Crock Pot Mac and Cheese is a creamy‚ cheesy and easy macaroni and cheese recipe that is always a hit! A CREAMY MAC AND CHEESE RECIPE This recipe is my go-to Mac and cheese recipe when I don’t have oven space and I want a recipe I know that everyone will love. There’s nothing quite like a comforting bowl of mac and cheese‚ and when it comes to making it‚ the crock pot is a game-changer. Whether you’re feeding a crowd or just looking for a comforting weeknight meal‚ this crock pot mac and cheese recipe is sure to become a new favorite in your household. So‚ grab your crock pot and let’s get cooking! FREQUENTLY ASKED QUESTIONS: Do I need to cook the macaroni before adding it to the Crock Pot? Yes‚ it’s important to cook the macaroni before adding it to the crock pot. This will ensure that the macaroni cooks evenly and doesn’t become mushy. Can I use pre-shredded cheese for this recipe? I don’t recommend it. If possible‚ use freshly grated cheese. Obviously‚ if you’re short on time then certainly use it. I don’t mind using it for my No-Boil Macaroni and Cheese – but for this‚ because it’s hanging out in the slow cooker for a while‚ I think freshly grated cheese seems to hold up a bit better to the process. Also the American cheese in this recipe helps to keep it so creamy. Don’t skip it! Where do I find White American cheese? In some stores you can find it with the other block cheese. However‚ you may need to go to your store’s deli counter. Just ask for a 3/4 pound of white American cheese. Tell them you don’t want it sliced‚ just a big block. Can I double this recipe? Yes‚ this recipe is easily doubled. However‚ you will need a larger crock pot. The cooking time should be about the same. How can I make Crock Pot Mac and Cheese with Velveeta? Just replace the white American cheese in this recipe for Velveeta. One block of Velveeta is one pound (16 ounces) so you’d use 3/4 of a block. Can you make Crock Pot Mac and Cheese the night before? Sort of‚ yes. The reason you can’t just throw it all in a bowl then stick it into the refrigerator to add into the crock pot the next day is that the cooked macaroni will soak up a lot of the liquid while it is sitting in the refrigerator. Then it will not turn out properly.You can prepare the macaroni noodles the night before. It’s a good idea to rinse off the pasta after it’s finished cooking. Then put it into a covered container. Rinsing the noodles will help keep them from sticking together when you store them in the fridge overnight. You can also pre-shred any cheese and store in a ziploc bag or covered container. So the next day‚ you can quickly pop everything into the crock pot and get it going. Why do you use evaporated milk in Mac and Cheese? This adds creaminess without the heaviness of milk or heavy cream. It also doesn’t curdle like milk tends to do. I like to use a bit of half and half to give it a richness without overloading. However‚ if you really want‚ you could certainly use milk instead of evaporated milk. Can Mac and Cheese be cooked on high? You can but it’s not recommended. Some newer slow cookers get very hot‚ very quickly and you could accidentally end up burning some of the noodles or cheese that may get stuck to the sides. If you choose to cook it on high‚ I would suggest cooking for about 40-50 minutes and checking it often for burning. How do I store leftover mac and cheese? Store them in a covered container in the refrigerator for up to 3 days. It can also be frozen (if stored properly) for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) elbow macaroni – you could use other small pasta shapes like shell pasta. salted butter – you want to use real butter here not margarine. evaporated milk – not to be confused with sweetened condensed milk although you can usually find them near each other in the baking aisle in the grocery store so make sure you’re looking closely at the label. half and half – you could technically substitute with milk but half and half is going to make it much creamier. shredded cheddar cheese – freshly shredded is best (if possible). white American cheese – I prefer to cube this rather than shredding it – just make sure it’s small cubes‚ if you don’t want to use this you can use all cheddar cheese but this adds a lot of creaminess to the mac and cheese. salt and pepper – you can use a white pepper here if you don’t want to see black specks in your mac and cheese . HOW TO MAKE CROCK POT MAC AND CHEESE Cook the pasta according to the package directions until al dente (should still have a little ‘bite’ to it.) Spray a 4-quart slow cooker with nonstick cooking spray. Place the cooked macaroni into the slow cooker. Add the butter and stir until coated. Pour in evaporated milk and half and half. Then add 2 cups shredded cheddar cheese‚ cubed American cheese salt and pepper. Stir to blend. Cover and cook on low for 1 1/2 to 2 hours (gently stir occasionally as it cooks.) During the last 15 minutes of cooking‚ top with remaining cup of shredded cheddar cheese. Cover and allow cheese to melt. Once done‚ turn the slow cooker to the warm setting until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. CRAVING MORE RECIPES? Crock Pot Salisbury SteakCrock Pot Marry Me ChickenCrock Pot Mississippi ChickenCrock Pot Pork Chops &; GravyCrock Pot Pork LoinChicken CobblerTaco Mac and CheeseAir Fryer Mac and CheeseBaked Mac and Cheese75 Fall Crock Pot RecipesCrock Pot Mac and CheeseHomemade VelveetaThanksgiving Recipe Roundup Originally published: November 2016Photos updated and republished: April 2019 Print Best Ever Crock Pot Mac and Cheese (+Video) Crock Pot Mac and Cheese is a creamy‚ cheesy and easy macaroni and cheese recipe that is always a hit! Course Side DishCuisine American Prep Time 20 minutes minutesCook Time 2 hours hoursTotal Time 2 hours hours 20 minutes minutes Servings 10 Calories 565kcal Author Brandie @ The Country Cook Ingredients16 ounce box elbow macaroni4 Tablespoons salted butter‚ cubed12 ounce can evaporated milk1 ½ cups half and half2 cups shredded cheddar cheese¾ pound block white American cheese‚ cubed½ teaspoon salt¼ teaspoon pepper1 cup shredded cheddar cheese InstructionsCook 16 ounce box elbow macaroni according to the package directions until al dente (should still have a little 'bite' to it.) Spray a 4-quart slow cooker with nonstick cooking spray. Place the cooked macaroni into the slow cooker. Add 4 Tablespoons salted butter‚ cubed and stir until coated. Pour in 12 ounce can evaporated milk‚ 1 1/2 cups half and half‚ 2 cups shredded cheddar cheese‚ 3/4 pound block white American cheese‚ cubed‚ 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir to combine. Cover and cook on low for 1 1/2 to 2 hours (gently stir occasionally as it cooks.) During the last 15 minutes of cooking‚ top with 1 cup shredded cheddar cheese. Cover and allow cheese to melt. Once done‚ turn the slow cooker to the warm setting until ready to serve. Video Notes Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.  Just go to your grocery store’s deli counter and ask for 3/4 pound of white American cheese. Tell them you don’t want it sliced‚ just a big block. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. NutritionCalories: 565kcal | Carbohydrates: 40g | Protein: 23g | Fat: 34g | Sodium: 989mg | Fiber: 1g | Sugar: 5g