Creamy Crockpot Mac and Cheese

Crockpot Mac and Cheese is the perfect side dish recipe for holidays or busy weeknight meals

Recently I came across a recipe from my friend Melissa from Serendipity and Spice,  Ultimate Mac and Cheese . I was intrigued at the thought of being able to make crockpot mac and cheese! I love my favorite recipe for baked mac and cheese and  decided to adjust it with some tips from her. I wanted to see just how easy it would be to turn a casserole recipe into a crockpot recipe.

Crockpot Mac and Cheese is the perfect side dish recipe for holidays or busy weeknight meals
WOW is all I can say! This slow cooker mac and cheese was so creamy and rich. It made a great side dish to our tropical pork loin. Dinner was a breeze and for a weeknight it was great to be able to make it on the side while I took care of other things. The biggest shocker was that my kids ate it. They are blue box mac and cheese devotees and have never eaten any other mac and cheese I’ve given them.
Crockpot Mac and Cheese is the perfect side dish recipe for holidays or busy weeknight mealsI used my  Slicer/Shredder Attachment  from my KitchenAid Mixer I scooted my Ninja 3-in1 slow cooker under it. It shredded everything right into the slow cooker. Saved me from having to wash another dish! I took Melissa’s suggestion about using freshly shredded cheese. Then I just threw in everything but the pasta and stirred it up. Once the pasta was al dente (which means a little under cooked it will still be somewhat firm or chewy) I strained it and threw it in and stirred. Put the lid on and cook on low for 2 1/2 hours. Melissa also gave one other great tip to not let your slow cooker sit on warm when it’s done or it will over cook things.
Creamy Slow Cooker Mac and Cheese
Course: Slow Cooker
Author: Kelley @ Miss Information Blog
Ingredient List
  • 8 oz. of Sharp Cheddar Cheese Shredded
  • 8 oz. of Monterey Jack Cheese Shredded
  • 8 oz. of Muenster Cheese Shredded
  • 8 oz. of Velveeta Cheese Shredded
  • 1 stick of butter sliced
  • 3 eggs whisked
  • 2 cups of milk
  • 10 oz. evaporated milk
  • 1/4 tsp. Ground Mustard
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper
  • 1 box of pasta noodles your choice cooked to al dente
  1. Put your water on to boil and cook your noodles till al dente. (this means not all the way cooked still a little firm)
  2. Place the wet ingredients into your slow cooker first.
  3. Then whisk in the Ground Mustard, salt and pepper.
  4. Scatter your butter slices around the slowcooker.
  5. Throw in your cheeses.
  6. Drain your pasta and stir into the cheese mixture.
  7. Put the lid on and cook on low for 2 1/2 hours.
  8. DO NOT let your slow cooker sit on warm when itâ??s done or it will over cook and burn your Mac and Cheese.

Crockpot Mac and Cheese is the perfect side dish recipe for holidays or busy weeknight meals

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16 Responses

  1. I don't think I have ever heard of putting eggs in a Mac and cheese dish before and am wondering if you can tell they are in there and what they add to the dish. I would love to try some marscarpone cheese in it too! Food day at work so this seems like a winner. How many servings does it make?
    1. Hey, Teresa, the eggs thicken it and give it more of a custard/casserole feel rather than a liquidy cheese feel. I would say it does about 8-10 1/2 cup servings
  2. Hi! This is one of my FAVORITE recipes now and everyone who tries it at our house loves it. I have a question though: What would I have to do to make this in the oven? I want to make it a little faster but I don't want to ruin it! You referenced your favorite recipe but I couldn't quite find it.
    1. Hey Veronica, it's Patti Labelle's mac and cheese, If you click on the blue link where I say my favorite mac and cheese I've linked it there and it will take you to it.
  3. I am someone who doesn't like mustard AT ALL so I try to stay away from anything that says mustard but I feel like it might be what I am missing in my recipes.. Can you actually taste the ground mustard or is it more like an unnoticed flavor that it needs? Sorry for commenting out of no where.. I have no idea when this was posted!
    1. Hi Cheryl, no you don't get a mustard taste at all it just works as an acid to balance the dish. You won't even realize it's in there. Comments and questions on any post are always welcomed and answered!
  4. Love your recipes!!! Thanks first for that! Did you cook this on low or high for the 2 1/2 hours? I am guessing low, but wanted to ask! Thanks!!
    1. Oh thanks Brook, I need to clean this one up and add back in the missing picture! It is low thanks for asking so I know to update it!
  5. What size box of pasta? How many ounces?
  6. Looks yummy! Have you ever tried putting the noodles in uncooked?
    1. msinfoblog says:
      No I have not but if you do please come back and tell me if it worked!
  7. what size slow cooker does this recipe use?…sounds amazing, just want to figure out if i should double it or not!
    1. msinfoblog says:
      Hey Fagen, sorry I have not responded before now, there was a glitch and a bunch of comments went to my trash can. I used a 6 qt crockpot
    1. msinfoblog says:
      Thanks Cassie I hope you enjoy it!

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