Crock Pot Macaroni and Cheese

Crock Pot Macaroni and Cheese is so easy and good, I make this often. I first tried this recipe because I didn’t have enough burners on the stove to cook every dish my family requests at Christmas and Easter. It reminded me a lot of my mom’s special baked mac & cheese the whole family raves about. This isn’t quite as good as mom’s, but close and a whole lot easier for regular weeknight suppers.

Crock Pot Macaroni and Cheese | Culinary Craftiness
Crock Pot Macaroni & Cheese | Culinary Craftiness

Jimmie saw this meme on facebook and sent it to me. There were no instructions, just the picture, so I put on my super sleuthing hat and did a Google image search to find the original. It came from Universal Life Church. I love it when people post cool recipes that can totally change someone’s life for the better. Of course, I changed it up just a bit. 🙂

NOTE: This recipe doesn’t seem to work for everyone. It could be the difference in Crock Pots or other slow cooker brands. There are a couple of options to try such as:

Original Crock Pot Macaroni and Cheese

Cook the cream cheese, butter, and milks in the Crock Pot on high for 2 hours first, then add the uncooked macaroni noodles. Stir well. Cook for 1 hour, stirring every 20 minutes. Stir in shredded cheddar cheeses and continue cooking for another 1/2 hour or until noodles are tender. * I tried it this way, and while the flavor was great, the texture of the noodles was a little mealy. It did come out dryer, like a traditionally baked mac & cheese casserole, though. It took longer to cook the noodles. The family likes it cooked the original way better.

Next time I’ll try boiling the noodles for a little bit first. ↓


Cook the noodles in boiling water for 7 minutes first, drain, then add to the hot milk and cheeses in the Crock Pot. The overall cooking time would then be shortened to about 1 to 1.5 hours on low.


Try Paula Deen’s recipe @ 😊

Crock Pot Macaroni and Cheese

1 (16 oz.) box elbow macaroni
1 (12 oz.) can evaporated milk
1 block (8 oz.) cream cheese
1/2 stick butter
2-1/2 cups milk
1/2 tsp. salt
1/2 tsp. pepper
2 cups shredded sharp cheddar cheese
1 cup shredded medium cheddar cheese

Pour the milks into the crock pot, cut up the butter and cream cheese into pieces, and stir in the entire box of macaroni. Cover with lid and turn to low.

Cook 2 1/2 to 3 hours, stirring every 1/2 hour until the noodles are tender and the liquid is completely absorbed. Stir in all the cheese the last 1/2 hour.

If you’d like a creamier mac & cheese, add a 1/4 – 1/3 cup of milk and stir until completely incorporated.

Note: This recipe requires stirring every 20 minutes or so.

Crock Pot Macaroni and Cheese | Culinary Craftiness

If you’re leary and skeptical about this Crock Pot Macaroni and Cheese recipe working for you, try this Crock Pot Broccoli Casserole. It’s the bomb and super easy!

Happy eating! 😊









    • Hi JP,

      I’m so sorry yours turned to mush. I can only think it wasn’t stirred often enough or maybe over-cooked? I’ve made this recipe several times and it’s never been mushy. My family loves it. You might try leaving the macaroni noodles out for the first 1 to 1-1/2 hours to let the other ingredients get hot and then stir in the mac. I hope you give it another try and it turns out great for you! – Melissa


    • I’m sorry yours turned to mush, too, Tracie. 😦 I don’t mind giving it a stir every 30 minutes. I first tried this recipe because I didn’t have enough burners on the stove to cook every dish my family requests at Christmas and Easter. It works for me, so I thought it would work for everyone else. Maybe give it another try with the suggestion I gave to JP in the comment above. Or not. Thanks for taking the time to let us know this recipe didn’t work for you! – Melissa


  1. BEWARE. This recipe is not right, it is a huge pile of mush and is disgusting. The instructions aren’t clear about anything (not even what setting the crockpot should go on) and why would I want to have to sit and stir a crockpot meal. You’d better stir a lot more often, because all of the noodles stick together, but yet if you do stir they just fall apart. The milk doesn’t get absorbed so it’s just slop and there’s not enough cheese to make up for t. Totally gross, so happy I wasted a bunch of money and time on this.


    • The directions clearly say in the first step to “Cover with lid and turn to low.” Mine does not turn into a mushy mess as you can clearly see in the picture, it’s loaded with cheese and all the milk is absorbed. I can only think your slow cooker or Crock Pot doesn’t cook at the same temp as mine. I’m sorry you wasted your time and money. If you should ever want to give this recipe another try, cook the noodles in boiling water on the stove for about 7 minutes first. Then add to the hot milk, butter, and cheeses in the Crock Pot. Alternatively, try Paula Deen’s recipe 🙂


  2. Made this for a Super Bowl party the other day- doubled the recipe and left out the butter… It was a HUGE hit! Thanks so much for sharing 🙂


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