Description

Meet your new comfort food hero: Crockpot Mac and Cheese—the ultimate “set it and forget it” recipe that delivers maximum creamy, cheesy bliss with minimum effort. This dish takes everything you love about classic mac and cheese and makes it easier than ever. No roux, no babysitting the stove—just rich, velvety cheese sauce that practically stirs itself. Perfect for potlucks, weeknight dinners, or cozy weekends, this slow cooker version guarantees comfort in every bite.

Ingredients

Scale

16 oz (450g) elbow macaroni, cooked al dente
6 tbsp butter
1 (12 oz) can evaporated milk
2½ cups milk (2% or whole)
2 cups shredded sharp cheddar cheese
8 oz Velveeta, cubed
8 oz cream cheese, cubed
½ tsp black pepper
Optional: paprika, garlic powder, or chopped chives for garnish

Instructions

Cook pasta 1–2 minutes shy of al dente. Drain (don’t rinse).
Grease crockpot with butter or nonstick spray.
Combine everything: Add pasta, butter, evaporated milk, regular milk, cheeses, and pepper to the slow cooker. Stir well to coat evenly.
Slow cook: Cover and cook on LOW for 2–4 hours, stirring once or twice. The cheese will melt into a thick, creamy sauce.
Final touch: Stir one last time before serving. Garnish with extra cheddar, bacon bits, or herbs if desired.

Notes

Always cook pasta al dente—soft noodles turn mushy in the crockpot.
Shred your own cheese for a smoother sauce.
Want extra flavor? Swap cheddar for gouda or Gruyère.

Nutrition

Calories: 480 Cal Per Serving
Fat: 30g
Carbohydrates: 35g
Protein: 16g