Crock Pot Mac and Cheese is a creamy, cheesy and easy macaroni and cheese recipe that is always a hit and you don’t even need to turn on your oven! Everyone will be begging for the recipe!
This recipe is my go-to Mac and cheese recipe when I don’t have oven space and I want a recipe I know that everyone will love. There’s nothing quite like a comforting bowl of mac and cheese, and when it comes to making it, the crock pot is a game-changer. Whether you’re feeding a crowd or just looking for a comforting weeknight meal, this crock pot mac and cheese recipe is sure to become a new favorite in your household. So, grab your crock pot and let’s get cooking!
INGREDIENTS NEEDED:
- elbow macaroni – you could use other small pasta shapes like shell pasta.
- salted butter – you want to use real butter here not margarine.
- evaporated milk – not to be confused with sweetened condensed milk although you can usually find them near each other in the baking aisle in the grocery store so make sure you’re looking closely at the label.
- half and half – you could technically substitute with milk but half and half is going to make it much creamier.
- shredded cheddar cheese – freshly shredded is best (if possible).
- white American cheese – I prefer to cube this rather than shredding it – just make sure it’s small cubes, if you don’t want to use this you can use all cheddar cheese but this adds a lot of creaminess to the mac and cheese.
- salt and pepper – you can use a white pepper here if you don’t want to see black specks in your mac and cheese .
HOW TO MAKE CROCK POT MAC AND CHEESE
Cook the pasta according to the package directions until al dente (should still have a little ‘bite’ to it.) Spray a 4-quart slow cooker with nonstick cooking spray. Place the cooked macaroni into the slow cooker. Add the butter and stir until coated.
Pour in evaporated milk and the half and half.
Then add 2 cups shredded cheddar cheese, cubed American cheese salt and pepper. Stir to blend.
Cover and cook on low for 1 1/2 to 2 hours (gently stir occasionally as it cooks.) During the last 15 minutes of cooking, top with remaining cup of shredded cheddar cheese. Cover and allow cheese to melt.
Once done, turn the slow cooker to the warm setting until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
PrintSlow Cooker Mac and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 10 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 16 ounce box elbow macaroni
- 4 Tablespoons salted butter, cubed
- 12 ounce can evaporated milk
- 1 ½ cups half and half
- 2 cups shredded cheddar cheese
- ¾ pound block white American cheese, cubed (can substitute Velveeta)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup shredded cheddar cheese
Instructions
- Cook 16 ounce box elbow macaroni according to the package directions until al dente (should still have a little ‘bite’ to it) then drain well.
-
Spray a 4-quart slow cooker with nonstick cooking spray. Place the cooked macaroni into the slow cooker.
-
Add 4 Tablespoons salted butter, cubed and stir until coated.
-
Pour in 12 ounce can evaporated milk, 1 1/2 cups half and half, 2 cups shredded cheddar cheese, 3/4 pound block white American cheese, cubed, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir to combine.
-
Cover and cook on low for 1 1/2 to 2 hours (gently stir occasionally as it cooks.)
-
During the last 15 minutes of cooking, top with 1 cup shredded cheddar cheese. Cover and allow cheese to melt.
-
Once done, turn the slow cooker to the warm setting until ready to serve.
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Just go to your grocery store’s deli counter and ask for 3/4 pound of white American cheese. Tell them you don’t want it sliced, just a big block.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
