This creamy crockpot mac and cheese has to be one of the best mac and cheese recipes I make. It’s super creamy and crazy easy to make.
You add uncooked pasta (that’s right! No need to boil and drain in a separate pot), to the crockpot then add all the ingredients to make them super creamy cheese sauce! How easy is that? And let me tell you, the taste is out-of-this-world!!!
This isn’t a creamy crockpot mac and cheese with Velveeta. Instead of Velveeta, this recipe uses condensed cheddar cheese soup. I find that the soup achieves a much creamier result. Also, sometimes, when Velveeta is in a sauce and cools, it can get kinda gummy. Remember, regardless of which one you use, as the sauce sits, it will need to be thinned with extra milk!
We serve mac and cheese on virtually all holidays, family get-togethers, and neighborhood parties. I love that this is made in the crockpot and doesn’t require any time in the oven like classic baked macaroni and cheese. Think about how handy that would be on the holidays when oven space is at a premium!
It’s also great during the hot summer months when it’s too hot to even make stovetop mac and cheese. Mac and cheese without heating up the house is a miracle on the 4th of July!
Try our most popular smoked gouda mac and cheese and Paula Deen mac and cheese for a true southern treat, next.
Let’s make some super creamy crockpot mac and cheese!
Crockpot Mac and Cheese Ingredients
- Pasta: It’s important that you use sturdy, high-quality pasta in this recipe such as Barilla. This pasta is made with Semolina flour. Semolina is high in gluten, which helps pasta keep its shape while cooking. Don’t skip rinsing the pasta before cooking as it helps it from clumping and sticking in the finished dish.
- Cooking time: The exact cooking time will depend on your crockpot. That is why we give you a range. It can be done in as little as 1 hour but can easily take 3 hours. It’s important if it is not done with al dente pasta after the first hour, you check it every 20-30 minutes so as not to overcook it!
- Evaporated Milk: Please don’t skip the evaporated milk. It adds a thick richness that you won’t achieve with regular milk and it holds up very well to crockpot cooking. Yes, the sauce includes both and both are needed to create this super creamy sauce!
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Crockpot mac n cheese can safely be stored in the fridge for 3-5 days. It is, however, best served fresh. The pasta will become mushy as it sits. The sauce will become very thick. Stir in as much extra milk as needed to get the sauce to the proper consistency.
- Can You Freeze This? No.
- Make-Ahead Tips: This is best made right before serving it. I don’t suggest making it ahead of time and reheating. You can, however, mix all the sauce ingredients together (without the pasta of course!) and store them covered in the fridge the night before assembling and cooking.
- Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
We love this with a slice of Southern cornbread or Bisquick cornbread, carrot salad, copycat KFC coleslaw recipe, Southern style green beans, or my super meaty Southern collard greens recipe!
Why Was My Crockpot Macaroni and Cheese Grainy?
To avoid this, use good quality Cheddar and Monterey Jack cheese. The cheap stuff can cause grittiness. Also, the anti-caking agent used in pre-shredded bagged cheese is a big culprit in grittiness. It’s best to shred your own cheese!
Why Was My Mac and Cheese Mushy?
All crockpots cook at different temperatures. Older models typically cook at a higher temperature than the current models. When crockpot pasta cooks too long, or at too high a temperature, your pasta will become mushy!
How Do You Keep The Sauce Creamy?
Stir in extra milk! As the pasta sits, it will release more and more starch and the sauce will thicken. Also, the pasta will absorb the sauce slightly. The easy way to fix this is to simply stir in extra milk and your sauce will return to its original super creamy texture!
How To Make Creamy Crockpot Mac and Cheese
- Add drained pasta to Crockpot.
- In a large mixing bowl stir together milk, evaporated milk, condensed cheddar cheese soup, sour cream, cheddar cheese, jack cheese, salt, black pepper, dry mustard, onion powder, nutmeg, and cayenne until smooth.
- Pour over pasta and stir.
- Dot the top of the mixture with butter.
- Place cover on crockpot and cook on low for 1 hour. Remove lid and stir. Check pasta for doneness.
- Make the breadcrumb topping; Melt butter in a large skillet. Add panko, salt, pepper, and thyme leaves. Cook until crumbs are nicely toasted and crispy. Cool and stir in Parmesan.
- Pour into a 2-quart casserole dish. Sprinkle casserole with cheese then bread crumbs.
- Bake.
***See the full instructions below.
More Mac + Cheese You’ll Love
- Chick-Fil-A Mac and Cheese
- Taco Mac and Cheese
- Baked Mac and Cheese
- Cracker Barrel Mac and Cheese
- Cheesy Chili Mac
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
**Note** Because some people were having difficulty with this recipe it’s been updated from a custard-style Mac and Cheese to a Creamy Mac and Cheese. Some of the older comments are referring to the original custard-style so they aren’t applicable to this updated recipe!!!
Creamy Crockpot Mac and Cheese
Ingredients
- 1 pound elbow pasta, uncooked
- 2 1/2 cups whole milk, plus extra for thinning sauce
- 1 (12-ounce) can evaporated milk
- 1 (11-ounce) can condensed cheddar cheese soup
- 1/2 cup sour cream
- 8 ounces cheddar cheese, shredded
- 8 ounces Monterey Jack cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1 teaspoon onion powder
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cayenne
- 1/4 cup butter, cut into 1/4 inch cubes
Bread Crumb topping:
- 2 tablespoons butter
- 2 cups panko
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried thyme leaves
- 1/2 cup grated parmesan
Instructions
- Spray a 6-quart slow cooker with non-stick cooking spray.
- Place pasta in a colander and rinse well in cold water; drain well. Add drained pasta to crockpot.
- In a large mixing bowl stir together milk (2 1/2 cups), evaporated milk (12 ounces), condensed cheddar cheese soup (11 ounces), sour cream (1/2 cup), cheddar cheese (8 ounces), jack cheese (8 ounces), salt (1 teaspoon), black pepper (1/2 teaspoon), dry mustard (1/2 teaspoon), onion powder (1 teaspoon), nutmeg (1/8 teaspoon), and cayenne (1/8 teaspoon) until smooth. Pour over pasta and stir. Press down pasta, if needed, to submerge as much as possible. Dot the top of the mixture with butter (1/4 cup).
- Place cover on crockpot and cook on low for 1 hour. Remove lid and stir. Check pasta for doneness. If not done, cover and cook 1-2 hours more, as needed, checking every 20-30 minutes, to reach the desired doneness of pasta. (Each slow cooker cooks at different temperatures!!)
- Meanwhile, while mac and cheese are cooking, make the breadcrumb topping; Melt butter (2 tablespoons) in a large skillet. Add panko (2 cups), salt (1/4 teaspoon), pepper (1/4 teaspoon), and thyme leaves (1 teaspoon). Cook on medium, stirring frequently until crumbs are nicely toasted and crispy, Cool and stir in Parmesan (1/2 cup).
- When mac and cheese are cooked, evenly sprinkle bread crumbs over top. Cover crockpot, set on keep warm for 5 minutes then Serve!
Fans Also Made:
Notes
- Pasta: It's important that you use sturdy, high-quality pasta in this recipe such as Barilla. This pasta is made with Semolina flour. Semolina is high in gluten, which helps pasta keep its shape while cooking. Don't skip rinsing the pasta before cooking as it helps it from clumping and sticking in the finished dish.
- Cooking time: The exact cooking time will depend on your crockpot. That is why we give you a range. It can be done in as little as 1 hour but can easily take 3 hours. It's important if it is not done with al dente pasta after the first hour, you check it every 20-30 minutes so as not to overcook it!
- Evaporated Milk: Please don't skip the evaporated milk. It adds a thick richness that you won't achieve with regular milk and it holds up very well to crockpot cooking. Yes, the sauce includes both and both are needed to create this super creamy sauce!
- To Keep The Sauce Creamy: Stir in extra milk! As the pasta sits, it will release more and more starch and the sauce will thicken. Also, the pasta will absorb the sauce slightly. The easy way to fix this is to simply stir in extra milk and your sauce will return to its original super creamy texture.
- To Avoid Grainy Sauce - Use good quality Cheddar and Monterey Jack cheese. The cheap stuff can cause grittiness. Also, the anti-caking agent used in pre-shredded bagged cheese is a big culprit in grittiness. It's best to shred your own cheese!
- To Avoid Mushy Pasta - All crockpots cook at different temperatures. Older models typically cook at a higher temperature than the current models. When this recipe cooks too long or at too high a temperature, your pasta will become mushy!
Nutrition
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M says
I love this!!
Kathleen says
Enjoy! 🙂
SB says
Hi,
I am making this in the crockpot right now. About 45 minutes left on low. It is super liquid-y. Any ideas on how to make it thicker? I made 16oz of pasta so I doubled everything. Please help!
Kathleen Smith says
All I can think of is it needs to cook longer. Have you been lifting the lid off to check it? If so, that could be the problem. Or maybe you crock pot cooks at a slightly lower temperature. It sounds like it hasn’t set up properly. Are you sure you double all the ingredients?
Rosemary says
Unfortunately, mine didn’t come out gorgeous like yours! It had the texture of cottage cheese/lightly cooked scrambled eggs. Is it possible my slow cooker was too hot on high for 30 minutes?
Kathleen says
Hi Rosemary. Yes it is. All slow Cookers cook a little differently. It sounds like yours may cook at a slightly higher temperature. I hope you were still able to enjoyed the taste of the mac and cheese!
Barbara Pescitelli says
What size crock pot?
Kathleen says
Hi Barbara. I use my large 6 quart crock pot.
Alyson says
What type of breadcrumbs did you use for the topping? Thanks!
Kathleen says
Hi Alyson. I use whatever bread I have on hand and pulse it in a food processor. I generally use a sourdough or french bread. 🙂
Jessica says
Do you cook all pasta for just 5 min? I have a box of rotini I was going to use and it says al dente 13 min.
Jessica says
Can I use almond milk instead of whole milk and does it go in oven at all for breadcrumbs to stick to pasta when its finished cooking?
Kathleen says
Hi Jessica. I’m not sure how that would work out. I don’t cook with almond milk. I’m sorry I don’t have a better answer for you! No, it doesn’t go in the oven at all. The bread crumbs stick no problem. 🙂
Jessica says
Can I use almond milk instead of whole milk?
Amanda says
Hello. This sounds amazing but I had one question. Do you use an even amount of cheese? 4 oz of each kind. Thank you!
Kathleen says
Hi Amanda. Yes,I did use equal amount of each cheese. 🙂
Amanda says
I made this the other night and it was DELICIOUS!!! Loved it. However, 2 cups of breadcrumbs was WAY too much. You could probably put a half cup and it would be fine! Will definitely make again!
Kathleen says
Thanks Amanda 🙂
mary says
Excellent! I’ve tried for years, without success, to recreate my grandmothers mac & cheese. This is the fluffy texture I’ve been searching for. We used med cheddar, smoked cheddar and gouda. There were no leftovers.
Kathleen says
Hi Mary! So glad to hear that this recipe was like your grandmothers! That is quite an endorsement. Your cheese combo sounds delish!
Niki says
If I need to double the recipe would it still work out? Would you change anything? Thank you!
Kathleen says
Hi Niki. Gosh, I don’t think anything would need to change.
Tracy says
Hi. I have not tried a crock pot mac n cheese I usually make a huge pan of my own concoction. I am catering two events (same weekend) and am looking to cut some time. This may have been asked so sorry if I missed. Can you double this recipe in same crock pot? 1 event is 15 ppl and the other is 100 ppl. I am looking more for the 15 ppl party.
Thank you. I am trying his out this week just for home.
Kathleen says
Hi Tracy. I think it will be fine doubled in the 6 quart crock pot.
Leah says
Hi! I was wondering if you recommend and/or have tried freezing the leftover mac and cheese? If so, did it still taste ok? And did you not add the bread crumb topping if you did freeze the leftovers?
Kathleen says
Hi Leah. No sorry I haven’t.
Lacie says
i want to serve this as a side at a party i’m hosting, but i don’t see how many servings this recipe yields. I’m looking to feed around 30 people so i know I will have to multiply the recipe, i’m just not sure by how much. Thanks!
Kathleen says
Hi Lacie. Sorry about that. I count on this recipe making 6 main course servings. I would think 10-12 side dish servings. Hope that helps! Enjoy!!!!
Winding Ways says
Yum! I just served this and it was a hit. The texture is lighter than standard mac & cheese – almost like it’s part souffle. I added a little paprika to the bread crumbs for color. Thanks for another great recipe, Kathleen.
Patty says
This recipe is definitely one I am going to try. Thanks for sharing
Kathleen says
Hey Patty. I hope you enjoy it as much as we do 😉
Lin says
Yum! This is a great crockpot mac n cheese recipe! I’ve seen others, but they have been unsuccessful. I cannot wait to try this one. I think partially cooking the macaroni is the key. {{HUGS}}
Kathleen says
Hey Lin hope you enjoy this one!