This creamy crockpot mac and cheese starts with uncooked elbow pasta; no boiling these noodles. Simply throw the milk, cheese, and seasonings in the slow cooker for a meal everyone will love!
The slow cooker is super portable and the dish won’t dry out. This is a great casserole to take to a potluck or family get together.
Creamy Crockpot Mac and Cheese
There are lots of different ways to make mac and cheese, but two of them are more popular than others. The first type is southern or baked mac and cheese, which includes eggs and is almost like a casserole. The second type is cooked on the stovetop in a béchamel sauce. There are no eggs and it is super creamy.
In order to get that ultra creamy texture in a crock pot, you either have to use condensed cheese soup or Velveeta cheese, neither of which appealed to me.
The next best thing is to use evaporated milk and American cheese, the kind you get from the deli counter. Barring American cheese, using a melty cheese like Monterey Jack or White American will also produce creamy results.
If you are making for the holidays
If you’ve never made this before, please do a dry run before the holiday! Everyone’s slow cooker acts differently, so it’s important to try this out first. Please read through the FAQ below as well for best results.
Frequently Asked Questions
There have been quite a few questions on this recipe, please check here before asking in the comments as it may already have been answered. PLEASE READ the notes in the printed recipe.
Can I double this recipe and does it change the cooking time?
Yes, this recipe can be doubled provided you have a large enough slow cooker. The cooking time will not change.
I don’t eat yellow cheese, what is a good white substitute?
Monterey Jack works well, as does White American and White Cheddar. A marble cheese should work as well. Sharp cheddars will give this dish the best flavor, try Vermont white sharp cheddar!
Can I make this ahead and reheat it?
We don’t recommend reheating macaroni and cheese as it never tastes quite the same and there’s a possibility that the macaroni will become mushy. However, if this is a deal breaker, you can reheat it – simply add some milk to loosen the thickened sauce while reheating. We recommend making it and having it ready right before you leave. Turn off the slow cooker but leave the lid on. When you arrive stir it and loosen with milk if needed.
Why was my mac and cheese gritty?
Prepackaged shredded cheese contains an anti-caking agent that can cause your final product to taste gritty. Purchase your cheese from the deli and shred it yourself. We’ve also discovered that some less expensive cheeses are gritty even when you shred them yourself, but after the mac and cheese sits for a while the grittiness goes away.
Why was my mac and cheese mushy?
If it cooks too fast or too long it will get mushy. The biggest culprit is thin macaroni noodles. We use Barilla brand and have also used Creamette. These noodles are thicker and sometimes have ridges. Thinner noodles will cook much faster and turn mushy.
Another reason could be an older slow cooker that may cook hotter (even on low) than a newer crock pot. Leave the lid on for one hour on low. DON’T increase the temp to High! Stir after one hour then check after 15 more minutes. Check and stir every 15 minutes after that if needed. Mine was done is 1 hour and 45 minutes.
Mushy mac and cheese can also be the result of using gluten free macaroni noodles as they do not hold up as well. One of our readers made this successfully with gluten free pasta. she said hers was done in 90 minutes but began to get mushy at 2 hours, so it’s important to keep an eye on it!
Can I mix all of the ingredients, refrigerate overnight, and put in the crockpot a few hours prior to serving?
Yes, with the exception of the pasta. Wait until you take it out of the fridge and are turning the slow cooker on before you add the macaroni.
I’m confused by the cooking time, is it 2 hours or 3?
Actually, it’s up to 3 hours. You should cook the dish on low for 1 hour, then stir it and check for doneness. After that, check it periodically (every thirty minutes or so) until it is done. The actual cooking time is completely dependent on the slow cooker you have (similar to ovens, they all cook differently), hence the “up to 3 hours” instruction.
To keep our mac and cheese from being bland we added mustard, garlic, and cayenne to ours in addition to the basic salt and pepper. These can all be adjusted to your taste.
Crockpot Mac and Cheese
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound elbow pasta uncooked (regular, NOT gluten free, NOT quick cook pasta) We use Barilla brand
- 2 ½ cups whole milk
- 12 ounces evaporated milk
- 12 ounces Extra sharp cheddar 3 cups shredded (from the deli, shred yourself, don't buy bagged)
- 4 ounces American cheese (or Monterrey) 1 cup shredded (from the deli, not processed slices)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dry mustard
- ¼ teaspoon garlic powder
- Dash of cayenne pepper to taste
- ¼ cup butter cubed
Things You’ll Need
- Food processor for shredding cheese
Before You Begin
- IMPORTANT – please do not use the bagged shredded cheese. It contains an anti-caking agent that can make your mac and cheese gritty. Get the cheese from the deli and shred it yourself.
- PASTA – please use a sturdy pasta, not the really thin noodles. Thin noodles will cook much faster and turn to mush. Since the pandemic manufacturers have changed their noodles, look for sturdy ones!
- Also, every slow cooker is different. Newer slow cookers should work fine for this recipe. Cook on low for one hour without disturbing. Remove lid and stir well. Replace lid and check every 15 minutes after that. DO NOT turn the heat up! You will make your macaroni mushy. My slow cooker is only a couple years old and my mac and cheese is done after about 1 hr and 45 minutes.
- For BEST RESULTS be sure to read the Frequently Asked Questions in the blog post before making your mac and cheese.
- Making for the holidays? If you’ve never made this before, please do a dry run before the holiday! Everyone’s slow cooker acts differently, so it’s important to try this out first. Happy Thanksgiving and Merry Christmas!
Instructions
- Spray 6-quart slow cooker with non-stick spray.
- Rinse the uncooked pasta well in cold water and drain.1 pound elbow pasta
- Add uncooked pasta to crockpot along with milks, cheeses, salt, pepper, mustard, garlic and cayenne pepper. Stir to combine, making sure macaroni is submerged in liquid as much as possible.2 1/2 cups whole milk, 12 ounces evaporated milk, 12 ounces Extra sharp cheddar, 4 ounces American cheese (or Monterrey), 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dry mustard, 1/4 teaspoon garlic powder, Dash of cayenne pepper
- Dot with cubed butter.1/4 cup butter
- Cover and cook on low heat for 1 hour. Remove lid and stir. Depending on your slow cooker, your dish could be done at this point or require UP TO 1-2 more hours.
- If not done, continue cooking and checking periodically (ever half hour or so).
- When done, pasta will be tender and liquid will be thick and creamy. Sauce will thicken even more after lid is removed and mac and cheese sits.
Expert Tips & FAQs
- Condensed milk is sweetened and the two cannot be used interchangeably. Use evaporated milk.
- Don’t use regular milk in place of evaporated milk. However, you can create your own evaporated milk. To make 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk down until it becomes 1 cup. Replacing the evaporated milk with regular milk will result in sauce that is too runny because of the water content in regular milk.
- For the milk in the ingredient list, use whole milk as directed. Using a lower fat milk can add more water and make your mac and cheese more liquidy nand not cook properly.
Nutrition
This post was originally published on August 21, 2017
Amanda Davis
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Gwen E. says
This was awful. Everything about it was a mistake and a huge waste of time and money. The noodles disintegrated, it was WAY too much liquid, and the spices were nowhere near what they needed to be. I would give it 0 stars if I could.
Amanda Formaro says
Mushy pasta is addressed in the notes and tips of the recipe. It’s either from an older crockpot that cooks hotter than most, or it’s because you cooked it too long. As the tips suggest, after the first hour you must stir and check every 15 minutes as at the end it can go from watery to done very quickly. Sorry you had trouble.
Amanda Formaro says
I’m sorry you had trouble. Be sure to read the entire post as there are important tips in there that will help you avoid such embarrassment.
Bridget says
HORRIBLE!!!!! I followed instructions exactly. The macaroni dissolved. I wasted all that cheese and other ingredients.
Amanda Formaro says
Sorry you had trouble. Without being in your kitchen with you and seeing the exact ingredients you used, I cannot help troubleshoot. This recipe has been tested many, many times with success. Far more people have had success than those that haven’t. I’ve tried multiple times to replicate the issue that some, like yourself, have had, and I have not been able to replicate the issue. You have to check the macaroni as it states in the post. It can turn quickly from done to mush. Please always read the entire recipe and the tips before continuing to save yourself the headache that you experienced.
TJ says
I agree, the macaroni was mush. It started off good, but I regret making this. Waste of food.
Maureen says
I just got a crockpot and wanted to try something easy before trying something complex and this was right up my alley. It turned out great and now can’t wait to try some of your crockpot recipes.
Love
Anita says
Other then the time to shred the cheese, this recipe for Mac& Cheese is one of the easiest I’ve made and everyone loved it!! LOVE!
Nicole says
This!!! Came out perfectly. heard sooo many friends/ family having air friers and love them! LOVE
Jerry Jackson says
Like an empty hole, you can fill this mac/cheese dish with so many options: bacon, beef, chili, pork and even certain types of fish.
Store near us sell catfish “chunks”. Delicious “cat/Mac/cheese”.
Question: can silicone items be used in an air fryer? Baking cups, bowls, egg bite receptacles?
LOVE
peggy a thomas says
my daughter loves this recipe. She says it’s so creamy and cheesie, and wants it every day lol love
Gina says
I made this last night and it was very tasty. I did use bagged shredded cheddar and Velveeta and it turned out nice and creamy. It was even tastier the second day. I also used Campanelle instead of elbow macaroni. It took 3 hours to cook but I think the heartier pasta was a good choice.
J says
Became a block of gummy mush.
Amanda Formaro says
Mushy pasta is addressed in the notes and tips of the recipe. It’s either from an older crockpot that cooks hotter than most, or it’s because you cooked it too long. As the tips suggest, after the first hour you must stir and check every 15 minutes as at the end it can go from watery to done very quickly. We have tested this recipe multiple times and determined that cooking too long is usually the problem. Sorry you had trouble.
Cody says
Not a fan. I was skeptical from the start when I read that you put uncooked pasta in liquid for nearly two hours. I got what I expected – soggy pasta in a cheese sauce.
Amanda Formaro says
Mushy pasta is addressed in the notes and tips of the recipe. It’s either from an older crockpot that cooks hotter than most, or it’s because you cooked it too long. As the tips suggest, after the first hour you must stir and check every 15 minutes as at the end it can go from watery to done very quickly. We have tested this recipe multiple times and determined that cooking too long is usually the problem. Sorry you had trouble.
Erica says
I don’t know what people are complaining about but this was a great recipe! I just made it for lunch and happened to have all of the ingredients minus condensed milk. I used whole wheat penne, added heavy cream to replace the condensed milk and also added sour cream to the mixture. It cooked for 1 1/2 hours on low then I turned the cooker up to high for 30 min to thicken the sauce. Perfect!
Valerie says
I made this recipe as part of a birthday dinner menu and overall the family really enjoyed it and that is what matters most to me. I would, however, like to share some feedback about this recipe and acknowledge some of the other comments I read in other reviews prior to making this.
When I look at the author’s photo of their finished product, the sauce looks cheesy but still a bit loose. To achieve this outcome the author provides clear instructions that based on your slow cooker your time may very and towards the end of the recipe monitor closely for doneness. Having now made this recipe I realize that this type of instruction is counter intuitive to why people typically use a slow cooker; hands-off cooking and the ability to hold food until the full meal is ready. True success with this recipe requires having all other menu items ready to go and holding when this recipe hits its sweet spot of doneness. And, like mentioned already a slow cooker isn’t usually the tool I would choose for this type of timing.
As for my outcome – I too struggled a bit with the sauce feeling a bit grainy still even with all freshly grated cheese. But this seems to be the case no matter what mac and cheese recipe I make, some day I’ll figure out why – but not today. We had a delay in our planned dining time and this meant my mac and cheese went past the creamy look of the photo. In hindsight I think I could have added a little splash of milk just before serving to bring it back some (I reheated some in the microwave today with a splash of milk and it perked up nicely). Lastly, for me, I find all slow cooker recipes need more seasoning then recipes call for. I increased the mustard, cayenne , and garlic as well as added a generous pinch of freshly grated nutmeg and was happy I did.
Not sure I would make this again in a slow cooker, but a modified version done stove top in a Dutch oven might happen in the future.
Amanda Formaro says
Thank you for sharing your experience :) I actually have a delicious stovetop mac and cheese if you’d like to try that :) https://amandascookin.com/easy-stovetop-macaroni-cheese/
Amanda Formaro says
You aren’t supposed to check it every ten minutes. allow it to cook for an hour THEN check.
Teena says
I used 4 cups of milk since I did not have evaporated milk and shredded about a pound of sharp white cheddar and added misc. cheeses to the mix. Followed the recipe for seasoning with the exception of additional salt or dry mustard. Had to mix together so the noodles didn’t stick together. Checked it after 1 hour and stirred up the mixture. Was perfect 30 minutes later! This has been an easy addition to our crockpot meal rotation! Thank you!
Yvonne says
I have made this at least 5 times. The first time came out perfect but it has come out muschy too. My fault though I overcooked it. It did come out gritty too but again my mistake I used pre packaged cheese. I now keep on low and get my cheese and shred myself. My family loves it regardless, lol. They ask for it much more then I make it making it again as requested by my son, for his birthday.
Thank you for a great receipe:)
Amanda Formaro says
Sorry you had trouble. Without being in your kitchen with you, seeing what type of pasta and cheese you used, and following the whole process, I’m unable to say what could have gone wrong for you. Hundreds of people have made this with great success, including myself multiple times. I have even had 5 different people test the recipe for me and it was successful for all of them. So I have been unable to recreate this problem, but some others have complained about the same thing. The grittiness is almost always due to using prepackaged shredded cheese which contains an anti-caking agent.
Amanda Formaro says
Sorry you had trouble. Without being in your kitchen with you, seeing what type of pasta and cheese you used, and following the whole process, I’m unable to say what could have gone wrong for you. Hundreds of people have made this with great success, including myself multiple times. I have even had 5 different people test the recipe for me and it was successful for all of them. So I have been unable to recreate this problem, but some others have complained about the same thing.
Kerry says
Would like to bring this dish for work potluck. Does it do okay to keep the crockpot on Warm setting after it’s deemed ready to serve? Lid off? Thanks!
Amanda Formaro says
That’s risky. The macaroni will continue to cook and turn mushy. Since it only takes a couple hours to cook, can you just start the cooking process there? And yes, after it’s cooked you can uncover it and keep it on warm. But I wouldn’t cook it at home first and take it with you. Also as I state in my notes, because crockpots and other factors can differ, I highly recommend doing a test run at home first.
Andrea C says
Are you using salted or unsalted butter? And if can I put the noodles in 15 minutes later to prevent over cooking and to keep them el dente?
Amanda Formaro says
We use unsalted butter and adjust the flavoring of the finished mac and cheese with salt and pepper. You can certainly try that with the noodles, though we have never had to do so.