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.
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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:
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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]
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.