Crock Pot Mac and Cheese
Total Time
3 hrs 30 mins
Prep Time
30 mins
Cook Time
3 hrs
Rating
4.94 out of 5 stars
(409)
Ingredients
8 servings
- 16 ounces elbow macaroni, uncooked
- 6 tablespoons butter, cut into cubes
- 12 ounce can evaporated milk
- 2 cups half & half
- ½ cup whole milk
- 16 ounces sharp cheddar cheese, shredded (about 4 cups)
- 8 ounces Velveeta cheese, cut into cubes
- ¼ teaspoon salt
- ¼ teaspoon pepper
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Preparation
Chef’s notes
A 4 to 6-quart capacity crock pot is ideal.
I do not recommend adding uncooked pasta to the slow cooker, as it could absorb too much liquid and become mushy.
If you do not have or cannot get half and half, simply substitute equal amounts of heavy cream and whole milk.
I recommend not buying packaged shredded cheese, but instead buying a block and shredding it yourself, as it will melt better and produce a creamier cheese sauce.
If you cannot get Velveeta cheese, you can substitute a half pound of American cheese, purchased at the deli counter and not the pre-packaged slices.
This recipe doubles and triples wonderfully! A great one for serving to a crowd. You can make a double batch in a 6-quart (or larger) slow cooker; if you want to make more than that, you’ll need an additional slow cooker.
Store leftovers in the refrigerator for up to 4 days.