Crockpot Mac and Cheese is creamy and loaded with cheesy goodness. It’s an easy side dish for holiday, potlucks, family dinners, or whenever you’re craving comfort food.
Mac and cheese is one of those recipes that never gets old. Whether it’s baked, made on the stovetop, or in the slow cooker, you really can’t go wrong. But when I want something easy with little prep, the crockpot is my favorite way to make it.
Everything goes into the crockpot and it does most of the work for you. The combination of cheeses and milks, make it extra creamy and delicious. You can even add toppings like crispy bacon or buttery breadcrumbs.
I love making this recipe for Thanksgiving and Christmas because it frees up oven space, but it’s just as good for a weeknight dinner. Sometimes I’ll even make it the main dish when I don’t feel like cooking a big meal.
If you’re looking for more easy crockpot dishes, try my Crockpot Chicken Spaghetti or Crockpot Southwest Chicken and Rice recipes.
Why You’ll Love This Recipe
- No complicated cheese sauce: There’s no need to make a roux or stand over the stove stirring.
- Easy to transport: Take the slow cooker along to potlucks, parties and family gatherings.
- Great for picky eaters: A classic comfort food that kids and adults enjoy.
- Made with budget-friendly ingredients: Pasta, cheese, milk, butter and a little seasoning.
Crockpot Mac and Cheese Ingredients
- Elbow Macaroni: This is the classic pasta for mac and cheese but you can also use shells, rotini or penne.
- Butter: I used unsalted to control the saltiness but you can use salted butter if you’d like.
- Velveeta cheese: This is one of the secrets to making extra creamy mac and cheese. It’s melts smoothly and helps keep the sauce from separating.
- Cheese: I used mild cheddar but sharp cheddar can also be used. I recommend shredding it yourself from a block because pre-shredded can make it gritty and not melt correctly.
- Whole milk: Gives the pasta moisture as it cooks to create the creamy cheese sauce. Whole milk works best but 2% can also be used.
- Evaporated milk: Adds extra creaminess without making it too watery.
- Ground mustard: Helps enhance the cheese flavor without it tasting like mustard. A little goes a long way.
Optional: Add salt and black pepper to taste after cooking. You can also use a pinch of paprika for additional flavor.
How to Make Mac and Cheese in the Crockpot
This version uses uncooked pasta, so there’s no need to boil the noodles beforehand.
Step 1: Lightly great the inside of a 6 or 8-quart slow cooker with butter or nonstick cooking spray.
Step 2: Add the uncooked pasta, whole milk, evaporated milk, butter, ground mustard, Velveeta and shredded cheese. Stir together.
Step 3: Cover and cook on low for 2 hours stirring halfway.
Step 4: Serve and enjoy!
Recipe Variations
- Use a combination of cheeses. Add a variety of cheeses such as Monterey Jack, Colby Jack, Gouda or any cheese combinations you like.
- Add bacon. Stir in cooked, crumbled bacon the last 15-20 minutes of cooking for a smoky flavor.
- Mix in some protein. Add some pulled pork or buffalo chicken for a more hearty main dish.
- Add veggies. Stir in cooked, broccoli or mushrooms near the end of cooking.
- Make it spicy. Add a pinch of cayenne pepper, hot sauce or some diced jalapeños.
- Add a breadcrumb topping. Toast panko breadcrumbs in melted butter in a skillet until golden brown, then sprinkle them over individual servings for a little crunch.
Tips for the Best Crockpot Mac and Cheese
- Shred your own cheese. It only takes a few minutes and makes a huge difference in how the cheese melts.
- Cook on LOW instead of HIGH. Gentle heat helps the cheese melt more evenly and reduces the chance of burning.
- Don’t overcook the pasta. Once tender, turn off the heat.
- Adjust the consistency before serving. If it’s too thick, stir in a little warm milk to loosen the sauce.
- Don’t leave it on warm for hours. The pasta will continue softening as it sits. Keep warm as needed and stir occasionally.
How to Store Mac and Cheese Leftovers
- Refrigerator: Allow the mac and cheese to cool slightly and transfer to an airtight container. Refrigerate for up to 3 days.
- Freezer: Place in a freezer-safe container and freeze for up to 2 months. The cheese sauce my change texture after thawing and the pasta may become softer. Thaw in fridge overnight before reheating.
- Reheating: Warm leftovers in a saucepan over low heat or in the microwave until warmed through. Add a splash of milk to bring back the creamy consistency.
Frequently Asked Questions
The pasta may have absorbed too much liquid or cooked too long. Add a little warm milk and stir gently to loosen the sauce.
Yes, as long as your slow cooker is large enough. Avoid filling it more than about two-thirds full, and allow possible changes in cooking time.
Yes, you can use gluten-free elbow macaroni but cooking times and liquid absorption vary significantly between brands. Gluten-free pasta can become mushy quickly so check it often.
Recipe
Crockpot Mac and Cheese
Ingredients
- 1 lb elbow macaroni
- ½ stick butter
- 8 oz Velveeta cheese, cubed
- 3 cups whole milk
- 1 can evaporate milk
- 8 oz shredded cheddar cheese
- 1 tsp ground mustard
Instructions
- Lightly great the inside of a 6 or 8-quart slow cooker with butter or nonstick cooking spray.
- Add the uncooked pasta, whole milk, evaporated milk, butter, ground mustard, Velveeta and shredded cheese.
- Stir together.
- Cover and cook on low for 2 hours stirring halfway.
- Serve and enjoy!
Notes
Tips for the Best Crockpot Mac and Cheese
- Shred your own cheese. It only takes a few minutes and makes a huge difference in how the cheese melts.
- Cook on LOW instead of HIGH. Gentle heat helps the cheese melt more evenly and reduces the chance of burning.
- Don’t overcook the pasta. Once tender, turn off the heat.
- Adjust the consistency before serving. If it’s too thick, stir in a little warm milk to loosen the sauce.
- Don’t leave it on warm for hours. The pasta will continue softening as it sits. Keep warm as needed and stir occasionally.
How to Store Mac and Cheese Leftovers
- Refrigerator: Allow the mac and cheese to cool slightly and transfer to an airtight container. Refrigerate for up to 3 days.
- Freezer: Place in a freezer-safe container and freeze for up to 2 months. The cheese sauce my change texture after thawing and the pasta may become softer. Thaw in fridge overnight before reheating.
- Reheating: Warm leftovers in a saucepan over low heat or in the microwave until warmed through. Add a splash of milk to bring back the creamy consistency.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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