This crockpot mac and cheese is my go-to when I want comfort food with a little something extra. It’s creamy, cheesy, salty from the bacon, and has a tiny hit of tang from Dijon mustard that brings it all together. No boiling pasta separately, no baking, just toss it all in the slow cooker and let the magic happen.
Why I Love This Recipe
This dish is one of those recipes that people always go back for seconds (and thirds). It’s familiar, but the combo of bacon, mustard, and real cheeses takes it to the next level.
- No pre-cooking the pasta — one-pot magic
- Bacon adds a salty, smoky crunch that makes it unforgettable
- Dijon mustard gives the cheese flavor a little kick without overpowering
- It’s hands-off and easy enough for a weeknight
- Feels fancy but takes barely any effort
What You’ll Need
- 16 oz elbow macaroni, uncooked
- 4 tbsp salted butter, cut into small cubes
- 2 ½ cups whole milk
- 1 cup heavy cream
- 1 (12 oz) can evaporated milk
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups freshly shredded sharp cheddar cheese
- 1 cup freshly shredded mozzarella cheese
- 1 cup freshly shredded gruyère cheese
- ½ cup cream cheese, cubed
- 6 slices cooked bacon, chopped (plus extra for topping, optional)
Pro Tips
- Shred your cheese from a block — it melts way better than the pre-shredded kind
- Use low heat on the crockpot to avoid grainy sauce
- Stir halfway through if you’re around, but it’s fine if you’re not
- Crisp up extra bacon to sprinkle on top right before serving for texture
- Let it sit for 5 minutes before serving so the sauce thickens up just right
Tools You’ll Need
- Crockpot (6-quart works best)
- Cheese grater
- Measuring cups and spoons
- Mixing spoon or spatula
- Cutting board and knife (for bacon and butter)
- Small bowls or plates for prepping ingredients
Substitutions and Variations
- Swap gruyère for fontina or gouda
- Use turkey bacon or skip bacon altogether for a meat-free version
- Add a handful of chopped green onions for extra flavor
- Use gluten-free pasta if needed, but reduce cook time slightly
Make-Ahead Tips
- You can cook the bacon and prep all the cheeses a day ahead
- The whole dish doesn’t store well uncooked, but leftovers reheat great
Three-Cheese Crockpot Mac and Cheese with Bacon and Mustard
Servings: 6–8
Cook Time: 2 hours 30 minutes
Prep Time: 15 minutes
Total Time: 2 hours 45 minutes
Step 1: Add pasta and butter to crockpot
Pour 16 oz uncooked elbow macaroni and 4 tbsp cubed salted butter into the bottom of your crockpot.
Step 2: Add the liquids and seasonings
Pour in 2 ½ cups whole milk, 1 cup heavy cream, 1 (12 oz) can evaporated milk. Add 1 tsp Dijon mustard, ½ tsp garlic powder, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper.
Step 3: Add the cheeses
Add 2 cups shredded sharp cheddar, 1 cup shredded mozzarella, 1 cup shredded gruyère, and ½ cup cubed cream cheese evenly over the mixture.
Step 4: Add the chopped bacon
Sprinkle 6 slices of chopped cooked bacon evenly over the cheese layer.
Step 5: Cover and cook
Place the lid on and cook on low for 2 hours. Open and stir well. Cook 30 more minutes, stirring again if needed.
Step 6: Serve it up
Scoop mac and cheese into a shallow white ceramic bowl. Top with extra bacon if you like.
Leftovers and Storage
- Store in the fridge up to 4 days in an airtight container
- Reheat in the microwave with a splash of milk to loosen the sauce
- Not freezer-friendly — sauce texture changes too much
Why This Recipe Works (Quick Science)
The combo of whole milk, heavy cream, and evaporated milk balances water and fat for a super creamy base. Cream cheese stabilizes the sauce and helps prevent clumping. Using real shredded cheese (not pre-shredded) means smoother melting, while Dijon and paprika boost the flavor without overpowering the cheese.
Common Mistakes
- Using pre-shredded cheese – it won’t melt as smoothly
- Cooking on high – this breaks the cheese sauce
- Not stirring once during cook time – helps with even pasta texture
- Adding too much salt early – bacon already brings plenty
What to Serve With
- Roasted broccoli or green beans
- Simple garden salad with vinaigrette
- BBQ chicken or pulled pork
- Garlic bread or biscuits
FAQ
Can I use different pasta shapes?
Yes, but avoid anything too thick like rigatoni. Elbows or small shells work best.
Can I cook this on high?
Technically yes, but it risks curdling. Low is much better for creamy results.
What kind of bacon works best?
Thick-cut or applewood smoked bacon adds the most flavor.
Can I make this without bacon?
Totally! It’s still delicious—just add a bit more salt to taste.
Can I double the recipe?
Yes, if your crockpot is 7–8 quarts. Stir halfway and extend cook time slightly.
Macros (Per Serving, approx. based on 8 servings)
Calories: 520
Protein: 19g
Carbs: 40g
Fat: 32g
Sugar: 6g
Fiber: 2g
Sodium: 670mg
Final Thoughts
This three-cheese crockpot mac and cheese with bacon and mustard is the perfect mix of easy and impressive. Creamy, rich, and packed with flavor, it’s a comfort food classic you’ll want to make again and again. If you try it, leave a comment and let me know how it turned out — I’d love to hear what you think!