Crock Pot Mac and Cheese
Crock pot mac and cheese is an easy, super cheesy macaroni and cheese recipe made right in the slow cooker, great for a busy weeknight dinner. It comes together quickly and can easily be scaled up, which makes it perfect for potlucks, holidays like Thanksgiving and Christmas, and any time you are feeding a crowd!
I am a macaroni and cheese lover through and through. I loved it when I was a kid, and I appreciate it and all of its varieties even more so now. I love trying new recipes at home (see all of my mac and cheese recipes here), and I can’t seem to resist it on a menu when I go out to eat, either (my very favorite was this short rib variation I had years ago).
Why We Love This Creamy Mac and Cheese
Many years ago, I put together an easy and hands-off menu for 4th of July. I first planned on our favorite beer and brown sugar kielbasa and sauerkraut, and then started choosing side dishes and served up this slow cooker mac and cheese. It immediately became a huge favorite and has been making appearances at family functions ever since!
I love that this crockpot mac and cheese recipe doesn’t use eggs (I’ve never had luck using them in macaroni and cheese recipes), nor does it use condensed cheddar cheese soup.
This is perfectly creamy, and cheesy, and doesn’t require much at all in terms of prep.
Ingredient Notes
You only need a handful of ingredients to create this amazing mac and cheese; here are a few notes on them:
- Pasta – I love using elbow macaroni noodles because they’re so classic, but feel free to use whatever pasta shapes you like!
- Butter – Unsalted is called for, but you can substitute salted butter and just use a pinch of salt in the recipe.
- Evaporated Milk – Evaporated milk has been cooked down to allow some of the water to evaporate out, which results in a product that is more concentrated than regular milk. This means that it’s richer and creamier, which makes for absolutely outstanding macaroni and cheese!
- Half and Half – If you do not have or cannot get half and half, simply substitute equal amounts of heavy cream and whole milk.
- Cheddar Cheese – I recommend not buying packaged shredded cheese, but instead buying a block and shredding it yourself, as it will melt better and produce a creamier cheese sauce. If you like a cheese blend, you can substitute all or part with colby-jack cheese.
- Velveeta Cheese – One of the keys to keeping this mac and cheese ultra-creamy! If you cannot get Velveeta cheese, you can substitute a half pound of American cheese, purchased at the deli counter and not the pre-packaged slices.
How to Make Crock Pot Mac and Cheese
It’s so easy! Here is a quick rundown of the steps:
- Boil the noodles, drain, then add them to the slow cooker and toss them with the butter until it’s melted.
- Stir in the milk, half and half, and almost all of the cheese, salt, and pepper, then stir to combine.
- Cook on low for 2 to 3 hours; 15 minutes before finishing, sprinkle the remaining shredded cheese on top, then keep warm until ready to serve.
FAQ: Can You Cook the Noodles in the Slow Cooker, Too?
In this recipe, no; you’ll need to boil the noodles to al dente on the stove before adding them to the slow cooker with the rest of the ingredients. Some recipes may be formulated to allow you to cook the pasta with the other ingredients, but this has the potential to result in very mushy pasta since it will be cooked for a longer period of time.
Enjoy More Mac and Cheese Recipes:
- Ultimate Baked Mac and Cheese
- Cajun Shrimp Macaroni and Cheese
- Butternut Squash & Bacon Mac and Cheese
- Hatch Chile Mac and Cheese
- Chrissy Teigen’s Mac and Cheese
- Creamy Stovetop Macaroni and Cheese
Watch How to Make Crock Pot Mac and Cheese:
If you make this crock pot mac and cheese recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Crock Pot Mac and Cheese
Ingredients
- 16 ounces elbow macaroni, uncooked
- 6 tablespoons (85 g) butter, cut into cubes
- 12 ounce can evaporated milk
- 2 cups (480 ml) half & half
- ½ cup (120 ml) whole milk
- 16 ounces sharp cheddar cheese, shredded (about 4 cups)
- 8 ounces Velveeta cheese, cut into cubes
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Spray a slow cooker (4 to 6-quart capacity) with cooking spray. Cook the pasta to al dente and drain. Place the macaroni in the slow cooker, immediately add the butter and stir until melted.
- Add the evaporated milk, half & half, whole milk, 3½ cups of the cheddar cheese, the Velveeta, salt and pepper; stir to blend well.
- Cover and cook on low for 2 to 3 hours. During the last 15 minutes of cooking, sprinkle with the remaining ½ cup of cheddar cheese. Once done, turn the slow cooker setting to warm until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Notes
- Crock Pot – A 4 to 6-quart capacity is ideal for this recipe. I recommend the KitchenAid 6-Quart Slow Cooker.
- Pasta – I love using elbow macaroni noodles because they’re so classic, but feel free to use whatever pasta shapes you like! I do not recommend adding uncooked pasta to the slow cooker, as it could absorb too much liquid and become mushy.
- Butter – Unsalted is called for, but you can substitute salted butter and just use a pinch of salt in the recipe.
- Half and Half – If you do not have or cannot get half and half, simply substitute equal amounts of heavy cream and whole milk.
- Cheddar Cheese – I recommend not buying packaged shredded cheese, but instead buying a block and shredding it yourself, as it will melt better and produce a creamier cheese sauce. If you like a cheese blend, you can substitute all or part with Colby-jack cheese.
- Velveeta Cheese – One of the keys to keeping this mac and cheese ultra-creamy! If you cannot get Velveeta cheese, you can substitute a half pound of American cheese, purchased at the deli counter, and not the pre-packaged slices.
- Increasing the Recipe – This recipe doubles and triples wonderfully! A great one for serving to a crowd. You can make a double batch in a 6-quart (or larger) slow cooker; if you want to make more than that, you’ll need an additional slow cooker.
- Storage – Store leftovers in the refrigerator for up to 4 days.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on July 9, 2014.
[photos by Whitney Wright]
One of the absolute BEST that I have found anywhere.
The old fashion Mac and cheese the white (cheese)
rue is my favorite but this one is indeed a close second, if not first with guests and kids!!!
Too sweet. Kids all hated it
Wondering how to make this in advance. It will be served at 5 pm, but I have to leave the house at 10 that morning with it, so we’re talking about 4 hours before I would turn on the.crockpot. I have no way of cooking the pasta on-site. If I cooked the pasta at home, and then 4 hours later added the remaining ingredients, including cold butter, would it work? My husband and others are crazy about this mac and cheese. Thanks very much for your help.
I think that would work okay!!
This is a family favorite! Love your recipes. Please start sharing your recipes on Facebook again. It’s the only social media platform I’m on and I really miss seeing your recipes. Your family remains in my prayers!
I make this for potlucks often. The teachers at my kid’s school love it because everyone wants some and they don’t have to do anything but stir before serving. It’s the perfect hands-off dish to make in the morning and have ready for lunch!
This is our go-to holiday side dish! Everyone requests this Mac ‘n cheese so thank you for making me look good!
Made this many times now to rave reviews, but I use around 10-12oz of cheddar. I find that 16oz is too much. Also I found 2 hours to be around the sweet spot for my slow cooker. Less time and the milk won’t fully absorb but much more time can dry everything out too much, so I just keep it on warm after ~2 hrs until ready. Also I’ve seen no difference in adding the salt as it’s so insignificant and there is plenty of salt in the cheese already. Could use a lot more pepper too if that’s your thing but I usually leave it out entirely.
Hey Michelle!
I just wanted to say how much I enjoyed your Slow Cooker Macaroni and Cheese recipe post. Your detailed instructions and helpful visuals make it easy for anyone to create a delicious and cheesy meal. I love how you included a variety of cheeses and spices to give the recipe a unique twist. Using a slow cooker is a great idea for busy nights, and I appreciate your tips for adjusting the recipe. Thanks for sharing this amazing recipe! Can’t wait to try it out and enjoy a bowl of cheesy goodness.
Made several times to rave reviews
I love this recipe! It has become my go to recipe for Thanksgiving mac and cheese. I also took the advice and added some of the suggested seasonings from the reviews. I have also found that it only takes about 90 minutes in my large slow cooker! Thanks for sharing this recipe! I love creamy mac and cheese!
Very very good Mac & cheese recipe. Was looking for a good recipe to make for Christmas and someone recommended this one. It’s super creamy and cheesy. I only cooked it for an hour on low and it was done! Very good.
Every time I make this, and I have made it many, many, many times, I am totally amazed that Mac & cheese made in a CROCK POT can be good at all. Let alone ridiculously amazing like this one is!!!
Seriously – this is a super recipe. If you are skeptical – MAKE IT! You won’t be disappointed.
I may have already submitted a 5 star review for this recipe, but I came back today because I’m always looking for the “perfect” seasonings for this mac & cheese. I’ve tried a ton of combinations (one of our favorites is adding well seasoned taco meat about 30 minutes before the end of cooking time)! Today, for some reason, I decided to try adding SALAD SUPREME as a seasoning. 2-3 rounded Tablespoons in addition to the 1/4t. Salt suggested and about 3/4t. Black Pepper (but we like black pepper in most everything). LOVED IT! Won’t make without it moving forward!! Sharing in case someone else is looking for the perfect addition to this already seriously awesome recipe.
So.darn.good. 😋
This is an awesome recipe. I’ve made it many times for potlucks/groups since I discovered it. The one thing that absolutely throws it over the top is when my husband SMOKES the cheeses before hand. I could make a meal of it alone–without even wanting dessert after!
Hi there we are in uk what is half and half is that skimmed ? also could you tell me what I could use instead of velvetta?
Thank you
My favorite mac-n-cheese recipe of all time. SO YUMMY! Very easy to make. The fam loves it too. I am a cheeseaholic so I add probably 2 cups more of the shredded cheddar. I also use salted butter and it comes out great every time. Thank you very much for this recipe. It’s been a staple of mine for years!!!
Hello! Can I use 2% milk instead of whole milk? Also should I use salted or unsalted butter? Thanks!
How full does this get a 6 quart crock pot? I have a 6 qt size and trying to decide if it will hold a double recipe or only 1.5x recipe?
My 6qt crockpot was nearly overflowing when I doubled this! It was doable, barely. I haven’t doubled it since, not worth it for me. I’ve made this recipe several times.
Made this with Gouda instead of Velveeta and threw it in the oven cause my crockpots were already full. It was awesome! I moved it very quickly to my favorite folder! Thanks for sharing!
Hey.. What temperature did you cook this on in the oven? I’m considering doing the same.
I’m also wondering what temp you used for the oven…and how long. Thanks!
Hi what is half and half please
Audrey black
It’s half heavy cream and half whole milk.
A good base recipe to follow. But, had a couple of glitches along the way. First off, I decided to use 100% Pepper Jack Cheese. It was on sale and so I figured why not? This was a block of cheese, so there were no additives to it. But, after cooking the “pepper” part of it is highly muted. I had thought about putting some diced Jalapeno in there too, and wish I had. I also substituted Pepper Jack for the Velveeta in the recipe because I didn’t want the cheddar twang coming out over the Pepper Jack.
Second issue was that there seems to be a bit of oil separating in the bottom of my serving dish once I started eating. I cooked it the full three hours, and my crock pot is only 1 1/2 quarts so I cut the ingredients by 50% when making it.
I’ll make it again sometime with more traditional cheeses to see if that helps, and doesn’t have the separation. (Years ago I made one with Blue Cheese, which was awesome, though I couldn’t find the recipe when I looked for it).
I now make this with 3/4 mozzarella, the rest Kraft triple cheddar and a little soy sauce along with garlic powd, onion powder and ground mustard! It’s so good! Some day I want to make it with Gouda, but worry my 5 year old may not approve!
Genialna potrawa
Out of all the Mac and cheese recipes I’ve made over the years, everyone agrees this is the best!
The perfect recipe for those who hate dragging leftovers home from the potluck — your dish will be scraped clean! I’m on probably my ninth or tenth time making this recipe and I needed to come by and thank you SO much for sharing — your crockpot mac and cheese has made me a potluck legend in my social circle! It is by far the number-one most requested recipe I get when asked to bring along a decent supper — which is fine by me because it comes together in about fifteen minutes, minus the waiting! I love how versatile this recipe is, too — over the many times I’ve made it, I’ve thrown in fried onions, fresh chopped garlic, jalapeno peppers, ground mustard, smoked paprika, chipotle seasoning, red pepper flakes, bacon, smoked gouda… it always turns out a smash! It’s also quite forgiving, too — at various times remaking this recipe I’ve subbed out whole milk for skim, fudged the liquid measurements a bit, and gone WAY overboard with the cheese (if there is such a thing!) and it still turns out a fabulous dish! One last suggestion from me to anyone reading this — mix together a bit of melted butter and breadcrumbs and sprinkle the mixture on top after adding your shredded cheese during the last fifteen minutes. I’ve done this the last few times I’ve made this recipe and it adds the perfect finishing touch! Thanks again for this fantastic recipe — you are responsible for so many happily filled bellies out here! :)
Taste so amazing
Its very good
I have made this for so many family functions and everyone loves it! It has definitely become my go-to mac & cheese! I usually double it for a big group and it juuust fits in my large crockpot!
I am anxious to try this recipe. I like that it takes a whole 16 oz box of macaroni. Next family gathering I’m going to make this.😊
I have been making this for a couple years now and everyone loves it! My son even text me from college and asked for the recipe when they were doing a big friends dinner! I was interested to read a couple reviews that said they added mustard powder and garlic and onion powder and will try this next time.
I usually follow the recipe pretty closely but I do add more cheese then called for and one time I was making it and forgot to get half and half and added a container of sour cream and it worked well so I sometimes add that in as well.
Now my friends ask for this at parties instead of just my Taco Dip as they used to ask for exclusively!
Na pewno zjem :)
How do you warm this up after refrigeration? How many does it serve?
Hi Cherrie, You could use the microwave, stovetop, crockpot, etc. to warm up. However you would normally warm leftovers. How many it serves depends on if you’re using it for a main dish or side dish. As a main dish, I would say about 6; as a side dish, easily 12 or so.
This is THE one!! I have made it several times and the trick for me is to not overcook it. I just made it and cooked on the lowest low for 2 hours and that was it. When I’ve gone to 3, it starts to separate a bit. I haven’t bothered with the mild or adding the last 1/2 cup of cheese. Otherwise, I follow as is. Easy, basic Mac and cheese.
made as is first time thru (that is a must). I have now made this several times to RAVE reviews. I use the radiatore pasta (4-5 cups in heavily salted water…if there is to much when cooked take a cup out and have a personal size dish of pasta). The other thing I have done is increase the salt and pepper to probably one teaspoon (bad habit of cupping my hand and eyeballing). Also, about one teaspoon each of onion powder, garlic powder, and a scant teaspoon of mustard powder. I didn’t have half and half… so about 1/4 cup heavy cream to 3/4 cup 2% milk. Added in probably 2 extra ounces of velveeta and a heavy splash of heavy cream (can never go wrong with more cream). This last time I was in a rush to get things ready and started for super bowl food and forgot to read thru the recipe as I went … and dumped everything in my warm crockpot (before the pasta) and stirred it together well then added the pasta and mixed it thru again. I liked the idea of the cheese being spread thruout before it even started! Awesome recipe as is, appreciate all the comments about the onion, garlic and mustard powders, they really do take it up a notch! This is asked for often at this household!!!
I would give this 5 stars, but the first time I made it found it to be bland. Now I double salt, add a little ground mustard, garlic powder and onion powder. It is delicious with these adjustments and the best macaroni and cheese recipe out there according to me and my teen and I’ve probably tried at least 5.
I have made this at least a dozen times over the past several years. It is great exactly as written. I like to amp it up and add more depth so do the following Melt the called for butter in a skillet and saute 1 onion, 1/2 red bell pepper, a stalk of celery and a clove or 2 of garlic ( or add a little granulated garlic or garlic powder) Sauté just until veggies are tender about 6-7 minutes. Also, it is fine to mix up the cheese for more interest. I generally do at least half sharp cheddar but then add in parmesan, gouda, Swiss, pepper jack, or whatever I have on hand for the other half. I always keep the full amount to Velveeta to maintain the creaminess. No matter what combination of cheese you use it will be delicious, just follow her proportions. I also often incorporate a beaten egg into the pasta to give it more of the custard consistency of an oven-baked Mac and cheese. You can do so many things to switch it up. I still like my oven-baked Mac and cheese as well, but for ease and convenience, you can’t beat this recipe and some of my kids like it even better than the oven-baked version. To make ahead mix everything up ( except the milk’s) up to 2 days before and put in an extra-large zip lock bag. Simple pull out of the refrigerator and pour the milk’s over, stir up and cook. Perfect every time. Thank you so much for this delicious recipe that is a KEEPER for sure.
Best Mac and cheese! Thanks so much!
I think I’m hungry. I really like cheese =0=
I truly love this recipe, it will be my go to for macaroni and cheese! This was a hit for Thanksgiving dinner!
I have made this several times. I normally do more than one pound of macaroni, so I compensate with extra cheese. It’s delicious!
Thank you Michelle for the recipe. Made it this aft., just finished eating it, great recioe.
I’ve made this recipe and it was delicious. I make the turkey stuffing in the slow cooker. My sister-in-law has celiac disease, so the bread can’t be inside the turkey. The stuffing comes out great. And you can smell it cooking all day.
Can this be done in oven with same ingredients? I’ve done in crockpot and it’s amazing! Just curious about doing in oven!
How much is one serving?
My entire life, I’ve only made my own recipe for Mac & Cheese, for which I am well-known in the family and at church. But lately, I’ve tried others. I’ve found that I do not like using cream cheese, but I’ve never used Velveeta for anything, so I tried this recipe. I’m floored. It is just like mine. But creamier. My only negative comment is the salt. I added some to the pasta water, and a large pinch to the crock pot, and it was too salty. I’ve looked it up: Velveeta is very salty. No added salt for me next time. Otherwise, thank you very much for this.
This is so delicious. I’ve heard so many mixed reviews about crock pot mac and cheese, but this one is the bomb. I love it!
This sounds delicious and I am planning to make this for family, most of which will be kids. I’m afraid that some of the kids who are picky eaters will complain when they see the pepper. If I don’t add the pepper will it be noticeable, like something is lacking in the flavor?
I make this every Thanksgiving-it’s a huge hit
I always use white pepper.
How many people does this serve?
This recipe was absolutely amazing!!
My family loved it!
I followed the recipe. Had to use mild cheddar cheese because that is what I had available.
Definitely making this again. Huge hit!
I have made this a few times and my whole family loves it! Just wondering if it will make a difference if I don’t use whole milk? Also, can the velveeta be omitted if I don’t have any?
Hi Michelle,
First off, no matter what recipes I make from your site it always turns out amazing. Heck, I recently made the flourless chocolate cake for Passover and it was a huge hit.
Can you make this recipe with the InstaPot?
Thank you,
Made it and loved it! Can this be frozen and heated up?
Hi Nicole, I have not tried freezing it. Mac and cheese can be hit or miss freezing/reheating just due to the texture, but totally worth a try!
Could I add cream cheese or sour cream (or both!) instead of the Velveeta?
I haven’t tried that, but you would lose a lot of the “cheese” flavor.
I made this for a work potluck and it was a hit! Boiled/refrigerated the pasta the night before and added the ingredients the morning of in my slow cooker and it turned out perfectly. So easy and delicious!
Would it be fine to cook the noodles ahead of time if you are going to be using them the next day?
I cooked my shell pasta al dente the day before and also rinsed them with cold water and drizzled with a little olive oil so the noodles didn’t get stuck together. Turned out spectacular!
I have a 3.5 Quart Crockpot. If I only make half the recipe, how long do I cook it?
Hi Robin, It should only take an hour or so. Just make sure everything is melted and heated through.
I have an Instant Pot Duo Plus 80 that is 8 quarts capacity. Can I use it for this recipe?
I don’t see why not!
This was delicious! I made for an office potluck. I cooked the pasta the night before, combined the remaining ingredients in a container to transport to work and placed everything in the crockpot when i got to work. It was so creamy, really good for feeding a crowd!
Thanks for the tips! Was trying to figure out how to assemble before or at work. I will try this!
Hi. Can I double or 1.5x this recipe in the crockpot? Thank you.
Yes!
Can you combine all the ingredients the night before and cook in the morning?
Hi Susan, I wouldn’t do that; I’d be afraid that the pasta would get mushy.
We made this in a cast-iron dutch-oven over the fire and it was the best!
I accidentally bought mild cheddar instead of sharp, is that going to affect the taste?
It should still be delicious, no worries! :)
So simple to make and absolutely delicious!! Adding this to my recipe box. Thank you!!
Do you stir at all while it’s cooking?
Hi Jamie, Nope, no need!
Can I make this in my smaller 3qt crock pot?
Hi Pam, I think it SHOULD fit but it might be tight. I don’t have one that small so I couldn’t say for sure.
This recipe is absolutely delicious! Every good stovetop Mac has to have some velveeta! It’s the perfect party Mac&Cheese! I tripped this recipe for a Mac and cheese bar and it really lended itself to a lot flavor combos, too. Highly recommend making some buttered, toasted, seasoned panko on the side for a little sprinkle on each serving.
I have not made another recipe since I found this. Huge hit. Absolutely perfect. Sometimes i like to add just a bit extra for extra creamy. Even tastes awesome reheated.
Can you double the recipe?
Yes, absolutely!
I made this for an outdoor clinic I was hosting – and needed something vegetarian (not vegan) and warm since the weather was cool. I doubled the recipe with no problem and oh my goodness was it delish. Creamy, gooey goodness. At first I thought I was nuts to double the recipe fearing I’d have too much leftover. People were scraping the last bits out. An added bonus was that I also had a big pot of chili. Let’s just say a bowl of chili with a spoonful of this mac-n-cheese on top provided the best chili mac ever. Am planning to make it again for this years clinic.
This is the first time I’ve ever made a slow cooker mac and cheese and it was PERFECT. I used small shells instead of elbows, and as far as substantive changes to the recipe, I added maybe 4 ounces of low-moisture mozzarella which upped the gooey cheesiness factor. Also, i seasoned with salt and pepper ofc, but also cayenne and garlic just for a little more oomph. Anyway, it was THE hit of our office pot-luck. Thanks so much!
I’m confused. You say in the blurb before the recipe, not to cook the macaroni in the crock pot. You cook it before hand and then cook it an additional 2 – 3 hours in the crock pot. Won’t this leave it super mushy?
I’ve made this recipe many, many times and yes, you cook to al dente before putting the pasta in the crock pot and yes, you cook an additional 2-3 hours and no the pasta has never turned out mushy for me.
D’bush-
I have also made MANY times and am amazed that the pasta doesn’t get mushy but it doesn’t! It’s an awesome reliable recipe! Try it!
Love the recipe, I have made some additions at different times, added chopped baked chicken once. I have also added chipotle sauce to spice it up for a different crowd I had visiting. Friends have suggested broccoli another suggested chopped Italian sausage. I’m sure I will give those a try.
Doubled the recipe,it was wonderful!, very creamy. This will be made many more times! One confession though, I did add 1 table spoon of dried mustard. Excellent! Thank You!
I make this all the time but in the oven! I double the recipe and put it in a huge broiler pan. I usually make it a day or two before and only put the cheese on top when I reheat day of event. I make this when we are having a lot of people over, and it is the hit of the party!!!
I cook it slow at 300 deg for at least an hour (I eyeball when it is done)
Absolutely the best crock pot mac and cheese EVER! Take it to work and they absolutely love it! Warms up well too without drying out.
I’ve made this a few times and it is excellent every time. I love the quality of it and everyone enjoys eating it.
How do you double the recipe?
I come back to this recipe quite often
Meh, that was generally the reaction from my crowd. Since this recipe uses a large number of ingredients, some of which I don’t have on hand (evaporated and whole milk) I won’t be making it again. I did not get the creamy texture pictured above, and I wound up cooking it for 4 hours to even get all of the cheese to melt. I think this produced a rubbery noodle, even though I had cooked them very al dente.
yes, all slow cookers are different, but in my opinion, it’s not the right vessel for most pasta dishes.
Four hours for cheese to melt? I think something went wrong somewhere. I make this monthly and it’s been perfect every time. Did you grate the cheese fresh or buy the ore shredded. Pre shredded has additives in it the affect how well it melts and it’s consistency.
Pre grated cheese is coated in a substance that prevents it from clumping in the bag. That same substance prevents the cheese from melting properly. If you use a block of cheese and shred your own I think you’d have totally different results. For anyone reading these comments, please try this recipe with a block of cheese that you grate yourself.
Have made this 3 times and it’s always perfect! One of the times I even mixed all the ingredients the night before, and cooked the next day. Still came out fabulous!
Large number of ingredients? You must not cook often lol
I have never had a mushy noodle. Some went wrong. Could be your crockpot if it took 4 hours to melt the cheese. Mine is done before 2 hours on low stirring often
I am an experienced home cook, always looking for new recipes. My family loves comfort food, so I’m on the lookout for a good mac and cheese. I also work evenings, so I need crock pot methods. This recipe is absolutely perfect. I did turn the heat up to high about 1.5 hours in, as I wanted to speed up the process. I stirred it twice in the last 45 minutes. This is the creamiest most comforting mac and cheese we’ve ever made. Thank you so much!
As a single man I thank you. I first made this when I was working for the railroad and living in hotels and did not have a kitchen. Extremely easy to make. Some of the best mac and cheese I’ve had!
Made it for thanksgiving and it was a big hit!
Easy and delicious!
made this for a potluck at work, everyone liked it. thanks easy and quick.
Absolutely the easiest and best tasting crockpot Mac!! Reheats even more yummy! This will be my go to for potlucks!!
I have made this recipe as printed a couple of times and recently have added chopped red pepper and jalapeño for a little additional flavor and heat. I LOVE this recipe! The Mac and cheese is so creamy and so cheesy – just perfect comfort food! Just what I look for when the weather turns cold. Make it as written and and then don’t hesitate to customize! I’m thinking a little crumbled bacon is s great idea too! So yummmy!
I originally made this with your previous recipe (12 oz. noodles). It was sooooooooooo fantastic, I’m sticking with it.
Making today for Christmas! Merry Christmas!
So good! Doubled the recipe and made for Thanksgiving. Asked to make again for Christmas. Going to try substituting cream cheese for the velveeta. Thank you for the amazing recipe!!
Just wondered how it came out with the cream cheese substitute?
I want to double the crockpot Mac and Cheese, what is the additional cooking time? If you do not recommend, please advise. Thank you :)
Hi Michelle, You won’t need too much extra time, maybe 30-60 minutes. I’ve done a double batch in a 6 qt crock pot and it takes about to the upper end of the cooking range, sometimes just a bit longer. Enjoy!
Thanks so much for posting this recipe! It really helped me out with my office potluck! I was able to dump all the ingredients into the slow cooker in the morning and then just plug it in at my desk when I got in the office. It was ready in time for lunch!
Your previous recipe with only 12 oz macaroni didn’t call for whole milk, but the edited recipe with 16 oz macaroni calls for whole milk now? Do I use the 1/2 cup of whole milk?
Yes, for a full pound of pasta, you will need the extra liquid. Enjoy!
So yummy!!! For me and my family we had to add a little bit extra cheese to make it thicker and yummier!!!
Hello
Am I really suppose to use 112 oz of evaporator milk?
Hi Bryanna, I’m confused? The recipe calls for a 12 ounce can?
If I were to cut the recipe in half, how long should I cook it for?
Hi Morgan, It will probably only need 1.5 hours.
I have a picky family but they loved this Mac and cheese. So easy too.
Can I use a substitute for the evaporated milk?
Hi Brianne, I’ve found that it’s a pretty crucial element to getting the consistency right.
Has anyone tried using Cavatappi noodles instead of elbow macaroni? Would you not recommend using other type of noodles?
Hi Whitney, You could totally use other noodles!
I made this for the 4th of July. Everyone loved it! It literally was gone within like 20 minutes lol. I’m making some more next weekend. I usually don’t even leave reviews but I had to for this recipe. Thank you!!
I wrote the ingredients down from the first page – only to find out that they were changed. That messed up my card. Then I got to the notes at the end and saw “I do not recommend added uncooked pasta to the slow cooker as it could absorb too much liquid and become mushy.” DO I PUT THE PASTA IN COOKED OR UNCOOKED???? I can’t even use the recipe if I don’t understand what to do!!!!! Carole
Hi Carole, I’m not sure what you mean by first page? Per the recipe instructions, you should cook the pasta to al dente, then add to the crock pot.
Going to make this for Thanksgiving, and was wondering does this recipe feel up a 4 qt. crockpot or just half way? I am wondering because I need a full 4 qt. batch and need to know if it needs doubled or if it will be full.
Hi Katrina, I think it will be pretty full; you won’t be able to double the recipe in a 4 qt crock pot.
Why is it the video doesn’t show adding milk but the recipe does?? I already added the ingredients based on the recipe then watched the video and now I’m worried???
Hi Stephanie, I am SO sorry, that is an error in the video. The written recipe is correct.
came out perfect!!!!the only thing i did different was put the whole 4 cups cheese in then did 1/2 at end.my wife couldnt beleive how delicious it was
I made this last week and it was voted best Mac and cheese ever ( thank you ) with thanksgiving coming up do you think this would double easily in the crockpot ? Thanks
Hi Karen, That’s awesome! I have doubled it in a 6 qt crock pot without issues.
Hi Michelle,
I’m making your crockpot Mac and Cheese and ran into a rather large problem. The crockpot I am borrowing is only 4.5q and I was trying to double the recipe. So now I have half in the crockpot and half ready to go into the oven in a casserole dish. Do you think this would still work in the oven? And what temp/time would you recommend? These will of course taste different… :(
Thank you!
Lindsay
Hi Lindsay, It will still be good! A friend of mine made a big batch of this in the oven for a birthday party and said it turned out wonderfully. I would say 350 degrees and just stir occasionally – cook until completely smooth and melted. Enjoy!
This looks great! If I double the recipe (because I need 15-16 servings) how would that affect cook time and would it all fit in a 6 quart crockpot?
no,my crockpot was full with the 1 lb elbows
Hi Rachel, I have doubled this in a 6 qt crock pot so you should be fine! You shouldn’t need to increase cook time too much, maybe 30-60 minutes.
I just made this for my work’s Thanksgiving potluck tomorrow. My family taste tested it and they think it’s amazing… so I had to put some aside for them, of course!
I used white sharp cheddar cheese, and made a double batch because I have an extra large crockpot. The only thing I believe I would do different next time is to cook it for 2 hours. The pasta turned out alittle softer than I would like, but it wasn’t mushy. I will have to reheat it in the cooker in the morning, so I am interested to see how the noodles are then. I’m also going to sprinkle browned panko bread crumbs ontop.
Overall, it’s a great tasting recipe and I’m looking forward to trying it again!
Damn good Mac & cheese. Best I’ve had.
Everyone in my household loves this recipe!!! I am planning to make it for Thanksgiving for about 30 people, do you know if it would come out the same if I make it on the stove top? I’m trying to avoid making 2 spate batches. Thanks!
I’m going to make your Crock-Pot Mac and cheese for a friend who has had oral surgery. I always have always made tradional baked Mac and cheese. But my new range is out of commission and needs a new control panel. I’ll have cook the macaroni at my daughter’s home. I be sure to let you know the results.
Mine turned out like paste. So awful that I will never make it again.
Wow!!! Ah-maze-ing!!
Thank you!
Please disregard my previous comment about cheese!! I am apparently not awake!
I am making this for our Halloween potluck and it’s so yummy!!
Can you clarify the amount of shredded cheese? The recipe calls for 16 ounces, but then you write (about 4 cups).
We love this recipe and have shared it with a lot of people!
Thank you!
I’ve tried various mac n’ cheese recipes over the years, both crockpot and baked. This is by far the BEST!!! I gave up trying to make it and usually order it from a local restaurant who makes an awesome mac n’ cheese. When my son tasted this he said it tasted just like theirs. And he was right! I’m so psyched to have this recipe. I’m sure it’s the evaporated milk and half and half that make the difference. The only thing I will change is going from 3 hours on low to 2 hours. I think my crock pot gets too hot. Thank you for this recipe. I will use it all the time!!! One question… what changes would you recommend for a baked version?
Hi Laurie, I’m so glad you loved this! As for a baked version… a friend of mine actually made a massive batch of this for her daughter’s birthday party recently and said she put it in a big foil tray in the oven and just stirred occasionally. She didn’t say what temperature or how long, but said it turned out wonderful!
I am deleting all other crock pot recipes for Mac and cheese. The Mac and cheese is made using this recipe is creamy and delicious-everything claimed the author is correct. Thank you for a great recipe!!!
looks too tasty… thanks for easy and simple recipe tips..
This is an extremely rich recipe. Cream, milk and evap – too much! I wouldn’t change the cheeses but used 1/2 2% and half cream. It really helped and it still had the richness!!
Could you add an egg with the milk to give fluffy texture like baked mac n cheese?
Hi Amanda, I’ve never tried it because I really dislike the addition of egg in my mac and cheese, but if you like it, you could definitely try it.
This recipe is fantastic! I had been using another slow cooker mac n cheese recipe but no more. This is the real deal! I doubled the recipe and it turned out delicious. I fed a crowd of teen football players after a game. All gone! The diary and cheeses make it super creamy. Spraying the slow cooker with non-stick spray was genius. I have already shared this recipe with people from the party. Thanks!
Can you make this using the same recipe but on the stove top in place of a slow cooker?
Hi Tiffany, Yes the stove top would work! Enjoy!
Silly question, but can this recipe be made stove top? Or is there some magic in the slow cook of the cheese sauce?
Hi Lindsay, Yes you can do it on the stove top if you prefer! Enjoy :)
This is the 2nd time I’ve made this & it’s turned out great both times! I’ve made a few different mac & cheese recipes over the years, & this by far has the best flavor!
My daughter in law has been asking me to make Crock Pot Mac and Cheese. This recipe it super easy and delicious. this recipe is same yours.
Can you double this recipe if you have a bigger group to feed ? Will it turn out the same ?
Thanks!
Yes, absolutely!
Just an FYI up top it says you have to boil the noodles first, but then in the recipe it says uncooked….
Hi Allison, Yes, the ingredient is uncooked pasta, and the first step is to cook them to al dente.
In the mac & cheese I’m confused the amount of sharp cheddar cheese. It states 16oz and you use 4 cups should it not say 32oz if sharp cheddar???
Hi Bernie, No 4 ounces of cheese is the equivalent of 1 cup shredded.
Thank you for posting this recipe! I have made mac and cheese seemingly a million different ways over the years. In fact, I usually don’t bother saving new recipes anymore because I now consider cooking this more of a technique than a specific recipe and quite happy to experiment with new combinations depending on the season. With my brother and sister-in-law coming down to South Florida today with four hungry teenage boys in tow to spend the next couple of weeks, I wanted a casual dinner to welcome them this evening. Burgers, tater-tots, and mac and cheese seemed the right thing (real special and classy — I know!! — but teen-friendly) Given that it has been typical humid and in the 90s this week, I did not relish the thought of making a roux and white sauce, mixing in the cheese, and turning on the oven. I have never made mac and cheese in a slow cooker before, so did some Pinterest research last night. Your recipe is the one that made the best impression on me. And I am so glad I tried it!! The results were amazing. In fact, one 13-year old nephew (apparently the mac and cheese expert in the family) gave the results SIX stars out of 5!! I did not deviate from your recipe. I grated my own cheddar cheese (you are right – it is way better grating your own vs. buying grated for a dish like this where the consistency of the melted cheese has such a big impact on final results.) While I will continue to make mac and cheese the traditional way, so glad to have this slow-cooker option. Thanks again!
Could this be made in the oven or on the stove top?
Hi April, Stovetop definitely! I haven’t tried it in the oven, but I don’t see why not.
I have made this recipe twice and my family loves it! The last time I added 8 ounces of cream cheese 🤫, and wow! So creamy and yummy. Actually I have made it three times I don’t talk about the first time because I accidentally used sweeten condensed milk 🤮.. but this yummy and so easy!
MAKE THIS! I made a double recipe for a BBQ on Mother’s day and got requests from complete strangers to bring it to every BBQ at my friend’s house. Made it again for Memorial Day BBQ and making it for my 5 year olds birthday party next weekend. It has become a favorite in our family and is great for crowds.
I love macaroni, thanks for the recipe :0 :)
well, looks so yummy! let’s see if we can make it like that. I want to make this deal for my crush. Hope him like it
Would the cook time be the same for a double batch in a 6 quart crock pot? Thinking of making for my daughters grad party….
Hi Mary Anne, Yes I would just do the high end of the cook time and should be fine. Congratulations to your daughter!
did it all fit?my 6qt pot was full with 1 lb
I make this all the time when we have a crowd. Turns out great. I cut back on the velvet and usually use skim milk and it still turns out fabulous.
Made this today! Family loved it! I followed directions and it turned out perfect. I am in charge on July 4th food and wanted to try it on the family first. This will be perfect for our big family festivities!
My family and I LOVE this recipe!!! It makes a regular appearance at our gatherings. Congrats on your darling baby girl!!
Thank you so much Suzanne! xo
Hi Michelle, this recipe looks awesome. I’m thinking of making it for Mother’s Day this year but I don’t have a crock pot, any suggestions on how to make this without a crock?
Thanks!
Hi Lucy, You could make it on the stove over medium-low heat. Enjoy!
I have been making almost the identical recipe for years. The only difference is I haven’t used the evaporated milk, but I will now! I definitely go heavy on the super sharp cheddar. I remember being skeptical of mac and cheese in the crock pot but one year for Thanksgiving I decided to give it a try to appease the picky grandchildren who don’t like any of the traditional turkey day sides. Much to my delight, it was delicious… and so wonderful to not have to use my oven for it. I have been making it this way ever since. So easy, so creamy and delicious. Thanks for the tip on the evaporated milk. I always have some in the cupboard so I will definitely use it next time!
I’ve heard of so many people making this for Thanksgiving side dish! I might have to add it to my menu this year :)
I just wanted to thank you for posting this recipe. Made a quadruple batch in two crock pots for a family reunion. It was AWESOME!!!! Tons of compliments and no leftovers! Thank you thank you thank you!!!!
You’re welcome Valerie! So happy to hear it was a big hit!
I want to make this recipe and am wondering why the pasta is pre cooked? It does not get mushy cooking for 3 hours? Have you every tried this, without cooking the pasta first? Would uncooked pasta make it too thick and starchy?
Hi Madeleine, I have not tried it with dried pasta; if you do, you may need to increase the liquid a bit!
This recipe is delicious but way too rich for our taste. I cut out the evaporated milk and cut the cream in half. I substituted 2% and added the cream to make 16oz. I add thar and thin as needed!!
I’ve been making it every Sunday since I first tried
it. My son and his friends eat it in one sitting!!
Can I make it in the morning and heat in the oven later
Hi Mary, You wouldn’t need to warm it in the oven, just switch your slow cooker to “warm” setting!
Hi I live in the Nederlands and so can’t get the Velveeta can you recommend a good alternative that I can get here please? Also what is half and half? Thank you in advance.
Hi Angela, Half and half is a dairy product that’s essentially half whole milk and half heavy cream. As for the Velveeta, I’m not totally sure what the equivalent would be for you since I don’t know what all you have available.
I live in England , could you tell me please whats half and half and velveeta. ? What’s the equivelant here . The recipe sounds great but I do have problems with the ingredients .
Thank you .
Hi Linda, Half and half is a dairy product that’s essentially half whole milk and half heavy cream. As for the Velveeta, it’s a processed cheese product here that melts extremely well (https://en.wikipedia.org/wiki/Velveeta), so I’m not totally sure what the equivalent would be for you.
Just made this tonight and it was a knock out!! Added an extra 1/2 cup of shredded cheese at the end simply because we are cheese-a-holics here! Loved it!!
I am making this for Super Bowl with a toppings bar! Looks like I have a 5 qt slow cooker. I am using 2 16oz boxes of macaroni and have made all the other recipe conversions. Suggested Cook time? Thanks!
Hi Rosemary, I would say 3-4 hours. Enjoy!
I have looked at several receipes and i am going to try yours. I have one question. i need to make a double batch and in an 8qt crockpot. can i do a double batch?
Hi Tina, Yes, you could totally do a double batch in an 8 quart crock pot.
Do you have to cook the macaroni first? Can you just put the raw macaroni in the crock pot? Thanks
Hi Robert, Yes, per the recipe, you should cook the pasta to al dente; there is not enough liquid in the crock pot to ensure the macaroni cooks while keeping the rest of the dish creamy.
This recipe was excellent.
I hate having left over ingredients so increased recipe and used all of a 16oz box of macaroni, 2 cups Half&half, 1 can evaporated milk, 1 lb Velveeta Cheese, 3 cups cheddar, increased butter to 6tbs, S&P to 1/2 tsp,. and added 1 cup shredded Colby cheese.
Took to the office for a luncheon – crockpot kept it warm to serve and did not not dry out. Everyone enjoyed it and those that took home leftovers said it was still good re-heated.
Hi Ruth, So awesome to hear this was a big hit! Thanks for stopping back to share a review and for including your scaled up measurements! Much appreciated!
I love this recipe so much. Most other crock pot mac and cheese recipes I’ve found involve an egg and I just don’t like that texture. This recipe is SO easy and everyone loves it. I’ve spiced it up with some cayenne or chipotle in adobe before, but as-is is so perfect. The crock pot aspect makes it perfect for a party (that you’re hosting or bring something to someone else’s house). I also just make it on the stove and melt everything together in the pot for a quick dish. Just add more half and half if you need to re-heat. I’ve found that cooking the entire time in the crock pot that the recipe calls for is a little too hot (even on low), so I’d recommend keeping it on warm once all the cheese is melted. I found this recipe a year ago and have made it probably a dozen times already. It’s perfect for adults and kids! (and freezes really well!) THANK YOU for this life changing recipe :)
Hi Ashley, I’m so happy to hear how much you’ve loved this! Thank you SO much for taking the time to stop back and leave a review!
I’m making this Saturday for a baby shower. I have elbow Mac noodles and people say to cook them only 5-6 mins? Also I think I have a 6quart and a 5 quart crock pot I’m using. How long should I cook Mac n cheese for both. Thanks
Hi Christy, For a 5 or 6 qt slow cooker I would start checking around 1.5 hours. Enjoy!
Instead of the evaporated milk I use 1/2 can of sweetened condensed milk. Gives it a subtle sweetness. It’s excellent!
Oh boy, I used sweetened milk by accident, did not care for it all, loved it with the condensed milk and added cream cheese.
I made this on Christmas Day and it was a popular dish, although I messed up on the pasta measurements. I wanted to double the recipe and had 2 16 oz boxes of macaroni, so 32 oz when I needed only 24 oz. I should have increased all the other ingredients in the same proportion but didnt. It was still very good, although more dense and less creamy. But that was my fault. I will make this again because it was so darn easy and good! I throw in extra 1/2 and 1/2 when I reheat the leftovers to get the desired creaminess. This one is a winner!
I forgot to add that I used a mixture of extra sharp cheddar and extra sharp white cheddar.
I’ve never said this before, but this was too cheesy. I’d probably halve the Velveeta if I made it again.
I used a whole box of macaroni which is 16oz, should I used more half and half to make sure the consistency is the same?
Hi Skye, Yes, you should increase all of the other ingredients by 1/3 to maintain the same taste/texture.
I’ve made this three times for potlucks and there is never anything left it’s so good and easy! But I️ was thinking about adding in some spices to give it a little more pizzazz what do you recommend?
Hi Cristina, So glad you’ve enjoyed this recipe! As for some spices, really whatever you like! Could do some red pepper flakes, cayenne, smoked paprika, chili powder/cumin… so many possibilities!
My daughter has been asking me to make Crock Pot Mac and Cheese. This recipe it super easy and delicious. Make this and you will be the hit of every pot luck and everyone will want this recipe – ERIN
How long can you leave this on warm?
Hi Patricia, I’ve left it on warm for the better part of the day. Sometimes I’ll add a splash of milk or cream if it seems dry.
Loved this mac and cheese recipe. So easy and so tasty. Didn’t have enough cheddar cheese on hand, so I had to use a mix of cheddar and Mexican blend cheese. Tasted great! Looking forward to making this dish when my grandkids visit.
Yuck Valveeta is not a cheese why did you use that?
Could you make this the night before and wait to cook it the next day? Or should I cook it and reheat the next day?
Hi Carolyn, You could cook the pasta the day before, then mix everything together and cook it the next day.
YumYum!! I just made this! Well, actually my 4 year old assembled everything. I just gathered the ingredients 👌🏽 Already my kind of meal. Thank you so much. It was indeed easy to prepare and quite tasty. (I only added more whole milk as it was a bit thicker than (my) liking). Overall I love it and will add it to my list of “quickies”. Thanks again!!
If i wanted to cook it in a hurry could i put on high & if so what time would it take to cook?
Hi Amber, I think that would be fine. I would check after 1 hour.
Just found your site, and I am loving what I see. This M&C looks mouthwatering. Yum!
I’ve never used a slow cooker/crockpot before, but wanted to try it out. I purchased a 7 qt slow cooker/crockpot. you said if you have a larger one cut time, can you advise this newbie how long I should cook this.
thanks in advance
Hi Shari, I would start checking around 1.5 hours to see if everything is completely melted, and go from there! Enjoy!
This is and always will be my favorite-ever macaroni and cheese. It is amazing made exactly as directed.
However, , Gluten-Free Boyfriend and I wanted to be able to eat it more often than every few months, so I made some changes that makes this recipe GF and a little bit lighter (but still amazing): substitute 12 oz chicken broth (or bone broth) for the half-and-half, and 12 oz low-fat milk for the evaporated milk. Cut the amount of cheese down to 2 cups. Keep everything else the same. Still amazing!
One note about gluten-free pasta and this recipe – put the pasta in uncooked – 30-40 minutes after starting the slow cooker, stir the contents thoroughly. Using pre-cooked pasta, or trying to stir more than once, was not a good idea. (Results in soggy, broken, sad elbows.)
Hi Carol, Thanks for the great tips on making this gluten-free!
@Carol Hannibal, did you adjust the cook time at all? I was reading through for any GF suggestions and was so happy to see this! Michelle, this recipe looks amazing, making this week for the GF kiddos :)
Great recipe! Tested it tonight and the only question I have is how can I have more sauce?
Hi Erica, So glad you liked it! You could increase everything other than the pasta for more of the cheese sauce, if you’d like.
Can someone please clarify the recipe for me?!
12 ounces does not equal 3 cups (as it says for the shredded cheddar) and the 12 ounces of macaroni (which in fact only equals a cup and a half) does not seem like enough at all!
Also, does anyone have a recipe that is all crock pot and not requiring I spend time cooking the macaroni in the first place? Kinda defeats the purpose of hauling out the crock pot.
Hi Nat, Yes, actually 1 cup of shredded cheese is 4 ounces. That’s a standard measurement. You can always add more pasta if you’d like.
I’ve made this tonight, but in the UK, we don’t have velvetta cheese, but I used red Leicester. But, then it wasn’t creamy either? Quite dry.
Hi Sandi, Unfortunately I’m not familiar with that type of cheese, but Velveeta is super creamy and melts exceptionally well, so I’m sure that substitution caused an issue, I’m sorry :(
Love your website and I am also from Pittsburgh.I have casserole crock style slow cooker, would I be able to use that and also do you use the low setting when cooking.
Thanks Mary! And it’s always great to hear from fellow Pittsburghers :) I don’t see why you couldn’t use your slow cooker, as long as it’s not significantly larger or smaller, and yes for this you will want to use the low setting.
BEST EVER!!!! This is our new EVERY holiday/BBQ/Gathering MAc n cheese.
If I use 16oz of pasta, do I need to increase the other ingredients? If yes, please advise by how much. Thanks!
Hi Melissa, Yes, I think it would be too dry otherwise. Increase everything by a third, so you would want to multiply the ingredients by 1.333.
I made this recipe for my boyfriend and he loved it!
Do you have to cook the noodles or can you just or them in the crock pot uncooked? I would think they would be overcooked noodles if you cook them to aldente. Thanks
Hi Marci, I do recommend cooking them to al dente first, and don’t find that they’re overcooked. You could try without, but I don’t think there would be enough liquid for the noodles to absorb.
Tried this recipe tonight and everyone loved it. A box is easy to open but I do not eat boxed mac and cheese at all. This is one of the best homemade mac and cheese I have ever had. The feature I like best is the easiness. Just put it in the crock pot and forget it. No stirring sauce over a hot stove or worrying about it getting cold before everyone gets to the table. I loved it
This is super easy and so good! If you have a big appetite or big family- you really need to double this! It is really yummy!
I made this today for my birthday celebration with my family and use gluten free pasta because I have an intolerance to gluten. It came out amazing and everyone ate it and loved it! I will be making this again and again! Thank you so much for this wonderful recipe!
I actually need to make 6 lbs of this for a large crowd. I wanted to put it in an electric roaster, do you think this would work? I have always used a crock pot but need a much larger portion. Thanks~
Hi Mandy, I’ve actually never used an electric roaster, so I can’t say for sure, but my mom has one and uses it for a lot of things!
UK folks who have no idea what Velvetta cheese is. I used Emmental and some mozzarella. I have no idea what it’s meant to be like but is worked out pretty well, cheese was lovely and melty and stringy. Don’t think I would boil the pasta as much though, it became kinda limp and soft
Love this recipe! Have doubled for many events.I am catering a wedding with a mac and cheese station and would love to use this recipe but wondered if this freezes well.Would love to make ahead and freeze then reheat in oven at reception venue. Will be serving in small bowls at station.Thanks for your input.
Hi Elizabeth, I’ve actually never frozen this, so I couldn’t say how well it thaws out. I’m sorry I couldn’t be more helpful!
Made the Mac and Cheese. delish!!
Also made BEB White chicken chili this week! Yum!
Forgive me for reposting that question when you answered it before and I just didn’t see the response! Thank you!
Thank you for sharing this. I just realized I don’t have anymore half and half. Wanted to know if regular milk would do just fine?
Hi I am from Scotland and love your recipes but two things confused me in your macaroni recipe,you say use condensed milk but that is sweet over here I use it to make caramel,is there another name or is there anything else I can put in as an alternative,you say half and half,what does that mean half milk and water?
Sorry for being so thick?
Hi Catherine,
I’m in Australia and I think the condensed milk is evaporated milk (condensed milk here is also sweet!) Half and half is an American milk product – it’s based on half milk and half cream. You could replace it using standard full/whole milk (1 cup if following recipe measurements) and light cream (1/2 cup – not dollop cream). Hopefully this helps!
Hi Catherine, This actually calls for evaporated milk, which is different than sweetened condensed milk (it might be sold as UNsweetened condensed milk there). Half and Half is essentially half whole milk and half heavy cream – you can make that 50/50 substitution for the half and half in the recipe.
Scottish lass here too. I just used evaporated and didn’t actually look up what half and half was so I just used green top milk. Worked out fine for me. Also used emmental and mozzarella as a velveta cheese sub.
I hate when people change a recipe and then critique it based on the changes. That being said, unfortunately I will be doing it. However, I did love the recipe and most of the changes were due to last minute realization of missing items. My husband and I both agreed that we ate enough Velveeta as children that we just don’t ever use it. He tried to find the white American cheese and couldn’t so I told him to get gouda, since I use that in my Alfredo sauce as it melts well and stays creamy. Sliced gouda is all they had, so he bought that and I used finely grated sharp grated cheddar against all advice, since I keep large bags on hand and didn’t need to purchase. When I started the recipe, I realized I only had 1 cup of half and half so added 1/2 cup heavy cream. No macaroni, as I thought, so I substituted rotini pasta. I had decided to cook the pasta in the crockpot, so added the raw pasta and 1/2 cup each of 2% milk and heavy cream in my 6 quart crockpot. I stirred it twice within the first 30 minutes and then fell asleep. Hubby was late, so it cooked 3 hours before I woke up, checked on it, expecting the worst, but found it very creamy and delicious even after all my disastrous efforts to alter it. This recipe is definitely a keeper! Next time, I hope to try it more closely to the original, but may still use the gouda as we liked the texture and taste. Thanks for sharing this easy recipe.
Does this freeze well?
Hi Theresa, I’ve never tried to freeze it. If you do, let me know how well it thaws!
Hi, I wanted to make this and don’t have any half and half on hand. I do have 2%milk and butter, do you think substituting milk and adding some extra butter would work ok? I realize it might not be as creamy, just trying to work with what I’ve got!
Hi Sam, I would just use milk, and not add any more butter. Enjoy!
This is an awesome recipe. My whole family loved it and they are mac n cheese snobs!
This is absolutely the best macroni and cheese. It’s creamy and the taste is cheesy and the cheese and milk do not curdle. I take it to church on Wednesday night and look forward to eating it!
Made it as part of Christmas Eve appetizers/side dishes. Big hit. Such a hit that I made it again on New Year’s Day. Easy to make and tasty–a winning combination!
Is it okay to substitute whole milk for the evaporated milk?
Hi Rachel, I haven’t tried doing that, so I’m not sure what affect it would have on the recipe.
Made it for Christmas! It was delicious! I live in China, so I wasn’t able to find Velveeta. I used the kraft singles, and it worked just fine. Thanks!
Hello…..I am making your macaroni and cheese as one of a few side dishes for a wedding reception of 80 people.. I have not made it before. I need to make as much as possible. I have two 6 quart crock pots available to me. Would two doubled recipes seem enough? 12 ounces of elbows would seem to feed more than 6-8 people? Thank you!
Hi Patricia, It obviously depends if it’s being served as a main dish, or as a side dish, or as just one of many dishes in a pot luck, etc. But you could definitely double this recipe in a 6-quart slow cooker. I think it should probably be enough if it’s going to be one of many side dishes.
I made this Thanksgiving morning in a regular pot and then transferred the final product to my crockpot. It was really tasty. I recommend adding the pasta raw or al dente , like the recipe calls for, and make sure you add plenty of salt to the water. Very easy and tasty recipe. The mac and cheese didn’t smell or taste like feet.
Recently made this for thanksgiving and again for my boyfriends poker night! It was a huge success and super easy to make!
Tried the Slow Cooler Macaroni and Cheese. Stirred in Maple Bacon before sprinkling the cheddar cheese on at the end. This is absolutely the best mac’n’cheese I have ever tasted, and definitely my new favourite comfort food. Looking forward to trying more of these awesome recipes!
I made this for my husband’s Friendsgiving Potluck at work and it was a hit! I didn’t get to taste it myself but he claims it was delicious. I turned the slow cooker to high first thing in the morning (7:00) and cooked the pasta soon after and added the rest of the ingredients by 7:30. The cooker was hot enough to mostly melt everything together and get a good stir before unplugging and sending to work. My husband got it plugged back in at work by 9:00 and it got to cook for 3 hours. I didn’t get a picture of the final product but I did get a picture of an empty slow cooker :) It was very easy and apparently very yummy! Thanks for eggless and soupless recipe!
Can this be made up the night before and cooked the next day?
Hi Jessica, Yes, I don’t see why not!
Made this last night as a trial run for Thanksgiving. It was soooo good! Can I double the recipe in the 4qt. slow cooker?
Hi Monique, I think that should be okay but you might need to increase the baking time.
Making this for the third time today and cannot wait. I usually add some sauteed shallots and garlic that I mince for added flavor. Today I am adding some sliced brat sausage to it (because I have it in the fridge and it needs to be cooked). Thanks for all of the amazing recipes! Never disappointed!
Hi, This looks great and I’m going to make it next week for Thanksgiving! I’m just wondering if you use salted or unsalted butter? I don’t want it to be too salty with all the cheese, but want to make sure it has enough flavor. Thank you!
I always use unsalted butter, so later I can adjust the salt content myself.
Hi Caitlin, My apologies for omitting that detail! It should be unsalted.
What is the best kind of pasta to use to ensure that it doesn’t fall apart or get all mushy? I will be cooking the Mac and cheese until it’s done and then traveling 1 1/2 hours and then turning the croc pot back on once I get to the party. I’m just worried that the macaroni won’t hold up.
Hi Vanessa, I like elbows, but you could also use small or medium shells!
I’ve been meaning to comment on this recipe for several months, ever since I made it for 100 people. First, it’s now my husband’s favorite mac and cheese recipe, can be doubled and tripled easily if you simply measure out everything by weight, and amazingly you can freeze it, and then thaw in fridge, zap in the microwave, and is just as good as it is right out of the slow cooker. I added a tsp each of onion powder and dried onions, as well as a pinch of cayenne and dry mustard. My husband thanks you, thanks you for this recipe.
I will try this. I recently had my sisters crock pot Mac n cheese labor day. It was delish. I’m not a fan of whole wheat pasta, but couldn’t even tell the difference that it wasn’t regular pasta. She used Paula Deans recipe but omitted the sour cream and eggs. I’m sure there’s no big difference health wise between Velveeta a processed cheese food, or cheese in a soup can. Both probably produce the same smooth results.
I made this for the kids to eat at my sister’s wedding today, and it was a huge hit!! Adults were even digging into even though there was catered food available for them. It was completely gone within an hour! I had several people request the recipe! I did make just a couple of small changes – I used 16 oz. of elbow macaroni instead of 12, and I used 12 oz. of velveeta instead of 8. I kept everything else the same, and it came out awesome!
Hello! I made this recipe tonight and it tasted good! However, mine wasn’t creamy/gooey. It was a little mushy as if the ingredients didn’t harden? If that makes sense. Any idea why this happened for future reference? Thanks :)
Hi Stephanie, I’m not sure what you mean by harden? It should definitely be creamy, not hard in any way.
I made this, without cooking the noodles first. It was good, just had to add more Mike (I used the 1/2 and 1/2 as directed, then added skim) twice during cooking (probably about 1and one half cups).
What is half and half what do I half,also l would use philly soft cheese
Hi Lesley, Half and half is essentially half whole milk and half heavy cream. If you’re referring to cream cheese, it isn’t called for in the recipe and using it will alter both the taste and texture of the final product.
If you want to make this recipe even more totally delicious, leave out the Velvetta and substitute 8 oz cream cheese and 4 oz smoked gouda. And. if you like tomatoes in your mac and cheese, add a can of drained diced tomatoes.
It’s in the crockpot now! I don’t use Velveeta, even if I could find it here on the West Coast of Canada, so I used Philly cream cheese instead and threw in a generous portion of fresh Parmesan Regiano for flavour. It’s going to be delicious. Thanks for sharing your recipe. Mac & cheese in a crockpot…who knew?!
I made this for Christmas yesterday. It was so easy and a huge hit with the entire family! We’ve never had mac&cheese at Christmas before, but I think I’ll be making this every year. Thanks for the great recipe!!
My brother asked me to bring “outrageously cheesy” mac and cheese to Thanksgiving, and I chose this recipe despite my skepticism about Velveeta. It was awesome! Little bro was pleased with the cheesiness, all of my kids ate it, my picky-eater husband liked it, and I liked it too!
I made a double batch and used already shredded cheese and it was great!
I am making this in two days for Thanksgiving, and didn’t see the advice to shred a block of cheese versus using pre-shredded cheese before buying all the ingredients. is it that big of a deal? If so, maybe consider listing that tip in the recipe itself? I have made this once before and did end up cooking it on the stove and then baking it (my slow cooker decided to break that day.) it got rave reviews even though it wasn’t as creamy as I had hoped using that method.
Just wanted to say this turned out FABULOUS! I followed the recipe almost exactly. I went ahead used my whole 16 oz box of macaroni, so I added a touch more half and half and touch more sharp cheese. Everything else stayed the same. It was so perfect and creamy! I stirred a couple of times so I was able to serve it at the perfect consistency. Thank you for the great recipe!!
Thank you for this. Because I came across the same recipes calling for eggs, why? and EEWWW condensed cheese soup, what is that?
This recipe is delicious and so very easy. It is actually quite hard to mess up.
I am thinking of making this for thanksgiving in a 2.5 quart slow cooker (the triple kind). I have a few questions. 1. Is my crockpot too small? 2. Can I prepare everything the night before (cook the pasta and add ingred) and have it ready to go in the morning?
Thanks!
Hi Jackie, I fear your slow cooker may be too small. You can prep it the night before but I would refrigerate.
Made this (doubled) in a large crock and it was the first to go! I did use milk rather than half and half but that didn’t matter to my guests. A keeper, for sure!
Made this today – delicious :) I doubled the recipe since I have a big crock pot and came out great. Only needed 1.5 hours on low and it was heated through and the cheeses had melted. I used low fat evaporated milk and still came out very rich tasting. Family will love this version – thank you for the recipe. My only addition to your recipe was smoked paprika – adds a great flavor that really complements the cheese :) Will definitely be making and sharing your recipe many times over!
Just made this Mac & Cheese recipe,for a luncheon tomorrow. Now I am not a lover of Mac & Cheese but this is awesome.I just had to taste test it and ended up eating 2 bowls.
I did not cook the pasta before putting it in the crockpot. It is very important to shred the cheese rather than use the preshredded stuff. It is solo cheesy and was easy to.make.
thx for Mac n cheese recipe, hubby loves it in general. Now, I w ant to try you Rs and I don’t have a clue on “half n half” would someone please tell me.
Hi Diane, Half and half is a common ingredient in the U.S. – it’s essentially half heavy cream, half whole milk.
I’ve made this recipe a bunch of times in my crock pot and love it – thanks! I was wondering how you thought it would be if I did it in oven? I want to make a big batch and don’t have a crock pot where I am. Thanks!
Hi Jillian, I haven’t tried it in the oven – if you do, let me know how it turns out!
So good, except it’s way to rich and thick for us, anyway to “thin” it out but still keep it creamy?
Hi Shae, You could add more evaporated milk (or regular milk at the very end to thin the sauce).
Just tried this and it was excellent!!! I added about a teaspoon of ground mustard to it in addition to the salt and pepper. This is the third recipe I have tried from BEB and all have been spot on and really great!! Thank you for such awesomeness, can’t wait to try more!!! ;-)
Can this recipe be doubled easily? How long do you recommend cooking it if so?
Hi Christina, Yes! Maybe an extra 30-60 minutes.
I have tried many many too many recipes for M&C. All were edible some “really good, mom” but never a repeat recipe. This recipe changed all of that! This one is being requested as soon as the last batch is gone. Thanks!!!! Perfect as it was written!
I’m trying this today…. Yummy
this recipe was so easy and tasted so yummy I love it! I did use 1 cup less of the shredded sharp cheese and it worked out perfect still plenty of cheese in the dish. this will definitely be a repeat meal for us.
Hey! I have a WWMD (what would Michelle do?) question. I would LOVE to make this for a late afternoon christening party because I am making all of the food for it and crockpots will be my friend. The stickler is I need to transport it about 2 hours away! Therefore, how would you recommend cooking it? Should I cook it all in the morning, drive, and then just leave the crockpot on the “keep warm” setting to serve? Do you think it will get stringy and overcooked? Thank you!
Hi Sara, That’s tricky! If you can’t start it once you get to your location then I would do what you suggested – cook prior to transporting then set it to warm when you get there.
This recipe sounds fantastic! I might add a pinch of nutmeg, since whatever recipe I use for mac & cheese always has some in it.
Made this today in a 5qt crockpot and doubled the recipe. Used a rontini because i forgot to buy a second box of macaroni (go figure lol). Was terrified it wouldnt turn out with a different type of noodle because of you saying specifically macaroni regular nothing else! but i am glad to say that its freakin amazing and delicious. will be my go to recipe from now on.
made this for my daughter’s baby shower it was delicious and a big hit definitely a keeper
this is a great recipe, but it made a Lot and my 4 quart crock was too small
omg!!!!! this is everything!!!! i am absolutely in love with your recipes you are amazing… i cannot wait to make this for my family tomorrow….
I love this recipe for when I don’t have time to cook on busy days. I can put it together before I pick up kids then head out to whatever I’m driving them to that day and get home to dinner. I did find it a bit too rich by itself so I fried up some small pieces of bacon till super crispy then added it in the pot. So good and everyone tries to eat the leftovers before anyone else gets them :)
has anyone made this with a different type of noodle? Cavatappi thanks.
I made it with penne 2 night ago it was great!
Has anybody tried to add chicken? I’m thinking of trying it possibly!
Hah, too snooty to use cream-of-cheese soup, but let’s just shove that Velveeta brick in there…
Not a bad observation, Jeffy. But, you’d have to admit that canned cheese soup (
Ingredients
Water, Modified Food Starch, Dehydrated Cheddar Cheese (Cheddar Cheese [Cultured Milk, Salt, Enzymes], Whey, Salt, Sodium Phosphate), Wheat Flour, Vegetable Oil (Corn, Canola, And/or Soybean), Dehydrated Cheese Blend (Whey, Semisoft Cheese (Milk, Cultures, Salt, Enzymes), Buttermilk Solids, Salt, Butter, Clacium Phosphate, Sodium Phosphate, Lactic Acid, Enzyme Modified Butteroil), Contains Less Than 2% Of: Salt, Sugar, Beta Carotene For Color, Flavoring, Enzyme Modified Butter, Skim Milk, Lactic Acid, Annatto Extract For Color, Water, Mustard Extract, Soy Lecithin, Butter (Cream), Dehydrated Butter (Cream, Salt), Dehydrated Cream (Cream, Soy Lecithin), Buttermilk, Whey Protein Concentrate, Enzyme Modified Butter Fat And Oil, Whey)
has far MORE sketchy ingredients than Velveeta, crappy though Velveeta is: (Milk, Water, Whey, Milk Protein Concentrate, Milkfat, Whey Protein Concentrate, Sodium Phosphate, Contains 2% or less of: Salt, Calcium Phosphate, Lactic Acid, Sorbic Acid, Sodium Citrate, Sodium Alginate, Enzymes, Apocarotenal, Annatto, Cheese Culture.)
The good news is, now in 2018, we can make mac’n’cheese without Velveeta, without canned cheese soup, AND without standing over a stove making a bechamel sauce then trying to keep it smooth while adding cheese. With sodium citrate, you can use any tasty, quality cheese and have it melt up nice and smooth.
Made this tonight and was delicious! However, I forgot to add the half & half!!! Didn’t realized until the last 15 minutes and I opened fridg to get shredded cheese to sprinkle on top – saw the half & half and it hit me! But the mac and cheese was still sooooo good, awesome texture! Was glad to know my mistake didn’t make a difference!
Made this yesterday to bring to football party. Awesome!!
Way too rich. We could barely take more than a couple bites. Disappointed.
I made this today for my son’s high school wrestling team. It was DEVOURED!!!! My son and husband did not even get any and are demanding that I make it again tomorrow. I made it exactly per the recipe, but added some extra cheese on top (the remaining 4 oz. shredded cheese I had from my 16 oz. block). Total WINNER!!!
Hello there,
this sounds awesome! What is the half and half youre refering to?
Thank you!
Anja
Hi Anja, It’s a common ingredient here in the U.S. – it’s essentially half whole milk and half heavy cream.
YUMMY! I made this with uncooked sea shell noodles and it turned out perfect. The noodles were perfectly cooked and it was ooey gooey perfection!
Do you think I could use the Barill pasta plus (yellow box) for this recipe?
Hi Rebecca, I think you’re referring to a whole grain type of pasta? I think you could, although it obviously tastes different than regular pasta. (I did mac and cheese with whole wheat pasta once and decided it wasn’t worth it… I either splurge or I don’t :))
I doubled the pepper and added 1 tsp of ground mustard to add a slight kick to it. This is FANTASTIC!
Is the half and half necessary? Any suggestions on what to use in replace of the half and half
Hi Nicole, It is, however you can substitute half whole milk and half heavy cream if you can’t get half and half where you live.
I am definitely going to try this for tomorrow!! We love mac n cheese around here LOL According to the previous reviews, we are in for a treat!! Can’t wait!!
Like Elizabeth, I made this for a work potluck. It was delicious! The pickiest girl in my department took a huge plate and finished it all (and pretty much nothing else). I also made the noodles and cut up the cheese the night before (I didn’t bother shredding the cheddar, just cut it into smallish chunks). I put the noodles in the slow cooker, added the butter, then stuck it in the fridge. I added everything else in the morning before driving to work. I did stir it a few times as it was cooking to make sure the cheese was melting, but it turned out great. Thanks!
I just made this for our office Christmas potluck and it was a huge hit! Five people asked me for the recipe. I boiled my noodles and cut up the cheese last night, then I threw it all in the crock pot this morning and let it cook in our break room. There is none left. Thanks for the recipe!
I wonder if cream cheese could be used in place of the Velveeta? I need this in a hurry, so no time for a practice batch subbing in cream cheese, darn it. I trust you…so probably don’t need to keep my fingers crossed that this works out well…and thanks for the hints about not using a recipe with eggs. I wonder where in the grocery store I will find some Velveeta. Never thought I’d be looking for it, LOL. Dear Ozzie, Half-and-half is light cream…or half whole milk and half heavy cream.
Hi! I’m in Australia …. what is half and half? Thanks :D
Hi Nicole, It is essentially half whole milk and half heavy cream.
How many does this serve?
Hi Lydia, Serving size is always listed at the top of the recipe by the prep and cooking times. In this case, the recipe makes 6 to 8 servings.
Hi! Do you shred your own chedder cheese, or buy the pre-shreded stuff in the bag? I know there are different stabilizers in the stuff in the bag. Sometimes it melts differently… I love you blog! I can’t wait to try this for Thanksgiving
Hi Miri, I shred my own cheese and definitely recommend it. The caking agents in pre-shredded bags of cheese keep it from melting smoothly.
Hello I want to try this for Thanksgiving but was wondering if I could use another shredded cheese besides sharp cheddar? Thank you!
Hi Diana, Absolutely!
Wow! Just made this and it is excellent! I want to eat a big bowlful but am resisting until dinner. This is one of the best m&c recipes I’ve ever tried!
I doubled the recipe. After 1 and a half hrs, its very thick. Is it supposed to be like that? Not sure of the size of the crockpot, but its large.
Hi Kathleen, It should not be runny, if that’s what you mean. As I mentioned in the recipe, if you use a large slow cooker, the cooking time will be decreased.
I too was searching for a crock pot mac & cheese recipe for an upcoming family Poker Night potluck. As soon as I saw “Brown Eyed Baker” on this recipe I was done searching! I know I can trust you :)
My question is, will using a disposable crock pot liner have any bad effect on this recipe? I love the ease of clean up but some dishes just taste so much better if allowed to get “crusty” on the edges and/or bottom. I know using the called for cooking spray will help with clean up, but I love just throwing that bag away and having a clean crock pot!
Thank you.
Hi Jeanna, I don’t use the liners because of the plastic/nylon – I’m just not comfortable cooking food in them. As for this particular recipe, I love crusty mac and cheese, so I liked the edges getting crusted up a bit, but if you don’t care one way or the other, you could use the liner.
I made a double batch in my 6 qrt pot for a fall potluck. I made no changes to the recipe. I cooked it for 3 hrs on low.
So incredibly good. Make certain you only cook the noodles to al dente. I can see how over cooking them from the start could result in an overly gummy end product. Also, I was not home to stir mine while cooking and I wish I had been. I do think that would be best to stir at least two times while cooking.
Honestly, this may be a little cheesy (I know, I know). When I make it again, I think I will use a tad bit less Velveeta. Delicious though. Thanks!
We are having a family picture time and will be doing soups for adults. I would like to try the Mac and cheese but needs to be ready when we are ready about 1 to 1 1/2 hours and we will be eating at sons home which is a 2 hour commute. Can this be prepared the day before and then warmed while we are off doing pictures? Little ones will need to eat soon after pictures. It won’t need to be steaming hot, but warmed through. Appreciate quick reply as pictures are day after tomorrow! :)
Hi Jan, You can definitely serve this as leftovers, but it will be a little thicker and not as creamy as when it is first made. You could always stir in some additional half and half if needed.
I have a work potluck and wanted to bring something warm. This sounds good, but how can I transport it? I get to work at eight, lunch is at 12:00. I was thinking of it putting all the ingredients in the crock pot in the morning, driving the half an hour to work, and plugging in the crockpot for 3 hrs. Then putting it on warm for the last hour until lunch. Do you think that would work?
Hi Kelli, Yes, that would definitely work. Enjoy! :)
I’m hosting a Harvest Party next week with a Mac and Cheese Bar….going to give this recipe a try. :) I’m making it 4x though. Any tips for the recipe that large? I plan to cook it in a roaster.
How did it work out doing 4X the recipe in a roaster? I’d like to make that for an event if it worked for you.
Has anyone made this without cooking the noodles? We want to make up north and don’t have an easy way to boil the noodles first, so would like to be able to do it completely in the crockpot… any suggestions?
Hi, Salli. I’ve made this without cooking the noodles. I also used cheddar instead of velveeta. I use a larger crock pot and it only needed about 2.5 hours to completely cook the noodles.
I’ve had luck boiling pasta noodles in a bowl in the microwave when all my burners are occupied…if you have access to one that could be an option.
About to make—anybody add any spice to give subtle flavor. Cumin? Or cayenne?
Or any other? If so how much?
I use dry mustard in my mac and cheese recipes.
Also, nutmeg gives a great accent flavor to any cheese dish. It doesn’t take much, just a pinch for the entire dish.
Hi! Okay I can’t seem to ever get the “white sauce” right in a traditional mac & cheese recipe, so I tried this over the weekend while we were at Awana & it was AMAZING! Just the right amount of cheesiness! Wish the store would of had sharp cheddar, but the mild worked fine in a pinch. Thanks for adding this.
Oh also, reheated the next day in the oven & it was just as good, if not better!
I was wondering, if I wanted to add croutons to the top of this could I do it in the crock pot or would that turn them soggy? I like the crunchy texture topping and I have used it when making mac and cheese and tuna noodle casserole in the oven.
Hi Becky, They would definitely get soggy, I would add them at the end. Enjoy!
Making a double batch tomorrow for our family summer birthdays celebration. Didn’t know they still made Velveeta but had no problem finding it. Will go with the three hours as suggested by Joylynn.
I doubled this to take to a family reunion today and got rave reviews (and an empty slow cooker). Very cheesy and yummy! 3 hours on low was perfect for a double batch in a 6 qt slow cooker.
Wanted to try doubling but wasn’t sure if it would be as good. Will do as you suggested. Thanks!
Had this the other night and it’s fantastic! It’s delicious and a great consistency.
Love your blog! And I love a slow cooker recipe, I would have never thought to do mac and cheese in this way!!
Tegan | The Macadames
http://www.themacadames.com
Do you think low-fat ingredients would work? Not the non-fat stuff, but reduced fat (2%milk) ? Mac n Cheese is a favorite in my house, but it loves me just a little too much, if you know what I mean.
Hi Patt, I think you could do that, it just might not be as thick or rich. Enjoy!
This looks so perfect! Love that it’s made in the slow cooker!
Hmm, I can’t wait to see posts from people who made this. I don’t see the point in crock pot recipes where you have to cook ingredients first and/or have to be home while it cooks (i.e., less than 8 hours of cooking), it’s not convenient at all! If you want to make M&C w/o a white sauce, use this award-winning M&C from a Bobby Flay Throw Down: http://www.foodnetwork.com/recipes/delilahs-7-cheese-mac-and-cheese-recipe.html.
The other thing about slow cooker recipes – they all that that same slow cooker taste.
I disagree. It’s perfectly convenient when it’s too hot to turn on the oven, or you don’t want to spend an hour or more standing at the stove stirring a mornay sauce. Running the crock pot on wall power is also cooler, less expensive, and more environmentally friendly than leaving a gas burner running for an hour at a time. “Cooking unattended” is not the only purpose of a crock pot. The recipe you recommend requires seven kinds of cheese, driving the price per serving way up, and requires an oven (not welcome in the heat of summer). And, I’d add, beating Bobby Flay on his dumb TV show does not make a recipe “award-winning.” As to that “same slow cooker taste,” I’ve never found any such thing. Every dish I make in my slow cooker tastes of itself, not the machine, and no two dishes taste the same.
Amen to that!
Lynne, I don’t see the point of going on someone else’s web page and posting a recipe of your own or a celebrity chef. Want to post recipes? Start your own blog. How rude.
LOL. And “slow cooker taste” makes me think commenter doesn’t wash the dish very well.
Couldn’t agree more.
Do the noodles get at all mushy? Seems like in 2-3 hours they’d be really, really, really soft.
Hi Kate, Not at all! They are cooked perfectly; just be sure to boil to al dente before putting them in.
Good to know, thanks for the reply!
I’m so excited to try this recipe! I was just talking to my mom about crockpot mac and cheese because I’ve been on the lookout for a recipe that’s moist and cheesy. I’ve had really good crockpot mac and cheese but I’ve also had some that was dried out. Your recipe sounds perfect! I can’t wait to make it!
That first photo is worth a thousand words!!! So gorgeous! Can’t wait to try this easy recipe out!
Wow! I really want to eat this right now!
who doesn’t love mac & cheese?! this looks perfect, I couldn’t resist it! yum!!
I’ve been wanting to make mac and cheese in my slow cooker for some time now. I need to get on this asap!
I love crock pot mac n cheese!! Looks amazing!
Hi I’m in the uk what is velveeta cheese?
I’ve never seen it? Maybe we have an equivalent.
Always love a good slow cooker recipe. This looks like a winner
I’m in the UK as well, though I grew up in the US. There is NO equivalent to Velveeta, unfortunately!
Velveeta is a processed cheese product made by Kraft, designed to melt smoothly. Someone upthread posted a recipe for home-made Velveeta; you might try that.
You can make ANY cheese melt as smoothly and creamily as Velveeta by using 1/2tsp sodium citrate (aka “sour salt”) per 1 cup shredded cheese. A trick I learned from Modernistcuisine.com.
This mac and cheese looks perfect!
oh my gawd, I LOVE this!!!
This looks incredible! Holy YUMMO!
I love the convenience of Crock Pot cooking and Mac and Cheese is always the perfect side to summer Barbeques. What does the 12 ounces of macaroni equate to? 1 1/2 cups?? I know some measurements differ when we convert here in Canada.
P.S. Loving your website!! I’ve even book marked it here at work !!
Hi Elizabeth, It would be about 3 cups of uncooked macaroni. So glad you’re enjoying the site! :)
There’s 8oz in 1 cup, so 12 oz would be 1 1/2 cups… Should I be using 3 cups instead (without doubling the other ingredients) to just make the standard recipe shown above??
Hi Sara, Actually, the whole 8 ounces = 1 cup is the standard for liquid measurements, not dry ingredients. Based on volume, 1 cup of a particular ingredient can have vastly different weights. I didn’t measure the dry macaroni using cups.
I use my kitchen scale to weigh it
How easily do you think this recipe would double? We’re going to a cookout this weekend. Or do you think throwing it in a dish and warming it in the oven before going would be sufficient?
Hi Colleen, I think you could easily double this in a 6-quart slow cooker. I actually plan on doing that the next time I make it for a crowd!
Thanks! I’ll definitely give it a shot for a cookout we’re going to this weekend. I love the website! Your homemade Primanti’s recipe has made us miss Pittsburgh just a little bit less.
Michelle, I plan on making a double back in a 6 quart this weekend, since I am doubling what are you thoughts on the cooking time. I know you said to half the time for a single recipe in the 6 quart slow cooker. Thanks so much, Kathy.
PS Congratulations on the new addition, so happy for you all.
Hi Kathy, I think if you do 3 hours it should be good, just check it when you stir towards the end – if there is still liquid not absorbed, it will need to go a bit longer. It will be easy to tell if it’s ready or not. Enjoy!!
Thank you so much for the quick reply, making this for our great nephews 1st birthday party.
Just curious how the doubling went? Going to the lake in a few weeks with about 20 people and wanted to try it.
I made this & it came out wonderful . However I was also wondering about doubling it . how long it takes to cook if doubled & does it still come out as good? Thanks !
What would you use as a substitute for the velveeta? I know that is a crazy question considering it is a major cheese in this recipe and it gives it that smooth cheesy consistency, but my childhood days involved a lot of velveeta. I didn’t like it as a kid, but had to eat it and now I just can’t put it in a recipe…. just can’t do it but the idea of crock pot mac and cheese is an awesome idea!
Hi Aimee, As I mentioned above, you could use another type of cheese, although I can’t guarantee the consistency. This recipe makes a really smooth and creamy mac and cheese; substituting something else for the Velveeta would probably be okay, but the texture and consistency will likely be a bit different.
I found this Homemade Velveeta Alternative recipe: http://www.momables.com/momveeta-i-cant-believe-its-not-block-cheese/
I might try combining that with this mac & cheese recipe to see how it comes out.
That’s awesome! Thanks for sharing!
You can easily substitute white American for Velvetta. I had some of the best M&C I’d ever tasted in a restaurant a couple of years ago. When I commented to the owner how good it was she kindly gave me her secret….White American cheese! I was surprised but it was so good I came home and tried it. It melts easily and has a smooth and creamy texture and perfect taste along with the cheddar. I think you will love it too!
Velveeta tastes exactly like cheez whiz which is much cheaper
Michelle,
Crock pot macaroni and cheese is most definently a familly favorite- My mom indroduced it to us a couple of years ago (with a recipe very similiar to yours)… super easy, delicious and always gone after family get-to-gether :)
Another AMAZING macaroni and cheese recipe that I was recently introduced to:
Zoe’s Blue Crab Mac’n’cheese:
½ pound unsalted butter (two sticks)
½ cup flour
4 cups whole milk
½ to ¾ pound shredded white American cheese
¼ pound shredded white cheddar
2 tablespoons dusted Parmesan (the sprinkle kind)
1 to 2 tablespoons Old Bay
Dash of Worcestershire sauce
1 pound cavatappi pasta cooked al dente and drained
¾ pound lump backfin crabmeat, or your favorite crabmeat to taste
Heat butter and flour in a saucepan over low heat, constantly stirring, to make a light, loose roux, about 3 to 4 minutes, or just until it melts. In a separate pot, heat the milk until it is medium-hot, but not scalding. Add the heated milk to the roux and whisk over medium heat until it is thick and smooth. Add the other ingredients, except the noodles and crabmeat, and mix well. Add the sauce to the cooked noodles and mix well. Stir in the crabmeat. If desired, brown the top under a broiler.
*****AMAZING!!!!
I love your blog :)
Happy Wednesday
Being from Maryland, this sounds amazing and I will HAVE to try it!
My kid’s and I love mac and cheese. This is the perfect thing to bring to mom’s thanksgiving or easter meal. Everyone will love it!
Looks amazing! What would you consider a “larger” crockpot?
Hi Gina, Anything larger than what is called for in the recipe. Just reduce the cooking time by the same ratio, i.e. if you have a 6-quart slow cooker, it’s 50% larger than a 4-quart (the largest recommended size for this recipe), then reduce the cooking time by 50% (so, cook it for 1 hour 30 minutes). I used a 6-quart and found 1 hour 30 minutes to be perfect for the consistency you see above. I’ve also cooked it a little over 2 hours and it ended up being a bit on the crustier side.
ok wow this looks like heaven… you’ve definitely inspired me to re-create the classic mac + cheese recipe. thanks for the inspiring ideas and great post.
Using the slowcooker, using Velveeta and not having to stand and stir to make the cheese sauce, and how great this looks (and I’m like your mom, not really a big mac and cheese person) – totally sold! Pinned :) Looks amazing!
make me…hungry!!!
see you soon!!!
MMMMmmmmm Macaroni and Cheese is like the BEST{EST} comfort food ever created by mankind!!!!!! This looks amazinglllly ooey – gooey and cheesy!!!!!!!!!!!! I would also go for thirds, maybe even fourths!!!!!! <3 <3 <3 Loved it!!!!!!!!