Why You’ll Love This Recipe

I love this recipe because it combines ease and flavor in one warm, cheesy bowl. By using cooked pasta and letting everything melt slowly in the crock pot, the dish stays creamy and indulgent without needing constant attention. It’s hearty, satisfying, and can even double as a main dish if I’m short on time. Plus, clean-up is a breeze, especially if I use a slow cooker liner.

Ingredients

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

8 ounces macaroni, cooked
2 tablespoons vegetable oil
12 ounces evaporated milk
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon pepper (optional)
1 tablespoon dried onion flakes (I like using up to 2 tablespoons for extra flavor)
1 1/2 cups Velveeta cheese
1 1/2 cups shredded cheddar cheese
4 tablespoons butter, melted

Directions

I start by adding the cooked macaroni to my crock pot and tossing it with vegetable oil to coat.
Then I stir in the evaporated milk, regular milk, salt, pepper, dried onion flakes, Velveeta, cheddar cheese, and melted butter.
I cover the slow cooker and cook on low for 2 to 3 hours, giving it a stir once or twice as it cooks.
Once the cheese is fully melted and everything is hot and creamy, it’s ready to serve.

Servings and Timing

Servings: 12 people
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes

Variations

Sometimes I like to change things up with these fun variations:

Stir in crumbled bacon or diced ham 30 minutes before it’s done cooking.
Use a cheese blend—like Monterey Jack or mozzarella—for a different flavor.
Add a pinch of cayenne pepper or smoked paprika if I want a bit of heat.
Swap the macaroni for small shells or rotini for a different texture.

Storage/Reheating

To store leftovers, I transfer the mac and cheese to an airtight container and keep it in the fridge for up to 4 days.

When I’m ready to reheat, I do it gently on the stove over low heat or in the microwave, adding a splash of milk to bring back the creamy texture. It doesn’t freeze well due to the cheese and milk base, so I prefer to enjoy it fresh or within a few days.

FAQs

What type of pasta works best for crock pot mac and cheese?

I usually stick with elbow macaroni because it holds up well in the slow cooker and soaks in all that cheesy flavor. Other short pastas like shells or rotini can work too.

Can I use all cheddar instead of Velveeta?

I could, but the texture might not be as creamy. Velveeta melts smoothly and helps give that luscious consistency I love in mac and cheese.

How do I keep the mac and cheese from drying out?

I make sure to stir it once or twice during cooking and avoid overcooking. Using both milk and evaporated milk also helps maintain creaminess.

Can I make this ahead of time?

Yes, I’ve made it a few hours in advance and kept it on the warm setting in the crock pot. Just stir before serving and add a splash of milk if it thickens too much.

What can I serve with crock pot mac and cheese?

I like serving it alongside BBQ, fried chicken, or roasted vegetables. It’s a versatile side that goes with just about anything!

Conclusion

This Crock Pot Mac and Cheese is a cozy, comforting dish that’s always a hit at the table. I love how easy it is to put together, how rich and creamy it turns out, and how little cleanup it requires. Whether I’m serving it for a crowd or just craving something indulgent on a weeknight, this recipe delivers every time.

Crock Pot Mac and Cheese