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 Time5 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr35 minutesmins
Keyword: Crockpot Mac and Cheese Recipe
8ouncesyellow cheddar cheese,extra-sharp, shredded by hand
8ounceswhite cheddar cheese,extra-sharp, shredded by hand
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.
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.