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:
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]
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.