This ultra creamy Mac and Cheese recipe is made right in your slow cooker! Loved by both kids and adults, it’s perfect for parties, potlucks, and more!
This is one of my Pasta recipes I know you’ll want to keep on hand!
Ever since I posted my baked mac and cheese, you guys have loved it. And I’m talking, winning contests with it, winning over family holidays with it… the whole deal.
You guys have been requesting a crockpot version, and years ago I did develop one that was cooked entirely in the crockpot.
But it didn’t have that same level of ooey gooey creaminess, and since the pasta cooks in the crockpot, it can be a bit on the mushy side.
So I’ve been hard at work coming up with the best the ultimate version.
In all my testing and developing, I realized the best texture came from pre-boiling the pasta. I know it can be a hassle, but it can be done ahead of time!
This version also uses both traditional shredded cheese (remember to shred your own to avoid the weird anti-clumping agents), and some cubed Velveeta.
I know that isn’t a hugely popular ingredient, but it really yields the absolute best creamy, cheesy, mac.
Without further adieu, let’s get crackin’ on this so you can be on your way to some amazing mac and cheese!
How to make mac and cheese in the crockpot?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Boil pasta. You want to undercook it a bit, since it’ll cook more in the slow cooker. Drain.
- Add pasta to crockpot. Toss with olive oil and butter.
- Add remaining ingredients. The milks, seasonings, and cheeses… then give a good stir.
- Cover and cook. Cook on low heat for 2 hours, stirring after the first hour.
- Stir. After the 2 hours, give the mac and cheese a steady stirring and you’ll see the cheese sauce come together.
Helpful Tip!
Please take note that all slow cookers cook slightly differently, so you may need to alter the cooking time of this recipe. If you’re making this for a party or large gathering, I recommend making it ahead of time to test it out.
Variations of this recipe
- Other dairy – evaporated milk and whole milk gave me the best consistency, but feel free to play around with using other dairy products, like half and half or heavy cream instead. Just keep the total amount the same.
- Different seasonings – I’ve chosen the seasonings we like for our mac and cheese for this recipe, but feel free to omit some, or add your favorites… this is your mac 🙂
- Adding meat – we like to add some diced ham or pulled pork to our mac and cheese from time to time, and they’re great additions!
- Thicker – if you prefer a mac and cheese that isn’t quite so creamy, you can increase the time in the slow cooker by 30-60 minutes (still stirring every hour).
FAQ’s
Evaporated milk is like a concentrated version of whole milk, which adds a richness like heavy cream, but without all the added fat. It also holds up really well to being cooked in the slow cooker.
If doubled, this recipe won’t fit in a standard size slow cooker, however if you need to double it, my advice is to use multiple slow cookers.
I know Velveeta isn’t the healthiest ingredient, but this is mac and cheese we’re talking about here 😉
During all the testing, I found Velveeta was essential to creating that ultra creamy texture.
Making crockpot mac and cheese ahead of time
Any time you make mac and cheese ahead of time, you risk it losing some creaminess. For that reason, I don’t recommend making this recipe, in it’s entirety, ahead of time.
However, you can boil the pasta ahead of time, cool it, then store it in the refrigerator for 24 hours.
The cheese can be shredded and velveeta cubed ahead of time as well.
This cuts down on prep time quite a bit!
Storage
Leftover mac and cheese should be stored in an airtight container in the refrigerator and eaten within 3-4 days.
To reheat, add a splash of extra milk or cream and reheat in the microwave, stovetop, etc.
More Mac and Cheese Recipes:
My Favorite Slow Cooker!
I had this crockpot for a while now, and I really love how it cooks. The locking lid feature is amazing for taking foods to potlucks or other gatherings!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 16 oz box dried elbow macaroni pasta
- 3 Tbsp olive oil
- 3 Tbsp unsalted butter cut into small cubes
- 2 (12 oz each) cans evaporated milk
- 2 cups whole milk
- 1 1/2 tsp kosher salt
- 1/2 tsp dried mustard powder
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- few dashes hot sauce optional but recommended – doesn't make it spicy
- 4 cups shredded cheddar cheese for best results, shred your own
- 16 oz block Velveeta cut into small cubes
Instructions
- Cook elbow macaroni for 4 minutes, then drain. This will likely be less time than the box says to cook it for, but we want to undercook it.
- Lightly spray the insert of a 6 quart or larger slow cooker with nonstick cooking spray, and add cooked pasta.
- Top with olive oil and butter, stirring to combine well.
- Add all remaining ingredients and stir.
- Cover and cook on LOW for 2 hours, stirring after one hour. After one hour, the pasta may be slightly stuck, just give it a good stir and it'll loosen up.
- When the second hour is up, give the mac and cheese a good, solid stir and you'll see the cheesy sauce come together. Taste, adjust seasoning if necessary and enjoy!
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- Recipe serves approximately 12 as a side dish, 4-6 as a main course. Serving size isn’t measured precisely.
- For the best results, shred your own cheese from a block. The pre-shredded cheeses are coated in anti-clumping/caking additives which prevent the cheese from melting as well as it should.
- I use 2 (8oz each) blocks of medium sharp cheddar cheese to get the 4 cups, but depending on the grater and cheese you use, you may need a bit less. I’d buy two just in to be sure.
- For an Instant Pot version of mac and cheese, please check out my Instant Pot Mac and Cheese recipe.
Nutrition Disclaimer
The Chunky Chef 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 can vary quite a bit depending on which brands were used.
Megan says
Is there anyway to make this on the stove?
The Chunky Chef says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain what alterations would need to be made to make it on the stovetop. If you do some experimenting and try it, I’d love to know how it turns out!
Kendra says
Made this today, but when I went to stir at 1 hour I realized I didn’t plug in the crockpot! I transferred to a pot on medium in the stove and stirred constantly, it was perfect in maybe 15 minutes!!! 🙂
anapatricia says
Sound delicious. Can I used this recipe to make baked mac and cheese by simply adding more cheese and putting in a baking pan?
The Chunky Chef says
I haven’t tested this recipe in that way, so I can’t say for certain if that would work well. However, I do have a mac and cheese recipe that was developed to be baked https://www.thechunkychef.com/family-favorite-baked-mac-and-cheese/
Hildegard says
This recipe was, in fact, *too* creamy/cheesy. Who knew it was even possible! I’d take a bite and just spend the next several seconds smacking my mouth like a dog eating peanut butter.
Rita says
This was amazing. I added a little garlic and onion powder. But my family loved it.
Kait says
I’m making this for work, would you recommend making this the night before then heating up the day of or try mixing and cooking everything at the time?
The Chunky Chef says
I don’t really recommend making this entirely ahead of time, since mac and cheese is notorious for not being as creamy and smooth once reheated. However, you can boil the pasta ahead of time, cool it, then store it in the refrigerator for 24 hours. The cheese can be shredded and velveeta cubed ahead of time as well. This will cut down on the prep time and be much easier to make when you’re ready 🙂
Lindsay says
Just made this for Easter… bomb. Delicious and so easy.
Heather Scott says
This was beyond delicious! I was a little worried because I made it for a crowd at work and didn’t have time to test it out. Everyone said it was awesome and I agree! So good! Thank you!!
Maria Esposito says
Can I omit the Velvetta and add more of the other cheese? If so, will it still be creamy?
The Chunky Chef says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if that would work. If you try it, I’d love to know how it turns out!
Kate says
Can I use heavy whipping cream in place of the whole milk? Maybe start with a cup and add if necessary…?
The Chunky Chef says
I haven’t tested it, but I think that would work out okay 🙂
J says
Good recipe! Like other reviewers said, I reduced the cheese/milk. I also used lowfat everything, and it turned out great! I will be making again!
Darla Linkins says
I made this recipe as is and it was absolutely delicious!
Donna says
I don’t eat Mac and cheese myself but was tasked with making it for a get together. Everyone said they liked it.
The only thing I noticed is you can put in a lot more macaroni.
What I did was boil up some macaroni for regular cook time and then throw it in. I would say it could take another 2-3 cups of cooked macaroni
Laura says
Great recipe! We made a double batch (used 2 crockpots) for a birthday party and it was a hit! We forgot to stir it halfway through and it actually left a nice crisp edge on the bottom and sides of the crockpot, the kind you get with baked Mac and cheese. An added plus!
Rob says
it was very good what is the best way to thln out the leftovers
The Chunky Chef says
Glad you enjoyed it! I would reheat on the stovetop with a splash or two of milk to loosen it back up, stirring often as it reheats.
Barb says
The flavor was good but too creamy for my family. We are cheese-aholics but something about this was just too much. I think it was the Velveeta. I am glad I tried it though. I cant cook to save my life so I appreciate you sharing your recipes. I look forward to trying different ones you posted. Thank you!
Linda says
Macaroni is very cheesy…just remember to not leave the crock pot on, it causes the cheese to stick to the pot. Overall, a great recipe.
Ali E. says
Can this recipe be frozen?
The Chunky Chef says
I’ve not frozen this recipe myself, but I know many other readers have done so successfully.
Tracy M Converse says
I didn’t have any evaporated milk so I substituted for half and half and at Christmas I didn’t have any Mac and Cheese left, I was shocked! Everyone loved it and wants me to make this recipe again at get togethers, instead of my original mac and cheese. Switching recipes to a crockpot!
Linda says
Made it for office party. The crock pot was completely empty! Absolutely delicious.
Robin says
I used this recipe for my son’s company pitch-in at Thanksgiving. The noodles were cooked and in the crockpot overnight with all the other ingredients in a separate bowl for him to put together at work the next day. He began texting me around noon with “It’s a hit!” and “Everyone loves the Mac!” Oh! And a whole bunch of thank yous and hearts. ❤️ We’re doing it again tomorrow for the Christmas pitch-in!