Crockpot Mac N Cheese

overhead shot of Best Crockpot Mac & Cheese in a crockpot

5 from 19 votes

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

Cook Time1 30

Total Time1 35

Course: Drinks

Cuisine: American

Keyword: Crockpot Mac and Cheese Recipe

Servings:

Calories: 773kcal

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