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.
Cj says
What happens if I don’t have mustard powder?
The Chunky Chef says
You can use some regular prepared mustard, or omit it with no replacement.
Heather says
Amazing! Kids couldn’t get enough. The quest for creamy Mac and cheese is OVER! Look no further.
Cari says
Is American cheese interchangeable with velveeta?
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 using American cheese would work with the same result. If you do some experimenting, I’d love to know how it turns out!
Andrea says
Has anyone frozen leftovers?
Cari says
Has anyone tried a crockpot liner with this to make Clean-up easier?
Ashlee says
Yes, I have!!! it’s a lifesaver and I highly recommend! Just be sure not to scrape too hard on the bottom or you’ll get a hole
Megan says
I’ve made this twice now and both times were a hit for both kids and adults! Second time around I wanted to change it up slightly so it wasn’t overwhelmingly cheddary, so I subbed the shredded cheese mixture for 1 cup mozzarella and 3 cups shredded cheddar. Kept velveeta and everything else the same! A subtle change, but I liked this second time better – I don’t think you can go wrong either way!
Andrea says
Great indulgence! Extended family praised as “best ever”
Rachel says
Hi! I plan to double the recipe. Do you think there is room in a normal (large) sized crock pot to double or should I use a 2nd crock pot?
The Chunky Chef says
I haven’t tested doubling this recipe, so while it may fit, I don’t know how the cooking time would be altered. It’s probably safer to use 2 crockpots if you have them 🙂
Val says
Were you able to fit it in 1 crock pot for doubling or did you go with 2?
Stacey says
Amazing! We cooked the pasta in advance, coated it with the butter and olive oil and refrigerated. Then we mixed up the milk, cheese and spices and kept the mixture in a gallon bag for a luncheon with 80 guests. The morning of the luncheon we just warmed the pasta a touch, added the milk/cheese and turned on the crockpots! Made as written with sharp cheese, Velveeta, evaporated milk, and whole milk. A food processor made short work of the cheese shredding. So easy and fast…and, most importantly, absolutely delicious! Rave reviews!
Megan says
This was very good and an easy to follow recipe as-is. I may try mixing up the cheese assortment next time instead of all cheddar. Hardest part was shredding all of the cheese! Also was just as good leftover.
Liz says
I want the ease of a crockpot Mac N cheese but to add a crispy topping. Anyway to add the Panko topping?
The Chunky Chef says
You would have to transfer the mac and cheese to a baking dish and broil it to get the top crispy.
Cindy Gonzalez says
It was a rave at the office carry in with no left overs. Several people asked me to share the recipe and asked how it was so creamy. I will try this recipe at home with family during holidays with a little less cheese.
Thank you
Alanna says
OMG. Yummy. This was delicious!! I followed the recipe and tips for making the day before and boiled the pasta (I used spiral and box called for 11 mins and I cooked for 6 mins). Shredded the cheese off the block and cubed the Velveeta ahead of time. Cooked for 2 hrs on low, then kept it on warm for a few hours and omg, absolutely delicious and creamy and cooked to perfection!!! Great recipe, will be making again! Thanks for the good tips about making ahead! Appreciated!
Sharilyn says
Can you bake this in the oven?
The Chunky Chef says
This recipe wasn’t designed to be cooked in the oven, but I do have a baked mac and cheese recipe I think you’ll love https://www.thechunkychef.com/family-favorite-baked-mac-and-cheese/
Deb says
Made this for our family reunion. It was a big hit!
Amber says
Hi Amanda,
I’m considering a crockpot Mac-n-cheese after trying another version of your Mac-n-cheese. However, we cannot eat Velvetta cheese. Is there a suggested substitute? Thanks so much!
Amber
The Chunky Chef says
Hi Amber, I do have a crockpot mac and cheese that doesn’t use Velveeta https://www.thechunkychef.com/crockpot-mac-and-cheese/ if you’d like to give that one a try.
Chris says
How does the sauce thicken?
The Chunky Chef says
The sauce will thicken as a cools a bit, but this recipe is supposed to be a saucy mac and cheese, not a firm one.
Maria Fogarty says
I made this for a potluck at work and everyone raved about the Mac and cheese!! Thanks for sharing!!
Connie says
This is delicious! Will make it again
BECKY says
Made this for my son’s graduation party. He doesn’t like evaporated milk so subbed in 1/2 & 1/2. Used Aldi’s version of velvetta. Didn’t use hot sauce but did shred our own cheese. Multiplied 8 times for big roaster and it was a hit!!!!
Tiffany says
What temperature did you use on the roaster? I am hoping to use this recipe for a graduation party as well!