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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Kristen H says
Was amazing! My boyfriend told me he isn’t making his own anymore because mine is better! Thank you for such a delicious dish! Followed everything to a T and macaroni was perfect texture. Making it a second time tonight!!
Charlotte Green says
UNBELIEVABLE!! Definitely the most unhealthy yet amazing meal I’ve ever done in a slow cooker 😂😍 the only thing I did different was adding bacon lardons and small chopped onion and it went down very well with all the family. I have a 5.5l slow cooker and doubled up on the recipe with no problems. Will definitely make again!
Rebecca says
Could I make this with add-ins such as broccoli or chicken? If so, how would that work and how much would I need to add?
Amanda Formaro says
I have not tested this recipe with add-ins so I can’t give you advice that would guarantee results. If I were to do that, i would like cook the chicken and broccoli separately and add them in during the last 10 minutes just to warm them up.
Christine says
This turned out perfectly for me! I took a chance and used pre-shredded cheese since I don’t have a grater. I used extra sharp cheddar and velveeta. After the first hour I stirred it every 30 minutes and it was done at right about 2 hours 15 minutes in my brand new crockpot! I’m adding this recipe to my recipe book and I’m sure I’ll be making it many times in the future!
Rachel says
This turned out pretty great! I was nervous after 1hr and 15/30min as it was still really soupy abs the noodles seemed to be close to ready. I added more cheese which, in hindsight, probably wasn’t necessary. At about the 1hr 40min mark it really turned a corner and seemed to be just about ready. I let it cook a little longer and added more milk because the longer it cooked, it was getting more thick and I was still trying to finish the main dish and another side. It was slightly gritty looking but didn’t feel gritty texture when eating. I used brick cheese but again that velvety creamy texture is usually only achieved by the means Mentioned in the FAQ.
I did add some extra seasonings including nutritional yeast and a dash of Cajun seasoning. I added extras of all the seasonings mentioned in the recipe too (expect I held back on the salt until it was at end so I could taste test and not over salt).
I think maybe the soup in is that others are mentioning was due to them not waiting long enough for the turning point. It happened pretty quickly after my writing- I myself was convinced that it was not going to come together, but patience paid off.
Laura says
Made this Mac and Cheese several times and it has always been good and received rave reviews.
If I wanted to only make this for two people, husband and I, in the future would I just need to half the recipe? Thanks!
Amanda Formaro says
Yes, and probably use a smaller crockpot :)
Erin says
I was excited to try this method, wanted to love it. Unfortunately was not appetizing. I followed everything exactly to the T but we didnt like it in my house (my kids LOVE mac n cheese recipes). Wont be making again.
Amanda Formaro says
Sorry you had trouble. I have had multiple recipe testers make this recipe and no one has had that problem.
Di says
Hopefully not too gritty once done only had shredded cheese ~ Covid shopping via Instacart made for a none deli choice ~ staying hopefully.
Jeanne Ortiz says
I’ve made a few crock pot mac & cheeses and this one tastes good (I added freshly grated nutmeg as I do to any mac & cheese recipe). I liked that this one didn’t require the noodles to be cooked first, but I am also wondering if that is the reason why the noodles seem gummy and off-textured. I followed all directions precisely and my state-of-the-art crock pot is only 6 months old and cooks perfectly, so the crock isn’t the issue. Not sure what recommendations to make as there was a TON of liquid left when it was done, but when left to sit, turned into a thick rubbery block that was hard to break apart and serve without the noodles tearing apart. All in all, the taste was good, but there are too many other issues to worry about if I were making this again.
Amanda Formaro says
Curious what brand AND type of pasta you used? I’ve never had trouble with Barilla elbow mac. I don’t use gluten free, quick cooking, or whole wheat noodles.
Caitlin says
I, too, had the problem with gummy pasta. Felt like I was eating play-dough. I did use Barilla elbow pasta bought that same day. I enjoyed the taste of this pasta very much but the texture issues were too much to handle for our family.
Amanda Formaro says
Did you cook the noodles before adding them to the crockpot?
Lisa says
Turned out perfect first try. Followed recipe except used standard shredded, bagged cheese—2 C Sharp and 2 C Mild Cheddar and added a bit of Tonys seasoning. Cookedin Instant Pot “slow cooker” option on low for about 2/2.5 hours. Very good!
Danielle says
Ooh this is what I was wondering if I could do it in my instant pot! Thank you! I am trying this recipe for the first time for a get together today at a friends house. Hoping it comes out great :)
Miriah says
This was a hit at my works Christmas potluck! I was worried about the noodles not being cooked first but after 2.5 hours it was the perfect texture. Per recommendations I mixed all ingredients except for the noodles in the crockpot the night before so it was super quick to set up. Definitely will use this recipe again.
Lisa says
I’ve made this a few times and I love it. I was wondering if anyone has ever added lobster and if so, when do you add it to the crock pot? At the beginning or some time after?
Ashley Dewald says
Any idea how to do this in the instant pot?
Amanda Formaro says
I haven’t tried this particular recipe in the instant pot, however I have an amazing Panera mac and cheese in the IP. You should be able to use those instructions with these ingredients :) https://amandascookin.com/panera-mac-and-cheese-recipe/
Rachel says
I did it in the instant pot but on slow cooker so idk if that negates what you wanted. It only takes 2 hours anyway. Its pretty good! I little chunky (maybe due to dehydrating).
Michelle says
Is it 3 cups of cheese or 12 ounces? There’s 8 ounces in a cup so three cups would be 24 ounces not 12. That’s a huge difference.
Amanda Formaro says
Hi Michelle! 8 ounces is only one cup of liquid measure. All solids weigh differently, so 1 cup of cheese will weight differently than 1 cup of peanut butter for example. Neither will weigh 8 ounces. Please use the cup measurement.
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.
Shelby says
Comes out awesome every single time! I’ve even made a smaller one with gluten free pasta for my gluten free kiddo and it comes out great that way too!
Amanda Formaro says
Interesting about the gluten free pasta! Brands all behave differently, which makes this hard to determine which one will work well.
Laurie Mahoney says
I thought this was great. For me it was done in 2 hours. I used american cheese and extra sharp cheddar. I stirred every 30 minuites, My guys loved it. I used a NINJA crockpot cooker.
Tim says
Is it possible to use this recipe to cook everything in the crock pot EXCEPT for the macaroni? And just add cooked macaroni after the sauce has come to temperature?
Amanda Formaro says
I haven’t tried that. If you try it, I would love to hear your results!
Paula says
This recipe is definitely a keeper! I made it exactly according to the recipe. I made it in a Crock Pot brand crockpot and cooked it covered for 1 hour. After an hour I stirred it, it was almost done. I checked it every 5 minutes. At the 1 hour and 20 minute mark it was perfectly done. Everyone loved it, no complaints, only compliments! Definitely a keeper!
Lori says
Cheese sauce was good but pasta was too doughy. Nasty. Never again.
Amanda Formaro says
I am sorry you had trouble with this recipe. However, I have to insist that it’s not the recipe. I have tested it many times myself and have enlisted five different recipe testers, all which came back with no issues and said it was great. If you deviated from the recipe at all, it will have changed your outcome. If you crockpot cooks higher than it did when it was new, that can be an issue as well. Please read the troubleshooting notes in the post before making it should you decide to try again. I cannot stress enough how important it is not to deviate from the ingredients as written. If you change the type of pasta or you don’t buy the cheese from the deli or you leave out any ingredients, those can all cause issues. Again, I’m sorry that you had trouble, but without being in your kitchen with you I am unable to help figure out what went wrong.