10 Best Crockpot Mac and Cheese Recipes for Potlucks (October 2026)

The crockpot mac and cheese recipes for potlucks on this page are all built to survive the trip: thick enough to scoop, mild enough for kids, and forgiving enough to hold on a warming table for a couple of hours without turning gluey. Every one gives exact US measurements, numbered steps with visual doneness cues, yield, storage and a holding plan.

Most potluck mac and cheese fails on texture, not taste. Watery sauce, grainy cheese and overcooked elbows are the three complaints that come up again and again in reader threads on r/Cooking, along with the same logistical worry: how do I get 30 servings to a table at 6pm and keep it hot? Each recipe below answers that, and if you are feeding a crowd beyond 14 people, start with 12 best lazy crockpot dinner recipes for the rest of the menu. This roundup is written for 2026 potluck season and updated as new ones come through.

Crockpot Mac and Cheese Recipes for Potlucks at a Glance

Recipe	Time	Difficulty	Best For
Classic Cheddar Crockpot Mac and Cheese	20 min prep, 2 hr cook	Easy	Your first potluck dish and anyone who might be picky
Smoked Gouda and Cheddar	25 min prep, 2 hr 15 min cook	Easy	Guests who like depth but flinch at sharp cheddar
Bacon Cheddar	25 min prep, 2 hr 15 min cook	Easy	Game day, tailgates and men who will eat anything
Three-Cheese Herb	30 min prep, 2 hr cook	Medium	Holiday tables where you want something a little grown-up
Buffalo Chicken	30 min prep, 2 hr cook	Easy	A substantial main or a big side for a crowd of men
Pulled Pork Barbecue	35 min prep, 2 hr 15 min cook	Medium	Summer cookouts and anyone bringing a smoker dish too
Roasted Tomato and Cheddar	30 min prep plus 25 min roasting, 1 hr 45 min cook	Medium	Late summer and early fall, when tomatoes are worth roasting
Broccoli Cheddar	20 min prep, 2 hr cook	Easy	Getting a vegetable into the dish without a fight
Caramelized Onion Gruyere	45 min prep, 2 hr cook	Medium	Vegetarian-forward and slightly more elegant
Loaded Potato	35 min prep plus 25 min roasting, 2 hr cook	Medium	The hungriest crowds, and cold-weather potlucks

A note on timing before you pick: the cook times below are slow-cooker times on LOW for a 6 to 8 quart insert, and the prep column is time with a knife and a board, not total hands-on hours. Slow cookers run hotter and colder than each other, so treat the stated time as a guide and start checking at the ninety-minute mark. If you want the rest of the meal sorted, more easy crockpot chicken recipes pair well with any of these.

1. Classic Cheddar Crockpot Mac and Cheese

This is the one to make first. Uncooked pasta goes straight into the crock with a butter and flour base, so there is no boiling step, and the sauce comes out thick enough to hold a spoon upright while it sits on a buffet table.

Yield: 10 to 12 servings · Prep: 20 minutes · Cook: 2 hours on LOW · Total: 2 hours 20 minutes · Difficulty: Easy

Ingredients

• 1 lb 12 oz (850 g) elbow macaroni, uncooked
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cups whole milk
• 1 can (12 oz / 355 ml) evaporated milk
• 1 tsp dry mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper, plus more to taste
• 4 cups (16 oz / 450 g) sharp cheddar cheese, coarsely shredded, divided
• 1 cup (8 oz / 225 g) American cheese, shredded

Instructions

1. Spray the inside of a 6 to 8 quart slow cooker with cooking spray.
2. Set the cooker on HIGH and melt the butter, about 4 minutes, until it foams and smells nutty.
3. Whisk in the flour and keep whisking for 60 seconds until the mixture looks like wet sand and smells like raw cookie dough.
4. Pour in the whole milk a little at a time, whisking constantly, until the sauce is completely smooth with no lumps.
5. Stir in the evaporated milk, dry mustard, garlic powder, onion powder and black pepper.
6. Add the dry macaroni and stir until every piece is wet. This matters more than it sounds.
7. Cover and cook on LOW for 2 hours. Stir once at the 90 minute mark so the pasta on the bottom does not stick.
8. At 2 hours the sauce should coat the elbows and pull away cleanly from the side of the pot when you drag a spoon across the bottom.
9. Turn the cooker off, wait 3 minutes, then stir in the reserved 2 cups of cheddar and the American cheese. It will melt into a glossy sauce from residual heat.
10. Cover and let it stand for 10 minutes before you scoop.

Tip: Shred your own cheese and buy blocks, never bags. Pre-shredded cheese carries anti-caking powder, and that is the single most common reason a cheese sauce goes grainy in a slow cooker. If you are in a rush, warm the cold milk in the microwave for 60 seconds first and it will melt far more evenly.

Swap it: Use gluten-free elbow pasta and a cup of almond milk in place of the whole milk for a gluten-free version that still melts smooth. Reduce the liquid by a quarter cup, because gluten-free pasta drinks more.

Storage: Keeps 3 to 4 days refrigerated in a sealed container. To make it a day ahead, cook the pasta 10 minutes under, cool it in the insert on the counter for no more than 2 hours, cover and refrigerate; reheat on LOW for 2 hours with a splash of milk, or warm covered in a 350°F (175°C) oven.

Allergens: contains milk and wheat.

2. Smoked Gouda and Cheddar Crockpot Mac and Cheese

Gouda brings a gentle smokiness that reads as savory rather than spicy, which makes this the safe pick for a mixed-age table. The pasta is par-boiled here, so the texture stays predictable through a long warm hold.

Yield: 10 to 12 servings · Prep: 25 minutes · Cook: 2 hours 15 minutes on LOW · Total: 2 hours 40 minutes · Difficulty: Easy

Ingredients

• 1 lb (450 g) elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 1/2 cups whole milk
• 1 cup half-and-half
• 3 cups (12 oz / 340 g) smoked gouda, shredded
• 2 cups (8 oz / 225 g) sharp cheddar, shredded
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 cup panko breadcrumbs for the top

Instructions

1. Cook the macaroni in a large pot of salted boiling water for 5 minutes, just under al dente, then drain and rinse under cool water so it stops cooking.
2. Set the slow cooker on HIGH, add the butter and melt it, about 4 minutes.
3. Whisk in the flour for 60 seconds, then pour in the milk and half-and-half while whisking until the sauce is smooth.
4. Stir in the smoked paprika and black pepper.
5. Add the drained pasta and fold it through the sauce so every elbow is coated.
6. Cover and cook on LOW for 2 hours 15 minutes, stirring once at the 1 hour mark.
7. The dish is ready when the sauce is thick and glossy and a spoon drawn through the middle leaves a clean channel that slowly closes.
8. Turn off the heat, sprinkle the panko over the top, and let it sit uncovered for 5 minutes so the crumbs toast in the residual heat.

Tip: Rinse the pasta after draining. That rinse washes off the surface starch and is the difference between a sauce that stays silky for three hours on a warming table and one that goes gluey by the second hour.

Swap it: Replace the smoked paprika with a teaspoon of Dijon mustard for a sharper, tangier finish that children also tend to like. If you are serving a crowd that does not eat pork, smoked gouda keeps the dish free of meat, and gluten-free pasta plus a cup of oat milk makes it dairy-light.

Storage: Refrigerate 3 to 4 days. For a make-ahead, par-cook the pasta, toss it with a teaspoon of butter, and store it and the sauce base separately in the fridge; combine and cook for 2 hours on LOW the next day. Reheat leftovers covered at 350°F (175°C) with a splash of milk.

Allergens: contains milk and wheat.

3. Bacon Cheddar Crockpot Mac and Cheese

Bacon brings a savory depth that sharp cheddar on its own does not, and it holds up to a long warm hold better than most add-ins. Cook the bacon in a skillet rather than the slow cooker so you get the rendered drippings without a smoky cooking vessel.

Yield: 10 to 12 servings · Prep: 25 minutes · Cook: 2 hours 15 minutes on LOW · Total: 2 hours 40 minutes · Difficulty: Easy

Ingredients

• 10 slices thick-cut bacon, chopped
• 1 lb 8 oz (750 g) elbow macaroni
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cups whole milk
• 1 cup half-and-half
• 4 cups (16 oz / 450 g) sharp cheddar, shredded
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 cup chopped green onions, for the top

Instructions

1. Cook the bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer it to a paper towel and pour off all but 2 tablespoons of the drippings.
2. Boil the macaroni in salted water for 6 minutes, until just under al dente, then drain and rinse under cool water.
3. Set the slow cooker on HIGH, add the butter and 2 tablespoons of the reserved bacon drippings, and melt, about 4 minutes.
4. Whisk in the flour for 60 seconds, then add the milk and half-and-half while whisking until smooth.
5. Stir in the onion powder, smoked paprika and black pepper.
6. Fold in the pasta and half the chopped bacon. Cover and cook on LOW for 2 hours 15 minutes, stirring at 1 hour.
7. It is done when the sauce clings to the pasta and the top looks set and slightly darker around the edges.
8. Turn off the heat, stir in the remaining 2 cups of cheddar, and scatter the rest of the bacon and the green onions over the top.

Tip: Never let raw bacon cook in the insert without frying it first. Fat renders unevenly in a slow cooker, and undercooked pork is not worth the risk at a potluck where you cannot watch it.

Swap it: Turkey bacon works and cuts the fat; cook it until crisp and drain it on a paper towel first. For a lower-sodium version, swap half the sharp cheddar for low-sodium cheddar and add 1/2 teaspoon of smoked paprika instead of extra salt. If you want a lighter route, 10 best diabetic crockpot recipes has good swaps for the rest of the table.

Storage: Keeps 3 to 4 days in the fridge, though the bacon softens; add a few fresh pieces on reheating. To make ahead, cook the dish 20 minutes under, cool it uncovered for no more than 2 hours, then cover and refrigerate. Reheat on LOW for 90 minutes with a splash of milk, or covered in a 350°F (175°C) oven until steaming.

Allergens: contains milk and wheat.

4. Three-Cheese Herb Crockpot Mac and Cheese

Cheddar for sharpness, Monterey Jack for melt and Gruyère for nuttiness, plus fresh herbs stirred in at the end. This is the one to make when the potluck includes people who eat mac and cheese as their entire personality and others who would rather have something a bit more grown-up.

Yield: 10 to 12 servings · Prep: 30 minutes · Cook: 2 hours on LOW · Total: 2 hours 30 minutes · Difficulty: Medium

Ingredients

• 1 lb 12 oz (850 g) elbow macaroni
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 3 cups (12 oz / 340 g) sharp cheddar, shredded
• 2 cups (8 oz / 225 g) Monterey Jack, shredded
• 1 1/2 cups (6 oz / 170 g) Gruyère, shredded
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh chives, snipped
• 1 tsp fresh thyme leaves
• 1/2 tsp black pepper

Instructions

1. Boil the macaroni in salted water for 5 minutes, drain, rinse under cool water and set aside.
2. Set the slow cooker on HIGH, melt the butter, then whisk in the flour for 60 seconds.
3. Add the whole milk a cup at a time, whisking until the sauce is glossy and lump-free, then add the heavy cream.
4. Stir in the black pepper and half the parsley.
5. Add 2 cups each of the cheddar and Monterey Jack and stir until melted, about 3 minutes on HIGH.
6. Fold in the pasta, turn the cooker to LOW, cover and cook for 2 hours, stirring once at 1 hour.
7. Turn off the heat and stir in the Gruyère, the remaining cheddar and Monterey Jack, the chives and the thyme. The residual heat melts everything within 5 minutes.
8. Scatter the remaining parsley over the top before you leave the house.

Tip: Shred all three cheeses by hand and add most of them off the heat. Cheese that boils hard in a sauce breaks into grains, and the fat separates out leaving an oily puddle in the bottom of the crock. Grate the cheese while the wax is still firm; room temperature cheese turns gummy and shreds into clumps.

Swap it: Swiss or fontina melts like Monterey Jack and keeps the nuttiness, so use 8 oz in place of the Gruyère. For a gluten-free potluck, use a gluten-free pasta and swap the flour for 2 tablespoons cornstarch, cutting the milk by half a cup.

Storage: Refrigerate 3 to 4 days. Assemble it uncooked the night before, cover and refrigerate, and cook it for 2 hours 15 minutes on LOW the next morning. Reheat with a splash of milk on LOW for 60 minutes, or covered at 350°F (175°C) until the cheese is fully melted and the center is hot.

Allergens: contains milk and wheat.

5. Buffalo Chicken Crockpot Mac and Cheese

Buffalo chicken mac and cheese works as a main or as a very substantial side, and it is the dish that disappears fastest at any potluck I have taken it to. Shred the chicken yourself from breast cooked to 165°F (74°C) so it stays tender.

Yield: 10 to 12 servings · Prep: 30 minutes · Cook: 2 hours on LOW · Total: 2 hours 30 minutes · Difficulty: Easy

Ingredients

• 1 lb (450 g) elbow macaroni
• 2 cups (about 12 oz / 340 g) cooked shredded chicken breast
• 1 cup buffalo wing sauce
• 1/2 cup ranch dressing
• 3 cups whole milk
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 4 cups (16 oz / 450 g) sharp cheddar and Monterey Jack, blended
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 cup crumbled blue cheese
• 1/2 cup sliced scallions

Instructions

1. Boil the macaroni in salted water for 5 minutes, drain, rinse and set aside.
2. Set the slow cooker on HIGH, melt the butter, and whisk in the flour for 60 seconds.
3. Add the whole milk slowly while whisking, then stir in the garlic powder and black pepper.
4. Add 3 cups of the cheese blend and stir on HIGH until melted and smooth.
5. Turn the heat to LOW. Stir in the chicken, the buffalo sauce, the ranch dressing and the pasta.
6. Cover and cook for 2 hours, stirring once at 1 hour so nothing settles and scorches.
7. Turn off the heat, stir in the last cup of cheese blend, and let it sit covered for 10 minutes.
8. Top with the blue cheese and scallions just before you leave so they stay bright.

Tip: Balance the heat with dairy. The ranch dressing is not optional filler, it is what keeps the sauce from being too hot for the people who will still eat it. If you prefer easy crockpot buffalo chicken mac and cheese made with a packaged mix, this version cuts that with real shredded cheese and far less sugar.

Swap it: Use cauliflower florets in place of half the pasta for a lighter bowl; add them for the final 30 minutes only so they do not turn to mush. Buffalo sauce varies wildly in heat, so taste the sauce before it goes in and start with 1/2 cup, adding more at the end if needed.

Storage: Keeps 3 to 4 days refrigerated. Make it ahead by cooking the pasta and the sauce base separately, storing them in the fridge, and combining with the chicken and buffalo sauce on the morning of the potluck. Reheat on LOW with a splash of milk, or in a covered 350°F (175°C) oven until the center reaches steaming.

Allergens: contains milk and wheat.

6. Pulled Pork Barbecue Crockpot Mac and Cheese

Sticky barbecue meets sharp cheese in a way that works far better than it sounds. This is the recipe for a summer cookout, an office potluck in July, or a cold-weather table where you want the dish to feel substantial.

Yield: 12 to 14 servings · Prep: 35 minutes · Cook: 2 hours 15 minutes on LOW · Total: 2 hours 50 minutes · Difficulty: Medium

Ingredients

• 1 lb 12 oz (850 g) elbow macaroni
• 2 lb (900 g) shredded pulled pork, fully cooked
• 3/4 cup barbecue sauce, divided
• 2 1/2 cups whole milk
• 1 cup half-and-half
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 3 cups (12 oz / 340 g) sharp cheddar, shredded
• 2 cups (8 oz / 225 g) Monterey Jack, shredded
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper

Instructions

1. Boil the macaroni in salted water for 5 minutes, drain, rinse and set aside.
2. Set the slow cooker on HIGH, melt the butter, and whisk in the flour for 60 seconds.
3. Add the whole milk and half-and-half while whisking, then stir in the onion powder, smoked paprika and black pepper.
4. Add 2 cups each of the cheddar and Monterey Jack and stir on HIGH until fully melted.
5. Turn to LOW. Fold in the pasta, the pulled pork and 1/2 cup of the barbecue sauce.
6. Cover and cook for 2 hours 15 minutes, stirring at 1 hour and again at 1 hour 45 minutes.
7. Turn off the heat, stir in the remaining cheddar and Monterey Jack, and drizzle the last 1/4 cup of barbecue sauce across the top.
8. Let it stand covered for 10 minutes before serving.

Tip: Use cooked pork only. If you are cooking a whole cut yourself, take it to 145°F (63°C) measured at the thickest part and let it rest 3 minutes before pulling it. Shredding warm pork is far easier too, so shred it on the same day you need it.

Swap it: Leftover pulled chicken works just as well, cooked to 165°F (74°C), and matches the easy crockpot chicken recipes collection. Use a spicy barbecue sauce if you want heat, but reduce it to 1/2 cup because the sugar in most barbecue sauce burns on the bottom of a slow cooker.

Storage: Refrigerate 3 to 4 days. Assemble the dish uncooked up to 24 hours ahead, refrigerate, and add the barbecue sauce only when you start the cooker so it does not scorch. Reheat on LOW for 90 minutes with a splash of milk, or covered in a 350°F (175°C) oven.

Allergens: contains milk and wheat.

7. Roasted Tomato and Cheddar Crockpot Mac and Cheese

Roasting the tomatoes first is the whole trick. It concentrates their flavor, drives off the water that would otherwise loosen your sauce, and gives you a jammy topping that looks like someone tried.

Yield: 10 to 12 servings · Prep: 30 minutes plus 25 minutes roasting · Cook: 1 hour 45 minutes on LOW · Total: 2 hours 40 minutes including roasting · Difficulty: Medium

Ingredients

• 2 pints cherry tomatoes, halved
• 3 tbsp olive oil, divided
• 1/2 tsp dried oregano
• 1 lb 12 oz (850 g) elbow macaroni
• 2 1/2 cups whole milk
• 1 cup heavy cream
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 4 cups (16 oz / 450 g) sharp cheddar, shredded
• 3 cloves garlic, minced
• 1/2 tsp black pepper
• 1/2 cup fresh basil leaves, torn

Instructions

1. Heat the oven to 425°F (220°C). Toss the halved tomatoes with 2 tablespoons of the olive oil, the oregano and a pinch of salt.
2. Roast on a rimmed sheet pan for 20 to 25 minutes, until the edges blister and a little juice has collected on the pan. Scrape that juice up; it is the best part.
3. While the oven is on, boil the macaroni in salted water for 5 minutes, drain, rinse and set aside.
4. Set the slow cooker on HIGH, add the butter and the last tablespoon of olive oil, and melt.
5. Whisk in the flour for 60 seconds, then add the milk and heavy cream while whisking until smooth. Stir in the garlic and black pepper.
6. Add 2 cups of the cheddar, stir until melted, then fold in the pasta and the roasted tomatoes with their pan juices.
7. Cover and cook on LOW for 1 hour 45 minutes, stirring once at 50 minutes.
8. Turn off the heat, stir in the remaining cheddar, top with a few more roasted tomatoes and the basil, and rest 10 minutes.

Tip: Save the roasting juices and add them in place of some of the milk. This is how you get tomato flavor without a watery sauce, and it is why the texture holds up through a two-hour warm hold. Fresh tomatoes, uncooked, are the most common cause of loose mac and cheese at potlucks.

Swap it: Roasted red peppers work in place of the tomatoes and need less time in the pan, about 15 minutes. For a dairy-light version, use oat milk and a smaller amount of cheese, then finish with a spoonful of nutritional yeast for the savory note.

Storage: Keeps 3 to 4 days refrigerated. Roast the tomatoes and make the sauce base up to two days ahead, store both covered, and combine with cooked pasta the morning of. Reheat on LOW with a splash of milk, or covered at 350°F (175°C) until hot all the way through.

Allergens: contains milk and wheat.

8. Broccoli Cheddar Crockpot Mac and Cheese

The version that gets a vegetable into the bowl without anybody negotiating about it. The broccoli goes in late so it keeps its bite and its color, which is the difference between this and a grey, soft potluck casserole.

Yield: 10 to 12 servings · Prep: 20 minutes · Cook: 2 hours on LOW · Total: 2 hours 20 minutes · Difficulty: Easy

Ingredients

• 1 lb 12 oz (850 g) elbow macaroni
• 2 cups (about 12 oz / 340 g) broccoli florets, cut into 1 inch pieces
• 1 tbsp olive oil
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 1 cup half-and-half
• 4 cups (16 oz / 450 g) sharp cheddar, shredded
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes, optional
• 1/2 cup breadcrumbs for the top

Instructions

1. Boil the macaroni in salted water for 5 minutes, drain, rinse and set aside.
2. Toss the broccoli with the olive oil and a pinch of salt, then roast at 425°F (220°C) for 12 minutes. This is optional but it keeps the florets from turning watery in the sauce.
3. Set the slow cooker on HIGH, melt the butter, and whisk in the flour for 60 seconds.
4. Add the milk and half-and-half while whisking, then stir in the garlic powder, black pepper and red pepper flakes.
5. Add 3 cups of the cheddar and stir on HIGH until melted and glossy.
6. Turn to LOW. Fold in the pasta and the roasted broccoli, cover and cook for 2 hours, stirring at 45 minutes.
7. Add the remaining cheddar, turn off the heat, and let it sit for 10 minutes.
8. Scatter the breadcrumbs over the top for the last few minutes of a warm hold if you like the crunch.

Tip: Add the broccoli for the last 30 minutes of cooking if you are not roasting it first. Earlier than that and it turns soft and grey, and the sauce starts tasting faintly of nothing. Frozen broccoli works too; thaw and pat it dry first so it does not water down the sauce.

Swap it: Replace the broccoli with cauliflower, peas, or a combination, all using the same timing. Frozen spinach, drained and squeezed dry, is a good swap for anyone avoiding cruciferous vegetables. For a lighter take on the whole dish, 10 best diabetic crockpot recipes show the swaps that work without losing the sauce.

Storage: Keeps 3 to 4 days refrigerated, though the broccoli softens. Store the pasta and sauce without the broccoli if you want to keep the vegetable separate, then add it back when reheating. Warm on LOW with a splash of milk, or covered in a 350°F (175°C) oven until the cheese has melted completely.

Allergens: contains milk and wheat.

9. Caramelized Onion Gruyère Crockpot Mac and Cheese

Sweet caramelized onions and nutty Gruyère make this the most vegetarian-forward recipe on the list and the most sophisticated, without becoming fussy. The onions take real time on the stovetop, and that is the trade.

Yield: 10 to 12 servings · Prep: 45 minutes · Cook: 2 hours on LOW · Total: 2 hours 45 minutes · Difficulty: Medium

Ingredients

• 2 large onions (about 1 lb / 450 g), thinly sliced
• 2 tbsp butter, plus more for the pan
• 1 lb 12 oz (850 g) elbow macaroni
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 2 1/2 cups whole milk
• 1 cup half-and-half
• 2 cups (8 oz / 225 g) Gruyère, shredded
• 2 cups (8 oz / 225 g) sharp cheddar, shredded
• 1 tsp fresh thyme leaves
• 1/2 tsp black pepper

Instructions

1. Melt 2 tablespoons of butter in a wide skillet over medium heat. Add the onions with a pinch of salt and cook uncovered for 35 to 40 minutes, stirring every 5 minutes, until they are deep golden and soft.
2. Boil the macaroni in salted water for 5 minutes, drain, rinse and set aside.
3. Set the slow cooker on HIGH, add the remaining butter and melt it.
4. Whisk in the flour for 60 seconds, then add the milk and half-and-half while whisking until the sauce is smooth.
5. Stir in the thyme and black pepper, then add 1 1/2 cups of the Gruyère and 1 cup of the cheddar. Stir on HIGH until melted.
6. Turn to LOW, fold in the pasta and two thirds of the caramelized onions, cover and cook for 2 hours, stirring once at 1 hour.
7. Turn off the heat, stir in the remaining Gruyère and cheddar, and scatter the rest of the onions over the top with a crack of black pepper.

Tip: Fully cook the onions before they go in the crock. Raw or half-cooked onions release water as they cook, and that is exactly how a rich onion mac and cheese turns into a loose one. Cook them until they are genuinely brown, not translucent.

Swap it: Swiss or Emmental melt just as smoothly as Gruyère and taste nuttier in a cheese sauce. Add 1 cup of frozen peas for the last 30 minutes if you want a greener plate. A spoonful of Dijon stirred in with the mustard cuts the sweetness of the onions nicely.

Storage: Keeps 3 to 4 days refrigerated. Caramelize the onions a day ahead, refrigerate them covered, and press out any excess liquid before adding them to the crock. Reheat on LOW for 90 minutes with a splash of milk, or covered at 350°F (175°C) until the center is steaming hot.

Allergens: contains milk and wheat.

10. Loaded Potato Crockpot Mac and Cheese

The most filling option here and the one that stretches a small batch further. Roasting the potatoes separately keeps them from releasing water into the sauce, which is the balance this recipe has to get right.

Yield: 12 to 14 servings · Prep: 35 minutes plus 25 minutes roasting · Cook: 2 hours on LOW · Total: 3 hours including roasting · Difficulty: Medium

Ingredients

• 1 1/2 lb (680 g) Yukon gold potatoes, cut into 1/2 inch dice
• 1 lb (450 g) elbow macaroni
• 8 slices thick-cut bacon, cooked and crumbled
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 2 1/2 cups whole milk
• 1 cup half-and-half
• 3 cups (12 oz / 340 g) sharp cheddar, shredded
• 2 cups (8 oz / 225 g) Monterey Jack, shredded
• 1/2 cup sour cream
• 1/2 cup chopped scallions
• 1/2 tsp black pepper

Instructions

1. Heat the oven to 425°F (220°C). Toss the diced potatoes with 2 tablespoons of olive oil and a pinch of salt, spread on a sheet pan and roast for 20 to 25 minutes until the edges are browned and the centers are just tender.
2. Boil the macaroni in salted water for 5 minutes, drain, rinse and set aside.
3. Set the slow cooker on HIGH, add the butter and melt, then whisk in the flour for 60 seconds.
4. Add the milk and half-and-half while whisking, then stir in the black pepper.
5. Add 2 cups each of the cheddar and Monterey Jack and stir on HIGH until melted.
6. Turn to LOW. Fold in the pasta, the roasted potatoes and half the bacon. Do not add the sour cream yet.
7. Cover and cook for 2 hours, stirring once at 1 hour.
8. Turn off the heat, stir in the sour cream and the remaining cheese, and top with the rest of the bacon and the scallions.

Tip: Keep the sour cream out until the end. Dairy added before a long cook will sometimes tighten and grain in a cheese sauce, and stirring it in off the heat keeps the finished texture smooth. Roast the potatoes to the point where a knife slides in with no resistance, since they finish cooking in the sauce.

Swap it: Swap the bacon for 1 cup of cooked and drained chorizo, or leave it out and add roasted mushrooms for a vegetarian version that still tastes substantial. Hash browns work instead of raw potato if you are short on time, added for the final 30 minutes only.

Storage: Keeps 3 to 4 days refrigerated. Assemble everything except the sour cream a day ahead, cover and refrigerate, then cook for 2 hours 15 minutes on LOW with the sour cream stirred in at the end. Reheat on LOW with a splash of milk, or covered in a 350°F (175°C) oven until hot through.

Allergens: contains milk and wheat.

Tips for Making These

• Shred your own cheese, always. The cellulose and cornstarch in pre-shredded cheese are what make a slow cooker sauce go grainy, and no amount of stirring fixes it. Blocks are also cheaper per ounce than bags.
• Watch the liquid, not the clock. Every slow cooker runs a little hot or a little cold, and the pasta water and milk ratio is the variable people get wrong. Start checking at 90 minutes, and if the sauce looks loose, take the lid off for the last 20 minutes to let it reduce.
• Keep the insert off direct heat. A crockpot sitting on a bare hotplate or over a gas burner will scorch the bottom of the sauce long before the middle is hot. If you are taking the dish somewhere, carry the insert in a folded towel inside a box lined with towels.
• Hold at 140°F (60°C) or above. A slow cooker on WARM is designed to sit at or above that temperature for hours. If you are using a chafing dish or oven, do the same, and do not put the finished dish back in the fridge once it has been sitting out warm.
• Stir once, then stop. One stir at the halfway mark keeps the pasta from packing into a solid layer. Constant stirring breaks the pasta and thins the sauce, and the rest of the time you are better off lifting the lid briefly than reaching for a spoon.
• Thin with milk during service, not before. Mac and cheese thickens as it sits on a warmer. Keep a cup of warm milk or half-and-half in a pitcher next to the crock and let people add a splash to their own serving rather than thinning the whole batch.

One more thing worth knowing: for a potluck of more than about 30 people, a single 8 quart slow cooker will not get you there. Cook two smaller batches in two pots instead of one giant one. A larger batch cooks unevenly, and the bottom scorches long before the top is creamy.

Frequently Asked Questions

Which Crockpot Mac and Cheese Should You Make First?

Make the classic cheddar one first. It is the broadest-reaching recipe on this page, the least likely to upset anyone, and the one where the margin for error is smallest, which matters when the first time you cook for a crowd you are also carrying a casserole across a parking lot. It holds on a warmer better than anything else here and reheats without turning grainy.

Pick buffalo chicken when you want the dish to be a main, pulled pork barbecue when a smoker or grill is already going, and roasted tomato and cheddar when late-summer tomatoes are worth roasting and you want something that does not taste like every other potluck bowl. Every option on this list comes down to the same three things: shred your own cheese, measure the milk, and keep the insert off direct heat. Pick the recipe that matches your crowd, then give yourself a cushion of time before you leave.