Extra creamy Crock Pot Mac and Cheese recipe is so easy to make and your family is going to love this ooey gooey cheesy side dish.
Ah, the comfort of a bowl of homemade mac and cheese! With all the crazy stress going on in the world these days we need more comfort food in our lives.
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This homemade macaroni and cheese recipe is made in a slow cooker. It is the easiest way to make homemade mac and cheese. All you need to do is put all of the ingredients into the slow cooker and let the slow cooker do all the work.
This is one cheesy crock pot side dish recipe everyone will love.
I like to use jumbo or large elbow macaroni when I make macaroni and cheese in a slow cooker.
You can use other shapes of macaroni if you don’t have elbow macaroni. See the notes below on how to cook the macaroni.
How long to cook large elbow macaroni?
Following the directions on any box of macaroni is the best way to cook macaroni perfectly. The size and shape of the macaroni will determine how long you need to boil it.
For example my box of large elbow macaroni says to cook the macaroni for 12 minutes for al dente.
This recipe calls for macaroni that has been cooked al dente. Al dente pasta is tender on the outside but is slightly firm in the center.
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Can you use another shape of pasta to make this recipe?
- Yes, you can use another shape of macaroni to make this macaroni and cheese recipe.
- Follow the recipe the same way except in the case of cooking your macaroni. Follow the directions on the package.
- Check the crock pot mac and cheese more frequently as it cooks if you use a smaller pasta. Smaller macaroni will cook faster.
- The cooking time in this recipe is based on using large elbow macaroni. You may only need to cook this crock pot mac and cheese recipe for 1 1/2 hours if you are using regular sized elbow macaroni.
Recipe Prep Work
- Cook the large elbow macaroni before starting the rest of this recipe.
- Cube the Velveeta cheese.
- Beat the egg in a small bowl.
Ingredients
- 3 cups large elbow macaroni, cooked al dente
- 12 oz. can evaporated milk
- 1 large egg, beaten well
- 1 tablespoon melted butter
- 8 oz. Velveeta cheese, cut into cubes
- 16 oz. sharp cheddar cheese, shredded and divided
Directions
- Cook the macaroni in a large pot of salted water following the directions on the box for al dente. Do not over cook. Rinse well with cold water and drain well.
- In a 6-quart crock pot whisk the evaporated milk, the beaten egg and the melted butter until combined.
- Place the cooked elbow macaroni into the crock pot. Add the shredded cheese, reserving 1/2 a cup to use as a topping. Mix with a large spoon.
- Add the cubed Velveeta cheese to the crock pot and mix until the cubes are evenly dispersed.
- Place the lid on the crock pot and cook on low for 2 hours.
- Half way through stir the ingredients to prevent the cheese from scorching onto the sides of the crock pot. Continue to cook.
- 15 Minutes before serving sprinkle the reserved 1/2 cup of shredded cheese over the top and recover.
- Serve when the cheese topping has melted.
- Makes 8 servings.
Best Tips
- Make sure you cook the macaroni for the shortest cooking time shown on the box. In the case of cooking macaroni in a crock pot it is better to start with under cooked macaroni than over cooked macaroni.
- The elbow macaroni is going to absorb the evaporated milk while continuing to cook in the slow cooker. If you start this recipe with over cooked pasta you will be very disappointed with the finished recipe. The macaroni will get very mushy and not hold its shape.
Print the Crock Pot Mac and Cheese Recipe
Crock Pot Mac and Cheese
family is going to love this ooey gooey cheesy side dish. Make with large elbow macaroni, sharp cheddar cheese and Velveeta cheese for the creamiest homemade macaroni and cheese.
Ingredients
- 3 cups large elbow macaroni (cooked al dente)
- 12 oz. can evaporated milk
- 1 large egg (beaten well)
- 1 tablespoon melted butter
- 8 oz. Velveeta cheese (cut into cubes)
- 16 oz. sharp cheddar cheese (shredded and divided)
Instructions
- Cook the macaroni in a large pot of salted water following the directions on the box for al dente. Do not over cook. Rinse well with cold water and drain well.
- In a 6-quart crock pot whisk the evaporated milk, the beaten egg and the melted butter until combined.
- Place the cooked elbow macaroni into the crock pot. Add the shredded cheese, reserving 1/2 a cup to use as a topping. Mix with a large spoon.
- Add the cubed Velveeta cheese to the crock pot and mix until the cubes are evenly dispersed.
- Place the lid on the crock pot and cook on low for 2 hours.
- Half way through stir the ingredients to prevent the cheese from scorching onto the sides of the crock pot. Continue to cook.
- 15 Minutes before serving sprinkle the reserved 1/2 cup of shredded cheese over the top and recover.
- Serve when the cheese topping has melted.
- Makes 8 servings.
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