November 19, 2024
Review RecipeMac and Cheese Crock Pot Recipe
This is the best creamy crockpot mac and cheese around, making it the ultimate comfort food, and it's sure to become a favorite recipe with the entire family.
Jump to Recipe
Table of Contents
- All About This Slow Cooker Mac and Cheese
- Crockpot Mac N Cheese Ingredients
- Mac and Cheese in a Crockpot: Substitutions And Additions
- Mac and Cheese Crock Pot Instructions
- What to Serve with Slow Cooker Mac and Cheese?
- Creamy Crockpot Mac and Cheese Storage Tips
- Why Crockpot Mac and Cheese is the Best
- Crockpot Mac and Cheese Frequently Asked Questions
- More Favorite Recipe Ideas You’ll Love
- JUMP TO RECIPE
- More Easy Recipe Ideas to Try
This crockpot mac and cheese is the perfect solution for creamy, cheesy comfort food without the hassle. With no need to pre-cook the pasta, everything—including tender elbow macaroni, sharp yellow and white cheddar, and Velveeta—cooks right in the slow cooker. Thoughtfully tested for smoothness and flavor, this recipe delivers a rich, creamy dish with subtle notes of ground mustard and white pepper to enhance every bite. It’s a family-approved classic that’s as simple to prepare as it is satisfying to eat.
All About This Slow Cooker Mac and Cheese
MAIN INGREDIENTS: Elbow macaroni, whole milk, yellow cheddar cheese, white cheddar cheese, Velveeta, sea salt, white pepper, ground mustard.
QUICK STEPS: Combine milk, uncooked macaroni, shredded cheeses, and seasonings in the crockpot; cook on high for 1 hour, stirring occasionally; add Velveeta cubes and cook for another 30-60 minutes, stirring until creamy.
TOTAL TIME AND YIELD: 1 hour 35 minutes, 6 servings.
Why This Recipe
- No pre-cooking required: Unlike many other mac and cheese recipes, this crockpot mac and cheese eliminates the need to pre-cook the pasta, saving you time and effort.
- Perfect cheese combination: The blend of sharp yellow and white cheddar with Velveeta creates a creamy, flavorful sauce with just the right amount of richness.
- Tested for creaminess: Our team of recipe developers fine-tuned the ratios of milk, cheese, and pasta to make sure the result is consistently smooth and creamy without becoming dry or clumpy.
- Minimal hands-on time: With just a few quick stirs during cooking, the crockpot does all the heavy lifting, making it ideal for busy days or when entertaining.
- Depth of flavor: The addition of ground mustard and white pepper adds subtle layers of flavor that elevate the dish beyond standard mac and cheese recipes.
- Family-approved comfort food: This recipe was developed with family gatherings in mind, providing a crowd-pleasing dish that’s as easy to make as it is to enjoy.
Crockpot Mac N Cheese Ingredients
This creamy mac and cheese is an indulgent comfort food dish that balances the sharpness of extra-sharp yellow and white cheddar cheeses.
The Velveeta adds a velvety texture, while sea salt, white pepper, and ground mustard provide a harmonious blend of flavors with a touch of heat.
As the macaroni cooks in the crockpot, it absorbs the rich cheese sauce, resulting in a luscious and satisfying mac and cheese experience.
- 4 cups of whole milk
- 1 (16-ounce) box of elbow macaroni, uncooked
- 1 (8-ounce) block of extra-sharp yellow cheddar cheese, shredded by hand
- 8-10 ounce block of extra-sharp white cheddar cheese, shredded by hand
- 1½ teaspoons of sea salt
- ½ teaspoon of white pepper
- 1 teaspoon of ground dry mustard
- 8 ounces of Velveeta, 1-inch cubes
PRO TIP:
Be sure to buy blocks of cheese and shred them yourself. Pre-shredded cheese has a coating on it which can impact how it melts and therefore can affect the texture of your finished mac and cheese.
Mac and Cheese in a Crockpot: Substitutions And Additions
SPICY KICK: If you enjoy a bit of heat, consider mixing in some diced jalapeños or adding a few dashes of hot sauce or crushed red pepper flakes for a fiery twist. You could also substitute Monterey Jack cheese for some more heat.
SEASONING: Adding crushed red pepper flakes, onion powder, or garlic powder is an excellent way to make the perfect crock pot mac. Start by adding a ¼ teaspoon and adjusting according to your preferences.
PASTA VARIETY: While elbow macaroni is the classic choice for this crockpot mac and cheese, feel free to experiment with other pasta shapes like penne, rotini, or shells.
Mac and Cheese Crock Pot Instructions
Not only is the flavor of this recipe amazing, but it’s also so easy to make. Perfect for busy days!
STEP ONE: In the insert of your crockpot, place the milk, uncooked elbow macaroni noodles, shredded cheeses, and seasonings. Stir well.
OUR RECIPE DEVELOPER SAYS
You are not cooking the macaroni ahead of time. It will cook in the slow cooker.
STEP TWO: Turn the slow cooker on high and cook for one hour, stirring occasionally.
PRO TIP:
The cook time should be adjusted depending on your slow cooker and may vary slightly at the end.
STEP THREE: Cut the Velveeta into small, one-inch cubes and stir in until it starts to melt.
STEP FOUR: Cook on high for an additional 30-60 minutes until it’s hot and creamy, stirring occasionally.
PRO TIP:
After adding the Velveeta cheese, set the timer for 30 minutes and keep a close eye on it. Once the sauce thickens up like that, it needs to be done, as the pasta will get pasty if it’s overcooked.
What to Serve with Slow Cooker Mac and Cheese?
Protein Ideas
Serve your quick crockpot mac and cheese with ham, chicken, or beef for some protein. Crab or lobster are more great options.
If you like something that’s a little bit spicy, buffalo chicken and chili make a great contrast to the creamy cheese.
Side Dish Ideas
Add a crisp Caesar salad and garlic bread, cheese biscuits, beer bread, or cornbread on the side for a complete meal.
Topping Ideas
Toasted bread crumbs, parmesan cheese, or bacon bits are the perfect finishes before serving a warm bowl of this ultimate comfort food.
More Mac and Cheese Ideas
Yummy alternatives to this recipe are our baked mac and cheese recipe as well as this easy chili mac and cheese.
Creamy Crockpot Mac and Cheese Storage Tips
Now that you’ve enjoyed your scrumptious crockpot mac and cheese, it’s time to talk about storing any leftovers.
MAKE AHEAD: If you’re planning ahead, you can prepare your mac and cheese a day before serving.
After cooking, let it cool down to room temperature, cover it tightly with plastic wrap or aluminum foil, and place it in the fridge.
This way, you can simply reheat portions as needed when you’re ready to indulge.
IN THE FRIDGE: For storing leftovers, transfer your mac and cheese to an airtight container or sealable food storage bag.
When properly stored in the fridge, your mac and cheese will stay delicious for up to three to four days.
IN THE FREEZER: If you have more leftovers than you can enjoy within a few days, freezing is a great option. First, allow the mac and cheese to cool completely.
Then, portion it into individual servings or family-sized portions, placing them in freezer-safe containers or resealable freezer bags. Label with the date for reference.
REHEATING: When it’s time to enjoy your leftover mac and cheese, there are a few methods for reheating:
- MICROWAVE: For a quick individual serving, microwave on medium power in 30-second intervals, stirring between each, until it’s heated through. Add a splash of milk if it seems dry to restore creaminess.
- OVEN: Preheat your oven to 350°F. Transfer the mac and cheese to an oven-safe dish, cover with foil, and bake for about 20-25 minutes or until it’s heated evenly. You can also sprinkle a little extra cheese on top for a fresh melt.
- STOVETOP: Reheat on the stovetop over low heat, stirring frequently. If it’s too thick, you can add a splash of milk or cream to regain the desired creaminess.
Why Crockpot Mac and Cheese is the Best
EFFORTLESS PREPARATION: This recipe simplifies mac and cheese-making by utilizing a slow cooker. You’ll appreciate how easy it is to assemble the ingredients, set it, and let the crockpot do the work.
CREAMY PERFECTION: The slow cooking process in this recipe ensures that the mac and cheese turns out incredibly creamy and velvety. The combination of cheeses and the slow, gentle heat creates a luscious texture that’s hard to resist.
FEEDS A CROWD: Whether you’re hosting a gathering, potluck, or family dinner, this recipe yields a generous portion. The mac and cheese can easily serve a crowd, making it an ideal choice for communal meals or parties.
You could even do a buffet-style crock pot mac and cheese. Make a plain batch and let everyone load their bowl with their choice of toppings.
Crockpot Mac and Cheese Frequently Asked Questions
How to avoid grainy mac and cheese?
First, be sure to use good-quality cheese. A sharp cheddar will give the best flavor, but you can also use a combination of cheeses if you prefer.
Next, grate the cheese yourself rather than using pre-shredded cheese. Shredded cheese often has additives that can prevent it from melting properly.
Finally, be careful not to overheat the cheese. If it gets too hot, it will separate and become grainy.
Can you put uncooked pasta in a slow cooker?
It is perfectly fine to put dry pasta in the slow cooker. It will cook and soften up while the slow cooker is heating the rest of the ingredients.
Can I double the recipe? Will the cooking time change?
Doubling a slow cooker recipe can impact the cooking time. The best approach if you would like to double your slow cooker recipe is to use a second slow cooker so that you don’t have to try to adjust the cooking time.
Can I substitute white cheese?
If you would like to use all-white cheese in this mac and cheese recipe, it will be just as gooey, cheesy, and delicious.
Why is my mac and cheese mushy?
Overcooking the mac and cheese in the crockpot can result in mushy pasta. Make sure to stick to the recommended cooking time.
Can I make crockpot mac and cheese ahead of time?
While you can make this mac and cheese ahead of time, we don’t recommend having it ready more than a few hours ahead of time, or it may lose its creamy texture.
More Favorite Recipe Ideas You’ll Love
- Cajun Pasta
- Sesame Chicken
- Broccoli Cheddar Cheese Soup
- Buffalo Chicken Pinwheels
- Pumpkin Spice Mac and Cheese
Crockpot Mac N Cheese
This is the best creamy crockpot mac and cheese around, making it the ultimate comfort food, and it's sure to become a favorite recipe with the entire family.
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 6
Ingredients
- 16 ounces elbow macaroni, uncooked
- 4 cups whole milk
- 8 ounces yellow cheddar cheese, extra-sharp, shredded by hand
- 8 ounces white cheddar cheese, extra-sharp, shredded by hand
- 8 ounces Velveeta, 1-inch cubes
- 1½ teaspoons sea salt, optional
- ½ teaspoon white pepper
- 1 teaspoon ground mustard
Instructions
- In the insert of your crockpot, place the milk, uncooked elbow macaroni noodles, shredded cheeses, and seasonings. Stir well.
- Turn the slow cooker on high and cook for 1 hour, stirring occasionally.
- Cut the Velveeta into small, one-inch cubes and stir in until it starts to melt.
- Cook on high for an additional 30-60 minutes until it’s hot and creamy, stirring occasionally.
Video
Notes
- Be sure to buy blocks of cheese and shred yourself. Pre-shredded cheese has a coating on it which can impact how it melts and therefore affect the texture of your finished mac and cheese.
- Every slow cooker is different, so keep an eye on it and adjust your cook time slightly if you find it looks ready a bit early or takes a bit longer. The pasta will become mushy if it is cooked too long.
- Stirring is very important to ensure the sauce is evenly distributed and coats all of the pasta.
- You are not cooking the macaroni ahead of time. It will cook in the slow cooker.
- After adding the Velveeta cheese, I set the timer for 30 minutes as it was very runny. I checked again at the 45-minute mark, and it had really thickened up. Once the sauce thickens up like that, it needs to be done, as the pasta will get pasty if it’s overcooked.
Nutrition
Calories: 773kcal | Carbohydrates: 71g | Protein: 40g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 111mg | Sodium: 1742mg | Potassium: 604mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1392IU | Vitamin C: 0.1mg | Calcium: 969mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
More Easy Recipe Ideas to Try
Mac and Cheese Recipes
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- Pork Fried Rice
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Great Side Dish Ideas
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Crockpot Recipe Ideas
- Crockpot Rotel Dip
- Crock Pot Pizza Dip
- Crock Pot Cube Steak
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- Hamburger Soup Crockpot
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Comments
Faye says
beautiful place + delicious mac and cheese = perfect!
Victoria says
Quite literally JUST made this (as in within the past hour), it’s the best macaroni and cheese I have ever had! My munchkin sat with me in the kitchen while it cooked, and every time we stirred it, we snuck a itty bitty scoop of cheese! M’mm!
Karen says
This looks yummy. I am making it.
Darlene says
I’m making this today for a sick neighbor! I’ll think she’ll love it. I’ll let you know!
Sandra says
Love Mac an cheese. I’m definitely going to make this soon. Thanks for the recipe
Sandra says
I love Mac an Cheese and I’m definitely going to make this and thank you for the recipe
Susan Fletcher says
I just made this and all I’m hearing is each of my family members moaning! Thank you for sharing. This is amazing!
Mary says
Can you freeze this?
Marilyn says
My boyfriend and I have made this once already. We put smoked sausage in it. It’s literally the best Mac and cheese I’ve ever had.
Ruth says
How long can this keep in the crock pot on the warm setting, remaining creamy
Layne Henderson says
Hi, Ruth – usually it doesn’t last too long at our house 😉 I would say you could leave it on warm for a few hours. Enjoy!
Kayla says
Does this reheat well? Like if I made it a day in advance and then served it?
Layne Henderson says
Yes, you could do that! Enjoy 🙂
Rebecca {foodie with family} says
Oh HELLO lovely creamy mac and cheese! And that it’s made in the crockpot? That’s just even better. Thanks for making my life easier!
Christy Denney says
I’m always looking for a good mac and cheese and this is a winner!
Brandon says
Hi! Can you make a double batch of this in the crock pot at once?
Layne Henderson says
I haven’t tried that!
Treena says
This looks amazing. Now I know what I’m making for dinner tonight.
Teresa says
This was so easy and delicious. Family loved it
Julie Meyer says
I couldn’t find any white cheddar cheese. So I’m using the extra sharp yellow instead. Hope it tastes as divine as it looks!!
Layne Kangas says
I haven’t done that before so I’m not sure if it will – I think you should be ok!
Layne Kangas says
Hmm, I haven’t tried that before – it might taste more intense? You can always add a little and play around with the taste to see what works for you!
John Querbach says
Sounds great and will most assuredly try this.
Emily says
About how many people does this feed?
Layne Kangas says
It feeds six for me! Enjoy 🙂
Ella says
Can I get this ready the night ahead? Then turn it on before lunch? Making for work!
Layne Kangas says
I haven’t made it far ahead before, but I think it would work!
Melissa says
Just made it tonight and the family loved it thank you for the recipe 😊
Nick says
How long will it stay good in the crockpot? Planning a party with guest that may eat at all different times during the day.
Layne Kangas says
It should work well for that! I would give it a couple stirs during the day, but it will be yummy! Enjoy!
Jackie says
Have you doubled this recipe ?
Layne Kangas says
Yes and it’s delicious – perfect for putting in a large crockpot to feed a crowd or at a party. Enjoy! 🙂
Scott says
Will it thicken you as it cooks?
Layne Kangas says
It should still turn out!
Layne Kangas says
Yes! Enjoy!
Layne Kangas says
I think the texture is a lot tastier by cooking it first!
Stephanie says
Can you use other milk, than whole, and pre-shredded cheese?
Layne Kangas says
I think the whole milk and shredded cheese work best in this recipe, but you can definitely experiment with others and see how they turn out for you!
Jill says
This was a huge hit at dinner last night. I’ve made many many recipes on Pinterest for mac and cheese and it was just so so but this one was completely gone within an hour!! It was delicious!! I used cavatoppi noodles and boiled for 6 minutes instead of 2-3. I also added more S & P. Other than that I made per recipe. Thanks for sharing this-this will be the one i make from now on!!
Kortney says
If I double the recipe, do I need to double the time?
Layne Kangas says
I don’t know if it will need to be doubled but you will definitely need to increase the time some to adjust for the extra ingredients. Enjoy! 🙂
Elise says
Will this work with gluten free pasta?
Layne Kangas says
I haven’t tried it like that but I would assume so! Enjoy 🙂
Colleen says
Can u leave it in the crock pot if so what setting would u use ?? If u wanted to like make ahead or for buffet type
Layne Kangas says
I’d leave it on warm if you were waiting for people to eat it. Enjoy! 🙂
Bob Smith says
I’m a 71 year old male and I just made this today for my fiance. And we both love it. I didn’t have white pepper so I used the coarse black pepper. ( Which is all I had anyway.) Looking forward to making many different recipes in the future.
Shelley says
Oh my, this is the BEST mac n cheese recipe. Such rich creamy flavour. Our family loved it and its definitely a keeper. Thanks so much!
Taylor says
I made this recipe over the summer and it was delicious! I am planning to make 2 batches of this for Thanksgiving. But in an effort to save time on the day of, I’m contemplating making this the day before and then reheating on Thanksgiving day to serve. Do you think this would hold up well over night, or is it best to serve freshly cooked? Thanks!
Layne Kangas says
I think it’s best served fresh, personally 🙂 Enjoy!
Layne Kangas says
Yes! Enjoy 🙂
Kara says
I want to double this recipe, any special directions with doubling?
Jessica says
Ok I need help. I made this for my three young boys who will very shortly eat me out of house and home. But I must have done something wrong, it was grainy and not smooth at all. I fussed at my kids until I finally sat down to and took a bite. So not enough heat? Too much heat? HELP!
Layne Kangas says
Hey, there! Did you shred the cheese or use pre-shredded? I would suggest buying blocks and shredding it. The pre-shredded has a coating on it and it can make it melt funny so it could have impacted the texture!
Chester Hinman says
I have been making Mac n cheese for over 40 years and my family loves it.
Reading your recipe looks intriguing.
I think I’ll try it.
Do you think a 2 quart slow cooker will suffice?
Layne Kangas says
I have never tried it in a two-quart so I’m not positive how well it will fit and mix. I typically use a 6 or 8 quart. I hope you enjoy!
Alicia Brandfellner says
Easy and delicious!
Christina says
If you only cook the macaroni for a few minutes, does that mean you don’t cook it all the way? I usually cook my macaroni for 6 or 7 minutes until done.
Sharon duffy says
Can you use a pro king to make this thanks
Layne Kangas says
Hi, Sharon – we have an Instant Pot Mac and Cheese here you can try. Enjoy!
Elizabeth says
It was delicious!! Creamy with a perfect consistency!
Lindsey says
I would like to make a double batch, with a box of 32 oz elbow macaroni noodles, and wondered if you would recommend simply doubling the other ingredients as well? Also, cooking time? Thank you!
Layne Kangas says
I’ve never tried doubling this! I would suggest doubling everything. I am not sure how that would impact cooktime. It might be easiest to make each batch in it’s own crockpot just to make it simpler. Enjoy!
Shila says
I have a similar recipe and I double it almost every time I make it because it’s a family favorite! I simply double all the ingredients and I cook for the same amount of time.
Cathy says
Have you tried this with gluten free pasta?
Layne Kangas says
Hi, Cathy – I haven’t but I would assume it would work ok! Enjoy!!
Sally says
I want to make this for a big dinner. I don’t have enough crockpots. What do you suggest for baking in oven time and temperature?
Layne Kangas says
Hi, Sally – we have this baked mac and cheese you might want to try instead. Enjoy!
Soni says
Made this yesterday and it was delicious.I didn’t have any dry mustard so stirred through some hot English mustard.thank you for sharing .
Ann says
Can this be made in a roaster, for a crowd?
Caitlyn Thompson says
Have you tried putting bread crumbs on top of the mac n cheese? My family is a huge fan of baked mac n cheese with bread crumbs but we are wanting to try crock pot mac n cheese and are wondering if the bread crumbs would work in the crock pot! Thanks!
Layne Kangas says
Hi, Caitlyn – we haven’t but I’ve heard if you put a paper towel over the top of your crockpot before putting the lid on, it will keep condensation from dripping on the breadcrumbs so they will get crispy. We haven’t tested that personally but hopefully it helps. Enjoy!
Denise says
I halved the recipe for my little crockpot & skipped the velveeta, and added veggies & a little heat (pepper flakes or chopped jalapeños) and it was marvelous!!!