If you want a super creamy, no-fuss dinner, this Crockpot Mac and Cheese is it. All the ingredients melt together in the slow cooker, creating a rich, velvety sauce while the pasta cooks perfectly underneath. It's the easiest way to serve a cozy, crowd-pleasing dish without spending much time in the kitchen.

For more cozy crockpot recipes, check out our Crockpot Cheeseburger Casserole!

Key Ingredients

Here are some of the ingredients you need for this rich, creamy crockpot mac and cheese:

• Elbow macaroni - Classic pasta shape that catches all the creamy cheese sauce.
• Whole milk - Forms the base of the sauce and keeps it rich and silky.
• Half & Half - Adds extra creaminess and body without being as heavy as straight cream.
• Evaporated milk - Concentrated milk that helps the sauce stay smooth and creamy, especially in a slow cooker. This will prevent the sauce from curdling.
• Cream cheese - Cubed; melts into the sauce for a tangy, ultra-creamy texture.
• Freshly Shredded Gruyere Cheese - adds a nutty, slightly sweet depth of flavor and melts ultra-smooth, helping the crockpot sauce stay silky instead of grainy. E
• Freshly Shredded Sharp cheddar cheese - brings that classic, bold "mac and cheese" flavor punch and enough tang to keep the dish from tasting flat or overly mild.
• Cornstarch - Thickens the sauce and helps it cling to the pasta without getting grainy.
• Dijon mustard - Just a little bit brightens and deepens the cheese flavor; you won't taste "mustard."
• Onion powder - Adds mellow, savory depth without chopping onions.

How to Make Crockpot Mac & Cheese

1. Step 1: Add the half and half, milk, evaporated milk, butter, cornstarch, Dijon mustard, garlic powder, onion powder, and smoked paprika to the crock pot. Wisk well

2. Step 2: Add the Gruyere, cream cheese, and 2 cups of the cheddar cheese. Stir. The mix will be clumpy, and that is ok.

3. Step 3: Add the macaroni noodles and stir. Mix well so the macaroni is broken up and all are in the cheese sauce.

4. Step 4: Cook on LOW for 1 ½ - 2 ½ hours. Stirring every 30 minutes. Check every 30 minutes starting at 1 ½ hours. Every crockpot heats differently. Make sure noodles are soft, and the sauce is thick and smooth.

5. Step 5: When done, add the rest of the cheddar cheese. Stir. If desired, add a little extra Gruyère to make it a little extra creamy. If the sauce is a little too creamy, add a splash of milk. If the sauce is too thin, cook another 10 minutes with the lid off.

Expert Tips for the Best Crockpot Mac and Cheese

• Use the right size slow cooker. A 4-6 quart crockpot works best for even cooking-if the pot is too full or too empty, the pasta can cook unevenly.
• Use a mix of cheeses for flavor and melt. Gruyère adds a nutty, slightly sweet depth and melts ultra-smooth, while sharp cheddar brings that classic, tangy "mac and cheese" flavor that keeps the dish from tasting flat.
• Always shred your cheese fresh. Freshly shredded cheese melts smoother and creamier because it doesn't have the anti-caking additives that pre-shredded cheese does, which can make sauces grainy or clumpy.
• Don't skip the stir. Give everything a good stir every 30 minutes during cooking to help the cheese melt evenly and prevent any hot spots or clumps.
• Watch the cook time closely. Every slow cooker runs a bit differently, so start checking around the earliest cook time; overcooking can make the pasta mushy and the sauce too thick.

How to Store Mac & Cheese

Store leftover mac and cheese in an airtight container in the fridge for 3-4 days, or freeze for up to 2 months (just know the cream sauce may get slightly grainy after thawing). Thaw frozen portions overnight in the refrigerator. Reheat gently on the stovetop or in the microwave in short bursts, stirring in a splash of milk or half-and-half until the sauce is creamy again.

Best Dishes to Pair with Mac and Cheese

more slow cooker recipes

If you tried this Crockpot Mac and Cheese recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments! Thanks for visiting and come back again!

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Crockpot Mac And Cheese

If you want a super creamy, no-fuss dinner, this crockpot mac and cheese is it. All the ingredients melt together in the slow cooker, creating a rich, velvety sauce while the pasta cooks perfectly underneath. It's the easiest way to serve a cozy, crowd-pleasing dish without spending much time in the kitchen.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Servings 10 people

Calories 669kcal

Author Chantelle DeJager

Equipment

• 1 Slow Cooker

Ingredients

• 16 oz uncooked elbow macaroni
• 2½ cups half-and-half
• 2 cups whole milk
• 1 cup evaporated milk
• 8 oz cream cheese softened and cubed
• 3 cups freshly shredded sharp cheddar
• 1 cup Gruyère or Monterey Jack
• ½ cup unsalted butter melted
• 1 tablespoon cornstarch helps prevent curdling
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• 1 teaspoon Dijon mustard optional (boosts cheese flavor)
• Salt & pepper to taste

Instructions

• Add the half and half, milk, evaporated milk, butter, cornstarch, Dijon mustard, garlic powder, onion powder, and smoked paprika to the crock pot. Wisk well
• Add the Gruyere, cream cheese, and 2 cups of the cheddar cheese. Stir. The mix will be clumpy, and that is ok.
• Add the macaroni noodles and stir. Mix well so the macaroni is broken up and all are in the cheese sauce.
• Cook on LOW for 1 ½ - 2 ½ hours. Stirring every 30 minutes. Check every 30 minutes starting at 1 ½ hours. Every crockpot heats differently. Make sure noodles are soft, and the sauce is thick and smooth.
• When done, add the rest of the cheddar cheese. Stir. If desired, add a little extra Gruyère to make it a little extra creamy.
• If the sauce is a little too creamy, add a splash of milk. If the sauce is too thin, cook another 10 minutes with the lid off.

Notes

• Use a mix of cheeses for flavor and melt. Gruyère adds a nutty, slightly sweet depth and melts ultra-smooth, while sharp cheddar brings that classic, tangy "mac and cheese" flavor that keeps the dish from tasting flat.
• Always shred your cheese fresh. Freshly shredded cheese melts smoother and creamier because it doesn't have the anti-caking additives that pre-shredded cheese does, which can make sauces grainy or clumpy.
• Don't skip the stir. Give everything a good stir every 30 minutes during cooking to help the cheese melt evenly and prevent any hot spots or clumps.
• Watch the cook time closely. Every slow cooker runs a bit differently, so start checking around the earliest cook time; overcooking can make the pasta mushy and the sauce too thick.

Nutrition

Serving: 1cup | Calories: 669kcal | Carbohydrates: 44g | Protein: 25g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 130mg | Sodium: 479mg | Potassium: 406mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1456IU | Vitamin C: 1mg | Calcium: 599mg | Iron: 1mg

The post Crockpot Mac and Cheese (Easy Slow Cooker Recipe) appeared first on The Taylor House.

How to make Crockpot Lasagna Soup

For the soup

• 2 lb ground beef (or 1 lb ground beef and 1 lb ground Italian sausage)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 tablespoon tomato paste
• 2 tablespoon Italian seasoning
• 6 cups beef broth
• 1 (28 oz) jar marinara sauce
• 8-10 lasagna noodles (8 oz), broken into small pieces
• Salt and pepper, to taste

For the topping

• Cottage Cheese
• Mozzarella Cheese
• Parmesan Cheese

What will you need to make crockpot lasagna soup

• Slow Cooker: I Love this Kitchen Aid Crock Pot
• Frying Pan: This Caraway Saute Pan is a healthy non-stick option for family-sized meals.

Instructions

1. Sauté the onions until translucent (About 5 minutes)
2. Add the garlic and Saute for another minute
3. Add the tomato paste. Combine and stir until well mixed
4. Add ground beef. Break it up, then add all the spices.
5. Slowly incorporate half of the beef broth as the meat is cooking.
6. When the meat is done cooking, transfer all the contents of the frying pan into a slow cooker. And add the marinara sauce.
7. Cook on low for 5-6 hours or on high for 2-3 hours
8. Add lasagna noodles 30-45 minutes before serving. Stir the noodles every 10-15 minutes to prevent them from sticking together.
9. Add toppings and serve.

Sauté the onions for about 5 minutes. Add the garlic and sauté for another 1 minute.

Add the tomato paste. Combine and stir until well mixed

Add the ground beef. Break up and add spices. Slowly add half the beef broth, mixing with the ground beef as it cooks.

Add everything except the noodles to the crockpot. Cook on high for 2-3 hours, low for 5-6 hours.

Add lasagna noodles 30-45 minutes before serving.

Add cheese toppings and Enjoy!

More Crockpot Recipes

• Something for the season: Crockpot Pumpkin Chili
• Easy Crockpot recipe: Crockpot Chicken Fajitas
• Hearty classic: Crockpot Hamburger Casserole

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Crockpot Lasagna Soup

If you love lasagna but don't have the time (or patience!) to layer noodles, sauce, and cheese, then crockpot lasagna soup is about to become your new favorite comfort food. It's rich, hearty, and packed with all the classic Italian flavors you adore - but with a fraction of the effort. Imagine a bowl of savory tomato broth filled with tender pasta, ground beef, and melted cheese - it's pure cozy magic!

Course Dinner

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Servings 6

Calories 628kcal

Author Chantelle DeJager

Equipment

• 1 Frying Pan
• 1 Slow Cooker

Ingredients

Soup

• 2 lb ground beef or 1 lb ground beef and 1 lb ground Italian sausage
• 1 medium onion diced
• 3 cloves garlic minced
• 4 tablespoon tomato paste
• 2 tablespoon Italian seasoning
• 6 cups beef broth
• 28 oz marinara sauce
• 10 lasagna noodles 8 oz, broken into small pieces
• Salt and pepper to taste

Toppings

• Cottage Cheese
• Mozzarella Cheese
• Parmesan Cheese

Instructions

• Sauté the onions until translucent (About 5 minutes)
• Add the garlic and Saute for another minute
• Add the tomato paste. Combine and stir until well mixed
• Add ground beef. Break it up, then add all the spices.
• Slowly incorporate half of the beef broth as the meat is cooking.
• When the meat is done cooking, transfer all the contents of the frying pan into a slow cooker. And add the marinara sauce.
• Cook on low for 5-6 hours or on high for 2-3 hours
• Add lasagna noodles 30-45 minutes before serving. Stir the noodles every 10-15 minutes to prevent them from sticking together.
• Add toppings and serve.

Nutrition

Calories: 628kcal | Carbohydrates: 47g | Protein: 37g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 1710mg | Potassium: 1197mg | Fiber: 5g | Sugar: 8g | Vitamin A: 764IU | Vitamin C: 13mg | Calcium: 107mg | Iron: 6mg

The post Crockpot Lasagna Soup appeared first on The Taylor House.

Why You'll Love These Pumpkin Coffee Cake Cookies

• Soft and fluffy: Thanks to pumpkin purée, these cookies stay tender and moist.
• Warm and cozy flavors: The combination of brown sugar, pumpkin pie spice, and maple glaze delivers an irresistible fall flavor.
• Streusel topping: A buttery crumb layer adds the perfect bit of crunch and texture.
• Perfect for sharing: These cookies look as good as they taste - ideal for a holiday gathering!

Ingredients You'll Need

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• ½ cup granulated sugar
• ½ cup pumpkin purée (patted dry with a paper towel to remove excess moisture)
• 2 eggs
• 1 tablespoon vanilla extract
• 3 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 1 teaspoon salt

For the Streusel Topping:

• ⅔ cup brown sugar
• ⅔ cup all-purpose flour
• 1 tablespoon pumpkin pie spice
• 6 tablespoon unsalted butter, softened

For the Glaze:

• 1 cup powdered sugar
• 3 tablespoon milk or cream
• ½ teaspoon maple extract (or imitation maple)

Instructions

• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Make the streusel: In a small bowl, mix brown sugar, flour, and pumpkin pie spice. Stir in the softened butter until crumbly. I used my hands to ensure the butter was worked in.
• Blot the Pumpkin Puree: Don't skip this step! It will help the cookies hold their shape. Scoop the pumpkin purée into a bowl. Lay a clean paper towel (or two) flat over the surface of the purée. Gently press down so the paper towel absorbs excess liquid. Lift, discard, and repeat with a fresh paper towel until barely any moisture comes out. Set the blotted pumpkin aside.

• Make the cookie dough: Using a stand mixer or a hand mixer, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add the blotted pumpkin purée, eggs, and vanilla extract. Mix until combined.
• Add dry ingredients: Whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Add to the wet ingredients and stir until a soft dough forms.
• Assemble: Scoop cookie dough (about 2-3 tablespoons per cookie) onto the baking sheet. Gently flatten each and press a small indentation in the center. Top generously with the streusel mixture (about 1 tablespoon worth).

• Bake: Bake for 15-18 minutes. After about 10 minutes, transfer to a wire rack to cool.

• Add glaze: Whisk together powdered sugar, milk, and maple extract. Drizzle over cooled cookies.

Tips for the Perfect Pumpkin Coffee Cake Cookies

• Dry your pumpkin purée: Place it on paper towels and pat dry to remove extra moisture - this helps the cookies hold their shape.
• Don't overbake: These cookies should stay soft in the middle for that perfect coffee-cake texture.

How to Store

Store these cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

More Pumpkin Recipes to Try

• Pumpkin Cheesecake Cookies
• Fluffy Pumpkin Pancakes
• Pumpkin Blondies

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Pumpkin Coffee Cake Cookies

If you love fall baking as much as I do, these Pumpkin Coffee Cake Cookies are about to become your new favorite treat. Imagine a soft, pumpkin-spiced cookie base topped with buttery pumpkin-spiced streusel and finished with a drizzle of sweet maple glaze - like your favorite coffee cake, but in cookie form. They're cozy, sweet, and pair perfectly with a hot cup of coffee or tea!

Course Dessert, Holiday Cookies

Cuisine American

Prep Time 35 minutes minutes

Cook Time 18 minutes minutes

Servings 16 large cookies

Calories 415kcal

Author Chantelle DeJager

Equipment

• 1 Kitchen-Aid Stand Mixer or a hand mixer
• Mixing bowls
• Measuring Utensils
• 1 Baking sheet
• 1 silicone baking mat or parchment paper

Ingredients

For the Cookies:

• 1 cup unsalted butter softened
• 1 cup brown sugar
• ½ cup granulated sugar
• ½ cup pumpkin purée patted dry with a paper towel to remove excess moisture
• 2 eggs
• 1 tablespoon vanilla extract
• 3 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 1 teaspoon salt

For the Streusel Topping:

• ⅔ cup brown sugar
• ⅔ cup all-purpose flour
• 1 tablespoon pumpkin pie spice
• 6 tablespoon unsalted butter softened

For the Glaze:

• 1 cup powdered sugar
• 3 tablespoon milk or cream
• ½ teaspoon maple extract or imitation maple

Instructions

• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Make the streusel:

• In a small bowl, mix brown sugar, flour, and pumpkin pie spice. Stir in the softened butter until crumbly. I used my hands to ensure the butter was worked in.

Blot the Pumpkin Puree:

• Don't skip this step! It will help the cookies hold their shape. Scoop the pumpkin purée into a bowl. Lay a clean paper towel (or two) flat over the surface of the purée. Gently press down so the paper towel absorbs excess liquid. Lift, discard, and repeat with a fresh paper towel until barely any moisture comes out. Set the blotted pumpkin aside.

Make the cookie dough:

• In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add the blotted pumpkin purée, eggs, and vanilla extract. Mix until combined.

Add dry ingredients:

• Whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Add to the wet ingredients and stir until a soft dough forms.

Assemble:

• Scoop cookie dough (about 2-3 tablespoons per cookie) onto the baking sheet. Gently flatten each and press a small indentation in the center. Top generously with the streusel mixture (about 1 tablespoon worth).

Bake:

• Bake for 15-18 minutes. After about 10 minutes, transfer to a wire rack to cool.

Add glaze:

• Whisk together powdered sugar, milk, and maple extract. Drizzle over cooled cookies.

Nutrition

Calories: 415kcal | Carbohydrates: 63g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 208mg | Potassium: 104mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1713IU | Vitamin C: 0.5mg | Calcium: 57mg | Iron: 2mg

The post Pumpkin Coffee Cake Cookies appeared first on The Taylor House.