Slow Cooker Macaroni and Cheese (or Crock Pot Mac and Cheese) is a creamy, cheesy and easy macaroni and cheese recipe.
A CREAMY MAC AND CHEESE RECIPE
This recipe is my go-to Mac and cheese recipe when I don't have oven space and I want a recipe I know that everyone will love. This fits the bill every single time!
HOLIDAY MUST-HAVE SIDE DISH
The slow cooker is your friend during the holidays. This isn't really a "fix-it and forget-it" type slow cooker recipe but it does free up precious oven space and keeps you from having to stand guard the whole time and making sure things don't burn or over-cook. Also, if you need tips on FRYING A TURKEY, I got you covered!
WHAT MAKES IT THE BEST MACARONI AND CHEESE?
Using freshly grated cheese. Don't use the bag stuff. I don't mind using it for my NO-BOIL MACARONI AND CHEESE - but for this, you really need to freshly grate the cheese. It really makes all the difference here! Also the American cheese in this recipe helps to keep it so creamy. Don't skip it!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- elbow macaroni
- salted butter
- evaporated milk
- half & half
- shredded cheddar cheese
- white American cheese
- salt and pepper
Cook's Notes: Just go to your grocery store's deli counter and ask for ¾ pound of white American cheese. Tell them you don't want it sliced, just a big block.
HOW TO MAKE SLOW COOKER MACARONI AND CHEESE:
Cook the pasta according to the package directions until al dente (should still have a little 'bite' to it.)
Spray a 4-quart slow cooker with nonstick cooking spray.
Place the cooked macaroni into the slow cooker. Add the butter and stir until coated.
Pour in evaporated milk & half & half.
Then add 2 cups shredded cheddar cheese, cubed American cheese salt & pepper. Stir to blend.
Cover and cook on low for 1 ½ to 2 hours (gently stir occasionally as it cooks.)
During the last 15 minutes of cooking, top with remaining cup of shredded cheddar cheese. Cover and allow cheese to melt.
Once done, turn the slow cooker to the warm setting until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
WANTING MORE? GIVE THESE RECIPES A TRY!
Crock Pot Macaroni and Cheese (+Video)
Ingredients
- 16 ounce box elbow macaroni
- 4 Tablespoons salted butter, cubed
- 12 ounce can evaporated milk
- 1 ½ cups half & half
- 3 cups shredded cheddar cheese, divided use
- ¾ pound block white American cheese, cubed
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cook the pasta according to the package directions until al dente (should still have a little 'bite' to it.)
- Spray a 4-quart slow cooker with nonstick cooking spray. Place the cooked macaroni into the slow cooker.
- Add the butter and stir until coated.
- Pour in evaporated milk, half & half, 2 cups shredded cheddar cheese, cubed American cheese salt & pepper. Stir to blend.
- Cover and cook on low for 1 ½ to 2 hours (gently stir occasionally as it cooks.)
- During the last 15 minutes of cooking, top with remaining cup of shredded cheddar cheese. Cover and allow cheese to melt.
- Once done, turn the slow cooker to the warm setting until ready to serve.
Video
Notes
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: November 2016
Updated and republished: April 2019
Shelby
Great recipe! Everyone loves it and it is now my go to for parties and larger gatherings. I usually cannot find the block cheese of White American at the deli counter so I use either a block of Monterrey Jack or Colby Jack as a substitute.
Brandie @ The Country Cook
Woo hoo! So glad to hear that and thanks so much for coming back to comment and leave a review!
Nicole
I'm still in search for the perfect mac and cheese for my family. Who knew there could be so many variations. This one sounds perfect and looks yummy! I'm wondering if this one can be made on the stove top or in the oven, instead of the crock pot?
Shelley
I did a slight variation of this recipe. I made it in a double batch, grated the American cheese instead of cubing it, and used garlic salt instead of salt. To cut down on the mess, I mixed everything together in a huge bowl before transferring it to the crock pot. I was in a hurry and didn't have time for the butter to soften, so I cubed half a stick (for the double batch) and microwaved it for 30 seconds so it was about half melted, half solid and incorporated it into the noodles that way. It's cooking now, and so far, so good! I'll update with the cook time if it needs more time!
Vicki
can you use a crock pot liner for this recipe? Thinking about making this for Christmas dinner.
Shelley
I used a crock pot liner in mine, but I mixed everything beforehand so I wouldn't tear the liner trying to mix it well and then dumped it into my lined crock pot.
Kayla
10/10
Ellen Fuller
This was THE BEST Mac and cheese recipe I have ever made!!!!! Thank you, Thank you, Thank you! This will be our go to forever!
Kim
I’ve made this several times, and it’s a huge hit. My nephew even asked me to make it for him for Christmas. I’m doing prep for Thanksgiving today, and I’m wondering how it would freeze since I don’t need the full recipe and don’t want to waste the extra ingredients. Has anyone tried?
kim
easy to follow and tastes great even though i put corn and chicken into the recipe also.
Patti
love this recipe - and I don't typically like mac and cheese! a couple of hints: for those that don't love cheddar, colby is a great substitution - it melts a little better and isn't as strong in flavor. Second - when you go to the deli to get .75 lb white american, have them slice it in 1/2" thick slices - makes the cubing SOOO much easier.
my question is have you ever made this ahead and frozen it in a casserole dish to be heated later in the oven? thinking about sending it with my husband on a guys fishing trip but want to make it as easy for them as possible. thoughts?
Kim
I just posted a question about freezing it before I saw yours, now I feel a little silly. Did you try freezing?
Illyce
THIS is some of the best Mac & cheese since my granny!!
Julie C.
This was a HUGE hit at my house. We made a Mac and Cheese bar With this recipe as the starting point and then made other things people could add. We had lobster, buffalo chicken, Bacon, chives, and broccoli just to name a few!!!
This has become a weekly dinner in my house. Thank you!!!
Brandie @ The Country Cook
Julie - that is the best idea ever!! Why didn't you invite me?!?! Ha! I love it! You were so sweet to take the time to come back and leave such great feedback!