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This single serving Slow Cooker Mac and Cheese is ultra creamy, rich, and perfectly cheesy. Made with simple ingredients, it cooks all in one small slow cooker—no boiling or baking needed.
Why You’ll Love This Recipe
- Perfectly Portioned: Made in a small slow cooker for one or two servings.
- Easy and Hands-Off: No boiling or extra prep—everything cooks right in the slow cooker.
- Rich, Creamy, and Cheesy: Cream cheese, milk, and cream create a smooth, velvety sauce, while shredded cheese adds bold, satisfying flavor.
- Simple Ingredients: Made with everyday basics you likely already have on hand.
I love how this mac and cheese comes out perfectly creamy every time—with tender pasta and a smooth, rich sauce that clings to every bite. It’s the kind of meal I turn to when I want something simple, comforting, and deeply satisfying, all made right in my small slow cooker.
Mac and Cheese is a great small meal or side. Serve it with Baked Chicken Thighs, Sirloin Steak, Chicken Tenders, or 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 Chili Mac or Macaroni Salad.
- Butter: Salted butter adds flavor, but unsalted works—just add a pinch more salt.
- Cream Cheese: Makes the sauce extra creamy and smooth. Leftover cream cheese can be used in our Cheesecake, Crack Chicken, and Peanut Butter Pie recipes.
- Whole Milk: Adds creaminess and helps keep the sauce from getting too thick.
- 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 Chocolate Ice Cream, Fettuccine Alfredo, or Cauliflower Casserole.
- 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 or Cheeseburger Soup.
- Seasonings: Salt, black pepper, and dry mustard. Dry mustard adds a subtle tang that brings out the cheese flavor and balances the richness.
How To Make Mac And Cheese In A Slow Cooker
These photos and instructions help you visualize how to make this small batch slow cooker macaroni and cheese recipe. If you’re looking for Crockpot Mac and Cheese, you’re in the right place—Crockpot is a popular brand of slow cooker, and this recipe works perfectly in any 1.5-quart model, including Crockpot brand slow cookers. See the recipe box below for ingredient amounts and full recipe instructions.
- 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
- 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.
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:
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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.
Great recipe.