Crockpot mac and cheese is a simple combination of milk, cheese, butter, pasta, and eggs. It pairs beautifully with just about any meal — from a summer barbecue picnic to a Thanksgiving feast.
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If you love mac and cheese recipes, be sure to try this wildly popular creamy baked mac and cheese, a pot of quick stovetop Dutch oven mac and cheese, and this easy Duke’s homemade mac and cheese, too!
I had never really considered using my slow cooker for macaroni and cheese until my friend Jackie introduced me to this version. She originally found the recipe in one of those local self-published cookbooks that the high school students put together as a fundraiser.
I made Jackie’s recipe from that little cookbook a couple of times, and eventually realized that it’s almost identical to Trisha Yearwood’s crock pot mac and cheese. As a result, I give full credit to Trisha Yearwood, and I assume that the high school cookbook simply adapted her original. Either way, I can assure you that this Southern treat is absolutely delicious!
Directions
This crockpot mac and cheese comes together with just a handful of simple ingredients! You’ll find detailed instructions in the recipe card below, but here’s the overview:
- Boil the pasta just until it’s al dente (or still slightly firm). I usually cook it about 1 minute less than the instructions on the box, since the macaroni will continue to cook in the Crock Pot later. Drain the pasta.
- While the pasta cooks, prepare the rest of the ingredients. I like to hand-grate a block of cheddar because I find that the block of cheese melts smoother than the pre-shredded bags of cheese that you can buy at the store.
- Then it’s just a matter of stirring together all of the ingredients in the slow cooker, but remember to reserve that ½ cup of cheese to sprinkle on top. So easy, right?!
- Cook on LOW for 3 hours and 15 minutes, or until the eggs set and all of the cheese melts.
- Slice the mac and cheese into squares or spoon into bowls. Garnish with paprika and fresh parsley, if desired!
Serving Suggestions
Serve this macaroni and cheese as a main dish with a side of garlic roasted broccoli, an easy green bean casserole with frozen green beans, or with a simple house salad with candied pecans. You can garnish with a bit of cooked, crumbled bacon, or even sprinkle toasted buttered breadcrumbs, cracker crumbs, or crushed potato chips over top.
If you’re serving the mac and cheese as a side dish, it’s great alongside Dutch oven pork chops, Southern meatloaf, maple Dijon chicken, Crock Pot pot roast with cream of mushroom soup, homemade chicken nuggets, this chick fil a nuggets recipe, grilled bbq chicken breast, oven BBQ chicken thighs, baked chicken thighs, Crock Pot pulled pork, Thanksgiving turkey, maple glazed turkey breast, Christmas ham, pineapple glazed ham, and crispy Southern fried catfish. Perfect for holidays, potlucks, and weeknight dinners!
Preparation and Storage Tips
- Make Ahead: To prep the mac and cheese in advance, I recommend boiling the pasta the night before (and rinse it under cold water after draining to remove some of the starch and prevent sticking). Keep the cooked macaroni in the refrigerator overnight, along with the grated cheese and other ingredients. When ready to start cooking the next day, add all of your prepared ingredients to the slow cooker insert as instructed below.
- How to Store: Leftovers will keep in an airtight container in the fridge for 3-4 days. I don’t recommend freezing the leftovers, since the thawed pasta will have mushy texture.
- How to Reheat: Reheat the macaroni and cheese in the slow cooker on the “WARM” setting. You can also reheat individual servings in the microwave for 30-60 seconds.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Crockpot Mac and Cheese
Equipment
Ingredients
- 8 ounces dry elbow macaroni pasta
- 1 (12 ounce) can evaporated milk
- 1 ½ cups milk or heavy cream (I use whole milk or 2%)
- ¼ cup (½ stick) salted butter, melted
- 1 teaspoon kosher salt
- ½ teaspoon seasoned salt (such as Lawry’s brand)
- Dash of ground black pepper
- 2 large eggs, beaten
- 16 ounces (about 4 cups) grated cheddar cheese (mild or sharp is fine), divided
- Optional garnish: paprika; chopped fresh parsley
Instructions
- Boil the pasta in a pot of well-salted water just until al dente (or even slightly undercooked), about 1 minute less than called for on the box. Drain.
- Spray the liner of a slow cooker with nonstick cooking spray. Add all of the ingredients except reserve ½ cup of the grated cheese. Stir to combine. Sprinkle the reserved ½ cup of cheese over top.
- Cover and cook on LOW for 3 hours and 15 minutes – do not stir while it’s cooking.
- Slice into squares or spoon onto individual plates. Garnish with paprika and parsley just before serving.
Notes
Nutrition
Recipe Variations
- This recipe calls for cheddar cheese, but you can use any combination of shredded cheese that you prefer. My boys love mild cheddar, but adding some sharp cheddar cheese, pepper Jack, gouda, white cheddar, fontina, Gruyere or even Velveeta American cheese would also be delicious.
- Substitute rotini pasta for the elbow macaroni.
- For even more flavor, add garlic powder, onion powder, or dry mustard.
- You can cook this mac and cheese on the “HIGH” setting for about 90 minutes, but remember: all Crock Pots run at slightly different temperatures. If you have a slow cooker that runs hotter than average, it may be done sooner. Similarly, a Crock Pot that cooks at a lower temperature may take a bit longer. Just keep your eye on it to be sure that you don’t overcook the noodles.
More Mac and Cheese Recipes to Try
No Boil Easy Mac and Cheese {Overnight!}
13 hours hrs
Broccoli Mac and Cheese
35 minutes mins
This recipe was originally published in August, 2019. It was updated in November, 2024.
Hi 🙂
So if I use Velveeta instead its still 16 oz and cubed?
How would you use it?
Thank you. Love your recipes but especially your no knead bread. Fabulous!!!
Hi, Carrie Anne! Yep, if you want to use Velveeta, I would use 16 ounces cubed. Make sure that you dice it fairly small so that it distributes evenly throughout the pasta. You can use an additional 1/2 cup of cheddar on top, or just reserve 1/2 cup of the velveeta to put on top. Either way! A little extra cheese never hurt. 🙂
Hi Ms.Blair,
At what point is it okay to stir mac and cheese?
Hi Debbie,
Once you stir everything together in step 2, there’s no need to stir again. This recipe bakes almost like a casserole. We hope you enjoy it!
Thanks. My mouth is watering already :
We hope you enjoy, Debbie!
Can I make this recipe using a 8.5 qt and just double the recipe? Will it mess up anything?
Hi Breanne! It should be fine – just adjust the cooking time as needed. Hope this helps!
Did you end up doubling? Curious how long it cooked and would a 6 qt be large enough for doubling or need a 8.5? Thanks
I like to add Tabasco to my mac and cheese. Not a lot, just enough to smell slightly when the cheese is hot. It gives the dish a hint that you can’t quite figure out but no burn.
Sounds tasty, Kelly!
Can I put breadcrumbs on top?
Hi, Tami! Yes, but you’ll need to wait until the end (or they’ll get soggy from the condensation in the pot). Also, if you want them toasted on top, you’ll need to transfer the mac and cheese to the broiler for a couple of minutes just before serving.
It’s amazing everyone loved it. I will definitely be making it again. The only changes I made was I only used the yolks of the eggs and tempered them with warmed evaporated milk then added them. I doubled the recipe using 2 cups of heavy whipping cream, 1 cup whole milk and 2 cans of evaporated milk, shredded colby and colby jack it’s worth the time it takes to shred your own.
We’re so glad you enjoyed the recipe and were able to adjust it to your needs! Thank you for trying it out and taking the time to leave a review.
This is my family’s all time favorite mac and cheese recipe! Everyone who tries it, loves it! I am wanting to make it in disposable metal trays to take to people who need meals due to surgery/illness/etc. How would you recommend making this recipe in the oven? Thank you so much!
Hi, Debbie! I’m so glad that your family loves it! I’ve never tried baking this in the oven; however, I think it would work. Here’s what I’d try: boil the pasta until it’s about 1 minute shy of al dente. In a large bowl, whisk together the evaporated milk, regular milk, melted butter, kosher salt, seasoned salt, pepper, and beaten eggs. Stir in about 3 ½ cups of the shredded cheddar. Add the cooked pasta to the cheese mixture and stir to combine. Pour this into a greased 9 x 13-inch baking dish. Sprinkle the remaining ½ cup cheese evenly over the top. Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for another 10–15 minutes, or until the top is melted and lightly browned and the eggs are set in the filling. Let stand 5 minutes before serving. Let me know if you give that a try!