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There’s something truly special about a bowl of mac and cheese, isn’t there?
It’s the kind of meal that feels like a warm hug, and making it in a crockpot somehow makes that feeling last for hours.
Why This Method Works So Well
Now, I’ll be straight with you, this isn’t a completely hands-off recipe where you dump absolutely everything in raw.
You do need to boil the pasta first, but that little bit of upfront work pays off beautifully later, when your entire evening is free.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to cheesy success, and each one has a specific role to play.
Here’s what you’ll need to get started.
- Elbow Macaroni (1 pound): This classic shape has all those lovely nooks for the sauce to cling to, creating the perfect bite every time.
- Butter (1/4 cup): It adds a rich, foundational flavor and, just as importantly, it helps create a silky base for the cheese to melt into.
- Evaporated Milk (12 oz can): This secret weapon gives the sauce a wonderfully creamy texture without the risk of curdling that fresh milk sometimes has.
- Half-and-Half (1 1/2 cups): It brings an extra layer of luxurious richness, making the final sauce incredibly smooth and decadent.
- Sharp Cheddar Cheese (3 cups, freshly shredded): The star of the show, providing a powerful, tangy cheese flavor. Grating it yourself is key, as pre-shredded bags contain anti-caking agents that can make the sauce grainy.
- Velveeta (8 oz, cubed): I know, I know, but trust me here. Its magical melting properties are what keep the sauce velvety and stable through the slow cooking process.
- Ground Mustard (2 tablespoons): This isn’t for a mustardy taste, but rather a subtle kick that enhances the overall cheesiness and adds a lovely golden color.
- Salt & Pepper (1/4 tsp each): These essentials round out all the flavors, making the cheese pop and the sauce perfectly seasoned.
How to make Crockpot Mac and Cheese?
The process is straightforward, but a few key techniques make all the difference between good mac and cheese and great mac and cheese.
Let’s walk through it, one simple step at a time.
Step 1- Prep Your Slow Cooker
First things first, take a moment to spray the inside of your 4 to 5-quart crockpot with nonstick cooking spray.
This one little act of prevention will make cleanup an absolute breeze later, and we all love an easy cleanup.
Step 2- Cook and Butter the Pasta
Go ahead and cook your elbow macaroni according to the package directions, but be sure to use the minimum cook time listed.
As soon as you drain the pasta, transfer it directly into the waiting crockpot and immediately stir in the chunks of butter.
Step 3- Combine All Ingredients
Now for the fun part—pour in the evaporated milk and half-and-half, then add all of your cheeses, the ground mustard, salt, and pepper.
Give everything a very thorough stir, making sure the cheeses are starting to mix in and the pasta is evenly coated.
Step 4- Slow Cook to Perfection
Pop the lid on your crockpot and set it to cook on the Low heat setting for 2 to 3 hours.
Resist the urge to peek too often, but do give it one good stir right around the halfway mark to ensure even cooking.
Easy Add-Ins to Make It a Main Course
This mac and cheese is a fantastic side dish, but with a few simple additions, it transforms into a complete, satisfying meal.
It’s a brilliant way to clean out the fridge or feed a hungry crowd with minimal extra effort.
- Bacon or Ham: Stir in cooked, chopped thick-cut bacon or leftover diced ham for a smoky, salty punch that everyone loves.
- Kielbasa or Sausage: Sliced kielbasa or cooked ground sausage turns this into a hearty, protein-packed dinner that stands on its own.
- Chicken: For a lighter option, shredded or diced cooked chicken breast blends in seamlessly and makes the dish feel new.
- Vegetables: Toss in a cup of frozen peas or small steamed broccoli florets right at the end for a pop of color and a bit of wholesome goodness.
Tips
A few small pieces of advice can elevate your crockpot mac and cheese from great to absolutely legendary.
These are the little tricks that make all the difference.
- Always shred your own cheddar cheese from a block. The pre-shredded stuff just doesn’t melt as smoothly, thanks to those pesky anti-clumping agents.
- If you’re hesitant about using Velveeta, you can make a simple homemade version with milk, gelatin, and cheese for a similar, super-smooth effect.
- Don’t skip the ground mustard. It works behind the scenes to accentuate the cheesy flavor and gives the sauce that beautiful, restaurant-style yellow hue.
- For the creamiest results, stick to the lower end of the cooking time. The sauce will continue to thicken a bit even after you turn off the heat.
Storing and Reheating Your Leftovers
If you’re lucky enough to have leftovers, they store wonderfully for a quick and delicious lunch the next day.
The sauce might seem a little thick after being chilled, but it’s easily brought back to life.
Store any cooled mac and cheese in an airtight container in the refrigerator for up to three days.
When you’re ready to eat, reheat it gently in the microwave with a small splash of milk, stirring every 30 seconds until it’s warm and creamy again.
This recipe truly is a crowd-pleaser, perfect for a busy weeknight or a bustling potluck table.
It’s the creamy, cheesy, comforting dish we all crave, made even better by the convenience of your slow cooker.
Crockpot Mac and Cheese Recipe
Description
Creamy, cheesy, and comforting, this Crockpot Mac and Cheese is perfect for family dinners, potlucks, or any time you crave classic comfort food. With minimal prep and hands-off slow cooking, it’s a crowd-pleaser that stays warm and delicious for hours!
Ingredients
Instructions
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Spray a 4- to 5-quart slow cooker with nonstick cooking spray.
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Cook and drain the macaroni as directed on the package, using the minimum cook time. Immediately place it in the slow cooker and add the butter. Stir until the butter is melted and the pasta is coated.
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Add evaporated milk, half-and-half, sharp cheddar cheese, Velveeta cubes, ground mustard, salt, and pepper. Stir well to combine.
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Cover and cook on Low for 2 to 3 hours, stirring once halfway through to ensure even melting and creaminess.
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Let rest for 5 minutes before serving. Stir once more if needed.
Nutrition Facts
Servings 8
Serving Size 1 cup
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 12g60%
- Trans Fat 0.5g
- Cholesterol 60mg20%
- Sodium 620mg26%
- Potassium 220mg7%
- Total Carbohydrate 36g12%
- Dietary Fiber 1g4%
- Sugars 6g
- Protein 16g32%
- Calcium 30 mg
- Iron 8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it a meal: Stir in cooked bacon, diced ham, shredded chicken, or veggies like peas or broccoli.
- No Velveeta? Try a block of mild processed cheese or homemade Velveeta.
- Storage: Keeps well in the fridge for up to 4 days. Reheat gently with a splash of milk to restore creaminess.
- Potluck tip: Transport in the slow cooker—set to Warm to keep it ready to serve!
Frequently Asked Questions
Can I use regular milk instead of evaporated milk and half-and-half?
For best results, stick to the recipe. Evaporated milk adds richness and prevents curdling in the slow cooker. Substituting with regular milk may make the sauce thinner and less creamy.
Can I prep this the night before?
Yes! Cook and drain the pasta, then combine all ingredients in the slow cooker insert. Cover and refrigerate overnight. In the morning, place the insert in the slow cooker and cook as directed (may need an extra 30–60 minutes since it starts cold).