When you need a cozy, kid-friendly side dish that practically cooks itself, this gluten free crock pot mac and cheese checks every box. It's creamy, comforting, and made with gluten free pasta that holds its shape - no mushy noodles here. The slow cooker does the work while you handle everything else life throws at you, making it a weeknight winner or an easy addition to any holiday meal.
If you love crock pot side dishes that save time, you'll want to add a few more to your rotation. Try my slow cooker corn casserole without Jiffy mix or dairy free rice pudding for another warm and comforting option. And if you're building a full menu, I've got plenty of gluten free and Low FODMAP side dish recipes that keep everyone at the table happy.
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Why You'll Love This Recipe
- Kid-friendly side dish everyone at the table will eat.
- Hands-off cooking thanks to the crock pot.
- Gluten free noodles that hold their shape and don't turn mushy.
- Easy Low FODMAP swaps for anyone with extra dietary needs.
- Perfect for holidays, parties, or busy weeknights when you need a dependable side dish.
What You'll Need
- Gluten Free Elbow Macaroni - Barilla gluten free is my go-to. The rice and corn blend holds up well in the crock pot.
- Evaporated Milk - Helps keep the sauce creamy and prevents curdling. Use lactose-free version if needed. Grab it on Amazon.
- Milk - Use whole, 2%, or 1% - but not skim. Low FODMAP readers can use lactose-free milk if needed.
- Kosher Salt - For balanced, flavorful seasoning.
- Egg - Adds structure and helps the sauce thicken.
- American Cheese - Melts smoothly and gives the sauce that classic mac and cheese texture. I grab mine from the deli counter.
- Cheddar Cheese (Block) - Cube it yourself for the best melt. Pre-shredded varieties have added starch that prevents a creamy sauce.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Mix the base ingredients
Add the evaporated milk, milk, salt, and egg to the greased 6-quart slow cooker liner. Whisk until the egg is fully combined.
Step 2: Start the cheese sauce
Add the cubed American cheese and cheddar cheese. Place the cover on the crock pot and cook the cheese sauce on low heat for 1 ½ hours.
Step 3: Cook the gluten free noodles
After the cheese sauce has cooked for 90 minutes, boil the gluten free noodles according to the package directions, minus two minutes. This will cook the noodles al dente.
Step 4: Drain and reserve the pasta water
Drain the noodles, collecting the starchy liquid in a bowl under the colander.
Step 5: Combine everything
Add the cooked noodles to the cheese sauce. Stir to fully combine. Cook on low for another 15 minutes or until the noodles absorb more liquid. It is ok if it looks like there is too much sauce. The noodles will absorb it and create a creamy, rich sauce.
Step 6: Switch to warm and serve
Turn the crock pot to the warm setting and serve immediately. Do not let the crockpot sit on warm for too long, or the cooked macaroni noodles will break apart and become mushy.
Tips and Tricks
Size Matters! Do not use a small crock pot smaller than 6-quarts. Once the noodles are added, it fills up very quickly. Likewise, do not use an 8-quart pot; it cooks the cheese sauce faster and tends to curdle. Ask me how I know this….
Go straight to the deli counter! They have the BEST American cheese. I also use it for Blackstone smash burgers. Nothing else compares.
Skip the bagged shredded cheese! Sometimes it doesn't matter but in this recipe it matters! The coating on the preshredded cheese will prevent achieving creamy, dreamy sauce.
Save that starchy pasta water! If the sauce gets too thick, add a splash at a time. It's like a magic trick that brings everything back to creamy.
Ingredient Swaps
- Milk Options: Use whole, 2%, or 1% milk. For Low FODMAP readers, lactose-free milk and evaporated milk works perfectly and still gives you a creamy sauce.
- Cheese Swaps: Try Monterey Jack, sharp cheddar, Colby, or a mix of your favorites. Just keep the total amount the same so the sauce stays balanced.
- Regular Pasta: If you don't need this dish to be gluten free, you can swap in traditional elbow noodles or small shells.
Variations
Mac and Cheese with Broccoli: Add fresh or frozen broccoli florets during the last 30 minutes of cooking the cheese sauce. It's an easy way to sneak in a veggie without anyone complaining.
Mac and Cheese with Ham: Stir in diced ham or leftover baked ham steaks when you add the noodles. It turns this side dish into a hearty, protein-packed meal.
Classic Mac and Cheese with Hot Dogs: Slice a few hot dogs and mix them into the cheese sauce. Kids love it, and it has major nostalgic vibes from my childhood.
Spicy Mac and Cheese: Swap the cheddar for pepper jack to add a little heat. It's "Minnesota spicy," so nothing too wild.
Storing and Reheating
Store: Once everyone is served, transfer leftovers to an airtight container and refrigerate. Gluten free pasta can dry out quickly, so store it right away for the best texture.
Reheat: Warm leftovers in the microwave with a splash of milk to bring the creaminess back. Give it a good stir before serving.
Freeze: I don't recommend freezing this one. Gluten free noodles don't hold up well to freezing and thawing. They tend to break apart and lose their texture.
Reader Love
"This was the best Mac and cheese I have ever made!!! Everyone loves it!!!"
- Tina
⭐⭐⭐⭐⭐
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Choose lactose-free milk & lactose-free evaporated milk -Swap the regular milk for lactose-free milk to keep the sauce gentle on sensitive stomachs.
- Stick with hard cheeses - Cheddar and Parmesan cheese are lower in lactose and generally well tolerated in small portions. If you're sensitive, measure your serving size and follow your gut.
- Use gluten free pasta - Barilla gluten free elbows work great and hold up well in the crock pot.
- Watch your portion size - Mac and cheese is rich. Start with a small portion and adjust based on your tolerance.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Yes. If you don't need this dish to be gluten free, you can swap in traditional elbow noodles or small shells. Follow the same timing and undercook the noodles by two minutes.
Gluten free pasta cooks quickly, especially in a slow cooker. Make sure to boil it two minutes less than the package says, and avoid letting the finished mac and cheese sit on warm setting too long.
Blame it on the heat. It happened to me when I used an 8-quart crock pot, thinking it would be fine. It was not fine. The cheese sauce cooked too high (even on low) and too quickly, and curdled. Still tasted fine, it just didn't look pretty.
It can be. Use lactose-free milk and evaporated milk, stick with hard cheeses like cheddar, and choose gluten free pasta made from rice or corn. Watch your portion size and avoid add-ins with garlic or onion.
Yes, but you'll need a larger slow cooker (8-quart or bigger). The cook time for the cheese sauce will stay about the same, but you may need extra pasta water to keep the sauce creamy.
You can, but the texture will be different. Choose dairy-free cheeses that melt well, and add a bit of extra lactose-free milk if the sauce seems too thick.
I don't recommend it. Gluten free pasta needs a controlled boil to stay tender and avoid breaking apart. Cooking it separately gives you the best texture every time.
Barilla gluten free is my top choice. It holds its shape and doesn't get mushy. Jovial and Banza gluten free elbows also work well.
Leftovers will stay fresh for 3 to 4 days. Add a splash of milk before reheating to bring back the creaminess.
What To Serve With Crock Pot Mac and Cheese
This creamy mac and cheese pairs well with simple, protein-packed mains that keep dinner easy:
- BBQ Bacon Chicken - A sweet and smoky favorite that balances the rich, cheesy noodles.
- Juicy Pork Tenderloin - Tender, flavorful, and delicious alongside a cozy gluten free side.
- Crockpot Turkey Tenderloins - A hands-off slow cooker main that stays perfectly moist and pairs beautifully with mac and cheese.
For more ideas, browse my gluten free side dish recipes and Low FODMAP dinner ideas to complete your meal.
More Loveable Pasta Recipes
If you love easy pasta dinners, try these next:
- Gluten Free Chicken Spaghetti with Rotel
- Low FODMAP Alfredo Sauce with Chicken and Broccoli
- Turkey Bratwurst Pasta
All three are gluten free, family friendly, and fit right in with your weeknight rotation.
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Gluten Free Crock Pot Mac and Cheese
Equipment
Ingredients
- 12 ounces evaporated milk (Note 1)
- 3 cups milk (Note 2)
- 1 teaspoon kosher salt
- 1 large egg
- ½ pound American cheese from deli counter (Note 3)
- 8 ounces cheddar cheese (Note 4)
- 12 ounces gluten free elbow noodles
Instructions
- Grease a 6-quart crock pot liner with nonstick cooking spray.
- Add the evaporated milk, milk, salt, and egg to the crock pot liner. Whisk until the egg is fully combined.
- On a cutting board, cut the American cheese and cheddar cheese into small cubes.
- Add the American cheese and cheddar cheese to the slow cooker. Set it to low and cook the cheese sauce for 1 ½ hours.
- After the cheese sauce has cooked for 90 minutes, boil the gluten free noodles according to the package directions, minus two minutes. This keeps the pasta al dente. Drain the noodles, collecting the starchy liquid by placing a bowl under the colander.
- Add the cooked noodles to the cheese sauce and stir to fully combine.
- Cook on low for another 15 minutes, or until the noodles absorb more liquid. If the sauce becomes too thick, add ¼ cup of the reserved starchy pasta water at a time until it's creamy again. If the sauce already looks great, discard the extra pasta water.
- Switch the crock pot to warm and serve immediately. Avoid leaving the mac and cheese on warm for too long, or the noodles will continue to cook and become mushy.
- Store any leftovers in an airtight container in the refrigerator. Reheat with a splash of milk to bring back the creaminess.
Tina says
This was the best Mac and cheese I have ever made!!! Everyone love it!!!
Venessa says
Awe I love hear this! Thank you for taking the time to let me know.
We love it so much in our house too! Anytime I ask what should I make, everyone replies with crockpot mac and cheese.
Ann says
I'm excited to try this for my son as he is on a low fodmap diet. However he has to drink lactose free and evaporated milk isn't low fodmap. Should I just use all the milk as the whole lactose free milk?
Venessa Mandelkow says
Hi Ann,
I would swap the evaporated milk with lactose free whole milk. Since evaporated milk has less water in it than whole milk, the cheese sauce may require a bit longer cooking time to thicken. I also would save a bit of pasta water when you drain the noodles. I love this trick to thicken up sauces. Let me know how it works without the evaporated milk. This is one of my kids favorite recipes and ask for it all the time! - Venessa