Crockpot Mac N Cheese

Why You’ll Love This Recipe

I love how easy this recipe is—everything goes into the crockpot uncooked, including the macaroni. The combination of yellow cheddar, white cheddar, and creamy Velveeta gives it that gooey, melty texture I crave. Plus, there’s just something extra comforting about letting it cook slowly while the flavors build. It’s foolproof, flavorful, and seriously satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 16 ounces elbow macaroni, uncooked

• 4 cups whole milk

• 8 ounces yellow cheddar cheese, extra-sharp, shredded by hand

• 8 ounces white cheddar cheese, extra-sharp, shredded by hand

• 8 ounces Velveeta, cut into 1-inch cubes

• 1½ teaspoons sea salt (optional)

• ½ teaspoon white pepper

• 1 teaspoon ground mustard

Directions

1. I start by adding the milk, uncooked elbow macaroni, both shredded cheddars, and all seasonings directly into the insert of my crockpot. I give it all a good stir to make sure everything is evenly distributed.

2. I turn the slow cooker on high and let it cook for 1 hour, stirring occasionally.

3. After that first hour, I add in the cubed Velveeta and stir until it begins to melt into the mixture.

4. I continue cooking on high for another 30 to 60 minutes, stirring now and then. Once the cheese sauce thickens and the pasta is tender, I know it’s ready to serve.

Servings and Timing

• Servings: 6

• Prep Time: 5 minutes

• Cook Time: 1 hour 30 minutes

• Total Time: 1 hour 35 minutes

Variations

• Add-ins: Sometimes I like to stir in cooked bacon, diced ham, or even sautéed mushrooms for extra flavor.

• Cheese Blend: Instead of sticking to cheddar, I’ll occasionally mix in Monterey Jack, gouda, or gruyère for a twist.

• Spice it Up: A pinch of cayenne or a dash of hot sauce adds a nice kick for those who like heat.

• Breadcrumb Topping: Before serving, I sprinkle toasted breadcrumbs or crushed Ritz crackers on top for a bit of crunch.

Storage/Reheating

Refrigerator:
I store leftovers in an airtight container in the fridge for up to 4 days.

Reheating:
To reheat, I add a splash of milk and warm it in the microwave or on the stovetop over low heat, stirring often until creamy again.

Freezer:
This dish doesn’t freeze well due to the dairy, so I prefer making it fresh or keeping it in the fridge for short-term use.

FAQs

Do I need to cook the pasta before adding it to the crockpot?

No, I don’t cook the pasta ahead of time. It cooks right in the slow cooker and soaks up all the cheesy flavor as it does.

Can I use pre-shredded cheese?

I avoid it when possible. Pre-shredded cheese has anti-caking agents that can affect how smoothly it melts.

Can I cook it on low instead of high?

I recommend cooking it on high for the best results. On low, the pasta may become mushy before the cheese sauce thickens.

How do I prevent the mac and cheese from getting too thick?

I make sure to stir regularly and check it after 30 minutes once the Velveeta is added. If it gets too thick, I stir in a splash of warm milk.

Can I double the recipe?

Yes, but I make sure my slow cooker is large enough (at least 6–7 quarts), and I stir frequently to ensure even cooking.

Conclusion

This Crockpot Mac N Cheese is creamy, rich, and incredibly easy to make. It’s one of those set-it-and-forget-it dishes I can rely on for comforting, delicious results every time. Whether I’m feeding my family or bringing it to a gathering, it’s always a hit—and the best part is, the slow cooker does most of the work.

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