This Crock Pot Mac and Cheese is a family favorite! Elbow macaroni noodles are slow cooked in a rich cheesy sauce.
It is great as a holiday side and a favorite for Sunday supper. This easy mac and cheese recipe needs just minutes of prep and comes out of the slow cooker perfect every time!
- 6 ounces uncooked elbow macaroni
- 3 cups cheddar cheese, shredded
- 8 ounces block cream cheese
- 2½ cups of whole milk
- 12 ounces evaporated milk
How To Make Crockpot Mac and Cheese
Add all of the ingredients into your crockpot. Set on low and cook for up to 2½ hours or until it looks like mac ‘n’ cheese. Stir after two hours to check that the recipe is done.
The sauce may be thick and cheesy so you might want to add in some more cooked macaroni and milk to even it out. Then put the setting on “Keep Warm” until ready to serve.
You can use cooked noodles, just decrease the cooking time to 1½ – 2 hours
If you desire more flavor in your mac n cheese, you can add some mustard and garlic to this recipe and adjust to your taste.
Pre-shredded cheese does not work well in this recipe. It contains an anti-caking agent that can make this recipe gritty. Better to get whole cheese and shred it yourself.
Slow cookers can vary from one another, While some may cook slow, others may be faster. SO you may have to adjust the time for your slow cooker and set it to warm if your mac n cheese gets done earlier than expected.