Perfect comfort food combined with the ease of a slow cooker! It doesn't get better than this for busy weeknights!
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❤️ Why you'll love it
- Multiple kinds of cheese create a decadent, flavorful dish.
- Has a nostalgic, ultra-creamy, homestyle mac and cheese consistency.
- No boiling needed, the pasta cooks perfectly right in the Crockpot—just dump everything in and, after a few hours, enjoy!
I could ramble on and on about how delicious this Southern Crockpot mac and cheese is. The best part, though? It's such an easy recipe.
Like, easy enough you could tell your blindfolded husband how to make it... and the result would still be perfection.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Add the uncooked pasta to your slow cooker.
- Mix in the evaporated milk and cheddar cheese soup.
- Add the Velveeta cheese, cheddar, butter, and pepper. Stir.
- Top with remaining cheese and cook.
🥫 Storage
Though it's best fresh, you can store leftover slow cooker macaroni and cheese in an airtight container for up to three days. Warm it in the microwave to your liking. (Not going to lie, I've enjoyed it cold, straight from the fridge before. It's that good.)
Microwaving macaroni and cheese can sometimes make it a little dry, so, if that's the case, add a splash of milk and stir it around to loosen the cheese sauce again.
You can also freeze leftovers in a freezer-safe container. For the easiest thawing, put the macaroni and cheese in the refrigerator the day before consuming.
📖 Variations
Though this recipe is carefully crafted to cook perfectly in the Crockpot, there are still lots of different ways to customize it to your family's liking.
- Instead of all cheddar, you can use a bit of Monterey jack cheese, gouda, or even American cheese.
- Stay away from milder stuff, like provolone. Something with a bite gives your mac and cheese more flavor.
- Substitute broccoli cheese soup for the cheddar soup.
- Add a teaspoon of paprika (milder) or cayenne pepper (hot) to create a spicier mac and cheese dish!
- Toss in some chopped, cooked bacon bits or cubed, leftover ham.
- Sprinkle with fresh parsley or toasted bread crumbs (after cooking is completed.)
💭 Things to know
Expert Tip: Crockpot experts recommend not latching your lid down while cooking! Latching holds in some extra moisture that you actually want to escape. If too much excess moisture remains, your noodles might end up cooking beyond al dente. Gently set the lid in place on top of your slow cooker and leave it be.
- Shred your own cheese! It'll melt better and give the macaroni and cheese a perfectly creamy texture. The anti-caking agent in pre-shredded varieties can leave your mac and cheese tasting gritty.
- Though some Crockpot recipes take a "set it and forget it" approach, you want to keep an eye on this one. An older slow cooker can actually cook the pasta more quickly, so taste the macaroni a few times towards the end of the four hours to monitor it. Turn off the cooking mode and set the temperature to "warm" as soon as it's al dente. (However, be quick! You don't want to let too much heat escape the Crockpot if cooking isn't finished, yet.)
- If you'd like an even creamier, softer mac and cheese cook the macaroni for 5 minutes and then drain before adding it to the slow cooker and proceeding with the recipe.
👩🍳 FAQs
Making mac and cheese in a slow cooker requires a different process than a "traditional" stovetop or baked recipe.
In a traditional recipe, a creamy texture is achieved by starting with a bechamel sauce, which is simmered for a short time. Then, it's added to almost-cooked noodles, and baked for, again, a short time.
However, slow cookers gently heat food for a longer time period, so we crafted this recipe to accommodate that method. It's a great way to save oven space if you're cooking for a crowd (hello, holidays!) or want to avoid heating up the kitchen on a hot day!
This macaroni and cheese recipe is a family favorite, so it's always a good idea to double it—if your slow cooker has the room. A larger Crockpot can handle a double batch with no problems. Simply cook at the same time and temperature.
Nope! Don't swap one for the other. Condensed milk has added sugar that will make your macaroni and cheese taste more like dessert. I like dessert, but yuck.
I don't really recommend swaps in this regard. The elbow noodles are thick enough to withstand a longer cook time in the Crockpot. Thinner noodles don't hold up as well.
For best results, I'd recommend not making any major swaps. This recipe is specially formulated to create a creamy cheese sauce and al dente noodles. Adding any ingredients with a higher liquid content could throw off the whole balance of things.
📚 Related recipes
- Just like Grandma used to make, this Old-Fashioned Baked Macaroni and Cheese starts with a homemade, savory cheese sauce. YUM.
- This Mac and Cheese Pulled Pork Casserole is practically a whole meal on its own—plus, it combines two favorite Southern comforts.
- Beer and gouda—the super special key ingredients to an amazing, elevated Southern Mac and Cheese. Kids and adults alike will love it.
🍽️ Serve with...
📞 The last word
When it comes to back to school - ya'll this is the stuff! Being able to toss everything in the crock pot and go?
Priceless.
In the tips section I mentioned that if you like a very soft, very creamy mac and cheese then cook the macaroni for 5 minutes and drain it before adding to the slow cooker.
I wanted to mention it again in case you didn't see it.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Crockpot Macaroni and Cheese
Print Pin Recipe SaveEquipment Needed
Ingredients
- 1 pound elbow macaroni, uncooked
- 8 ounces sharp cheddar cheese, shredded
- 1 cup Velveeta cheese, cubed
- ¼ cup butter, cubed
- 3 cups evaporated milk
- 21 oz can Campbell’s Cheddar Cheese condensed soup, 2 10.5 oz cans
- ½ teaspoon ground black pepper, or to taste
Instructions
- Combine the evaporated milk with the cheddar cheese soup, and mix until it's nice and smooth.
- Add the elbow macaroni, half of the shredded cheddar, the Velveeta, the cubed butter, and the soup mixture to the crockpot.
- Mix until well incorporated.
- Top off with the remaining shredded cheese.
- Cover with the lid.
- Set on low and cook for 4 hours.
Notes
- Shred your own cheese! It'll melt better and give the macaroni and cheese a perfectly creamy texture. The anti-caking agent in pre-shredded varieties can leave your mac and cheese tasting gritty.
- Though some Crockpot recipes take a "set it and forget it" approach, you want to keep an eye on this one. Older crockpots can actually cook the pasta more quickly, so taste the macaroni a few times towards the end of the four hours to monitor it. Turn off the cooking mode and set the temperature to "warm" as soon as it's al dente. (However, be quick! You don't want to let too much heat escape the Crockpot if cooking isn't finished, yet.)
- If it will be staying at "keep warm" for more than an hour or two go ahead and add about ⅓ cup evaporated milk extra. This will help it not dry out.
- If you'd like an even creamier, softer mac and cheese cook the macaroni for 5 minutes and then drain before adding it to the slow cooker and proceeding with the recipe.
- If you are warming up leftovers microwaving macaroni and cheese can sometimes make it a little dry, so, if that's the case, add a splash of milk and stir it around to loosen the cheese sauce again.
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