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    Home » Recipes » Dinner Recipes

    Crockpot Macaroni & Cheese Recipe

    Published: Apr 22, 2020 · Modified: Apr 5, 2022 · By: Amanda Carlisle · This post may contain affiliate links. · 14 Comments

    629.0K shares
    Jump to Recipe Print Recipe

    Shared Hundreds of Thousands of times this Crockpot Macaroni & Cheese Recipe is a keeper! Try this delicious homestyle dish today! |

    Crockpot Macaroni & Cheese Recipe

    I am convinced that, given a chance, a crockpot can cook just about anything. This version of cheesy creamy homestyle mac & cheese proves that. Who doesn't love a big bowl of Homecooked Macaroni & Cheese? This Crockpot Macaroni & Cheese was one of the first recipes on MomsWithCrockpots back when it all started and it is still going strong many moons later. It has been shared Hundreds of Thousands of times and is still just as amazing!

    Crockpot Macaroni & Cheese in red bowl

    If you nee a side dish for your family, to take to a get-together, or you just LOVE macaroni and cheese, please give this recipe a try. You won't regret it! It is truly simple and delicious!

    Type of Crockpot

    When you make this dish, you are going to need a 5 quart Crockpot or larger for this recipe. A Casserole Crockpot also works perfectly!

    Gluten Free

    You can substitute gluten free macaroni in this recipe to make the entire dish gluten free. I have done it and it works perfectly!

    Storage

    If you have leftovers store them in an airtight container in the fridge for up to 5 days. Reheat in the microwave or can be warmed up right back in a crockpot.

    Thanks to Karen McCormick for this great recipe!

    Crockpot Macaroni & Cheese

    Karen McCormick
    Shared Hundreds of Thousands of times this Crockpot Macaroni & Cheese Recipe is a keeper! Try this delicious homestyle dish today!
    4 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 3 hrs 30 mins
    Total Time 3 hrs 45 mins
    Course Side Dish
    Cuisine American
    Servings 6
    Calories 441 kcal

    Equipment

    6 Qt Crockpot

    Ingredients
      

    • 8 ounces macaroni
    • 2 teaspoons olive oil
    • 1 cup evaporated milk
    • ½ cup milk
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 2 cups Cheddar cheese shredded, or a Cheddar blend
    • 4 tablespoons butter melted

    Instructions
     

    • Cook the macaroni following package directions. Drain in a colander and rinse with hot water. Drain well.
    • Generously butter the sides and bottom of a 3 ½- to 4-quart slow cooker (I use about 2 tablespoons of butter).
    • Combine the macaroni with the remaining ingredients in the slow cooker and blend well. Cover the slow cooker and cook on LOW for 2 ½ to 3 ½ hours, stirring a few times.
    • If desired, spoon the cooked macaroni and cheese mixture into a baking dish, sprinkle with a little more cheese, and put under the broiler for a minute or 2, just until cheese is melted.
    • When the macaroni and cheese is done, feel free to spoon into a baking dish, top with a little more cheese, and put under the broiler for a minute or two for that "fresh from the oven" look.

    Gluten Free

    • Use a gluten free pasta

    Nutrition

    Calories: 441kcalCarbohydrates: 34gProtein: 18gFat: 26gSaturated Fat: 15gCholesterol: 74mgSodium: 551mgPotassium: 277mgFiber: 1gSugar: 7gVitamin A: 746IUVitamin C: 1mgCalcium: 416mgIron: 1mg
    Keyword holiday
    Tried this recipe?Let us know how it was!

    Originally posted in 2012. Updated in April 2020.

    More Crockpot Side Dishes

    • Crockpot Bacon & Cheese Potatoes
    • Easy Crockpot Cranberry Sauce
    • Crockpot Collard Greens

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    Crockpot Bacon & Cheese Potatoes Recipe »
    629.0K shares

    Reader Interactions

    Comments

    1. Tabitha (a.k.a. Penny)

      January 23, 2012 at 9:42 am

      I've been following your blog for quite some time now and have been pinning the recipes to Pinterest daily but I have never commented. I wanted to simple say that I appreciate your website (and so do my followers on Pinterest!) Thanks for all you do. 🙂

      Reply
    2. Suzie the Foodie

      February 15, 2012 at 12:27 pm

      I am curious, does this really save much time? Is it better slow-cooked than stovetop cooked? Feel free to email me at sueridler at gmail dot com I am very curious, thanks!

      Reply
    3. Jen

      February 25, 2012 at 2:01 pm

      Made this today. Super easy. Added some garlic powder too. YUMMY! Thanks for sharing.

      Reply
    4. Yummy Inspirations

      March 25, 2012 at 5:47 am

      Amazing! Have pinned it - http://pinterest.com/pin/111534528241700832/

      Reply
    5. Lindsay

      March 27, 2012 at 6:16 pm

      Suzie, for me it was a huge time-saver because when you make a cheese sauce (or any white sauce, for that matter), you have to watch it and stir it constantly so it doesn't burn. With this recipe, even though you have to cook the noodles first, you just toss it together and let it do its thing without having to babysit the pot.

      This is in my crock pot as we speak. Looks heavenly! I can't wait to try it!

      Reply
    6. Courtney

      April 23, 2012 at 2:12 pm

      I followed this recipe exactly, but something went wrong! At around 1 hour, it had a smooth creamy texture. After 1 more hour I checked it and it was dry and chunky. Perhaps the milks curdled? Suggestions?

      Reply
      • Kendra

        May 28, 2012 at 7:47 pm

        It may have been the type of cheese you used.

        Reply
    7. Debbie Young

      September 01, 2012 at 3:18 pm

      So GOOD! I am adding toasted bread crumbs topping. Makes it look authentic I think.

      Reply
    8. Melinda

      September 05, 2012 at 9:24 am

      I use Cambells cheddar cheese soup in mine and then add shredded cheese. I love cooking this this way. Thanks for sharing.

      Reply
    9. Dina

      October 08, 2012 at 5:02 pm

      4 stars
      Found this recipe on pintrest...it turned out great. I never had to stand at the stove and stir and stir. I bought shredded cheese at Safeway (Aka Vons) Lucerne Brand, it was Called Mac n Cheese its a blend of shredded American ,Cheddar and swiss, it turned out very creamy, no curdling like most cheddars. Great no fuss side dish!

      Reply
    10. tonia

      October 13, 2012 at 5:55 pm

      Ive been making the same fantastic Mac n cheese for years decided to try this n omg kids loved it n want it as a weekly dish I added 2 kinds of cheese so good thanks for the recipe

      Reply
    11. Tracy

      February 22, 2013 at 7:27 pm

      Made this for dinner tonight(Catholics no meat Fridays for Lent) with a few changes. I doubled the recipe, used whole wheat noodles, raw cheddar, added a little bit of grass fed Swiss, used 1/4c half and half and 3/4 c milk instead of the evaporated milk, did not double the butter. OMG! Best Mac and cheese I ever had!! This is a keeper!!

      Reply
    12. Lisa

      May 19, 2013 at 12:15 pm

      4 stars
      I have found that if I substitute the milk with coconut milk the consistency of the cheese is much creamier.

      Reply
    13. Jeanetta

      October 31, 2015 at 9:25 am

      Can you use regular milk in place of evaporated. milk? Thanks.

      Reply

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    Amanda Carlisle, Owner

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    Hey I am Amanda. Mom to 3 wonderful kids & lots of furbabies and wife to my hubby David for 20 years (gosh that makes me sound old). In our house we love to get outside, have family fun, and enjoy all life has to offer. It is even better when dinner is in the crockpot.

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