This Crock Pot Mac and Cheese is a family favorite! Elbow macaroni noodles are slow-cooked in a rich cheesy sauce.
It is great as a holiday side and a favorite for Sunday supper. This easy mac and cheese recipe needs just minutes of prep and comes out of the slow cooker perfectly every time!
You can even play around with some spices in this recipe to make it more flavorful. But whether you make it without spices like mine or you add spices of your choice, the result is always perfect.
Why This is The best Crock Pot Mac & Cheese Ever.
Homemade mac and cheese is my personal favorite food and I can assure you that this is the best crock pot macaroni and cheese I’ve ever had!
- Unusual ingredients, amazing flavor. The recipe (and the reviews) speak for themselves.
- It has a perfect consistency every time (and the pasta is not mushy).
- This recipe takes only about 10 minutes of prep and the slow cooker does the rest.
- This recipe can be doubled for a crowd (and left warm for serving).
- Everyone loves this recipe when I make it.
WHAT TO SERVE WITH MAC AND CHEESE?
I would add protein. Either chicken or beef is the protein of choice in my house. Kids, of course, prefer chicken, so I often make Mustard Fried Chicken Wings or Homemade Chicken Nuggets recipes.
CAN MAC AND CHEESE BE MADE AHEAD?
You can add all ingredients into the crockpot (including butter and cheeses) and keep it in the fridge the night before.
On the day you plan to serve the dish, cook it on low for 2 hours but give everything a good mixing after the first half-hour of cooking. Mix the cheeses with the soup and milk first, so they disperse and don’t clump up.
How Long Does Crockpot Mac and Cheese Last?
You should serve it immediately for best results, but you can store leftovers for up to 4 days in the refrigerator.
Tips for Perfection
Pasta – Do not overcook the pasta, it should be very firm after boiling. Rinsing the pasta stops it from cooking.
Cheese – Shred the cheese from a block, pre-shredded cheeses do not work as well.
Cooking time – Check the pasta early, slow cookers can vary.
Double the recipe – A single batch of this slow-cooker mac is cooked in a 4qt slow cooker. To double this recipe, cook in a 6QT crockpot. Cook on high for 2 1/2 hours, stirring after 1 hour and 2 hours. (When stirring, try to do it as quickly as possible to keep the heat inside).
Make ahead – To prepare this ahead of time, mix all of the ingredients ]. The pasta can be cooked ahead, rinsed, and cooled. Combine the pasta and sauce ingredients in the crock pot just before cooking.
Baking in the oven – If you prefer or if you are short on time, you can bake this in the oven (and I have many many times!) Preheat the oven to 350°F. Bake for 30 minutes covered and 30 minutes uncovered.
Ingredients:
16 ounces uncooked elbow macaroni
3 cups cheddar cheese, shredded
8 ounces block cream cheese
2½ cups of whole milk
12 ounces of evaporated milk
Directions:
Step 1:
Add all of the ingredients to your crockpot. Set on low and cook for up to 2½ hours or until it looks like mac ‘n’ cheese. Stit after two hours to check that the recipe is done.
Step 2:
The sauce may be thick and cheesy so you might want to add in some more cooked macaroni and milk to even it out. Then put the setting on “Keep Warm” until ready to serve.
Tips
You can use cooked noodles, just decrease the cooking time to 1½ – 2 hours
If you desire more flavor in your mac n cheese, you can add some mustard and garlic to this recipe and adjust to your taste.
Pre-shredded cheese does not work well in this recipe. It contains an anti-caking agent that can make this recipe gritty. Better to get whole cheese and shred it yourself.
Slow cookers can vary from one another, While some may cook slowly, others may be faster. So you may have to adjust the time for your slow cooker and set it to warm if your mac n cheese gets done earlier than expected.
Ingredients:
16 ounces uncooked elbow macaroni
3 cups cheddar cheese, shredded
8 ounces block cream cheese
2½ cups of whole milk
12 ounces of evaporated milk
Nutrition Information:
Serving: 1cup | Calories: 574cal | Carbohydrates: 51g | Protein: 26g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 90mg | Sodium: 923mg | Potassium: 426mg | Fiber: 1g | Sugar: 10g | Vitamin A: 985IU | Vitamin C: 0.8mg | Calcium: 672mg | Iron: 1.2mg
