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This mini slow cooker mac and cheese is ultra creamy, rich, and perfectly cheesy. Made with simple ingredients, it cooks in a small crock pot and delivers tender pasta coated in a velvety cheese sauce. This easy hands-off recipe is perfect for a comforting meal or side dish.
Why You’ll Love This Recipe
- Perfectly Portioned: Made in a small slow cooker for one or two servings.
- Easy and Hands-Off: Everything cooks together in the slow cooker, no separate pots required.
- Extra Creamy and Cheesy: A smooth sauce made with cream cheese, milk, cream, and shredded cheese.
- Simple Ingredients: Made with everyday basics you likely already have on hand.
I love how this slow cooker mac and cheese turns out perfectly creamy every time. The pasta is tender, the sauce is smooth and rich, and every bite is coated in cheesy goodness. It’s the recipe I turn to when I want an easy, comforting meal made right in my small Crockpot.
Mac and cheese is a great small meal or side. Serve it with two baked chicken thighs, an air fryer sirloin steak, a small batch of chicken tenders, or a pan-fried ham steak.
Ingredients
If you have any ingredients leftover from this single serving slow cooker mac and cheese recipe, check out our Leftover Ingredients Recipe Finder.
- Pasta: I use 2 ounces (57 grams) of uncooked small to medium shell pasta, which equals about ¾ cup. Shells hold the cheese sauce nicely, making each bite extra creamy. You can also use 2 ounces (57 grams) of uncooked elbow macaroni—this is just under ½ cup. Extra pasta can be used in easy chili mac or small macaroni salad.
- Cream Cheese: Makes the sauce extra creamy and smooth. Leftover cream cheese can be used in our small cheesecake recipe, mini crack chicken, and our small peanut butter pie recipe.
- Heavy Cream or Heavy Whipping Cream: For a richer sauce. You can use all milk if you prefer, but I love the richness cream adds. Use extra cream in our single serve chocolate ice cream recipe, small batch fettuccine Alfredo, or our small cauliflower casserole recipe.
- Cheese: I use a mix of sharp cheddar and Fontina. Cheddar brings a bold, classic flavor, while Fontina melts beautifully and adds a smooth, creamy texture. You can also use Monterey Jack, Colby, or a smoked cheese for a different flavor. Leftover cheese can be used in a breakfast sandwich, open-faced croque madame, or our single serving cheeseburger soup recipe.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
You can easily customize this single serving slow cooker mac and cheese. Try one of these simple add-ins for extra flavor:
- Bacon Mac and Cheese: Stir in cooked, crumbled bacon just before serving.
- Vegetable Mac and Cheese: Add steamed broccoli, peas, or spinach for extra color and nutrition.
- Smoky Mac and Cheese: Use smoked cheddar or add a pinch of smoked paprika for a deeper flavor.
How To Make Mac And Cheese In A Mini Slow Cooker
Follow these step-by-step photos and instructions to see exactly how to make this small batch slow cooker mac and cheese. This recipe works in any 1.5-quart model, including Crockpot brand models. For exact measurements, see the recipe card below.
- Add Ingredients: Place the uncooked pasta in a 1.5-quart slow cooker. Add the butter, cream cheese, salt, pepper, and dry mustard. Pour in the milk and cream, then stir to combine.
- Cook: Cover and cook on low for 1½ to 2 hours, stirring once halfway through, until the pasta is tender.
- Add Cheese: Stir in the shredded cheese. Cover and cook for 5 to 10 minutes, until the cheese is melted.
- Finish and Serve: Stir again before serving and adjust salt and pepper to taste.
No Slow Cooker?
You can still enjoy creamy mac and cheese with our easy single serving stovetop Mac and Cheese recipe.
Expert Tips
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make sauces grainy.
- Stir Halfway Through: Keeps pasta from sticking and helps it cook evenly.
- Adjust The Sauce: Thin with a splash of milk if needed, or add more cheese to thicken.
- Let It Rest 5 Minutes: This gives the sauce time to thicken before serving.
- Use the Right Size Cooker: A 1.5-quart slow cooker works best. Larger cookers may overcook the pasta.
Frequently Asked Questions
Yes, double the ingredient amounts and use a 3-quart slow cooker.
Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of milk to bring back the creamy texture.
Yes! Stir in cooked bacon, steamed broccoli, or other add-ins after the pasta is cooked and just before adding the cheese.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this simple slow cooker macaroni and cheese recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Mini Slow Cooker Mac And Cheese For One
Equipment
Ingredients
- 2 ounces small to medium shell pasta (uncooked) – (57 g | ¾ cup uncooked) If using elbow macaroni instead, 2 ounces is also 57 grams and measures just under ½ cup uncooked.
- ½ tablespoon salted butter
- ½ ounce cream cheese – (1 tablespoon, packed | 15 g)
- ¼ teaspoon dry mustard
- ¼ teaspoon coarsely ground black pepper
- ⅛ teaspoon salt
- ½ cup whole milk
- ¼ cup heavy cream
- ½ cup shredded sharp cheddar cheese – (1 ½-ounce | 42 g)
- ¼ cup shredded fontina cheese – (1-ounce | 27 g)
Instructions
- Place the uncooked pasta in a 1.5-quart slow cooker. Add the butter, cream cheese, dry mustard, pepper, and salt. Pour in the milk and cream, then stir to combine.
- Cover and cook on low for 1½ to 2 hours, stirring once halfway through, until the pasta is tender.
- Stir in the shredded cheese. Cover and cook for 5 to 10 minutes, until the cheese is melted.
- Stir again before serving and adjust salt and pepper to taste.
Notes
- Use Freshly Shredded Cheese: It melts better and creates a smoother, creamier sauce.
- Stir Halfway Through: This helps the pasta cook evenly and prevents sticking.
- Adjust The Sauce: Add a splash of milk if it’s too thick, or more cheese to thicken.
- Let It Rest 5 Minutes: This gives the sauce time to thicken before serving.
- Use A 1.5-Quart Slow Cooker: A larger cooker may overcook the pasta.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Wonderful flavor from the cheese blend, and I appreciate the convenience of the slow cooker. This recipe worth repeating often.
The recipe was great. I used Monterey Jack cheese in place of the fontina cheese.
Perfect size for one person!!
Having tried a slow cooker mac ‘n cheese before (with mediocre results) I was skeptical, but decided to trust Joanie and give her recipe a shot. This one was a winner! I used cavatappi as my pasta and cooked it for 1 hr. 45 min. before adding the cheese – along with a handful of chopped baby spinach to make it a one dish meal. Can’t wait to make it again!!
Great recipe.