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.
Sarah says
I ended up using gluten free elbow macaroni and it was a hit!! Everyone loved it! The noodles kind of broke down and didn’tkeep the “elbow” shape, but I learned that is normal for gluten-free noodles. Still tasted phenomenal!!
Ashley says
Yum! Could I substitute the velvet a for cream cheese???
The Chunky Chef says
I haven’t tested that, so I can’t say for certain.
Patty Ryan says
Can I make this the night before n it entirety? I am wanting to make this for our Church potluck dinner the next morning after morning service.
The Chunky Chef says
I haven’t tested that, but I feel like it could be a bit mushy if made ahead (since the pasta will be cooked twice).
Shelia Roberts says
After preparing another Mac and cheese recipe day before yesterday which was not a hit;I prepared your recipe today; and WOW!!!!!! creamy deliciousness. I cannot wait to try other of your recipes as you obvious are an outstanding cook/chef. Thank you
Sarah says
Making this for Thanksgiving! Would gluten-free noodles work as well?
The Chunky Chef says
I haven’t tested this recipe using gluten free pasta, so I can’t say for certain how well it would work. If you do some experimenting, I’d love to know how it turns out 🙂
Sarah says
I ended up using gluten free elbow macaroni and it was a hit!! Everyone loved it! The noodles kind of broke down and didn’tkeep the “elbow” shape, but I learned that is normal for gluten-free noodles. Still tasted phenomenal!!
Rachel LaRiza says
Can I double this in a crockpot without any issues? Even if I use larger noodles?
The Chunky Chef says
I’ve only tested this recipe as written. So without testing and retesting it using the larger noodles, I can’t say for certain how well that would work. I haven’t tested doubling this recipe, but I believe some other readers have left comments saying that they did. You might want to click back and read if they made any changes 🙂
Peggy says
Tried several before church Thanksgiving potluck This was such a hit there wasn’t even a noodle left! Lots of discussion about it while I put it together prior to the event Others questioned amount of liquid, etc but no one questioned the taste! Served hot and went fast thanks for a perfect addition to Thanksgiving I will use this recipe often and have already shared it
Julie Slominski says
For the crockpot Macn cheese do you have to use whole milk and evaporated milk Julie
The Chunky Chef says
You don’t have to, but it’s what worked best during recipe testing. If you want to experiment, just keep in mind those results aren’t tested 🙂
Ashlen says
I’m confused about the 4 cups shredded cheese. In the notes it says you use 2 (8oz) blocks but that only equals 2 cups? 16oz=2 cups
Just want to get some clarification before I make a double batch of this!
The Chunky Chef says
When cheese is shredded, 8 oz isn’t equal to 1 cup 🙂
Erin says
This is an easy and excellent recipe. I did halve the Velveeta and added a cup more of shredded cheese the second time. It didn’t hurt the recipe and felt better about less processed cheese in it. Keeper especially for potlucks.
Sue says
This is the creamiest mac n cheese I have ever made. the best!!!
Heather says
Just made this for a work potluck and received so many compliments. 2 hours was perfect time wise and as you said, the sauce thickened as it cooled. Definitely extra creamy. Other crockpot Mac and cheese recipes I’ve tried have either dried out or gotten mushy. This didn’t!!!
Michele Wilson says
Recipe was on point. I was nervous the noodles would need longer but 2 hours was good. Cooked an extra 30 min on warm to make thicker. I found it a bit too rich so would do 1/2 the velveta next time if possible.
Mellisa says
I haven’t tried the mac and cheese yet but we aren’t big fans of veelveta cheese…Is there something we can substitute it with?
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 cheese would be the best substitute. If you do some experimenting, I’d love to know how it turns out!
CATHERINE L WAHLERS says
Best I have ever had or made!
Gayle says
What happens if you use cream instead of evaporated milk?
The Chunky Chef says
I didn’t specifically test this recipe with heavy cream, so I can’t say for certain. I think it would be okay though.
Debbie says
Just made this on Sunday for a graduation party. It was a hit! Everyone adults and kids loved it. I only had one can of evaporated milk so used heavy cream for the second can. It was delicious! Thanks
Beverly McCarty says
LOVED LOVED THIS RECIPE……I USED CHEDDAR, GOUDA, AND COLBY CHEESE BUT ALSO ADDED CREAM CHEESE JUST A BLOCK MADE ALLLLL THE DIFFERENCE. TRY IT PEOPLE…WHHOOOOOO
James says
Great recipe, the only thing I did differently, was to add an eight ounce block of habanero cheese. Family went nuts over it. THANKS
Jim says
Awesome!!!!!!!! Thank you for your contributions to us, the less fortunate.
Joyce Hickey says
Awesome ty for that recipe unfortunately I can only cook in a crockpot.
Lynda says
This recipe came out perfect- all my co workers loved it! So easy, tasty and creamy!
Greg says
For anyone wishing to double the recipe. I used my 7 & 1/2 quart dutch oven and cooked this in the oven at 215 degrees for the same time period as the recipe calls for. I followed the recipe as is other than that modification and it came out perfect. This recipe is a keeper!
Autumn says
Thank you for this! I need to multiply the recipe for a church meal and was wondering about baking in the oven. Gonna try it!