Crock Pot Mac and Cheese Recipe
Creamy, indulgent, and effortlessly easy, this crock pot mac and cheese is the ultimate comfort food that brings warmth and satisfaction to every bite—perfect for a cozy family dinner or a crowd-pleasing dish at your next gathering.
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Servings: 8 people
Ingredients
- 12- ounce can evaporated milk
- 2 cups 480 ml half & half
- ½ cup 120 ml whole milk
- 16 ounces sharp cheddar cheese shredded (about 4 cups)
- 8 ounces Velveeta cheese cut into cubes
- 16 ounces elbow macaroni uncooked
- 6 tablespoons 85 g butter, cut into cubes
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Prepare a slow cooker with a 4 to 6-quart capacity by spraying it with cooking spray. Cook the elbow macaroni just until it’s al dente, then drain the pasta. Place the hot macaroni directly into the slow cooker and immediately mix in the butter, stirring until it’s fully melted.
- Next, pour in the evaporated milk, half & half, and whole milk. Add 3½ cups of the shredded cheddar cheese, the cubed Velveeta, salt, and pepper. Stir thoroughly to ensure all the ingredients are well combined.
- Cover the slow cooker and cook on a low setting for 2 to 3 hours. About 15 minutes before the cooking time is up, sprinkle the remaining ½ cup of cheddar cheese over the top. Once the macaroni and cheese is finished, switch the slow cooker to the warm setting until you're ready to serve. Any leftovers should be stored in an airtight container in the refrigerator, where they will keep fresh for up to 4 days.
Notes
- Crock Pot: A 4 to 6-quart capacity is ideal; consider the KitchenAid 6-Quart Slow Cooker.
- Pasta: Elbow macaroni is classic, but any pasta shape works. Avoid uncooked pasta in the slow cooker to prevent mushiness.
- Butter: Use unsalted butter or substitute with salted butter, reducing the added salt in the recipe.
- Half and Half: Substitute with equal parts heavy cream and whole milk if needed.
- Cheddar Cheese: Shred your own block cheese for a creamier sauce; consider Colby-jack for a blend.
- Velveeta Cheese: Essential for creaminess; substitute with half a pound of deli American cheese if unavailable.
- Increasing the Recipe: Easily doubles or triples; use a larger slow cooker for bigger batches.
- Storage: Refrigerate leftovers for up to 4 days.