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.
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
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]
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!