Dinner

Slow Cooker Mac and Cheese Recipe

ByLuna Ryder December 18, 2025December 18, 2025

Introduction

This slow cooker mac and cheese is a creamy, comforting dish perfect for busy days when you want a hearty meal with minimal effort. Combining reduced-fat cheeses and a flavorful cheese sauce, it’s an easy way to enjoy classic mac and cheese without standing over the stove.

A white bowl filled with creamy, bright yellow macaroni and cheese made with rotini pasta, showing the spiral shapes coated in smooth cheese sauce. A silver spoon is placed in the bowl on the right side, partly inside the cheese-covered pasta. The bowl sits on a wooden surface with sunlight casting soft shadows around it, and there is no other food or utensils visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans Fat-Free Evaporated Milk
2 cans Condensed Cheddar Cheese Soup
2 1/2 cups Water
Salt, to taste
Ground Black Pepper, to taste
1 teaspoon Dry Mustard
1/8 teaspoon Cayenne Pepper
2 cups Shredded Reduced-Fat Cheddar Cheese
2 cups Shredded Reduced-Fat Monterey Jack Cheese
1 pound Vegetable Rotini

Instructions

Step 1: In a large pot, combine the fat-free evaporated milk, condensed cheddar cheese soup, water, salt, ground black pepper, dry mustard, and cayenne pepper. Heat the mixture over medium heat until it begins to simmer.
Step 2: Gradually add the shredded reduced-fat cheddar cheese and Monterey Jack cheese to the pot, stirring until the cheeses melt completely and the sauce is smooth.
Step 3: Place the uncooked vegetable rotini into the slow cooker. Pour the cheese sauce over the pasta and stir gently to combine.
Step 4: Cover the slow cooker and cook on high for two hours, stirring occasionally to prevent sticking.
Step 5: After two hours, stir the pasta gently. If the mixture is too thick, add a little water to loosen the sauce. Adjust seasoning with salt and ground black pepper to taste.
Step 6: Serve the mac and cheese warm in bowls and enjoy.

Tips & Variations

For extra richness, stir in a tablespoon of butter at the end of cooking.
Try adding cooked bacon or diced ham for a smoky twist.
Use gluten-free pasta to accommodate dietary restrictions.
Mix in steamed vegetables like broccoli or peas for added nutrition.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat, adding a splash of milk or water to loosen the sauce as needed.

How to Serve

A white bowl filled with creamy yellow mac and cheese made with short spiral pasta, covered evenly in a thick, smooth cheese sauce, sitting on a white marbled texture, with a metal spoon resting inside the bowl toward the back right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cheese instead of reduced-fat cheese?

Yes, you can substitute with regular cheese for a richer flavor and creamier texture, but it will increase the fat content.

Can I prepare this recipe in advance?

It’s best to prepare and cook the mac and cheese fresh, but you can assemble the pasta and sauce separately and combine them in the slow cooker when ready to cook.