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
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Comments
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!!!