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.
Cristy E says
Amazing 👏 was a hit!
Sandy says
How many people does the recipe serve. Going to a baby shower need for 24 adults an 16 kids.
The Chunky Chef says
As a side dish, this should serve about 10-12. For future reference, the amount of servings in each recipe is always in a light green colored bar in the recipe card, right underneath the recipe name, cook time, etc.
Eunice Mccoy-Hickerson says
Was the best. My family loved it, I have made 3 times now. It’s the bomb. I made a different version of Mac n cheese and nobody ate it they all said go back to the other one (yours). Thanks so much
Tasha says
I took this to a church potluck and it was devoured! I’ve tried several Mac and cheese recipes, most of which are dry, bland, or chunky, and the flavor profile of this one was superb! Just the right amount of creaminess and the noodles were perfect! This will definitely be my go-to from now on! Thank you so much!
LW says
Made this for Easter and it was a huge hit! So easy. I also stirred at 30 mins and then was not able to stir for an hour and a half and it still turned out great. Easy to take to events.
Scott says
Been making this for the church meals over a year, now. It’s always the fan favorite. Thank you!
Ev says
I am boiling my elbow macaroni now putting it into a bowl with other ingredients and placing it into crockpot tomorrow is their anything different I should add?
Karen says
This mac & cheese was so easy and extra creamy, delicious!! Everyone loved it. This will be my new go to for get togethers. I used shells instead of elbow macaroni. Mawhhhhhhhh!!!
Alyssa says
I started making this Mac & cheese about 6 months ago and I literally get asked to bring it at EVERY gathering my husband and I have with our friends! SO good!
Nana says
Thank you so much for this macaroni and cheese recipe. I have been trying different recipes but they were too bland, gritty or not creamy. Yours is SPOT ON. This is the ONLY MAC AND CHEESE recipe that I will EVER make. THE BEST EVER!!
KM says
Was a hit at a potluck!!!
Crystal Cabrera says
The search is OVER!! Our Christmas menu consist of a Holiday ham with a side of Mac and cheese. Every year I test a different recipe in search of the “Perfect Recipe “. Well look no further bc this is it! I host about 25ish people so my kitchen time is crazy & I need something low maintenance. Doubled the recipe & it still came out great! TYSM for sharing.
Kristin says
I had never used Velveeta before but was willing to try it. This is definitely a mac and cheese for Velveeta lovers. For those reading the comments and thinking of making it, just be aware that the Velveeta taste and texture (basically American cheese) is dominant. For me, maybe less of it would have been okay, but 16 ounces was way too much.
The Chunky Chef says
Yes, unfortunately Velveeta is the “cheese” that holds up the best in slow cooker mac and cheese recipes. Trust me, I did a LOT of testing. I do have numerous other mac and cheese recipes that don’t use Velveeta though, if you’d like to check them out just use the magnifying glass in the upper right hand corner and type “mac and cheese”.
Debbie says
Hi I would like to make this for a birthday party. Can I prepare it the day before then put it in the crockpot that morning?
The Chunky Chef says
Hi Debbie, 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, I have several options to prep ahead in the post above the recipe, under the heading “making crockpot mac and cheese ahead of time”.
Andrea says
Great recipe for big events!
My usual mac and cheese made with a roux never reheats well because the pasta disintegrates and the sauce gets too thick, so I was happy to find this crock pot recipe for parties! The pasta stayed nice and firm.
I used 2% milk instead of whole because that’s what I had, and it worked just fine.
People asked me for the recipe after the dinner!
Would love to find a recipe with less processed cheese if it still works.
Britney says
Made this for Christmas 2023 and it was great! I will definitely make again. My husband loves his grandma’s mac n cheese and this is almost the exact same stuff she uses. He loved it. I would definitely say try it out.
Derrick says
Keep in mind how your stove heats when cooking the macaroni, because in 4 minutes my stove cooked mine almost all the way through, so it didn’t absorb as much of the milk. That made mine a little thin. But regardless it was an awesome recipe and I’m going to retire now into a cheese coma 🤣
Lyse Potvin says
This was delicious and my family loved it. Bravo!
Jamie says
This sounds delicious! I’m trying to find a recipe for Christmas. Do you think I’d be able to use type of shorter noodle?
The Chunky Chef says
Yes, although the cooking time might need to be changed a bit.
Lamesa Forrester says
When you say four cups of shredded cheese; does that mean after shredded measure 4 cups? If so how many blocks of cheese would that be if each block was 8 oz?
The Chunky Chef says
All that information is included in the “chef tips” section of the recipe, right below the instructions (bullet #3).
Kris says
Best crackpot mac & cheese ever! And, I’ve tried lots of recipes.