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]
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!