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
Latest posts by Amanda Davis (see all)
- Homemade Turkey Gravy - November 25, 2024
- Watergate Salad - November 21, 2024
- Sweet Potato Pie - November 18, 2024
Shirl says
This recipe is confusing. There are 8 ounces in 1 cup. The recipe says:
3 cups (12 oz) shredded sharp cheddar
1 cup (4 oz) shredded American cheese (or Monterrey)
3 cups of shredded cheddar would be 24 ounces and 1 cup of shredded American is 8 ounces.
Sounds like way too much. I would like to try this recipe, but can you clarify the amounts of the cheese?
Amanda Formaro says
Hi Shirl. :) There’s only 8-ounces of FLUID in a cup. Cheese and other solid ingredients all weigh different, so you have to measure by cups. Hope that helps!
Shirl says
Okay now I am even more confused. So how do I measure shredded cheese? Or any other ingredients for recipes that are not liquid. If have shredded cheese here. I put it in a measuring cup that is one cup (8 ounces) in size. I use three of them. Where does 12 ounces come into the picture? I’m so terribly confused.
Amanda Formaro says
Sorry for the confusion. 4 ounces of weighed cheese should be equal to one dry-measure measuring cup. So based off of the ingredients listed, you can either weigh it on a scale for the ounce measurement, or put the shredded cheese into a dry-measure measuring cup. So for example, shred the cheese and fill up a dry-measure 1-cup measuring cup three times. That cheese should weigh about 12 ounces. Hope that helps!
Rebecca Q says
I made this in a hurry to go with baby back ribs that were on the smoker and so we were not sure how long I would need to make both things come out on time. I have a newer crock pot but set the initial timer for 1 hour 10 minutes and the pasta was not quite soft and it looked very soupy even when stirred. I set it for 20 minutes and while still soupy the pasta was perfectly soft and firm so I shut off the heat. I let it sit for 5 minutes and stirred again- creamy perfection. Maybe some are overcooking thinking they need to cook down if it still seems soupy?
Kaitlin S says
Will GF pasta turn out mushy?
Amanda Formaro says
I personally have not tried GF pasta, but I have heard that it does get mushy.
Heather Franklin says
My cheese turned to clunps. I grated my own cheese like recommended. Good taste, but totally not creamy. I won’t make again.
Karen says
I did as you directed and the macaroni is mushy. I knew I should have cooked it before adding to recipe
Amanda Formaro says
You definitely don’t want to cook it first. Was it gluten free pasta? How long did you cook it for?
Lisa says
Amanda,
My first time making a crockpot Mac and cheese and this was great!! Everyone in my family now wants the recipe!! I believe the key to this is just what you said, get the cheese from the deli!! We will now be doubling this recipe when making!
Alyssa says
It was so easy to make! I decided to use a spicy Pepperjack instead of Monterey & it was almost too spicy but it was delicious. Can’t wait to experience with different cheeses down the line!
Amanda Formaro says
That’s awesome, love the cheese substitution!
Miriam says
Maybe you could try half of each
Carolyn says
This was almost too easy – and it came out perfect! I used cavatappi but followed the recipe exactly. Will definitely make again!
Amanda Formaro says
Awesome, so glad you loved it Carolyn!
Lisa says
The flavor was good, but the pasta turned to absolute mush. I would try this again, but I would use a thicker pasta than elbows, and not add the pasta until after the first hour of cooking. The texture did not end up very smooth, as a lot of other reviewers have stated, but I didn’t really mind that. I hate Velveeta.
Amanda Formaro says
Sorry you had trouble. We have only ever made this with Barilla pasta. Did you use gluten free by chance?
Dave's Not Here says
This is a good one, Amanda. I’ve made it many times. It is a favorite in my home.
Amanda Formaro says
Thank you SO much! :)
Linda says
My new favorite Mac and Cheese recipe!
Amanda Formaro says
Awesome, so glad to hear that Linda!
Crystal says
My family loves this recipe and it even works when you add things too it
Amanda Formaro says
That’s great to hear, thank you Crystal!
Brittany says
My family ABSOLUTELY LOVES this Mac N cheese! I’ve made it multiple times, and I usually have to double the recipe because that’s how much we love it. I made it for both of my kiddos birthday’s, and everyone asked for the recipe. It’s so easy to follow!
Amanda Formaro says
Awesome thanks so much Brittany! So glad you guys love it :)
Katie says
Followed this to the letter and it was terrible. The cheese and butter and milk all separated so it was just noodles with globs of cheese and runny melted butter and milk. I have tried s few other crock pot mac and cheese recipes and hinestlynnone ifnthem turn into creamy delights. They are all just a mess. Was hioting this would be different but it ended up the same.
Amanda Formaro says
If you’ve had trouble with multiple recipes, that leads me to believe it could be your Crockpot. Is it older?
Virginia says
Worst Macaroni and Cheese ever. Will not make this again. I followed directions exactly and it turned out pasty, and Macaroni was mushy. Sorry but this recipe is nasty
Amanda Formaro says
Sorry you had trouble! I get a lot of great comments for this recipe, so I’m not sure, without being with you in your kitchen, what could have gone wrong.
Garry Myrwold says
The wife and I love slow cooker recipes and we both love mac and cheese and this was totally awesome 😁.
Amanda Formaro says
Awesome, thank you Garry!
Shari says
I practiced this recipe before needing it for a gathering this weekend. The family ate it up!! I thought the flavor was great and I didn’t even have the cayenne and dry mustard. It was still not as creamy as I was expecting (even after purchasing block cheeses and shredding), but the rest of the critics around the table said it was great and I should keep the recipe. I am definitely not giving up and will make again! Thanks for sharing!
Amanda Formaro says
Hooray, thanks Shari! So glad you all loved it. I’m also very happy that you tested it first. :)
Liz Thomas says
Actually, I have a general question for mac and cheese. That is the crockpot time, but if I were to cook it in the oven, I have the temperature and time, but I am confused as to how I go about preparing it to go into the oven, It just gives the temp and time, but I do not think I cook it in the crockpot, put it in a dish and put it in the oven, or do I do that? What exactly is the process for making it go into the oven? Also, I did not try this specific recipe, but I felt bad if I did not give any rating, but I greatly appreciate how informative this is. Previous experiences with recipes, it had not said anything, and it would be too late to fix my already gritty sauce. So I appreciate you giving tips and advice, through common questions
Amanda Formaro says
Hi Liz! You don’t want to use this particular recipe for oven preparation. Instead try this recipe -> https://amandascookin.com/baked-macaroni-and-cheese/
Emma Lee says
It turned out really good. I had to put mine in for a lot longer than an hour, so just keep that in mind if you are in a time crunch.I would recommend adding a tiny bit extra of the mustard powder and Some extra cayenne pepper. I would also recommend adding a block of cream cheese when you put the noodles and everything else in, and putting in a small amount of extra cheese halfway through cooking. Overall it was a good recipe and I would make it again!
Byenia says
This turned out all right. I used fontina in place of most of the cheddar called for. The flavor was nice, and I cooked it for about an hour before adding in the cheese to help ensure it would melt but not become gritty. Was done in about 1.5 hours. While kept on the warm setting (while finishing up preparing the rest of the meal) it did dry out considerably, so that was unfortunate. There seemed to be a fine line between runny and al dente or dry and mushy. Next time I’ll probably try a stovetop method instead.
Dee says
This is our go-to recipe for mac and cheese. Very important to shred or cube the cheese yourself. The one time I didn’t it still tasted great. Thanks for sharing a family and budget friendly recipe.
Amanda Formaro says
Thank you so much Dee, so glad you love it! :)