Creamy Crock Pot Gluten Free Mac and Cheese

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!

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:

For the full list of ingredients and amounts, please go to the recipe card below.

• 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.

Tips For Success:

• 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 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.

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!

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.

Frequently Asked Questions: