Description
This Creamy Crockpot Mac and Cheese recipe offers a rich, luscious comfort food experience made effortlessly in a slow cooker. With perfectly undercooked elbow macaroni, a blend of sharp cheddar and Velveeta cheese, and a velvety sauce from evaporated and whole milk, this dish delivers creamy texture and deep flavor with minimal hands-on time—perfect for gatherings or cozy family dinners.
Ingredients
Scale
Pasta
- 16 oz box dried elbow macaroni pasta
Fats
- 3 Tbsp olive oil
- 3 Tbsp unsalted butter (cut into small cubes)
Dairy
- 2 (12 oz each) cans evaporated milk
- 2 cups whole milk
- 4 cups shredded cheddar cheese (preferably freshly shredded)
- 16 oz block Velveeta (cut into small cubes)
Seasonings
- 1 1/2 tsp kosher salt
- 1/2 tsp dried mustard powder
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- Few dashes hot sauce (optional but recommended – adds flavor without heat)
Instructions
- Cook Pasta: Boil the elbow macaroni for 4 minutes, which is shorter than usual to ensure the pasta is undercooked and will finish cooking in the slow cooker without becoming mushy. Drain well.
- Prepare Slow Cooker: Lightly spray the insert of a 6-quart or larger slow cooker with nonstick cooking spray to prevent sticking. Add the cooked pasta to the slow cooker.
- Add Fats: Add the olive oil and cubed butter to the pasta. Stir thoroughly to distribute the fats evenly and coat the macaroni, which helps with the creamy texture.
- Combine Remaining Ingredients: Pour in the evaporated milk, whole milk, and add kosher salt, dried mustard powder, smoked paprika, black pepper, and optional hot sauce. Stir well to combine everything evenly.
- Slow Cook: Cover the slow cooker and cook on LOW for 2 hours. Stir the mixture after the first hour to loosen any pasta that may be sticking to the sides and bottom of the cooker. This ensures even cooking and prevents burning.
- Final Stir and Serve: After the full two hours, give the mac and cheese a solid stir to fully incorporate the cheeses and form a creamy sauce. Taste and adjust seasoning if needed, then serve immediately while hot and creamy.
Notes
- Under-cooking the pasta initially is key to avoid mushy texture after slow cooking.
- Using freshly shredded cheddar cheese improves melting and texture significantly compared to pre-shredded cheese.
- Velveeta adds a smooth, silky texture and helps bind the sauce.
- The smoked paprika and hot sauce add depth and subtle heat but can be omitted if preferred.
- If you want a thicker sauce, reduce the amount of whole milk slightly.
- Stirring halfway through cooking is essential to prevent sticking and ensure even heat distribution.
- Use a slow cooker of at least 6-quart capacity to avoid overflow and ensure proper cooking.
