A simple custard-style crock pot macaroni and cheese made entirely in the slow cooker — no stove required. This easy gluten-free version skips the step of boiling the pasta, so it’s almost as quick and effortless as a boxed mix but much more satisfying.
I was skeptical about slow cookers for years — I thought everything turned to mush and texture disappeared. Over the course of one year I went from zero slow cookers to two, and this mac and cheese is a big reason why. It proves a crock pot can deliver creamy, well-textured results without constant attention.
What is this mac and cheese like?
This is a custard-style macaroni and cheese rather than the ultra-smooth stovetop style. The texture is creamy and spoonable, with the pasta absorbing a rich, cheesy custard as it cooks in the slow cooker. You’ll whisk a small amount of flour (or cornstarch) into evaporated milk with seasonings, add an egg for richness and structure, combine with room-temperature milk, pasta, and most of the cheese, then let the slow cooker finish the work.
Because the pasta cooks directly in the liquid, there’s no need to boil it first — which makes this one of the easiest homemade gluten-free mac and cheeses you can make. It’s faster and less fussy than most homemade versions and rivals convenience without the added salt and preservatives of boxed mixes.
Cooking time can vary by slow cooker model. Some units have hotter spots, and larger cookers often heat the ingredients more quickly because more of the food is exposed to the heat source. Start checking the dish visually after an hour the first time you make it, then again at the two-hour mark. When the pasta has visibly swollen and feels tender, the dish is ready. Serve right away for the best texture.
Use a reliable gluten-free pasta to ensure the texture turns out well — brands like Barilla gluten free or Delallo gluten free work well here. Also, using room-temperature milk and an egg at room temperature helps everything come together smoothly without curdling.
Gluten Free Crock Pot Macaroni and Cheese
Prep Time: 10 mins • Cook Time: 2–3 hrs on low • Yield: 5 servings
Equipment
- Slow cooker (4, 5, or 6-quart)
Ingredients
- 1 can (12 ounces) evaporated milk
- 2 tablespoons (18 g) superfine sweet white rice flour (or cornstarch)
- 1 teaspoon kosher salt
- 1/4 teaspoon ground mustard powder (optional)
- 1 teaspoon smoked Spanish paprika (optional)
- 1 large egg (about 50 g, weighed out of shell), at room temperature
- 3 cups (24 fl oz) milk, at room temperature
- 1 pound dried gluten-free elbow macaroni (I use Barilla or Delallo gluten free)
- 3 cups (8 ounces) shredded sharp cheddar cheese
Instructions
- Grease the liner of a 4-, 5-, or 6-quart slow cooker with cooking spray and set aside.
- In a measuring cup or bowl with at least 3-cup capacity, pour the evaporated milk. Add the rice flour (or cornstarch), salt, and any optional spices (mustard powder and smoked paprika). Whisk thoroughly until the powders are fully incorporated into the evaporated milk.
- Add the room-temperature egg and beat until combined.
- Pour this mixture into the greased slow cooker liner. Add the room-temperature milk and whisk gently to combine.
- Add the dried elbow macaroni and 2 1/2 cups of the shredded cheddar. Stir to combine so the pasta is evenly coated. Scatter the remaining 1/2 cup of shredded cheese evenly over the top.
- Cover and cook on low for 2 to 3 hours, or until the macaroni has swollen and is tender. Slow cooker temperatures vary, so check the pasta after 1 hour the first time you make this, then again closer to 2 hours.
- When the pasta is tender and the custard is set around it, serve immediately for the best texture.
Tip: Room-temperature dairy and egg help the custard form evenly without curdling. If you prefer a spicier or smokier profile, increase the paprika or add a pinch of cayenne.
Nutrition information is automatically calculated and should be used as an approximation.