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Slow Cooker Mac and Cheese is the ultimate dump-and-go comfort food, with tender elbow macaroni, savory ham, and a rich, gooey three-cheese sauce that cooks low and slow with zero boiling and barely any effort. I make this *every year after the holidays* to use up leftover ham, and it disappears faster than I can refill the bowls. If you love cheesy comfort food, it is right up there with our classic baked mac and cheese.
Everything goes straight into the crock with no boiling the noodles first, so the slow cooker does all the work while you go about your day.
Slow Cooker Mac and Cheese Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 3 hours
- ⏳ Total Time: 3 hours 10 minutes
- 🍽️ Serving: 8 servings
- ⚡ Calories: 698kcal
- 🌶️ Flavor Profile: Rich, creamy, and cheesy with savory diced ham and sharp cheddar
- ✋ Difficulty: Easy, as simple as our slow cooker lemon chicken thighs
Quick Answer
To make slow cooker mac and cheese, spray the crock with cooking spray, then add uncooked elbow macaroni, diced ham, whole milk, evaporated milk, shredded cheddar, cubed Velveeta, butter, and seasonings. Stir to combine, cover, and cook on low for 2.5 to 3 hours, stirring every 30 minutes, until the noodles are tender. Top with more cheddar, let it melt, and serve. It makes a creamy, cheesy dish for 8 with no boiling required.
Jump to:
- Slow Cooker Mac and Cheese Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Slow Cooker Mac and Cheese
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Slow Cooker Mac and Cheese FAQs
- Other Recommended Comfort Food Recipes
- Slow Cooker Mac and Cheese with Ham
Why This Recipe Works
Click to see the technique science
- No boiling the noodles. The dry macaroni cooks right in the milk and cheese, soaking up all that flavor instead of going into a separate pot of water.
- A three-cheese combo. Sharp cheddar brings flavor, Velveeta makes it melt-in-your-mouth creamy, and a final layer of cheddar adds that gooey top.
- Evaporated milk for richness. It gives the sauce a thick, velvety body that holds up beautifully over the long, slow cook.
- Diced ham adds savory depth. Leftover ham turns a simple side into a hearty, satisfying main dish.
- Ground mustard wakes it up. Just a little sharpens the cheese flavor without anyone tasting mustard.
- The slow cooker does the work. Stir it together, set it, and let the crock handle the rest while you go about your day.
Why You’ll Love This Recipe
- It is the ultimate creamy comfort food, made almost entirely hands-off in the slow cooker.
- The dry noodles cook right in the cheese sauce, so there is no separate pot to boil or drain.
- It is a perfect way to use up leftover holiday ham, right alongside our ham and cheese sliders.
Key Ingredients
Here is what makes this slow cooker mac and cheese so rich and creamy. A few simple staples do all the work.
- Elbow Macaroni: Added dry, it cooks right in the sauce and soaks up all the cheesy flavor. No need to boil it first.
- Sharp Cheddar and Velveeta: Cheddar gives bold flavor while Velveeta melts into that signature smooth, creamy texture.
- Diced Ham: Savory and hearty, it turns this from a side into a full meal. Leftover holiday ham is perfect here.
- Whole and Evaporated Milk: Together they build a thick, velvety sauce that stays creamy through the long, slow cook.
- Ground Mustard: A small amount sharpens the cheese flavor without tasting like mustard at all.
See recipe card for exact quantities.
Variations and Substitutions
This slow cooker mac and cheese is easy to make your own.
- Leave out the ham: Skip it for a classic meatless mac and cheese the kids will love.
- Swap the protein: Use cooked bacon, crumbled sausage, or shredded chicken in place of the ham.
- Change up the cheese: Try Colby Jack, Gruyere, or pepper jack for a different flavor and a little kick.
- Make it spicy: Stir in diced jalapenos or a spoonful of our favorite hot sauce, like our chili mac and cheese.
- Prefer the oven? Try our baked baked mac and cheese for a crispy, golden top instead.
How to Make Slow Cooker Mac and Cheese
- Spray an 8-quart slow cooker with cooking spray. Add the ham, macaroni, whole milk, evaporated milk, 3 cups of cheddar, Velveeta, butter, salt, pepper, and ground mustard.
- Stir everything together until well combined and the noodles are coated in the creamy milk mixture.
- Cover and cook on low for 2.5 to 3 hours, stirring every 30 minutes, until the noodles are tender and the sauce is creamy.
- When the macaroni is tender and still a little loose, sprinkle the remaining 1 cup of cheddar on top. Cover for 5 minutes to melt, then serve right away.
Recipe Tips & Tricks
- Stir every 30 minutes so the noodles cook evenly and do not stick or burn along the edges.
- Pull it when it looks a little loose, since the sauce thickens as it sits and the pasta keeps absorbing liquid.
- Use freshly shredded cheese for the smoothest melt, as pre-shredded cheese has anti-caking agents that can make it grainy.
- Do not skip the evaporated milk, it is the key to a thick, creamy sauce that holds up over hours.
- Cube the Velveeta small so it melts quickly and evenly into the sauce.
- Keep the lid on as much as possible to hold in the heat the noodles need to cook through.
- Serve it right away for the creamiest texture, since slow cooker mac and cheese is best fresh and hot.
Serving Ideas and Suggestions
Slow cooker mac and cheese is the ultimate comfort side or easy main. Scoop it up hot and creamy straight from the crock, garnished with a little fresh parsley or extra cracked pepper on top.
It is right at home at potlucks, holidays, and weeknight dinners. Serve it alongside our ham and cheese sliders or a batch of homemade meatballs for a crowd-pleasing spread.
Love hands-off comfort food? Try our cheeseburger tater tot casserole and chili mac and cheese for more cheesy, family-favorite dinners.
Slow Cooker Mac and Cheese FAQs
No. The uncooked elbow macaroni goes right into the crock and cooks in the milk and cheese mixture. It soaks up all that flavor as it softens, so there is no separate pot to boil and drain.
Graininess usually comes from pre-shredded cheese, which has anti-caking agents, or from cooking too hot for too long. Shred your own cheese and keep it on low, stirring every 30 minutes for the smoothest, creamiest result.
Absolutely. Just leave the ham out for a classic meatless mac and cheese, or swap in cooked bacon, sausage, or shredded chicken. The creamy cheese base works with or without the meat.
Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of milk to bring back that creamy texture.
Yes. Once it is done, switch the slow cooker to the warm setting and give it a stir now and then. Add a splash of milk if it starts to thicken too much before serving.
A mix is best. Sharp cheddar brings flavor, while Velveeta or American cheese melts into a smooth, creamy sauce. Gruyere, Colby Jack, and Monterey Jack are also great melters to try.
Craving more cheesy comfort? Our classic baked mac and cheese is the perfect next dish to bake up when you want a crispy, golden top.
Craving cheesy comfort food? Our pizza pasta casserole is an easy weeknight win.
Slow Cooker Mac and Cheese with Ham
Equipment
Ingredients
- 1 pound diced ham
- 16 ounces uncooked elbow macaroni noodles
- 4 cups whole milk
- 2 – 12 ounce cans evaporated milk
- 4 cups shredded sharp cheddar cheese divided
- 8 ounces Velveeta cheese cubed
- 4 tablespoons unsalted butter cubed
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground mustard
Instructions
- Spray an 8-quart slow cooker with cooking spray.
- Add the ham, noodles, milk, evaporated milk, 3 cups of shredded cheddar, Velveeta cubes, butter, salt, pepper, and ground mustard. Stir to combine.1 pound diced ham, 16 ounces uncooked elbow macaroni noodles, 4 cups whole milk, 2 – 12 ounce cans evaporated milk, 4 cups shredded sharp cheddar cheese, 8 ounces Velveeta cheese, 4 tablespoons unsalted butter, 2 teaspoons salt, 1/2 teaspoon pepper, 1/4 teaspoon ground mustard
- Place the slow cooker on low and cook for 2.5-3 hours, or until the noodles are tender. Stir every 30 minutes or so to make sure it isn’t burning along the edges.
- You want to make sure it is not too dry, so if it looks like it is almost done (a little on the loose side), then you are ready to add the additional 1 cup of shredded cheese on top. Place the lid back on for about 5 minutes to melt the cheese. Serve immediately.
Notes
- Make sure to stir the mac and cheese occasionally while cooking to prevent sticking.
- If the mac and cheese is too thick, add a little warmed milk to loosen it.
- To get the best texture, don’t overcook the pasta.
- For a golden-brown top, place the mac and cheese under the broiler for a few minutes after cooking.
- Add the cheese topping just before finishing cooking for the perfect melt.
- Let the mac and cheese cool slightly before serving for the best flavor.
Nutrition
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