Crock Pot Mac and Cheese
Crock Pot Mac and Cheese is a creamy, cheesy and easy macaroni and cheese recipe that is always a hit and you don’t even need to turn on your oven! Everyone will be begging for the recipe!
A CREAMY MAC AND CHEESE RECIPE
This recipe is my go-to Mac and cheese recipe when I don’t have oven space and I want a recipe I know that everyone will love. There’s nothing quite like a comforting bowl of mac and cheese, and when it comes to making it, the crock pot is a game-changer. Whether you’re feeding a crowd or just looking for a comforting weeknight meal, this crock pot mac and cheese recipe is sure to become a new favorite in your household. So, grab your crock pot and let’s get cooking!
Great recipe! Everyone loves it and it is now my go to for parties and larger gatherings!
– Shelby
FREQUENTLY ASKED QUESTIONS:
Yes, it’s important to cook the macaroni before adding it to the crock pot. This will ensure that the macaroni cooks evenly and doesn’t become mushy.
I don’t recommend it. If possible, use freshly grated cheese. Obviously, if you’re short on time then certainly use it. I don’t mind using it for my No-Boil Macaroni and Cheese – but for this, because it’s hanging out in the slow cooker for a while, I think freshly grated cheese seems to hold up a bit better to the process. Also the American cheese in this recipe helps to keep it so creamy. Don’t skip it!
In some stores you can find it with the other block cheese. However, you may need to go to your store’s deli counter. Just ask for a 3/4 pound of white American cheese. Tell them you don’t want it sliced, just a big block.
Yes, this recipe is easily doubled. However, you will need a larger crock pot. The cooking time should be about the same.
Just replace the white American cheese in this recipe for Velveeta. One block of Velveeta is one pound (16 ounces) so you’d use 3/4 of a block.
Sort of, yes. The reason you can’t just throw it all in a bowl then stick it into the refrigerator to add into the crock pot the next day is that the cooked macaroni will soak up a lot of the liquid while it is sitting in the refrigerator. Then it will not turn out properly.
You can prepare the macaroni noodles the night before. It’s a good idea to rinse off the pasta after it’s finished cooking. Then put it into a covered container. Rinsing the noodles will help keep them from sticking together when you store them in the fridge overnight. You can also pre-shred any cheese and store in a ziploc bag or covered container.
So the next day, you can quickly pop everything into the crock pot and get it going.
This adds creaminess without the heaviness of milk or heavy cream. It also doesn’t curdle like milk tends to do. I like to use a bit of half and half to give it a richness without overloading. However, if you really want, you could certainly use milk instead of evaporated milk.
You can but it’s not recommended. Some newer slow cookers get very hot, very quickly and you could accidentally end up burning some of the noodles or cheese that may get stuck to the sides. If you choose to cook it on high, I would suggest cooking for about 40-50 minutes and checking it often for burning.
Store them in a covered container in the refrigerator for up to 3 days. It can also be frozen (if stored properly) for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- elbow macaroni – you could use other small pasta shapes like shell pasta.
- salted butter – you want to use real butter here not margarine.
- evaporated milk – not to be confused with sweetened condensed milk although you can usually find them near each other in the baking aisle in the grocery store so make sure you’re looking closely at the label.
- half and half – you could technically substitute with milk but half and half is going to make it much creamier.
- shredded cheddar cheese – freshly shredded is best (if possible).
- white American cheese – I prefer to cube this rather than shredding it – just make sure it’s small cubes, if you don’t want to use this you can use all cheddar cheese but this adds a lot of creaminess to the mac and cheese.
- salt and pepper – you can use a white pepper here if you don’t want to see black specks in your mac and cheese .
HOW TO MAKE CROCK POT MAC AND CHEESE
Cook the pasta according to the package directions until al dente (should still have a little ‘bite’ to it.) Spray a 4-quart slow cooker with nonstick cooking spray. Place the cooked macaroni into the slow cooker. Add the butter and stir until coated.
Pour in evaporated milk and the half and half.
Then add 2 cups shredded cheddar cheese, cubed American cheese salt and pepper. Stir to blend.
Cover and cook on low for 1 1/2 to 2 hours (gently stir occasionally as it cooks.) During the last 15 minutes of cooking, top with remaining cup of shredded cheddar cheese. Cover and allow cheese to melt.
Once done, turn the slow cooker to the warm setting until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
CRAVING MORE RECIPES?
Originally published: November 2016
Photos updated and republished: March 2024
Crock Pot Mac and Cheese
Ingredients
- 16 ounce box elbow macaroni
- 4 Tablespoons salted butter, cubed
- 12 ounce can evaporated milk
- 1 ½ cups half and half
- 2 cups shredded cheddar cheese
- ¾ pound block white American cheese, cubed (can substitute Velveeta)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup shredded cheddar cheese
Instructions
- Cook 16 ounce box elbow macaroni according to the package directions until al dente (should still have a little 'bite' to it) then drain well.
- Spray a 4-quart slow cooker with nonstick cooking spray. Place the cooked macaroni into the slow cooker.
- Add 4 Tablespoons salted butter, cubed and stir until coated.
- Pour in 12 ounce can evaporated milk, 1 1/2 cups half and half, 2 cups shredded cheddar cheese, 3/4 pound block white American cheese, cubed, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir to combine.
- Cover and cook on low for 1 1/2 to 2 hours (gently stir occasionally as it cooks.)
- During the last 15 minutes of cooking, top with 1 cup shredded cheddar cheese. Cover and allow cheese to melt.
- Once done, turn the slow cooker to the warm setting until ready to serve.
Video
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Just go to your grocery store’s deli counter and ask for 3/4 pound of white American cheese. Tell them you don’t want it sliced, just a big block.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I doubled the recipe and threw it into a 7 QT crock pot, which fit perfect. I separated the noodles in half so I could mix it/layer everything easier. It all turned out SO GOOD, rich, and gooey and I love that once it’s melty I can throw it on “warm” setting until everyone is ready to eat. My stepdaughter hinted that it was better than my husband’s Mac and cheese made with a roux! Now that I have this lovely recipe I am very curious to try other cheese concoctions, like smoked gouda…. THANK YOU!
I searched and read reviews and was so fearful of mushy mac and cheese. I finally landed on this recipe and technique (cooking pasta to al dente before putting into crockpot) and it worked out perfectly! I used medium shells as the pasta. I boiled my noodles to just below al dente and put them in the crockpot with the butter and then added the evaporated milk to sort of stop the noodles from cooking. Then when I got to 1.5 hrs before dinner, I added the rest of the ingredients and put it on low.It was delicious! Thanks so much!
Thanks so much for taking a chance on this one Suzanne! So happy you enjoyed this one!
Instead of half and half, could you use heavy cream?
I don’t see why not
Could gluten free pasta be substituted in this recipe? Making this for Thanksgiving and have quite a few people who are gluten free.
Usually gluten free pasta tends to break down too much. It can become mush. However, maybe someone on here knows of a sturdier brand of gluten free pasta. But just from my limited experience, it doesn’t really hold up well to the longer cooking times in a slow cooker.
Has anyone ever done this without cooking pasta first? How much more milk will I need to add, also how much longer will it take to cook?
I agree with Diana K; I made this on July 4th, doubling the recipe in one large slow cooker – I figured I could, as I used the slow cooker liner. You still need to stir it occasionally as it sits! WOW, was it rich, with that classic mac & cheese taste! I boiled the elbows to an almost crunchy al dente the night before and tossed them with the butter in the recipe so they wouldn’t stick together in the fridge overnight. Layering the pasta with other ingredients in halves like Diana said was the ticket to even distribution & cooking. You should have seen my company loading up their plates with this absolutely delicious comfort food and rolling their eyes at first bite (which I’d never served on July 4th before now)!! I took a large scoop myself – a real treat because I never make this even for hubby & me (with the evap milk); it was SO RICH I could barely eat anything else for over an hour! I added real bacon bits to what leftovers we had – may do that for company next year. Thank you for this AWESOME recipe!!
Thanks Mich! What a super kind & helpful comment! I sure do appreciate it!
Mich,
I totally agree! I’m making a double batch tomorrow for a small BBQ get together but plan on saving a little ahead of time for me and my Dad (his request) so we can be sure we have leftovers. There will still be plenty for everyone else. 🙂 I was so happy it reheated well. Worth every calorie!! Thanks again to Brandie. I adore you even if my hips don’t! 😉
Ha!! Thank you so much Diana! So happy you are here!
I love, LOVE macaroni and cheese and have tried a gazillion recipes. But I have to say this has just made my Top 2. It was absolutely DELICIOUS and everything a traditional mac & cheese should be!!! I took this for the first time to a family gathering yesterday (double batch) and there was nothing left over. Almost everyone came up for seconds and then took some to go. 🙂 Thank you so much for sharing as this will be my go to recipe from now on.
Note on doubling the recipe: I used an 8 quart CP and it worked perfectly. Quick tip – after cooking the pasta, separate 1/2 in the CP and 1/2 in a large bowl. Layer ingredients accordingly to each. Once done, combine what’s in the bowl to the CP and stir. This ensured all was coated evenly and it tasted divine. 🙂
Easy and delicious. Made for football gathering. Came hope with empty crockpot. Creamy and great flavor
can I use this recipie and then just throw cooked hamburger in it for cheeseburger mac? I saw another one where you made cheeseburger mac but I’d like to skip all those other steps of possible . maybe just throw in can of potato soup and hamburger in this one? I like this.one does not call for velveeta
Honestly, it’s always hard to say unless I have personally tested it. All I can say is you just have to try and see if it works. I can’t see why it wouldn’t but I would never want anyone to waste ingredients because I said absolutely yes.
Can you double this recipe? I need enough for 20 people.
I haven’t personally tried it but I don’t see why not as long as your crock pot is big enough.
Definitely make sure your crockpot is big enough. I doubled the recipe and it turned out great but barely fit in my crockpot
Excellent recipe, my kids love it. I have made it the past few years for thanksgiving
I make your recipe every year for Thanksgiving! It’s requested by everyone! Thank you.
My family loves this recipe, and they always request it for the holidays. I have to travel 1.5 hours for Thanksgiving. How can I keep it creamy and fresh?
Hey Rhonda! Love hearing that – thanks so much! I think you should be fine. It’ll get cold and thicken up but once you plug it back in and heat it back up, it should be fine. I have never had to do that so I can’t say for sure but that is my best guess. You can always add a splash of milk if necessary to thin it out if it got too thick on ya. Happy Thanksgiving!
Excellent!!
I have a go-to crockpot Mac n cheese recipe but I came across this one and wanted to switch it up for my family. I realized after I started, my can of evaporated milk was expired and I did not have half n half so I didn’t use either one of those and used 2 cups of regular milk instead and it came out delicious. I could have used 2.5 cups of milk for it to be creamier but the consistency was perfect with 2 cups. If you were going this route and leaving on warm for a while I would suggest 2.5 cups of milk since the noodles tend to soak up the liquids the longer they sit. Family loved it. I stirred it about every 30 minutes and also added a little Slap Ya Mama seasoning to it for a little kick which we enjoyed. Will definitely save this one and make again.
Thank you for the recipe! It was a hit! Very easy and super cheesy… YUM!
We made this today for Easter Sunday – with a bunch of “extras” like Bacon, Hotdogs, Spam, Fried Chicken, Hamburger meat and let the kids create their own Mac N Cheese bowls….this is now our new favorite Mac N Cheese – the recipie was so good! Thank you
Mac and Cheese bowls are an absolutely genius idea!! I love that!! Thank you Jennifer 🙂
I loved how easy this was to make, and it turned out great. I used Velveeta instead of white American and realized I really don’t like the taste of Velveeta. Everyone loved it so I’m going to make it again for Easter using white American like it calls for in your recipe.
this is now my fav Mac n cheese recipe
Looking forward to making this for Christmas Eve. I have a 10 Quart Slow Cooker. Do you think it would be okay to double the recipe in that size crock? Are there any changes you would make to double it or just double everything? Thanks! Happy Holidays!
So, so good. I actually made two crock pots of this recipe. I thought trying to double it in one crock pot would be too much and may not cook evenly and I’m glad I did. First of all, it was ALL eaten. Not a single crock pot had any left when we were done. Also, after making it, I think it would have indeed been too much to cook in one crock pot. It might’ve burned on the edges so I think that was a good call (in case anyone else is wondering about doubling – just use two separate ones).
I definitely need to double this for July 4th – thank you for the tips!!
I was skeptical about a crock pot mac and cheese recipe. I always bake it and everyone loves it but my oven was just too full this year and it is not heating evenly so I just knew I couldn’t manage the whole meal in my oven. Gave this a try (which is always a little scary on Thanksgiving) and I’m almost sad to say no one really missed my baked Mac and cheese which is what most people love about my Thanksgiving meals. They went crazy for this and it was gone in now time. So creamy and a great alternative if you need the oven space for other things. I will definitely make this more regularly. Thank you so much
So good! I subbed 1 c of Cheddar for smoked gouda & love that flavor profile! It was the 1st Mac & cheese to be gone at our Thanksgiving carry-in! Iwill definitely be making this again!
How much half and half did you use? I see the evaporated but it didn’t state how much to use thanks
It’s in the recipe card just above the comments
It was perfect
can I use glutenfree pasta
No, I think it would get too mushy & fall apart.
I’ve used gluten free pasta (barilla brand) and it’s turned out great. Just don’t over cook the noodles.
My store does not sell the block White American cheese. Would the sliced white American cheese work in it’s place or would it be better for me to buy a block of white cheddar cheese?
Basically you just need something that melts really well and gets creamy. So if your deli counter at your grocery store doesn’t have the white American, you can look for the white Velveeta. It will be called ‘Queso Blanco’ and you’ll find it where the Velveeta is in your grocery store. That will be the closest in comparison with the white American. I hope that helps!
Great recipe! Everyone loves it and it is now my go to for parties and larger gatherings. I usually cannot find the block cheese of White American at the deli counter so I use either a block of Monterrey Jack or Colby Jack as a substitute.
Woo hoo! So glad to hear that and thanks so much for coming back to comment and leave a review!
I’m still in search for the perfect mac and cheese for my family. Who knew there could be so many variations. This one sounds perfect and looks yummy! I’m wondering if this one can be made on the stove top or in the oven, instead of the crock pot?
I did a slight variation of this recipe. I made it in a double batch, grated the American cheese instead of cubing it, and used garlic salt instead of salt. To cut down on the mess, I mixed everything together in a huge bowl before transferring it to the crock pot. I was in a hurry and didn’t have time for the butter to soften, so I cubed half a stick (for the double batch) and microwaved it for 30 seconds so it was about half melted, half solid and incorporated it into the noodles that way. It’s cooking now, and so far, so good! I’ll update with the cook time if it needs more time!
can you use a crock pot liner for this recipe? Thinking about making this for Christmas dinner.
I used a crock pot liner in mine, but I mixed everything beforehand so I wouldn’t tear the liner trying to mix it well and then dumped it into my lined crock pot.
This recipe is incredible, I made exactly as stated and it is exactly like Mac & cheese ought to be, cheesy, comforting, tasty. I highly recommend this recipe. Make you sure you read all the instructions before shopping for ingredients, I would’ve saved a lot of time I wasted searching for a block of American cheese if I would of read the recommendation first to get it at the deli counter.
10/10
This was THE BEST Mac and cheese recipe I have ever made!!!!! Thank you, Thank you, Thank you! This will be our go to forever!
I’ve made this several times, and it’s a huge hit. My nephew even asked me to make it for him for Christmas. I’m doing prep for Thanksgiving today, and I’m wondering how it would freeze since I don’t need the full recipe and don’t want to waste the extra ingredients. Has anyone tried?
easy to follow and tastes great even though i put corn and chicken into the recipe also.
love this recipe – and I don’t typically like mac and cheese! a couple of hints: for those that don’t love cheddar, colby is a great substitution – it melts a little better and isn’t as strong in flavor. Second – when you go to the deli to get .75 lb white american, have them slice it in 1/2″ thick slices – makes the cubing SOOO much easier.
my question is have you ever made this ahead and frozen it in a casserole dish to be heated later in the oven? thinking about sending it with my husband on a guys fishing trip but want to make it as easy for them as possible. thoughts?
I just posted a question about freezing it before I saw yours, now I feel a little silly. Did you try freezing?
THIS is some of the best Mac & cheese since my granny!!
This was a HUGE hit at my house. We made a Mac and Cheese bar With this recipe as the starting point and then made other things people could add. We had lobster, buffalo chicken, Bacon, chives, and broccoli just to name a few!!!
This has become a weekly dinner in my house. Thank you!!!
Julie – that is the best idea ever!! Why didn’t you invite me?!?! Ha! I love it! You were so sweet to take the time to come back and leave such great feedback!