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–+ servings
creamy mac and cheese recipe

Crock Pot Mac and Cheese

This creamy mac and cheese starts with dry elbow macaroni noodles. No boiling! Add all the ingredients to your crock pot and let the crockpot do all the work.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 12

Video

Equipment

Ingredients
  

  • 1 pound elbow macaroni noodles
  • 3 cups milk 2% or whole milk works best
  • 2 cups shredded cheddar cheese feel free to use any cheese you like or a combination of cheeses
  • 10.5 ounce can cheddar cheese soup
  • 8 ounces Velveeta cubed
  • 1 teaspoon garlic powder
  • 1 teaspoon ground mustard powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon ground nutmeg

Method
 

  1. Spray your crockpot with nonstick spray or use a crockpot liner.
  2. Give the noodles a quick rinse in a colander before adding to the crockpot to remove the pasta "dust" from being inside the box.
  3. Shred the cheese and cube the Velveeta. Add all ingredients to the crockpot and mix. Make sure the noodles are completely submerged in the milk.
  4. Cover and cook on low for 1 hour. Stir, cover and cook on low another 1 hour until the noodles are tender and the sauce is creamy. Because all crockpots are different you may need an additional 30 minutes of cook time for the best result.
  5. Did you make this recipe? Let us know below in the comments!

Nutrition

Calories: 308kcalCarbohydrates: 36gProtein: 14gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 791mgPotassium: 289mgFiber: 1gSugar: 5gVitamin A: 574IUVitamin C: 0.03mgCalcium: 326mgIron: 1mg

Notes

Hand shredding your cheese is recommended! Buy a block of cheese and shred it yourself. It melts so much better and results in a much creamier mac and cheese. It's worth the effort! 
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