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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Mary Beth says
Made this for an event with high school students. They loved it!
Brittany says
I’m not going to lie, this took a few tries to master. The first couple of times it came out gritty and slightly mushy. One day I decided to give it one last try and voila! The key is to make sure the noodles and everything else is well mixed (butter still on top), this makes everything come together and cook evenly. Also, cook it low and slow; let it cook for one hour on low (as directed) and stir it every 20 minutes after-it’s worth it! It’s a family staple now, just be patient :)
Janet says
Looks great. Can I cook the pasta first to cut down on time and if so, are there any modifications I would need to make?
Thanks!
Amanda Formaro says
I would not suggesting cooking the pasta first. The crockpot needs the time to get the sauce where it needs to be. If you want a faster mac and cheese, try one of these instead https://amandascookin.com/instant-pot-mac-and-cheese/ or https://amandascookin.com/easy-stovetop-macaroni-cheese/
Erica says
After it’s done cooking is it okay to stay in the crockpot on a warm setting? Thanks!
Kerri Cole says
I was wondering the same thing. That is my whole reason in searching for a crockpot mac and cheese recipe – for tailgating.
Kristen says
Can it be cooked in a smaller size crock pot?
Maggie says
I have a great Mac & cheese recipie that involves chopping, simmering, making a rue, stirring stirring stirring. It’s a lot of work. This recipie is sooo much easier, and it tastes fantastic. It’s so easy and so good, I’m not sure I’ll ever go through the trouble of making the other recipie again. Thank you!
Deneen says
This is delicious! I did user bagged cheese because that was all I had; still scrumptious but will use block next time.
My crock had it ready I 1/2 hour; halfway I added a splash more milk. ❤️❤️❤️
Lorraine says
Stirring it every 20-25 minutes would help after 30 minutes turn the heat down to low but keep stirring. I used half and half and chicken broth and mine xame out great. But i guess it depends on what crock pot you have some do get very hot. I have a mini small crock but i knew i had to turn it down or else it could burn a little. Spray crock pot with olive oil works for sticking I hope next tine it works out for you
Danielle Hull says
Great recipe! I have made it in 2 different crock-pots and just needed to cook it longer in one. Flavor is amazing!
Lorraine says
I made this for Labor day just for 2 people in a mini smaller crock pot and cut the recipe in half
I used half and half Instead of evaporated milk
because i did’t have any. Then i mixed a little flour into some chicken broth for flavor and added it along with shredded chedder swiss and parm cheeses So good It was a yummy side dish with a turkey breast I air fryed along with roasted veggies.
Piera DiPiazza says
Just wondering after the Mac and cheese is done cooking do you leave the crock pot on “warm” mode or just shut it off? Thinking of making this dish for a BBQ so it will I’ll probably be sitting out for a bit
Ashley says
The recipe tastes great, it’s just the timing that’s the tricky part. Like the recipe says, every crockpot is different when it comes to temp and cook times, so watching it is key. Mine got a little over cooked, and the pasta was a little mushy but it still tasted great. I used cavatappi pasta, which I think would’ve held up if I had turned it off sooner. I used bagged shredded cheese and didn’t find that it was gritty at all. I will definitely try this recipe again, being more careful about cook time.
Carrie says
Love this recipe, have made it multiple time following the ratios of the recipe but varying the cheeses, sometime using a smoked cheddar with cooper sharp as the processed cheese, and it is always a crowd pleaser. When I share the recipe people can’t believe how easy it is. When there are left overs, I throw them in a buttered dish with buttery breadcrumb and reheat it in the oven.
Danielle Stevenson says
I used greyuere, Gouda and extra sharp cheddar. Everyone raved. I can’t eat it myself because I am non dairy and non gluten but it was lived by all. Will def make again!
Lisa says
How much of each cheese do you use??
Deyanira Mercado says
Made this for Thanksgiving day and they turned out amazing!! Loved it. Thank you!!
Amanda Formaro says
No photoshopping. Sorry it didn’t work for you.
Amanda Formaro says
Sounds like it may have been in too long or your crockpot runs hot. Sorry you had trouble.
Amanda Formaro says
I’m sorry you had trouble. This is why we suggest doing a test run if you are making it for a holiday or occasion.
Sheila says
Made this last night and it was delicious! Took 1hr 45 mins on low. Will definitely be making this again!
Margie says
I made this for a campfire party with friends and family. It was creamy and delicious! I used 12 oz. of Cabot Extra Sharp Cheese and 4 oz. Of Velveeta and 16 oz. of Cavatappi pasta because it was the only pasta left on the shelf that had ridges in it. This worked great for this recipe. It’s sturdier than plain elbow macaroni. I had just bought a new 6 quart crockpot, I set it on low for 1 hr. then checked it and stirred it. After another 30 mins., it was done and so creamy. Anyone who reviewed it and said it was a mess or like glue either used regular elbow macaroni, cooked it too long, or their crockpot was to hot on low or they used shredded cheese that has flour on it to keep it from sticking. I had a crockpot that cooked recipes to high and they came out as mush or were done an hour earlier than they should have. This is a delicious recipe that allows you to switch up the kind of cheeses used. Follow the directions AND the tips and you’ll have an easy dish to share at a potluck or family gathering. The unkind reviews were more a reflection on the cooks than the recipe. Try it and you won’t be disappointed.
Amanda Formaro says
Sorry you didn’t like it. I can’t control the flavors in different cheese brands, but that is usually the culprit. A nice deli sharp cheddar (like Boar’s Head or other reputable brand) woks nicely.