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4.08 from 63 votes

Slow Cooker Baked Mac and Cheese

Slow Cooker Baked Mac and Cheese is the ultimate cheesy, creamy, gluten free, comfort food the whole family will enjoy!
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Side Dish
Cuisine: American
Keyword: crock pot macaroni and cheese, crock pot pasta, no boil macaroni, slow cooker macaroni and cheese
Servings: 8 servings
Calories: 478kcal
Author: Allison Treadwell


  • 1 pound gluten free elbow noodles
  • 2 1/2 cups whole milk
  • 12 oz evaporated milk
  • 2 cups shredded sharp cheddar not pre shredded
  • 8 oz Velveeta cut into small cubes
  • 2 tablespoons butter cut into cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dry ground mustard
  • 1/4 teaspoon garlic powder
  • Dash of cayenne pepper to taste


  • Pour noodles into slow cooker. Add shredded cheese and cubed Velveeta cheese on top.
  • Pour milk, evaporated milk, and butter into slow cooker.
  • Add garlic powder, mustard, cayenne, and stir everything to combine. Try to get the macaroni covered in as much liquid as possible.
  • Cook on low for 1 hour, stir.
  • Check every 15 minutes after the first hour to make sure noodles don’t overcook.
  • Once the noodles are cooked and soft, turn to warm until serving.


Calories: 478kcal | Carbohydrates: 53g | Protein: 23g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 1028mg | Potassium: 361mg | Fiber: 1g | Sugar: 11g | Vitamin A: 790IU | Vitamin C: 1mg | Calcium: 566mg | Iron: 1mg