Crock Pot Mac and Cheese
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
8 servings
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Calories
726 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Mac and Cheese
Description
This Crock Pot Mac and Cheese features cooked elbow macaroni mixed with a combination of butter, evaporated milk, half-and-half, and whole milk to create a creamy dairy base. Sharp cheddar cheese and Velveeta cubes are incorporated during slow cooking, allowing the cheeses to melt smoothly and develop a cohesive sauce that envelops each pasta piece.
The slow cooker method heats the mixture gently over a few hours, preventing the cheese from separating and yielding a rich texture with a mild, tangy cheddar flavor complemented by the mellow Velveeta. Salt and black pepper season the dish subtly, enhancing the dairy and cheese flavors without overpowering them.
Leftovers can be kept warm in the slow cooker or stored chilled in an airtight container for up to four days. This recipe is scalable, and using a 4 to 6-quart slow cooker is ideal. Cheese should be freshly shredded from blocks to ensure better melting properties. Substitutions for cheeses are possible to slightly adjust the flavor and creaminess.
Cooking the macaroni to al dente before adding to the slow cooker is important to prevent mushiness, as raw pasta is not recommended for this method.
Ingredients
- 16 ounces elbow macaroni uncooked
- 6 tablespoons butter cut into cubes
- 12 ounce evaporated milk can
- 2 cups half-and-half
- ½ cup milk whole
- 16 ounces cheddar cheese shredded (about 4 cups, sharp
- 8 ounces Velveeta cheese cut into cubes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Spray a slow cooker (4 to 6-quart capacity) with cooking spray. Cook the pasta to al dente and drain. Place the macaroni in the slow cooker, immediately add the butter and stir until melted.
- Add the evaporated milk, half & half, whole milk, 3½ cups of the cheddar cheese, the Velveeta, salt and pepper; stir to blend well.
- Cover and cook on low for 2 to 3 hours. During the last 15 minutes of cooking, sprinkle with the remaining ½ cup of cheddar cheese. Once done, turn the slow cooker setting to warm until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Notes
- A 4 to 6-quart slow cooker is ideal for this recipe to ensure even cooking and space for ingredients.
- Cook elbow macaroni to al dente before adding to avoid mushy texture; avoid adding uncooked pasta directly to the slow cooker.
- Use freshly shredded cheese from blocks rather than pre-shredded for a creamier sauce.
- Velveeta cheese is key for creaminess; replace with ½ pound American cheese from the deli if needed.
- Leftovers store well refrigerated up to 4 days in an airtight container.
- Half-and-half can be substituted with equal parts heavy cream and whole milk.
- The recipe scales easily for larger groups using bigger or multiple slow cookers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 726 kcal
% Daily Value*
| Calories | 726kcal | 36% |
| Carbohydrates | 55g | 18% |
| Protein | 32g | 64% |
| Fat | 42g | 65% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 127mg | 42% |
| Sodium | 1052mg | 44% |
| Potassium | 503mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 1450IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 773mg | 77% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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