This ultra creamy Mac and Cheese recipe is made right in your slow cooker! Loved by both kids and adults, it’s perfect for parties, potlucks, and more! This is one of my Pasta recipes I know you’ll want to keep on hand! Ever since I posted my baked mac and
cheese, you guys have loved it. And I’m talking, winning contests with it, winning over family holidays with it… the whole deal. You guys have been requesting a crockpot version, and years ago I did develop one that was cooked entirely in the crockpot. But it didn’t have that same level of ooey gooey creaminess, and since the pasta cooks in the crockpot, it can be a bit on the mushy side. So I’ve been hard at work coming up with the best the ultimate
version. In all my testing and developing, I realized the best texture came from pre-boiling the pasta. I know it can be a hassle, but it can be done ahead of time! This version also uses both traditional shredded cheese (remember to shred your own to avoid the weird anti-clumping agents), and some cubed Velveeta. I know that isn’t a hugely popular ingredient, but it really yields the absolute best creamy, cheesy, mac. Without further adieu, let’s get crackin’ on
this so you can be on your way to some amazing mac and cheese! This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
Helpful Tip!Please take note that all slow cookers cook slightly differently, so you may need to alter the cooking time of this recipe. If you’re making this for a party or large gathering, I recommend making it ahead of time to test it out. Variations of this recipe
FAQ’s
Why use evaporated milk to make mac and cheese? Evaporated milk is like a concentrated version of whole milk, which adds a richness like heavy cream, but without all the added fat. It also holds up really well to being cooked in the slow cooker. Can this recipe be doubled? If doubled, this recipe won’t fit in a standard size slow cooker, however if you need to double it, my advice is to use multiple slow cookers. Do I have to use Velveeta? I know Velveeta isn’t the healthiest ingredient, but this is mac and cheese we’re talking about here 😉 Making crockpot mac and cheese ahead of timeAny time you make mac and cheese ahead of time, you risk it losing some creaminess. For that reason, I don’t recommend making this recipe, in it’s entirety, ahead of time. However, you can boil the pasta ahead of time, cool it, then store it in the refrigerator for 24 hours. The cheese can be shredded and velveeta cubed ahead of time as well. This cuts down on prep time quite a bit! StorageLeftover mac and cheese should be stored in an airtight container in the refrigerator and eaten within 3-4 days. To reheat, add a splash of extra milk or cream and reheat in the microwave, stovetop, etc. My Favorite Slow Cooker!I had this crockpot for a while now, and I really love how it cooks. The locking lid feature is amazing for taking foods to potlucks or other gatherings! Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram! Servings: 12 servings (hover over # to adjust) This ultra creamy Mac and Cheese recipe is made right in your slow cooker! Loved by both kids and adults, it's perfect for parties, potlucks, and more!
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The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used. Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’! Learn More Reader InteractionsHow do you make mac and cheese 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.
Do you put eggs in crock pot mac and cheese?In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes.
What does putting an egg in mac and cheese do?The egg will make the Mac and Cheese smoother and creamier. I have tried this recipe with and without adding the egg and it does affect the texture of the final recipe. In a medium bowl, beat one egg. Warm the egg by drizzling in, very slowly, 2-3 Tablespoons of the thickened milk mixture.
How does Gordon Ramsay make the best mac and cheese?To make Gordon Ramsay's mac and cheese, boil macaroni and milk for 10 minutes in a pot. Remove the pot from the heat. Then, add butter, cheese, salt, and pepper, and mix well. Top the mac and cheese with breadcrumbs and serve.
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