Crock pot mac and cheese with velveeta and evaporated milk

Crock pot mac and cheese is an easy, super cheesy macaroni and cheese recipe made right in the slow cooker. It comes together quickly and can easily be scaled up, which makes it perfect for holidays and feeding a crowd!

Table of Contents Show

Can You Cook the Noodles in the Slow Cooker, Too?
Why Do you Use Evaporated Milk? How is it Different Than Regular Milk?
Crock Pot Mac and Cheese
How do I make Velveeta mac and cheese better?
How do you make mac and cheese moist in a crock pot?
What is the best cheese combination for mac and cheese?
Do you put evaporated milk in baked mac and cheese?

I am a macaroni and cheese lover through and through. I loved it when I was a kid, and I appreciate it and all of its varieties even more so now. I love trying new recipes at home (see all of my mac and cheese recipes here), and I can’t seem to resist it on a menu when I go out to eat, either (my very favorite was this short rib variation I had years ago).

A few years ago, I put together an easy and hands-off menu for 4th of July. I first planned on our favorite beer and brown sugar kielbasa and sauerkraut, and then started choosing side dishes. At the time, crock pot mac and cheese recipes were ALL OVER Pinterest, and it took approximately one second for me to make that decision.

This crock pot mac and cheese immediately became a huge favorite and has been making appearances at family functions ever since.

I searched Pinterest and Google and found approximately one billion recipes (only a slight exaggeration) for crock pot mac and cheese. I started to narrow down my search by omitting any that called for eggs (supposedly makes it creamy, but tons of reviews reported curdled mixtures) and condensed cheese soup (just, no). This particular recipe sounded perfect and, indeed, we all agreed that it was. You just can’t go wrong with a mac and cheese that’s super creamy and cheesy!

Can You Cook the Noodles in the Slow Cooker, Too?

In this recipe, no; you’ll need to boil the noodles to al dente on the stove before adding them to the slow cooker with the rest of the ingredients. Some recipes may be formulated to allow you to cook the pasta with the other ingredients, but this has the potential to result in very mushy pasta since it will be cooked for a longer period of time. If you want to experiment with it, you will likely need to increase the liquid in the recipe.

Why Do you Use Evaporated Milk? How is it Different Than Regular Milk?

Evaporated milk has been cooked down to allow some of the water to evaporate out, which results in a product that is more concentrated than regular milk. This means that it’s richer and creamier, which makes for absolutely outstanding macaroni and cheese!

I love having a fantastic bowl of macaroni and cheese without having to stand over the stove making a white sauce, gradually stirring in cheese, etc.

This recipe scales extremely well, so it’s perfect for holidays, pot lucks, and big get togethers! Of course, it’s just as wonderful for a regular weeknight meal or a small gathering, as well.

One year ago: Caramel Tres Leches Cake
Two years ago: Copycat Chipotle Cilantro-Lime Rice
Six years ago: Alfajores
Eight years ago: Pecan Sandies

Crock Pot Mac and Cheese

Yield: 6 to 8 servings

Prep Time: 30 mins

Cook Time: 3 hrs

Total Time: 3 hrs 30 mins

An incredibly easy macaroni and cheese recipe made right in the crock pot; perfect for feeding a crowd!

16 ounces (453.59 g) uncooked elbow macaroni
6 tablespoons butter, cut into cubes
12 ounce (340.2 ml) can evaporated milk
2 cups (484 ml) half & half
½ cup (122 ml) whole milk
16 ounces (453.59 g) sharp cheddar cheese, shredded (about 4 cups)
8 ounces (226.8 g) Velveeta cheese, cut into cubes
¼ teaspoon (0.25 teaspoon) salt
¼ teaspoon (0.25 teaspoon) pepper

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.

[adthrive-in-post-video-player video-id="0dlbdOjI" upload-date="Mon Jun 26 2017 11:45:00 GMT+0000 (UTC)" name="Slow Cooker Macaroni and Cheese" description="An easy recipe for macaroni and cheese in the crock pot!"]

The previous version of this recipe called for 12 ounces of pasta. Since standard boxes of pasta come in 16 ounces, I adjusted the recipe to account for this amount of pasta.
I do not recommend added uncooked pasta to the slow cooker, as it could absorb too much liquid and become mushy.

Nutritional values are based on one serving

Calories: 610kcal, Carbohydrates: 54g, Protein: 32g, Fat: 41g, Saturated Fat: 26g, Cholesterol: 130mg, Sodium: 779mg, Potassium: 507mg, Fiber: 1g, Sugar: 9g, Vitamin A: 1450IU, Vitamin C: 1.3mg, Calcium: 778mg, Iron: 1.3mg

Course: Main Course

Cuisine: American

This recipe was originally published on July 9, 2014.

[photos by Whitney Wright]

How do I make Velveeta mac and cheese better?

You can turn that packet of powdered cheese into a creamy, delicious sauce with a few quick additions: whole milk, butter, American cheese, and a sprinkle of grated Parmesan. Get the recipe at Loaves and Dishes. A crispy layer of breadcrumbs will give your mac and cheese a little extra oomph.

How do you make mac and cheese moist in a crock pot?

Spraying the crockpot insert with nonstick cooking spray prevents the macaroni from sticking to the insert without adding extra calories and fat. Stirring the food occasionally prevents the macaroni from sticking tightly together into an unappetizing mixture and instead keeps it loose and creamy.

What is the best cheese combination for mac and cheese?

Gruyere is a classic addition because it melts much like Cheddar, but has a lovely nutty flavor. Other classics include Gouda, Muenster, Parmesan, fontina, Havarti and Monterey Jack. Brie works well too, just make sure you remove the rind before mixing it in.

Do you put evaporated milk in baked mac and cheese?

In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside. Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese.