Crock Pot Mac and Cheese (+Video)
Crock Pot Mac and Cheese is a creamy, cheesy and easy macaroni and cheese recipe that is always a hit! Everyone will be begging for the 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. There’s nothing quite like a comforting bowl of mac and cheese, and when it comes to making it, the crock pot is a game-changer. Whether you’re feeding a crowd or just looking for a comforting weeknight meal, this crock pot mac and cheese recipe is sure to become a new favorite in your household. So, grab your crock pot and let’s get cooking!
FREQUENTLY ASKED QUESTIONS (FAQ’S)
Yes, it’s important to cook the macaroni before adding it to the crock pot. This will ensure that the macaroni cooks evenly and doesn’t become mushy.
I don’t recommend it. If possible, use freshly grated cheese. Obviously, if you’re short on time then certainly use it. I don’t mind using it for my No-Boil Macaroni and Cheese – but for this, because it’s hanging out in the slow cooker for a while, I think freshly grated cheese seems to hold up a bit better to the process. Also the American cheese in this recipe helps to keep it so creamy. Don’t skip it!
In some stores you can find it with the other block cheese. However, you may need to go to your store’s deli counter. Just ask for a 3/4 pound of white American cheese. Tell them you don’t want it sliced, just a big block.
Yes, this recipe is easily doubled. However, you will need a larger crock pot. The cooking time should be about the same.
Just replace the white American cheese in this recipe for Velveeta. One block of Velveeta is one pound (16 ounces) so you’d use 3/4 of a block.
Sort of, yes. The reason you can’t just throw it all in a bowl then stick it into the refrigerator to add into the crock pot the next day is that the cooked macaroni will soak up a lot of the liquid while it is sitting in the refrigerator. Then it will not turn out properly.
You can prepare the macaroni noodles the night before. It’s a good idea to rinse off the pasta after it’s finished cooking. Then put it into a covered container. Rinsing the noodles will help keep them from sticking together when you store them in the fridge overnight. You can also pre-shred any cheese and store in a ziploc bag or covered container.
So the next day, you can quickly pop everything into the crock pot and get it going.
This adds creaminess without the heaviness of milk or heavy cream. It also doesn’t curdle like milk tends to do. I like to use a bit of half and half to give it a richness without overloading. However, if you really want, you could certainly use milk instead of evaporated milk.
You can but it’s not recommended. Some newer slow cookers get very hot, very quickly and you could accidentally end up burning some of the noodles or cheese that may get stuck to the sides. If you choose to cook it on high, I would suggest cooking for about 40-50 minutes and checking it often for burning.
Store them in a covered container in the refrigerator for up to 3 days. It can also be frozen (if stored properly) for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- elbow macaroni – you could use other small pasta shapes like shell pasta.
- salted butter – you want to use real butter here not margarine.
- evaporated milk – not to be confused with sweetened condensed milk although you can usually find them near each other in the baking aisle in the grocery store so make sure you’re looking closely at the label.
- half and half – you could technically substitute with milk but half and half is going to make it much creamier.
- shredded cheddar cheese – freshly shredded is best (if possible).
- white American cheese – I prefer to cube this rather than shredding it – just make sure it’s small cubes, if you don’t want to use this you can use all cheddar cheese but this adds a lot of creaminess to the mac and cheese.
- salt and pepper – you can use a white pepper here if you don’t want to see black specks in your mac and cheese .
HOW TO MAKE CROCK POT MAC 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 and the half and half.
Then add 2 cups shredded cheddar cheese, cubed American cheese salt and pepper. Stir to blend.
Cover and cook on low for 1 1/2 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.
CRAVING MORE RECIPES?
Originally published: November 2016
Photos updated and republished: March 2024
Best Ever Crock Pot Mac and Cheese (+Video)
Ingredients
- 16 ounce box elbow macaroni
- 4 Tablespoons salted butter, cubed
- 12 ounce can evaporated milk
- 1 ½ cups half and half
- 2 cups shredded cheddar cheese
- ¾ pound block white American cheese, cubed (can substitute Velveeta)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup shredded cheddar cheese
Instructions
- Cook 16 ounce box elbow macaroni according to the package directions until al dente (should still have a little 'bite' to it) then drain well.
- Spray a 4-quart slow cooker with nonstick cooking spray. Place the cooked macaroni into the slow cooker.
- Add 4 Tablespoons salted butter, cubed and stir until coated.
- Pour in 12 ounce can evaporated milk, 1 1/2 cups half and half, 2 cups shredded cheddar cheese, 3/4 pound block white American cheese, cubed, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir to combine.
- Cover and cook on low for 1 1/2 to 2 hours (gently stir occasionally as it cooks.)
- During the last 15 minutes of cooking, top with 1 cup 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
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Just go to your grocery store’s deli counter and ask for 3/4 pound of white American cheese. Tell them you don’t want it sliced, just a big block.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
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 and other nutritional values can vary quite a bit depending on which brands were used.
I made this without cooking the elbows cause we were camping and its a pain to boil water and it came out great
Great to know for the future! Thank you!
We are on a grain free diet. I was wondering if i can use spaghetti noodles ? I don’t have the attachment to make macaroni noodles.
Should I drain the noodles before putting it in the slow cooker?
Steph, yes. ????
Do you think I could put some cream cheese in this? Or sour cream?
Hello, I’ve made many of your recipes and they have all been amazing! I am in charge of bringing Macaroni & Cheese to my in-laws on Thanksgiving and am trying to find the best recipe to feed roughly 20 people. I saw in the comments where you had mentioned that the best way to double this recipe may be to cook it in separate crock pots, would it work if I was to make two separate batches and put one in a foil pan while the other cooked? And mix the two back in the crock pot to keep warm? And would it be possible to add in shredded pepper jack cheese along with the cheddar and white American? Sorry for all the questions & thank you for your help and amazing recipes!
Update- made two separate batches and kept both warm in the crock pot. The recipe was a hit, everyone commented that it was great! Thank you again for your recipes!
I have made many, many Country Cook recipes over the last 3 years. Some are requested faves every holiday (the Southern praline pecan cake is one that I just made for Thanksgiving at work!). I just made this one for the first time (I usually make the no boil macaroni and cheese). This one is another winner! However, I did let the woman at the Publix deli talk me into different cheeses and she did not steer me wrong! I used 1/4 lb. each of white American, havarti, smoked gouda and aged asiago in addition to the cheddar. Followed everything else as written. Omg. It is amazing!! Try it, Brandie! I feel like I know you. LOL You won’t regret It!
Hi Mandi! Thank you SO very much! I just loved reading your comment! I love that she talked ya into some different cheeses. I love ALL of those so I will definitely have to give it a try! Thank you for sharing!!
This recipe is just amazing. I made it today for a test run before the holidays, and let me say it’s DELICIOUS! The Mac is very creamy and flavorful! Definitely making this for the holidays. Just need to get a bigger Crock Pot to serve more people.
Hi Jesus!! Yay! I really appreciate you coming back to let me know what you thought! So happy you love this one as much as we do. Happy Thanksgiving!
This seems just perfect! Thanks for the recipe! Any thoughts on using heavy cream instead of half and half?
I made this last year, guys and let me tell y’all…it was a huge hit!! Even better was the easiness of it for the already frazzled Thanksgiving cook! Making it again this year!
You are so sweet to come back and let everyone know your thoughts! Thanks again Karen!
I want to double this to use at a school banquet. Do I need to increase cook time? Thanks!
I have a huge guest list for Thanksgiving this year, so i wondered the same thing. Can we double it?
Hi Karen! You can. In all honesty, I would probably just use two separate slow cookers. That will make sure everything cooks/melts evenly. Hope that helps!
i wonder how this would work with gluten free noodles? any thoughts
I like my Mac & Cheese a little more creamier. How much more Evaporated Milk and Half & Half should I use?
I made this recipe exactly as it is listed, and it seemed a bit bland for me. I added two small cans of mild diced chillies and it came out amazingly. What flavor! This will now be my go to recipe 🙂
I made this for our 4th of July cookout and it is great. Thanks for sharing.
How long can I leave it on low after cooking. Trying to figure out if I should cook it and leave on low during church or cook it while church is going on. I wouldn’t be able to stir it as much if cooking while church is going.
Has anyone ever made this with jus regular 2% milk instead of half & half?
I found this via Pinterest 🙂 would I be able to freeze the leftovers? Then later thaw and bake in the oven ornate example?
I did not make this recipe yet but am going to give to a friend. I have a catering business and I will make extra when we make it for a job and I will freeze for our family for later use. You can slow cook it frozen or thaw first but you will need to add milk or water as the noodles will have sucked up some of the liquid. I prefer water but either is fine.
anyone ever make this with only american cheese? I am not a huge fan of cheddar
Claudia – a mild cheddar would work great but you could certainly go with American 🙂
Do you cook the macaroni before placing it in crockpot or do you put it in uncooked?
Step one gives directions for the macaroni – “Cook the pasta according to the package directions until al dente . .(should still have a little ‘bite’ to it.)
Whole box (16 oz) or measuring out 12ounce?
Hi! This looks perfect for the party I’m hosting before Christmas. Question for you: I am not a fan of mushy pasta. Does the pasta retain a classic aldente or should I undercook it by half the time? For example, I never add the pre cooked pasta to a soup until the very last minute just to warm it before serving. Any help appreciated!
I undercooked the pasta by about a minute or so. I thought the consistency came out great, but you could probably undercook by half the time so it would be more al dente.
Hi! Can you make this recipe in a 6 quart slow cooker?
I made it using a 6qt slow cooker and did 1.5x the recipe. I easily could have doubled it though. Came out delicious!!
Needed a mac ‘n cheese recipe for my son’s Friendsgiving at school. This crock pot version sounds like the perfect recipe! I also have a clogged bathroom drain….thanks for solving both of my dilemmas! Thanks for your post! Have a great Thanksgiving!
Ha – I love it (well, not the part about you having a clogged drain!) 🙂 Hope you love this mac & cheese recipe!!
We’re going camping and this came along at the right time. How do you think this would be with the cheddar, baby Swiss, & a Parmesan, Romano and asiago blend? Cause I’ve got that already
I say go for it, make it your own! It should work just fine.
This looks so delicious! The fact I can make this in a slow cooker is even better because I always make it from scratch on the stovetop and it takes foooreevver. Thanks for this – thanksgiving dinner just got a little easier 🙂
My job is done!! Yes, this does cut out a lot of work. Hope you enjoy 🙂