itself. This crockpot wonder transforms simple ingredients into a decadent feast, where sharp white cheddar gets a glamorous upgrade from earthy truffle oil. Get ready for the ultimate comfort food with zero fuss.
Ingredients
– 1 lb elbow macaroni
– 4 cups shredded sharp white cheddar cheese, divided
– 1 (12 oz) can evaporated milk
– 1 ½ cups whole milk
– ½ cup heavy cream
– 3 tbsp unsalted butter, cubed
– 1 tsp garlic powder
– ½ tsp smoked paprika
– ½ tsp black pepper
– 1 tsp kosher salt
– 2 tsp white truffle oil
– ¼ cup panko breadcrumbs
– 1 tbsp olive oil
Instructions
1. Cook the elbow macaroni in a large pot of salted boiling water for 2 minutes less than the package directions state for al dente.
2. Drain the pasta thoroughly and immediately transfer it to a 6-quart crockpot.
3. Add 3 cups of the shredded sharp white cheddar cheese to the crockpot with the pasta.
4. Pour in the entire can of evaporated milk over the pasta and cheese.
5. Add the whole milk and heavy cream directly into the crockpot.
6. Drop the cubed unsalted butter evenly across the surface of the mixture.
7. Sprinkle the garlic powder, smoked paprika, black pepper, and kosher salt over everything.
8. Stir all ingredients in the crockpot until the cheese and seasonings are evenly distributed.
9. Cover the crockpot and cook on LOW heat for 2 hours, stirring once halfway through to prevent sticking.
10. In a small bowl, mix the panko breadcrumbs with olive oil until the crumbs are lightly coated.
11. After 2 hours, stir the remaining 1 cup of shredded white cheddar into the mac and cheese until melted.
12. Drizzle the white truffle oil over the surface and gently fold it in.
13. Sprinkle the olive oil-coated panko breadcrumbs evenly over the top of the mac and cheese.
14. Cover the crockpot again and cook on HIGH for 15 minutes to toast the breadcrumb topping.
15. Turn off the crockpot and let the mac and cheese rest for 10 minutes before serving.
Zesty breadcrumbs add the perfect crunch to this ultra-creamy masterpiece. The truffle oil weaves through every bite with earthy elegance, while the triple-dairy blend creates a sauce that clings perfectly to each noodle. Serve it straight from the crockpot for a stunning centerpiece, or pair with roasted mushrooms to amplify those luxurious truffle notes.
Garlic Parmesan Crockpot Mac and Cheese
Let’s transform basic mac and cheese into a garlicky, creamy masterpiece that practically cooks itself. Load your crockpot with pasta, cheese, and bold seasonings for the ultimate hands-off comfort food. Get ready for the easiest, most addictive mac you’ll ever make.
Ingredients
– 1 lb elbow macaroni
– 4 cups shredded sharp cheddar cheese
– 1 cup grated Parmesan cheese
– 3 cups whole milk
– 1 cup heavy cream
– 4 tbsp unsalted butter
– 3 cloves garlic, minced
– 1 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper (optional, for heat)
– Salt and black pepper to taste
– 1/4 cup chopped fresh parsley for garnish
Instructions
1. Spray a 6-quart slow cooker with nonstick cooking spray.
2. Pour 1 lb elbow macaroni into the prepared slow cooker.
3. Add 4 cups shredded sharp cheddar cheese and 1 cup grated Parmesan cheese directly over the pasta.
4. In a medium saucepan over medium heat, melt 4 tbsp unsalted butter completely.
5. Add 3 cloves minced garlic to the melted butter and sauté for exactly 1 minute until fragrant.
6. Pour 3 cups whole milk and 1 cup heavy cream into the saucepan, stirring constantly.
7. Whisk in 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper until fully combined.
8. Heat the milk mixture until it reaches 160°F on a kitchen thermometer, stirring frequently to prevent scorching.
9. Carefully pour the hot milk mixture over the pasta and cheeses in the slow cooker.
10. Stir all ingredients thoroughly until the pasta is fully coated in liquid.
11. Cover the slow cooker and cook on LOW heat for 2 hours without opening the lid.
12. After 2 hours, remove the lid and stir the mac and cheese vigorously to combine melted cheeses.
13. Season with salt and black pepper to taste, starting with 1 tsp salt and 1/2 tsp black pepper.
14. Replace the lid and continue cooking on LOW for another 30 minutes until the sauce thickens and coats the pasta.
15. Turn off the slow cooker and let the mac and cheese rest for 10 minutes before serving.
16. Garnish with 1/4 cup chopped fresh parsley just before serving.
Keep this mac and cheese ultra-creamy by serving immediately—the Parmesan creates a slightly nutty, savory depth that pairs perfectly with the sharp cheddar. For a crispy twist, transfer to a baking dish, top with breadcrumbs, and broil for 3 minutes until golden. The garlic infusion makes it sophisticated enough for dinner parties but comforting enough for weeknight cravings.
Lobster and Herb Crockpot Mac and Cheese
Savor the ultimate comfort food upgrade that’ll have everyone begging for seconds. This lobster-studded mac and cheese transforms your crockpot into a creamy, dreamy masterpiece. Get ready to impress without the stress—this dish does all the work while you take all the credit.
Ingredients
– 1 lb elbow macaroni
– 4 cups shredded sharp cheddar cheese (freshly grated melts better)
– 2 cups cooked lobster meat, chopped (fresh or thawed frozen)
– 3 cups whole milk (substitute with half-and-half for extra richness)
– 1/2 cup unsalted butter, cubed
– 1/2 cup all-purpose flour
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper (reduce to 1/4 tsp for milder heat)
– 1/4 cup fresh parsley, chopped
– 2 tbsp fresh chives, chopped
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Cook elbow macaroni in salted boiling water for 6 minutes until al dente, then drain thoroughly. Tip: Undercook pasta slightly since it will soften more in the crockpot.
2. Melt butter in a saucepan over medium heat until fully liquid and bubbling.
3. Whisk flour into melted butter and cook for 2 minutes until golden and fragrant, creating a roux.
4. Gradually pour in milk while whisking constantly to prevent lumps from forming.
5. Cook sauce mixture for 5-7 minutes until thickened enough to coat the back of a spoon.
6. Remove saucepan from heat and stir in 3 cups of cheddar cheese until completely melted and smooth.
7. Season cheese sauce with garlic powder, smoked paprika, cayenne, salt, and black pepper.
8. Combine drained pasta, cheese sauce, and chopped lobster meat in a 6-quart crockpot.
9. Stir mixture gently until all ingredients are evenly distributed throughout.
10. Cover crockpot and cook on LOW heat for 2 hours, stirring once halfway through. Tip: Avoid lifting the lid frequently to maintain consistent temperature.
11. Sprinkle remaining 1 cup cheddar cheese over the top during the final 15 minutes of cooking.
12. Turn off crockpot and let rest for 10 minutes before serving. Tip: Resting allows the sauce to thicken to perfect consistency.
13. Garnish with fresh parsley and chives just before serving. Creamy, luxurious cheese clings to every noodle while tender lobster pieces provide sweet, briny bursts. The herb finish cuts through the richness beautifully—serve in individual cast iron skillets for rustic dinner party appeal.
Southwest Taco Crockpot Mac and Cheese
A creamy, cheesy pasta gets a spicy Southwest makeover in this crowd-pleasing crockpot creation. Imagine tender macaroni swimming in a zesty cheese sauce loaded with taco-seasoned ground beef, corn, and black beans. This hands-off recipe delivers maximum flavor with minimal effort—perfect for busy weeknights or game day gatherings.
Ingredients
– 1 lb ground beef (or ground turkey for a lighter option)
– 1 packet taco seasoning (use your favorite brand)
– 1 lb elbow macaroni (other short pasta shapes work too)
– 4 cups shredded cheddar cheese (freshly shredded melts better than pre-shredded)
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can corn, drained
– 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
– 4 cups whole milk (2% works but whole milk creates creamier sauce)
– 1 (12 oz) can evaporated milk
– 1 tsp garlic powder
– 1/2 tsp smoked paprika (adds depth to the cheese sauce)
– Salt to taste (start with 1/2 tsp and adjust after cooking)
Instructions
1. Brown 1 lb ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking it into crumbles with a spatula.
2. Drain excess grease from the skillet, then stir in 1 packet taco seasoning until the beef is fully coated.
3. Transfer the seasoned beef to a 6-quart crockpot.
4. Add 1 lb elbow macaroni, 4 cups shredded cheddar cheese, 1 can drained black beans, 1 can drained corn, and 1 can diced tomatoes with green chilies to the crockpot.
5. Pour in 4 cups whole milk, 1 can evaporated milk, 1 tsp garlic powder, and 1/2 tsp smoked paprika.
6. Stir all ingredients until thoroughly combined, making sure the macaroni is fully submerged in liquid.
7. Cover and cook on LOW for 2-2.5 hours, stirring halfway through to prevent sticking.
8. Check for doneness at 2 hours—the pasta should be al dente and most liquid absorbed.
9. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
10. Let rest for 10 minutes uncovered before serving—the sauce will thicken as it cools slightly. The finished dish boasts a luxuriously creamy cheese sauce clinging to every noodle, with pops of sweet corn and earthy beans balancing the spicy taco seasoning. Serve it straight from the crockpot topped with fresh cilantro, diced avocado, or crushed tortilla chips for extra crunch.
Broccoli and Cheddar Crockpot Mac and Cheese
Every creamy, cheesy bite of this slow-cooked mac delivers pure comfort without the fuss. Elevate your weeknight dinner game with this set-it-and-forget-it masterpiece that turns basic ingredients into something extraordinary. Embrace the hands-off magic of your crockpot while achieving that perfect cheese-pull texture we all crave.
Ingredients
- 1 lb elbow macaroni (small shells work too)
- 4 cups shredded sharp cheddar cheese (pre-shredded saves time)
- 2 cups broccoli florets (fresh or frozen both work)
- 3 cups whole milk (2% works but whole is creamier)
- 1 (12 oz) can evaporated milk
- 1/2 cup unsalted butter, cubed (salted butter works, reduce added salt)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp dry mustard
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust if using salted butter)
Instructions
- Spray your 6-quart crockpot with nonstick cooking spray to prevent sticking.
- Add dry elbow macaroni, broccoli florets, and all seasonings directly into the crockpot.
- Pour both whole milk and evaporated milk over the dry ingredients.
- Dot the top with cubed butter pieces distributed evenly across the surface.
- Stir everything together just until ingredients are moistened—don’t overmix.
- Cover and cook on LOW heat for 2 hours without opening the lid to maintain temperature.
- After 2 hours, stir mixture thoroughly, scraping bottom to incorporate any settled ingredients.
- Add 3 cups of shredded cheddar cheese gradually while stirring continuously.
- Continue cooking uncovered for 15-20 minutes until cheese is fully melted and sauce thickens.
- Check pasta texture—it should be al dente with slight bite, not mushy.
- Garnish with remaining 1 cup cheddar cheese and let stand 5 minutes before serving.
Serve this immediately while it’s gloriously gooey and the cheese pulls stretch for days. The broccoli stays vibrant with just enough crunch against the ultra-creamy sauce. Try topping with crispy breadcrumbs or hot sauce for an extra flavor kick that takes it from comforting to unforgettable.
Mushroom and Gouda Crockpot Mac and Cheese
Forget boring mac and cheese—this creamy mushroom and Gouda version cooks itself in your crockpot while you live your life.
Ingredients
- 8 oz elbow macaroni
- 2 cups shredded Gouda cheese (mild or smoked for different flavor profiles)
- 8 oz sliced cremini mushrooms (baby bellas work great)
- 1 ½ cups whole milk
- 1 cup heavy cream
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
Instructions
- Spray your 4-quart crockpot with nonstick cooking spray to prevent sticking.
- Add 8 oz elbow macaroni, 8 oz sliced cremini mushrooms, 1 ½ cups whole milk, and 1 cup heavy cream directly to the crockpot.
- Stir all ingredients until the macaroni is fully submerged in liquid.
- Cover and cook on LOW heat for 2 hours—resist opening the lid to maintain temperature.
- While macaroni cooks, melt 3 tbsp butter in a small saucepan over medium heat.
- Whisk in 2 tbsp all-purpose flour continuously for 1 minute until golden to create a roux.
- Gradually pour in ¼ cup of the hot liquid from the crockpot into the roux, whisking constantly to prevent lumps.
- Pour the thickened roux mixture back into the crockpot and stir to combine completely.
- Add 2 cups shredded Gouda cheese, 1 tsp garlic powder, ½ tsp smoked paprika, ½ tsp black pepper, and ½ tsp salt.
- Stir continuously for 2 minutes until the cheese fully melts and the sauce becomes creamy.
- Switch the crockpot to WARM setting and let rest for 10 minutes to thicken further.
Decadently creamy with smoky Gouda flavor and earthy mushroom bites in every forkful. Serve it straight from the crockpot for maximum comfort, or top with crispy breadcrumbs for texture contrast.
Barbecue Pulled Pork Crockpot Mac and Cheese
Craving that ultimate comfort food mashup? Combine smoky barbecue pulled pork with creamy mac and cheese in your crockpot for a hands-off dinner that delivers maximum flavor with minimal effort. This dish transforms simple ingredients into a crowd-pleasing masterpiece that practically makes itself while you go about your day.
Ingredients
– 1 lb elbow macaroni
– 2 cups cooked pulled pork (use store-bought or leftover)
– 1 cup barbecue sauce (your favorite brand)
– 4 cups shredded sharp cheddar cheese (divided)
– 1 cup heavy cream
– 1 cup whole milk
– 1/2 cup sour cream
– 4 tbsp unsalted butter (cubed)
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 tsp salt (adjust to taste)
– 1/4 cup chopped fresh parsley (for garnish, optional)
Instructions
1. Spray your 6-quart crockpot with non-stick cooking spray.
2. Pour the elbow macaroni into the crockpot in an even layer.
3. Add the cooked pulled pork directly over the macaroni.
4. Pour the barbecue sauce evenly over the pork and macaroni.
5. Sprinkle 3 cups of shredded sharp cheddar cheese over the mixture.
6. In a separate bowl, whisk together the heavy cream, whole milk, and sour cream until smooth.
7. Stir in the garlic powder, smoked paprika, black pepper, and salt into the cream mixture.
8. Pour the cream mixture evenly over the contents in the crockpot.
9. Dot the top with cubed unsalted butter.
10. Cover the crockpot and cook on LOW heat for 2 hours.
11. After 2 hours, stir the mac and cheese thoroughly to combine all ingredients.
12. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
13. Cover and continue cooking on LOW for another 30 minutes until the cheese is melted and bubbly.
14. Let the mac and cheese rest for 10 minutes before serving to allow the sauce to thicken.
15. Garnish with chopped fresh parsley if desired.
Let this mac and cheese blow your mind with its perfect balance of smoky, tangy barbecue and rich, creamy cheese sauce. The pulled pork stays incredibly tender while infusing every bite with deep flavor. Serve it straight from the crockpot for game day gatherings, or top with extra barbecue sauce and crispy fried onions for an elevated comfort food experience.
Sun-Dried Tomato and Basil Crockpot Mac and Cheese
Y’all, get ready for the creamiest mac and cheese that basically cooks itself. This sun-dried tomato and basil version brings serious gourmet vibes with zero effort. Your crockpot does all the work while you live your best life.
Ingredients
– 1 lb elbow macaroni
– 4 cups shredded sharp cheddar cheese (reserve ½ cup for topping)
– 1 cup heavy cream
– 1 cup whole milk
– ½ cup chopped sun-dried tomatoes in oil (drained, oil reserved)
– ¼ cup fresh basil leaves, chopped
– 2 tbsp reserved sun-dried tomato oil (or olive oil)
– 1 tsp garlic powder
– ½ tsp smoked paprika
– ½ tsp black pepper
– ½ tsp salt (adjust if using salted tomatoes)
Instructions
1. Pour heavy cream, whole milk, and reserved sun-dried tomato oil into your crockpot.
2. Whisk in garlic powder, smoked paprika, black pepper, and salt until fully combined.
3. Add elbow macaroni and stir to coat every piece with the creamy mixture.
4. Fold in 3½ cups shredded cheddar cheese, saving ½ cup for later.
5. Gently mix in chopped sun-dried tomatoes and fresh basil.
6. Cover crockpot and cook on LOW heat for 2 hours—do not open the lid during cooking.
7. After 2 hours, remove lid and stir thoroughly to check consistency.
8. Sprinkle remaining ½ cup cheddar cheese evenly over the top.
9. Replace lid and cook for another 15 minutes on LOW until cheese melts.
10. Let rest for 10 minutes before serving to allow sauce to thicken.
Just look at that gorgeous orange hue from the sun-dried tomatoes! The cheese pulls are absolutely epic, while the basil adds fresh brightness against the rich, creamy base. Serve it straight from the crockpot for maximum cozy vibes, or top with extra basil and crushed red pepper for some heat.
Pepperoni Pizza Crockpot Mac and Cheese
TikTok’s latest obsession just landed in your kitchen. Transform basic mac and cheese into a pepperoni pizza masterpiece with zero oven time. Get ready for the ultimate comfort food mashup that cooks itself while you relax.
Ingredients
– 1 lb elbow macaroni
– 4 cups whole milk
– 1 lb sharp cheddar cheese, shredded (pre-shredded works but block cheese melts smoother)
– 8 oz mozzarella cheese, shredded
– 1/2 cup grated Parmesan cheese
– 6 oz pepperoni slices (regular works, but mini pepperoni distributes better)
– 1/2 cup pizza sauce
– 2 tbsp unsalted butter
– 1 tsp garlic powder
– 1/2 tsp dried oregano
– 1/4 tsp red pepper flakes (optional, for heat)
Instructions
1. Pour elbow macaroni into a 6-quart crockpot.
2. Add whole milk, ensuring pasta is fully submerged.
3. Stir in shredded cheddar, mozzarella, and Parmesan cheeses.
4. Mix in pizza sauce until evenly distributed through the milk.
5. Add unsalted butter, garlic powder, dried oregano, and red pepper flakes if using.
6. Stir all ingredients thoroughly to combine.
7. Arrange pepperoni slices in a single layer across the top surface.
8. Cover crockpot with lid and cook on LOW heat for 2 hours.
9. Check pasta at 1.5 hours – it should be al dente with slight bite.
10. Stir mixture thoroughly once pasta reaches desired tenderness.
11. Let rest uncovered for 10 minutes to thicken sauce.
12. Serve immediately while hot and creamy. Gooey cheese pulls meet savory pepperoni in every bite. The crispy pepperoni edges add satisfying texture against the creamy pasta base. Serve with garlic breadsticks for the full pizza experience or pack leftovers for next-level lunchbox envy.
Italian Sausage and Mozzarella Crockpot Mac and Cheese
Viral comfort food just leveled up! Transform your slow cooker into a cheesy masterpiece with spicy Italian sausage and stretchy mozzarella. This hands-off dinner delivers restaurant-quality flavor with minimal effort—perfect for busy weeknights.
Ingredients
– 1 lb Italian sausage, casings removed (mild or hot, your choice)
– 1 lb elbow macaroni
– 4 cups shredded mozzarella cheese (freshly shredded melts better)
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup grated Parmesan cheese
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp smoked paprika (adds depth)
– 1/4 tsp black pepper
– Fresh parsley for garnish (optional)
Instructions
1. Brown 1 lb Italian sausage in a skillet over medium-high heat for 6-8 minutes, breaking it into crumbles with a wooden spoon.
2. Drain excess grease from the sausage using a colander or paper towels.
3. Combine the cooked sausage, 1 lb elbow macaroni, 4 cups shredded mozzarella, 2 cups heavy cream, 1 cup whole milk, 1/2 cup grated Parmesan, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper in a 6-quart slow cooker.
4. Stir all ingredients thoroughly until the macaroni is evenly coated in the creamy mixture.
5. Cover the slow cooker and cook on LOW for 2 hours—resist lifting the lid to prevent heat loss.
6. Check consistency at the 2-hour mark; the macaroni should be al dente and most liquid absorbed.
7. Stir the mac and cheese vigorously to emulsify the sauce and create a creamy texture.
8. Switch the slow cooker to WARM setting if holding before serving.
9. Garnish with fresh parsley just before serving for a pop of color and freshness.
Deliciously creamy with pockets of savory sausage in every bite! The mozzarella creates irresistible cheese pulls, while the Italian seasoning adds a subtle kick. Serve it straight from the crockpot with garlic bread for dipping into that extra cheesy sauce.
Spinach Artichoke Crockpot Mac and Cheese
Melt into the creamiest, dreamiest mac and cheese that practically cooks itself. Spinach and artichoke transform this comfort classic into a veggie-packed crowd-pleaser. Your slow cooker does all the heavy lifting while you reap the delicious rewards.
Ingredients
– 1 lb elbow macaroni
– 4 cups shredded sharp cheddar cheese (divided)
– 2 cups shredded mozzarella cheese
– 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
– 1 (14 oz) can artichoke hearts, drained and chopped
– 3 cups whole milk
– 1 cup heavy cream
– 4 tbsp unsalted butter, cubed
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 tsp salt (adjust to taste)
Instructions
1. Spray your 6-quart slow cooker with non-stick cooking spray.
2. Pour uncooked elbow macaroni into the prepared slow cooker.
3. Add 3 cups shredded cheddar cheese and all mozzarella cheese directly over the pasta.
4. Sprinkle thawed, squeezed-dry spinach evenly across the cheese layer.
5. Distribute chopped artichoke hearts over the spinach.
6. Pour whole milk and heavy cream directly over all ingredients.
7. Dot the surface with cubed unsalted butter.
8. Season with garlic powder, onion powder, smoked paprika, black pepper, and salt.
9. Gently stir all ingredients until just combined—avoid overmixing.
10. Cover and cook on LOW heat for 2 hours without opening the lid.
11. After 2 hours, remove lid and stir thoroughly to combine melted cheeses.
12. Sprinkle remaining 1 cup cheddar cheese evenly over the top.
13. Replace lid and cook for another 15 minutes until cheese topping melts.
14. Let rest for 10 minutes before serving to allow sauce to thicken.
Creamy, cheesy perfection with pops of savory artichoke and earthy spinach in every bite. The slow cooker creates an impossibly smooth sauce that clings to every noodle. Serve scooped over garlic bread or alongside crispy roasted broccoli for the ultimate comfort meal.
Conclusion
Kick your comfort food game up a notch with these 20 delicious crockpot mac and cheese recipes! Whether you’re craving something classic or adventurous, there’s a perfect cheesy dish waiting for you. We’d love to hear which recipes become your family favorites—leave a comment below and don’t forget to share this roundup on Pinterest so others can discover these cozy meals too!
