Let me show you how to make the best crockpot macaroni and cheese. It’s rich, cheesy, creamy, and seriously yummy… plus, the slow cooker makes it so easy.
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Check out my slow cooker macaroni and cheese recipe video below and see how I make it nice and creamy in the slow cooker. If you like this recipe, give the video a like and subscribe to my YouTube channel for more easy pasta and dinner recipes.
Why you’ll love this crockpot macaroni and cheese
This is one of those cozy recipes that just sounds good any time you’re craving something warm and cheesy.
I love that it uses a short list of simple ingredients, and there’s no need to make a separate cheese sauce on the stove.
It’s also really easy to double or triple when you need more. That makes it handy for family dinners, holidays, potlucks, or anytime you’re feeding a bigger crowd.
You also have a little flexibility with the cheese. American cheese works really well here, and that is actually what we used in the video. Velveeta is another great option, so you can use whichever one you prefer.
Texture + flavor
This crockpot macaroni and cheese is rich, soft, creamy, and packed with cheese flavor.
The sharp cheddar brings that stronger, classic cheddar taste, while the American cheese or Velveeta melts smoothly into the sauce.
The evaporated milk adds extra richness, and the regular milk keeps the sauce from becoming too heavy.
Let’s be honest… a bowl of creamy mac and cheese with plenty of melted cheddar is pretty hard to resist.
Crockpot macaroni and cheese ingredients
Here’s what you’ll need:
- 4 ounces (113 g) elbow macaroni
- 1 tablespoon (14 g) butter, melted
- 1½ teaspoons (7.5 ml) olive oil
- ½ teaspoon (3 g) salt
- ½ cup (120 ml) regular milk
- ¾ cup (177 ml) evaporated milk
- 4 ounces (113 g) American cheese or Velveeta, cut into small cubes
- 1 cup (about 113 g) sharp cheddar cheese, shredded
Top Tip: Use American cheese or Velveeta for the smooth melt, then keep the sharp cheddar for flavor. That combination gives you a creamier sauce without losing that stronger cheesy taste.
Equipment
You only need a few basic kitchen tools:
- Slow cooker
- Medium saucepan
- Colander
- Measuring cups
- Measuring spoons
- Wooden spoon or silicone spoon
If you double or triple the recipe, make sure your slow cooker is large enough to hold the extra pasta and cheese with enough room left to stir.
How to make crockpot macaroni and cheese
Step 1: Cook the macaroni
First, cook four ounces, or one hundred thirteen grams, of elbow macaroni according to the package directions.
Drain it well, then add it to your slow cooker.
Pour in one and a half teaspoons of olive oil and one tablespoon of melted butter, then give it a good stir so the pasta is nicely coated and doesn’t stick together as it cooks.
Top Tip: Drain the macaroni really well before adding it to the slow cooker. Extra cooking water can thin out the cheese sauce.
Step 2: Add the milk
Next, add half a teaspoon of salt, half a cup of regular milk, and three-quarters of a cup of evaporated milk.
Give the macaroni a quick stir so the milk works its way through the pasta.
Step 3: Add the cheese
Then add four ounces of American cheese or Velveeta, cut into small cubes.
Follow that with one cup of shredded sharp cheddar cheese.
Give it all a good stir so the cheese is spread through the macaroni.
Top Tip: Cut the American cheese or Velveeta into smaller cubes so it melts more evenly through the milk and pasta.
Step 4: Slow cook
Now, put the lid on the slow cooker, set it to Low, and cook for about two hours.
After that, take the lid off and give the mac and cheese a good stir.
If the sauce still looks too thin or the cheese needs a little more time, put the lid back on and cook a little longer until the consistency is how you like it.
Note: Slow cookers can heat differently, so start checking toward the end rather than relying only on the clock.
Related Recipe: If you like this slow cooker mac and cheese, you should also try my stovetop cottage cheese mac and cheese. It’s creamy, high in protein, and has hidden veggies mixed right in, so it’s a really tasty way to switch things up.
Easy Crockpot Macaroni and Cheese Recipe
Let me show you how to make the best crock pot mac and cheese. There’s just something about making it in the slow cooker that makes it taste extra good, so cheesy, creamy, and seriously yummy.
2
servings10
minutes2
hours820
kcal2
hours10
minutesIngredients
4 oz 4 (113 g) elbow macaroni
1 tablespoon 1 (14 g) butter, melted
1½ teaspoons 1½ (7.5 ml) olive oil
6 oz 6 (177 ml) evaporated milk
½ cup ½ (120 ml) milk
½ teaspoon ½ (3 g) salt
1 cup 1 (about 113 g) sharp cheddar cheese, shredded
4 oz 4 (113 g) Velveeta cheese or American cheese, cut into cubes
Directions
- Cook the elbow macaroni according to package directions, then drain well.
- Add the cooked macaroni to the slow cooker with melted butter and olive oil. Stir to coat.
- Add salt, milk, and evaporated milk to the slow cooker.
- Add Velveeta cheese cubes and shredded cheddar cheese. Stir well.
- Cover the slow cooker and set it to Low. Cook for about 2 hours.
- Stir well after cooking. If the sauce is too thin or the cheese is not melted, cook a little longer.
Recipe Video
Notes
- Best Cheese for Creaminess: American cheese or Velveeta both melt really smoothly and work well in this recipe. Keep the sharp cheddar too, since it gives the mac and cheese a stronger cheese flavor.
- Freshly Shredded Cheddar Works Best: If you have time, shred the cheddar from a block. Pre-shredded cheese will still work, but freshly shredded cheddar usually melts more smoothly into the sauce.
- Fix a Thick Sauce: The macaroni will keep taking in some of the sauce as it sits. If it gets thicker than you like, stir in a small splash of milk until it loosens up again.
- Store and Reheat Leftovers: Keep leftovers in an airtight container in the refrigerator for up to three to four days. Add a splash of milk before reheating, then warm gently and stir until creamy again.
- Easy to Make More: You can double or triple the ingredients when you need a bigger batch. Use a slow cooker large enough to leave plenty of room for stirring, and remember that a larger batch may need a little extra cooking time.
- Why Use Two Milks: Evaporated milk makes the cheese sauce richer and creamier, while regular milk keeps it from getting too thick. You can use only evaporated milk if needed, but the sauce will be richer, so add a little regular milk if it looks too thick.
- Use Low, Not High: High heat can make cheddar separate and turn grainy. Low heat gives the cheese more time to melt smoothly into the milk.
- Serve Soon After Cooking: This mac and cheese is best shortly after it is done because the pasta keeps soaking up sauce as it sits. If you need to hold it, switch the slow cooker to Warm and stir in a splash of milk if it thickens.
Nutrition Facts
- Total number of serves: 2
- Calories: 820kcal
- Fat: 48g
- Carbohydrates: 61g
- Protein: 39g
How to keep crockpot macaroni and cheese creamy
Macaroni keeps taking in some of the liquid while it sits, so the sauce will naturally get thicker over time.
Once the mac and cheese looks ready, I would not leave it cooking on Low for much longer.
If you need to keep it warm before serving, switch the slow cooker to Warm.
Give it a stir now and then if it sits for a while.
If the sauce gets thicker than you like, stir in a small splash of milk.
Start with one or two tablespoons, stir well, then add a little more only if needed.
That usually brings the creamy texture right back.
Can I double or triple this recipe?
Yes, absolutely.
One of the things I love about this slow cooker macaroni and cheese recipe is how easy it is to make more.
To double it, simply double every ingredient.
To triple it, triple every ingredient.
The main thing to watch is the size of your slow cooker.
You want enough room for the pasta and cheese to heat properly, and you also need space to stir without pushing macaroni over the sides.
A larger batch may also take a little longer, so use the texture of the sauce as your guide.
American cheese vs Velveeta
Both work really well, so this mostly comes down to what you like and what you have.
American cheese melts smoothly and gives you a mild, creamy cheese sauce.
That is what we used in the video, and I really liked the result.
Velveeta melts just as easily and also gives the sauce a very smooth texture.
The flavor is a little different, but both are great choices.
Either way, I would keep the sharp cheddar in the recipe because that gives the sauce more cheese flavor.
Can I use a different cheese?
You have a few realistic options.
Medium cheddar can replace the sharp cheddar if you want a milder flavor.
Monterey Jack can replace part of the cheddar and melts really nicely.
American cheese and Velveeta can be swapped for one another.
You could also add a small amount of Parmesan for extra flavor, but I would not replace all of the main cheese with Parmesan.
You still need a cheese that melts smoothly into the sauce.
Can I prepare the macaroni ahead?
Yes.
You can cook and drain the macaroni ahead of time, let it cool, then keep it covered in the refrigerator until you are ready to make the recipe.
If the pasta sticks together after chilling, gently separate it before adding it to the slow cooker.
This can be really handy if you’re preparing for a holiday meal or potluck and want to get some of the work done earlier.
How to store leftovers
Let the macaroni and cheese cool before transferring it to an airtight container.
Keep it in the refrigerator for up to three to four days.
The sauce will get much thicker when it chills.
That is completely normal.
Once you reheat it with a little milk, the sauce should loosen again.
How to reheat crockpot macaroni and cheese
The microwave is probably the easiest option.
Put the mac and cheese in a microwave-safe bowl and add a small splash of milk.
Heat it in short bursts, stirring between each one, until it is warmed through.
You can also reheat it in a saucepan over low heat.
Add a little milk and stir often so the sauce loosens as it warms.
I would avoid very high heat because that can dry out the sauce and make the cheese separate.
More cheesy recipes to try
If you enjoyed this crockpot macaroni and cheese, have a look at more of my easy pasta and cheesy recipes below… there are plenty more cozy dinner ideas to try.
- The Laziest Cheesy Air Fryer Pasta Bake – This easy air fryer pasta bake is creamy, cheesy, and perfect when you want a comforting dinner without much preparation or washing up.
- Creamy Cottage Cheese Mac and Cheese with Hidden Veggies – A creamy mac and cheese made with cottage cheese and hidden vegetables for an easy way to add a little extra goodness to a family favorite.
- Protein-Packed Healthy Mac and Cheese – This lighter mac and cheese is creamy, satisfying, and packed with extra protein. It is a simple option for a quick and comforting meal.
And if you make this Slow Cooker Macaroni and Cheese Recipe, leave me a comment below or ask me a question in the comment section or over on the YouTube video. I try to respond to all the comments and questions, and I’d love to hear how yours turned out.