Best Crock Pot Mac and Cheese

This Crock Pot Mac and Cheese is creamy, cheesy, and an easy family dinner that even our picky eaters will devour! Our macaroni and cheese recipe is prepared in the slow cooker so it is easy to make and beyond delicious!

It will make you never want to use a boxed mac and cheese again! It only takes minutes of prep time and has become a weekly staple on our family meal plan. The ultimate in comfort food!

The Creamiest Crock Pot Macaroni and Cheese

Macaroni and cheese have been a long-time favorite for our family! Frozen, boxed, baked…we love them all! But once we found this crockpot macaroni and cheese recipe, the game has been changed forever!

There is something about the freshly shredded cheese, cream cheese, and creamy texture that the slow cooker brings alive to this mac and cheese recipe. A powdered mac and cheese just cannot achieve that creaminess that the real stuff does!

Easy Crockpot Mac and Cheese Ingredients

• Elbow macaroni noodles, uncooked
• Whole milk
• Extra-sharp white cheddar cheese, shredded (use block and shred by hand)
• Extra-sharp yellow cheddar cheese, shredded (use block and shred by hand)
• Velveeta
• Sea Salt
• Ground mustard powder
• White pepper

PRO-TIP: For super creamy homemade mac and cheese, the key is using a block of cheese rather than the pre-shredded bagged cheese (which can have a coating that can affect the texture of the finished product!) It is worth the extra step to shred it because once the cheese is melted in the pot, it will be melt-in-your-mouth creamy!

How to Make Crock Pot Macaroni and Cheese

This recipe really couldn’t be much easier. We prefer the method of cooking the macaroni noodles before putting them in the slow cooker.

1. Place milk, uncooked pasta, shredded cheeses, and seasonings in your crockpot.
2. Turn the slow cooker on high and cook for 1-hour stirring occasionally.
3. Cut the Velveeta cheese into 1-inch cubes and stir the cheese into the crockpot until the cheese begins to melt.
4. Cook on high for 30 – 60 minutes, stirring occasionally until the sauce is hot and creamy.
   Important Note: After adding the Velveta, set a timer for 30 minutes and check to see so if the sauce has thickened. (mine was still runny at 30 minutes). Check again at 45 minutes to see if has thickened. Once the sauce thickens, it is done. If you overcook it, the pasta will be mushy. Mine took 45 minutes.

Not feeling the crockpot today? We also have a great stovetop or baked mac and cheese recipe. Looking for a healthier option? How about a low-carb version? We are currently obsessed with Cauliflower Mac and Cheese!

This recipe was redone in 2019. I have had a few requests for the old recipe. Please see below for our old version of Crockpot Mac & Cheese.

Ingredients

• 1 16 ounce box elbow macaroni
• 4 cups whole milk
• 8 ounces extra-sharp yellow cheddar cheese (shredded)
• 8-10 ounces extra-sharp white cheddar cheese (shredded)
• 1⁄2 cup grated parmesan
• 4 ounces cream cheese (room-temp )
• 8 ounces sour cream
• 1 1⁄2 teaspoons sea salt
• 1⁄2 teaspoon white pepper
• 1 teaspoon ground mustard

Instructions

1. Fill a large pot halfway up with water and bring to a boil.
2. Once the water has started to boil, pour in a little bit of olive oil and the box of
   macaroni.
3. Cook for 2-3 minutes and then drain.
4. Add the macaroni to a slow cooker and add milk, shredded cheddar cheeses,
   parmesan, and seasonings.
5. Turn slow cooker on low and cook for 1 hour, stirring occasionally.
6. Cut the cream cheese into cubes.
7. Stir in the cream cheese and the sour cream until cream cheese starts to melt.
8. Cook on low for an additional 20-30 minutes until hot and creamy.
9. Serve as is or with bacon on top.
   

Tips & Notes

• As with all appliances, not all crock pots cook the same. It is possible that your dish is done cooking a little early or needs a little more time! Not to worry, if it finishes early, just put it on low to keep it warm (we don’t want to overcook and get mushy). Also, if it is not quite finished, let it cook a little longer.
• Don’t lift the lid of the crock pot if you don’t need to, the steam is important to get the pasta and the mixture to the perfect consistency!
• If the sauce seems too thick, you can add a little bit of milk until you get your desired consistency.