Crock Pot Mac and Cheese (+Video)

Name: Crock Pot Mac and Cheese (+Video) - The Country Cook
Uploaded: 2024-03-15
Duration: 39 s
Description: Crock Pot Mac and Cheese is a creamy, cheesy and easy macaroni and cheese recipe that is always a hit!

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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!

macaroni and cheese shown on a white plate with a glass of iced tea in the background.

FREQUENTLY ASKED QUESTIONS (FAQ’S)

Do I need to cook the macaroni before adding it to the Crock Pot?

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.

Can I use pre-shredded cheese for this recipe?

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!

Where do I find White American cheese?

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.

Can I double this recipe?

Yes, this recipe is easily doubled. However, you will need a larger crock pot. The cooking time should be about the same.

How can I make Crock Pot Mac and Cheese with Velveeta?

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.

Can you make Crock Pot Mac and Cheese the night before?

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.

Why do you use evaporated milk in Mac and Cheese?

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.

Can Mac and Cheese be cooked on high?

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.

How do I store leftover mac and cheese?

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.

a serving spoon scooping up some mac and cheese out of the crock pot.

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 .

ingredients needed to make slow cooker macaroni and cheese: elbow macaroni, salted butter, evaporated milk, half & half, shredded cheddar cheese, white American cheese, salt and pepper.

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.

collage of two photos: fully cooked macaroni noodles being drained in a colander; butter slices placed on top of macaroni noodles in crock pot.

Pour in evaporated milk and the half and half.

collage of two photos: evaporated milk added to slow cooker; milk being poured on top of macaroni in crock pot.

Then add 2 cups shredded cheddar cheese, cubed American cheese salt and pepper. Stir to blend.

collage of two photos: cubed and shredded cheeses added to slow cooker; mixture shown stirred together.

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.

collage of two photos: shredded cheese sprinkled on top of macaroni and cheese in crock pot; fully melted cheese on macaroni and cheese.

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.