Southern-style slow cooker mac & cheese is the ultimate comfort food—rich, creamy, and packed with cheesy goodness. Made with a blend of cheeses, butter, and evaporated milk, this slow cooker version delivers the classic baked-style taste without the hassle. Perfect for potlucks, holidays, or weeknight dinners, this dish is a true crowd-pleaser.
Why You’ll Love This Recipe
- Ultra Creamy & Cheesy – The perfect combination of gooey cheese and tender pasta.
- Easy Slow Cooker Recipe – No need to boil pasta separately—just mix and let the slow cooker do the work.
- Southern Comfort Food – Rich flavors and a buttery, cheesy texture just like grandma’s.
- Perfect for Gatherings – Great for feeding a crowd at potlucks or family dinners.
- Customizable – Try different cheeses or add-ins like bacon or jalapeños.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Elbow macaroni (uncooked)
- Butter
- Cheddar cheese (sharp and mild, shredded)
- Colby Jack cheese (shredded)
- Cream cheese (cubed)
- Evaporated milk
- Whole milk
- Eggs (beaten)
- Salt & pepper
- Mustard powder (optional, for extra depth)
- Paprika (optional, for color and flavor)
Directions
- Prepare the Slow Cooker:
- Grease the slow cooker with butter or non-stick spray to prevent sticking.
- Add the Ingredients:
- Place the uncooked elbow macaroni in the slow cooker.
- Add melted butter, shredded cheeses, cream cheese, evaporated milk, whole milk, and seasonings.
- Mix & Cook:
- Stir everything together, ensuring the macaroni is well coated.
- Cover and cook on low for 2-3 hours, stirring occasionally.
- Add Eggs & Final Cheese:
- In the last 30 minutes, stir in the beaten eggs and remaining shredded cheese.
- Let cook until the cheese is fully melted and the mac & cheese is creamy.
- Serve & Enjoy:
- Stir well before serving and garnish with a sprinkle of paprika or extra cheese.
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Cook Time: 2-3 hours
- Total Time: 2 hours 10 minutes – 3 hours 10 minutes
Variations
- Spicy Kick: Add a dash of cayenne pepper or diced jalapeños.
- Extra Creamy: Stir in sour cream or heavy cream for an even richer texture.
- Meaty Additions: Mix in crispy bacon, ham, or pulled pork.
- Crunchy Topping: Sprinkle crushed Ritz crackers or panko breadcrumbs before serving.
- Different Cheeses: Try mozzarella, smoked gouda, or pepper jack for a unique twist.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Not recommended, as the texture may change.
- Reheating: Warm on the stovetop over low heat, adding a splash of milk to maintain creaminess.
FAQs
Can I use pre-shredded cheese?
It’s best to shred your own cheese, as pre-shredded cheese contains anti-caking agents that can affect creaminess.
Do I need to cook the pasta before adding it to the slow cooker?
No, the pasta cooks directly in the slow cooker with the cheese and milk mixture.
Can I make this without eggs?
Yes! The eggs help bind the mac & cheese, but you can skip them for a looser texture.
What type of pasta works best?
Elbow macaroni is classic, but shells or cavatappi work well too.
How do I prevent the mac & cheese from drying out?
Stir occasionally and don’t overcook—2 to 3 hours on low is ideal.
Can I make this ahead of time?
Yes! You can prep the ingredients and refrigerate them overnight, then cook the next day.
Can I double this recipe for a larger crowd?
Yes, but make sure your slow cooker is large enough and stir more frequently.
Can I add Velveeta for extra creaminess?
Yes! Replace part of the shredded cheese with cubed Velveeta for a smoother texture.
What’s the best way to keep mac & cheese warm for a party?
Leave it in the slow cooker on the “warm” setting and stir occasionally.
How do I make it less thick?
Add an extra splash of milk towards the end if you prefer a looser, creamier consistency.
Conclusion
Southern-style slow cooker mac & cheese is an easy, creamy, and cheesy dish that’s perfect for any occasion. Whether for a holiday dinner or a casual family meal, this slow cooker version keeps things simple while delivering rich, comforting flavors. Try it once, and it just might become your go-to mac & cheese recipe!
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Southern-Style Slow Cooker Mac & Cheese
- Prep Time: 10 minutes
- Cook Time: 2-3 hours
- Total Time: 3 hours
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: Southern
Description
This Southern-style slow cooker mac & cheese is ultra-creamy, cheesy, and rich—just like grandma used to make! Made with a blend of cheeses, butter, and a hint of evaporated milk, it’s the perfect side dish for holidays, potlucks, or weeknight dinners.
Ingredients
- 16 ounces elbow macaroni (uncooked)
- 2 1/2 cups shredded sharp cheddar cheese
- 1 cup shredded Colby Jack cheese
- 1/2 cup shredded mozzarella cheese
- 2 cups whole milk
- 1 (12-ounce) can evaporated milk
- 1/2 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dry mustard (optional, for extra flavor)
Instructions
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Boil the pasta – Cook elbow macaroni for 4-5 minutes (just until al dente). Drain and set aside.
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Grease the slow cooker – Lightly coat the inside of your slow cooker with butter or nonstick spray.
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Mix ingredients – In the slow cooker, whisk together whole milk, evaporated milk, sour cream, melted butter, eggs, salt, pepper, paprika, and dry mustard.
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Add pasta & cheese – Stir in the cooked macaroni and shredded cheeses, mixing until well combined.
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Slow cook – Cover and cook on low for 2-3 hours, stirring occasionally, until the cheese is fully melted and creamy.
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Serve hot – Stir once more before serving and enjoy!
Notes
- Don’t overcook! After 2 hours, check for creaminess to avoid dry mac & cheese.
- Want it extra creamy? Add ½ cup cream cheese or Velveeta for extra smoothness.
- Crispy topping option: Transfer to a baking dish, top with breadcrumbs, and broil for a few minutes before serving.
- Spice it up: Add a dash of cayenne or hot sauce for a Southern kick!