If you want an easy slow cooker creamy mac and cheese recipe with the perfect al dente pasta, try my Crock Pot Gluten Free Mac and Cheese recipe. I have tested this recipe several times to create a simple and tasty recipe while avoiding mushy gluten free pasta! This is the ultimate comfort food recipe!

A bowl full of crock pot gluten free mac and cheese. A fork is on the edge of the bowl.

So many of my readers love my original Gluten Free Mac and Cheese recipe and have asked me to create a slow cooker version. My original recipe gets rave reviews. I have worked hard to test different methods to make Crock Pot mac and cheese work with gluten free pasta. The first time didn’t turn out so well, but I finally nailed it, so the gluten free pasta stays al dente!

One of my favorite reasons to use a slow cooker is its convenience. You can simply toss the ingredients into the slow cooker, set the timer, and let it do its magic. This particularly appeals to my busy readers or those who want to minimize hands-on cooking time.

Making my Crock Pot gluten-free mac and cheese is straightforward. You don’t need to precook the elbow macaroni or spend time shredding cheese. I make this recipe with just a couple of steps, adding the shredded cheese when it is almost cooked. This allows you to use store-bought pre-shredded cheeses. This macaroni and cheese makes a great meal or side dish!

If you love to use your slow cooker, check out all of my easy gluten free slow cooker recipes!

Allergen Information:

This easy Crock Pot macaroni and cheese recipe is gluten-free, soy-free, and nut-free. I have not tested any dairy-free versions of this recipe. This recipe uses no gluten free flour or starch.

Ingredient Notes:

  • Gluten Free Macaroni – I used Jovial gluten free macaroni in this recipe. My two favorite gluten free macaroni brands are Jovial and Tinkyada. They seem to hold up very well to one-pot cooking recipes from all my testing.
  • Cream Cheese – I used full-fat cream cheese. I have not tested low-fat or tofu-based versions.
  • Evaporated Milk – I tested regular evaporated milk. I haven’t tested a dairy-free coconut-based version.
  • Heavy Cream – You can also use half and half.
  • Cheddar Cheese and Monterey Jack Cheese – I used pre-shredded cheeses. Be sure to read my note about these and when to add them. Because of the coating on pre-shredded cheese, it is important to add them at the end of cooking.
  • Butter – Use salted butter.
  • Milk – I used full-fat whole milk. Low-fat or fat-free milk should also work well. I did not test dairy-free milk options.
  • Garlic Powder, Salt, and Black Pepper.

This slow cooker mac and cheese recipe without Velveeta is made with cream cheese, cheddar cheese, and Monterey jack cheese. If you want to use Velveeta, you could, but I haven’t tested what amount you would use instead of the other cheeses. (Know that Velveeta is gluten free if you want to try it.)

Cooked gluten free mac and cheese in my Crock Pot.
Look how perfect the noodles are! They are NOT mushy!

Tips For Sucess:

  • Do not add the shredded cheese in the beginning if you are using store-bought pre-shredded cheese. This keeps the cheese sauce extra creamy!
  • Cook on the low heat setting. The high setting can overcook the pasta.
  • Stir as it cooks at least 3 times. This prevents any macaroni from sticking together. I know it is advised not to remove the lid in other slow cooker recipes, but in this recipe, it is important to stir as the pasta cooks.

Step-By-Step Directions:

Photos of steps 1 and 2 making the mac and cheese in my Crock Pot.

Step 1: Add the butter, cream cheese, evaporated milk, milk, heavy cream, garlic powder, salt, and pepper to your Crock Pot or slow cooker.

Step 2: Add the uncooked pasta. (You do not have to rinse or pre-cook the macaroni.) Give it a good stir.

Step 3: Cover the slow cooker and turn it on low heat.

Step 4: After 30 minutes, remove the lid and stir the contents. This is important to prevent the macaroni from sticking together as it cooks.

Adding the shredded cheese to the partially cooked macaroni.

Step 5: After 1 1/2 hours, add the shredded cheese and any mix-ins you may want to add. See below for a great list of tasty options! Stir the shredded cheese into the pasta.

Step 6: After 30 minutes, remove the lid and stir again. Taste a piece of pasta. The pasta should be al dente at this point. If it is, your dinner is ready!

A close up of the cooked mac and cheese in the slow cooker.

Tasty Flavor Variations:

  • Add cooked, chopped bacon to the recipe. I add 1/2 cup.
  • Add 2 to 4 ounces of roasted green chiles for some spice. (1/2 to a full can.)
  • Add leftover rotisserie chicken or leftover ham.
  • Add vegetables like broccoli, red peppers, or onions. I like to cook them in a pan and add them when I add the shredded cheese. It gives enough time for the flavors to cook without the veggies getting mushy.
  • Garnish with parmesan cheese.

Serve With:

I love serving these side dishes with this gluten free Crock Pot macaroni and cheese recipe.

Recipe FAQ:

Can you use white cheddar cheese?

You can use white cheddar cheese if you prefer.

What size Crock Pot do you use?

I shared the Crock Pot I use above; it is 8 quarts.

How do you store leftover mac and cheese?

I store all leftovers in an airtight container in my refrigerator. They will keep fresh for up to 4 days.

Can you freeze leftover Crock Pot gluten free macaroni and cheese?

I do not recommend freezing leftovers. The pasta turns to mush when you thaw it.

The top view of a bowl of macaroni and cheese.

More Gluten Free Slow Cooker Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!

Cooked gluten free mac and cheese in my Crock Pot.

Crock Pot Gluten Free Mac and Cheese

Sandi Gaertner
A homemade, creamy gluten free macaroni and cheese recipe that is made in your slow cooker or Crock Pot.
5 from 6 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Gluten Free Dinner Recipes, Gluten Free Pizza and Pasta Recipes, Meal Recipes
Cuisine American
Servings 8 servings
Calories 533 kcal

Ingredients
  

  • 12 ounces gluten free macaroni * see notes
  • 8 ounces cream cheese full-fat
  • 8 ounces cheddar cheese * see notes
  • 4 tablespoons salted butter
  • 12 ounces evaporated milk
  • ¼ cup heavy cream
  • 2 cups milk
  • 1 teaspoon garlic powder
  • 1 teaspoon salt or to taste
  • ½ teaspoon ground black pepper

Instructions
 

  • Spray your slow cooker with a non-stick spray, or use a slow cooker liner. This will make clean up easier.
  • Add the butter, cream cheese, evaporated milk, milk, heavy cream, garlic powder, salt, and pepper to your Crock Pot or slow cooker.
  • Add the gluten-free macaroni. (You do not have to rinse or pre-cook the macaroni.) Stir.
  • Cover the slow cooker and turn it on low heat.
  • After 30 minutes, remove the lid and stir the contents. This is important to prevent the macaroni from sticking together as it cooks. Stir again at the one hour mark.
  • After 1 1/2 hours, add the shredded cheese and any mix-ins you may want to add. See below for a great list of tasty options! Stir the shredded cheese into the pasta.
  • After 30 minutes, remove the lid and stir again. Taste a piece of pasta. The pasta should be al dente at this point. If it is, your dinner is ready!

Notes

  1. I tested this recipe with Jovial Gluten Free Macaroni. I also like using Tinkyada. I feel like these two brands hold up well to one-pot cooking.
  2. Many recipes say to buy a block of cheese and shred it yourself due to the coating on pre-shredded store-bought cheeses. I find adding the store-bought shredded cheese is completely fine to use if it is added towards the end of cooking.
  3. I have NOT tested this recipe with any dairy-free ingredients.
  4. Store the leftover mac and cheese in an airtight container in your refrigerator. It will keep fresh for up to 4 days.

Try These Flavor Variations:

  • Add cooked, chopped bacon to the recipe. I add 1/2 cup.
  • Add 2 to 4 ounces of roasted green chiles for some spice. (1/2 to a full can.)
  • Add leftover rotisserie chicken or leftover ham.
  • Add vegetables like broccoli, red peppers, or onions. I like to cook them in a pan and add them when I add the shredded cheese. It gives enough time for the flavors to cook without the veggies getting mushy.
  • Garnish with parmesan cheese.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1servingCalories: 533kcalCarbohydrates: 41gProtein: 17gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 100mgSodium: 704mgPotassium: 295mgFiber: 1gSugar: 9gVitamin A: 1150IUVitamin C: 1mgCalcium: 422mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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Recipe Rating




6 Comments

  1. 5 stars
    I love this recipe. It is so easy and so delicious! Personally though I always use blocks of cheese and shred it myself. Have you ever noticed the white coating on packaged shredded cheese? This is because pre-shredded cheese is coated with anti-caking agents such as potato starch and powdered cellulose. This keeps the cheese from clumping together in the bag, but it also keeps them from melting nicely during cooking. Some folks don’t mind this, and that’s okay. But it is not only very quick and easy to shred it yourself, but it’s also much more economical to do buy blocks vs. pre-shredded. Just some food for thought for anyone who might care. 🙂

  2. 5 stars
    This was delicious and easy! I used Jovial brand gluten-free pasta and it held up very well in the crockpot. The mac was cheesy and flavorful. My add-in was bacon.