BEST Crockpot Mac and Cheese – Creamy, Cheesy & Foolproof

Recipe Card

Servings & Timing

Prep Time: 15 minutes
Cook Time: 2–4 hours
Total Time: ~3 hours
Yield: 8–10 servings

Dietary Badges:
✔ Family-Friendly
✔ Comfort Food
✔ Crowd-Pleaser

🛒 Ingredients

Elbow macaroni (cooked al dente)
Black pepper
Butter
Evaporated milk
Whole milk
Sharp cheddar cheese (reserve some for topping)
Velveeta
Cream cheese

👩‍🍳 Instructions

Lightly grease the crockpot.
Add cooked macaroni, black pepper, butter, evaporated milk, whole milk, most of the cheddar, Velveeta, and cream cheese. Stir to combine.
Cover and cook on Low for 2–4 hours, stirring occasionally if possible.
When melted and creamy, sprinkle remaining cheddar on top. Cover and let melt before serving.
Switch to Warm if ready early.

Notes:

Cooking times vary—check after 2 hours.
Use freshly shredded cheddar for smoother melting.

Introduction

This Crockpot Mac and Cheese is comfort food made easy. Creamy, gooey, and loaded with three kinds of cheese, it’s the perfect side dish for holidays, potlucks, or weeknight dinners. The best part? Your slow cooker does most of the work!

Step-by-Step Cooking Guide

Step 1 – Cook pasta
Boil macaroni just until al dente—it will finish softening in the crockpot.

Step 2 – Mix ingredients
Add pasta, cheeses, butter, milk, evaporated milk, and seasonings into the crockpot. Stir well.

Step 3 – Slow cook
Cover and cook on Low until the cheeses melt into a luscious sauce (2–4 hours).

Step 4 – Final touch
Top with reserved cheddar, cover, and let melt. Serve warm and creamy!

Ingredient Details & Substitution Tips

Pasta: Elbow macaroni is classic, but shells or cavatappi hold sauce beautifully.
Cheese Blend: Sharp cheddar for flavor, Velveeta for creaminess, and cream cheese for tang. Add mozzarella, Monterey Jack, or Colby for variety.
Milk: Whole milk keeps it rich. Half-and-half makes it even creamier.
Seasoning: Keep it simple with pepper, or add garlic powder, mustard powder, or paprika for extra flavor.

Variations & Serving Suggestions

Spicy Mac: Stir in diced jalapeños or a pinch of cayenne.
BBQ Mac: Top with pulled pork or brisket.
Baked Finish: Transfer to a baking dish, sprinkle with breadcrumbs, and broil for a crispy topping.
Serving Ideas: Perfect for potlucks, holiday spreads, or alongside fried chicken and ribs.

Storage & Make-Ahead

Refrigeration: Store leftovers in an airtight container for up to 4 days.
Reheating: Add a splash of milk and reheat gently on the stove or in the crockpot on Warm.
Freezing: Not ideal—dairy can separate—but can be frozen up to 2 months. Thaw overnight and reheat slowly with added milk.
Make-Ahead: Mix everything in the crockpot insert, cover, and refrigerate overnight. Cook the next day.

FAQs

Q: Can I cook the pasta in the crockpot instead of pre-cooking?
A: For best texture, cook pasta separately. Crockpot pasta often gets mushy.

Q: Can I double this recipe?
A: Yes—just make sure your crockpot is large enough and stir occasionally for even cooking.

Q: Can I make this without Velveeta?
A: Yes—sub with more cheddar and ½ cup heavy cream for richness.

Personal Note

This recipe has become a staple at my family gatherings. The first time I made it, I couldn’t believe how creamy it stayed—even after sitting warm for hours. It’s the ultimate crowd-pleaser, and honestly, there are never any leftovers.

👉 Do you prefer your mac and cheese ultra creamy or with a crispy baked topping?

Author
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Rabia

Chef & Food Blogger at menuatthetable.com

Rabia has been a chef in Dubai for over eight years and loves exploring different types of food. Through the blog Menu at the Table, Rabia shares the best places to eat in Dubai for every cuisine. Whether you want street food or a fancy restaurant, Rabia helps you find the perfect spot to enjoy delicious meals.