Slow Cooker Macaroni and Cheese
Slow Cooker Macaroni and Cheese is one of my family favorites with an easy dump-and-go recipe with a thick and creamy cheese sauce.
This Crockpot Macaroni and Cheese recipe makes the thickest, creamiest, cheesiest mac and cheese I’ve ever had! A ton of cheese, including cheddar and American cheeses, make this sauce super flavorful and filling. One plate will be enough to fill you up and if you double this recipe, you’ll have creamy mac and cheese for days!
If you love to use your crockpot as much as I do, try my Slow Cooker Chicken and Chorizo Gumbo.
Ingredients:
- 16oz Cavatappi Pasta, Uncooked
- 2 ½ Cups Half and Half
- 12oz Can of Evaporated Milk
- 3 Cups Shredded Cheddar Cheese
- 8oz Velveeta Cheese, Cubed
- 4 Tbsp Salted Butter, Separated into 1 Tbsp pieces
How to make Slow Cooker Macaroni and Cheese
Making this mac and cheese in the slow cooker is so much easier than making it on the stove! With a cooking time of only about 2 hours total, you can make this with no fuss. Spray the crockpot bowl with non-stick spray.
Place the uncooked pasta (there is no reason to cook this beforehand or worry about it being al dente) in the slow cooker bowl first, then cover with all ingredients (besides the butter).
Cut butter into small pieces and spread out over the mixture. Cover and cook for 1 hour at Low temperature.
After 1 hour, open the slow cooker and mix everything together. From that point, mix every 30 minutes until it is ready.
Storage
You can store the mac and cheese in an airtight container for up to 3 days in the fridge. To reheat, you can either microwave it or cook slowly over the stovetop until it is creamy.
Because of all the dairy in this recipe, I do not recommend freezing the slow cooker macaroni and cheese. Since it is so easy to make, you can throw it together when you want it again.
Can I use other types of cheeses?
I chose cheddar and Velveeta for the flavor and color because of how well it melts. Other great options are gruyere, gouda, or fontina.
Do I need to precook the pasta?
No. The dried pasta can be placed right in the slow cooker with the other ingredients.
What if I don’t have Evaporated Milk?
Evaporated milk is a bit heavier than regular milk but not heavy as heavy cream. This will make the mac and cheese nice and creamy without adding a lot of grease. I recommend trying to get your hands on it.
Tips and Tricks
- Use any cheeses you love in this recipe.
- I think cavatappi is the best “mac” for mac and cheese, but you can replace it with any of your choosing!
- Feel free to add any spices you think would be good.
- Since this is so creamy, it will cool thick. Keep your crockpot warm if you think you’ll be back for seconds.
More Recipes:
Slow Cooker Macaroni and Cheese
Slow Cooker Macaroni and Cheese is one of my family favorites with an easy dump-and-go recipe with a thick and creamy cheese sauce.
Ingredients
- 16oz Cavatappi Pasta, Uncooked
- 2 ½ Cups Half and Half
- 12oz Can Evaporated Milk
- 3 Cups Shredded Cheddar Cheese
- 8oz Velveeta Cheese, Cubed
- 4 Tbsp Salted Butter, Separated into 1 Tbsp pieces
Instructions
- Spray a 6 quart or larger slow cooker pot with non-stick cooking spray.
- To the slow cooker add the cavatappi, half and half, evaporated milk, shredded cheese, velveeta and stir.
- Top with the butter and cook on high for 1 hour.
- After the 1 hour stir until the cheese is fully incorporated. Cook for another hour, stir after 30 minutes. The cheese should be fully melted and the pasta should be tender.
- Serve immediately, Enjoy!
Notes
You can use whole milk or heavy cream in place of the half and half.
You can use a different type of cheese instead of cheddar.
You can store the mac and cheese in an airtight container for up to 3 days in the fridge. To reheat, you can either microwave it or cook slowly over the stovetop until it is creamy.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 515Total Fat 34gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 9gCholesterol 108mgSodium 805mgCarbohydrates 30gFiber 1gSugar 11gProtein 23g
