Creamy, cheesy Crockpot Mac and Cheese is made entirely in the slow cooker. It takes about 10 minutes of prep, and you don’t need to boil the noodles like you would for stovetop mac and cheese or a baked version. It’s a cozy side dish for Christmas or Thanksgiving, when the oven is busy with other things, a tasty addition to potlucks, or part of a comforting weeknight dinner.
It Won’t Be Mushy!
I know what you’re thinking, because I thought it too. Pasta in a slow cooker sounds like a shortcut to mush. It’s not, as long as you do two things: Cook it on LOW only and start checking on it after 90 minutes.
The pasta cooks right in the milk, so its starch thickens the sauce. The Velveeta keeps it smooth, and a block of sharp cheddar brings the flavor.
We tested this in a 7-quart Crock-Pot, stirring at every check, and the elbows came out tender with a sauce that coats every piece. The part I care most about for the holidays is that it stays creamy and holds on WARM for up to 1 hour. That is the whole reason this recipe exists!
Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Cheddar: Shred sharp cheddar from the block, as bagged cheese makes a grainy sauce.
- Velveeta: Cut it into ½-inch cubes so it melts evenly.
- Evaporated Milk: Use a full 12-ounce can. Using evaporated milk along with regular milk is what keeps the sauce from breaking.
- Pasta: Use regular elbows. Avoid quick cook pasta or gluten free pasta in this recipe.
- Salt: 1 teaspoon of table salt works well for me, but you can taste and adjust as needed.
How to Make Crockpot Mac and Cheese
This is a visual walkthrough of the recipe. The full list of steps is in the recipe card below.
Prep and Fill the Slow Cooker: Grease the slow cooker insert with butter. Shred the cheese from the block, and set some aside for the topping. Then combine the dry macaroni with milk, evaporated milk, and seasonings. Stir in butter and cheeses.
Check On It As It Cooks: Cover and Cook on LOW. Stir after 30 minutes, then again after 90 minutes. Continue checking and stirring every 15 minutes as needed until the pasta is just tender.
Finish with Milk and More Cheese: Stir in a little milk to loosen the sauce, then cover the top of the mac and cheese with the reserved cheddar. Cover and switch to the WARM setting to melt the cheese. Serve now, or keep on WARM for up to an hour, adding more milk if needed.
How Long It Holds on Warm
We tested this in a 7-quart slow cooker, and here’s what happened:
- After 30 minutes on WARM, it’s still creamy and can be served as is.
- Around the 1 hour mark, stir in about ¼ cup milk to bring back the creaminess. After that, it gets too thick to loosen easily.
- After 2 hours, the pasta turns too soft to serve. Avoid leaving it for this long.
Tips for Creamy, Not Mushy Mac and Cheese
- Every time you check on the mac and cheese in the crockpot, stir it. This stops sticking and evens out the heat.
- Stir after the first 30 minutes, and start checking for doneness at 90 minutes. Some slow cookers run hot, and it might be done at that point. If it needs more time, check every 15 to 30 minutes. You’ll know that it’s ready when the pasta is tender, and the sauce is thick.
- Grease the slow cooker insert with butter to prevent sticking.
Make Ahead and Leftovers
- Prep the night before: Shred the cheddar, cube the Velveeta, and measure the milks, butter, and seasonings. Refrigerate the dairy and cheese overnight.
- Do not assemble the mac and cheese in the cooker ahead of time. Instead, grab your prepped items out of the fridge and combine with the dry pasta when it’s time to cook.
- Leftover crockpot mac and cheese can be stored in an airtight container in the fridge for 3 to 4 days. Reheat single servings in the microwave in 30 second bursts, stirring in between each, for 1½ to 2 minutes total.
- Freezing and doubling this recipe was not tested.
What to Serve with Crockpot Mac and Cheese
On Thanksgiving or Christmas, pair this with a roast turkey, green bean casserole, and sweet potato rolls.
For an everyday meal, try it with BBQ chicken, meatloaf, or pulled pork.
More Slow Cooker Holiday Sides
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Crockpot Mac and Cheese
Equipment
- large spoon
Ingredients
- Unsalted butter as needed for greasing
- 1 pound (454 g) dry elbow macaroni
- 3½ cups (830 ml) whole milk divided
- 1 12-ounce can (354 ml) evaporated milk
- 1 teaspoon table salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 12 ounces sharp cheddar cheese shredded from the block, divided
- 12 ounces (340 g) Velveeta cut into cubes measuring ½ inch (1.3 cm)
- 4 tablespoons (57 g) unsalted butter cut into 4 pieces
- ¼ cup (60 ml) whole milk optional, if needed for holding
Instructions
- Grease the bottom and sides of the slow cooker insert with butter. Set aside 3 ounces (85 g), approximately ¾ cup, of the shredded cheddar for the topping.
- Add the dry macaroni, 3 cups (710 ml) whole milk, evaporated milk, salt, pepper, garlic powder, and onion powder to the slow cooker. Stir to combine.
- Add the remaining cheddar, Velveeta, and butter pieces. Stir again.
- Cover and cook on LOW, stirring after 30 minutes.
- At 90 minutes, stir and check the pasta. Continue cooking on LOW, checking and stirring every 15 to 30 minutes, until the pasta is just tender, about 2 to 2½ hours total.
- Stir in ½ cup (120 ml) whole milk to loosen the sauce. Sprinkle the reserved cheddar evenly over the top.
- Cover and switch to WARM for 10 minutes, or until the cheese melts.
- Serve promptly, or keep on WARM for up to 1 hour, following the holding instructions below.
Notes:
- Slow cookers vary: Tested in a 7-quart manual Crock-Pot using La Molisana elbow macaroni with a package cooking time of 8 to 10 minutes. Other pasta brands and slow cookers may cook at different rates, so start checking at 90 minutes.
- Stir at every check: Stir gently, reaching the bottom and sides, to help the pasta cook evenly and reduce sticking.
- Holding on WARM: The texture is best within 30 minutes. If holding closer to 1 hour, gently stir in up to ¼ cup (60 ml) whole milk as needed to loosen the sauce. In testing, it became difficult to loosen after 1 hour, and the pasta became overly soft by 2 hours.
- Make ahead: The night before, shred the cheddar, cube the Velveeta, and measure the remaining ingredients. Cover and refrigerate the dairy ingredients, keeping the pasta separate until cooking.
- Leftovers: Refrigerate in an airtight container for 3 to 4 days. Reheat individual portions in the microwave in 30 second intervals, stirring gently between each, until hot throughout, about 1½ to 2 minutes depending on the portion and microwave. The sauce will be thicker than when freshly cooked. In testing, stirring in extra milk broke up the softened pasta, so reheat gently and stir as little as possible.
- Doubling and freezing: We haven’t tested doubling or freezing this recipe.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
FAQ
No. Dry elbows cook in the milk in 2 to 2½ hours on LOW.
You may have cooked it too long or cooked it on HIGH. Be sure to check on the mac and cheese at 90 minutes and stop cooking when the pasta is tender.
This usually happens with bagged cheddar cheese because it is coated with starch. To avoid graininess, shred the cheddar from the block.
No. LOW only for this recipe.
We haven’t tested doubling this recipe. One batch fills a 7-quart slow cooker about halfway. To double the recipe, you may need to use two crockpots.
Yes. Start checking a bit before 90 minutes, as it may cook a little faster.
This variation was not tested. The Velveeta is what keeps the sauce smooth. One mac and cheese that I make without it is my Buffalo Chicken Mac and Cheese.
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