Crockpot Macaroni and Cheese Recipe

 Here are TWO easy cheesy crockpot macaroni and cheese recipe styles we love! Just dump it into your slow cooker and let it cook by itself all day long. I will never make homemade mac and cheese any other way now.

This is the best crockpot macaroni and cheese recipe ever! It is simple and doesn’t require a lot of ingredients which is just my style! I am all about meals that cook all by themselves and this one is super quick as well and my kids favorite. It’s great to cook for dinner or make a larger batch for a potluck or for when other families come over for dinner. Here’s how you make one of our favorite crockpot recipes. (originally published 12/15)

To make my crockpot macaroni and cheese recipe you will need just a few ingredients (you probably already have them in your cupboard) and it’s quick to throw together.

Unlike boxed macaroni and cheese this is richer and smoother than that and is fabulous the next day too.

I have made this two different ways and am including both recipes in this post. One way tastes like if you made it totally homemade in the oven with the crispier edges of cheese on top and is a no boil macaroni and cheese recipe (which I love).

Here’s what you need to make this crockpot macaroni and cheese recipe and a video showing you how we made it

1. Uncooked macaroni noodles
2. Cheddar cheese – or us a mix of mozzarella and cheddar
3. Milk
4. Evaporated milk
5. Eggs
6. Bacon bits – optional

The other uses canned cheddar cheese soup and comes out smoother and more like a velveeta textured mac and cheese.

Both are good, just depends on your preference. The first version below you do NOT have to boil the noodles which makes it uber easy!!

Print Pin

Crockpot Macaroni and Cheese Recipe

Here is an easy cheesy crockpot macaroni and cheese recipe! Just dump it into your slow cooker and let it cook by itself all day long. I will never make homemade macaroni and cheese any other way now. A family favorite pasta dinner.

Course Entree, Main Course

Cuisine American, Italian

Keyword crockpot, easy, macaroni and cheese, slow cooker

Prep Time 10 minutes

Cook Time 5 hours

Total Time 5 hours 10 minutes

Servings 8

Calories 434kcal

Author The Typical Mom

Ingredients

• 2 cups macaroni noodles uncooked
• 4 c cheese a mix of mozzerella or jack and sharp is best
• 1.5 c Milk
• 12 oz evaporated milk
• 2 tbsp bacon bits optional
• 2 eggs

Instructions

• Pour milks and eggs in slow cooker. Whisk together (if you want to omit egg, there is a time adjustment below)
• Pour noodles and 3 cups of your cheese in too and stir until mixed. 
• Top with 1 cup cheese and bacon bits. 
• Put cover on and cook for 5 hrs. on low or if omitting the egg cook for 2.5 hrs. on low (or until noodles are desired softnesss). You don't want it to be overdone so check before these times using a toothpick to feel if noodles are done.

Nutrition Facts

Crockpot Macaroni and Cheese Recipe

Amount Per Serving (8 oz)

Calories 434 Calories from Fat 225

% Daily Value*

Total Fat 25g 38%

Saturated Fat 15g 75%

Cholesterol 118mg 39%

Sodium 462mg 19%

Potassium 327mg 9%

Total Carbohydrates 26g 9%

Sugars 7g

Protein 23g 46%

Vitamin A 16%

Vitamin C 1%

Calcium 58.2%

Iron 5.6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s a quick video showing how I made the second version (quite a while ago) using canned cheddar cheese soup, but boiled the noodles before putting them into the crockpot. It’s still pretty easy to make in your slow cooker, just a different variety.

The recipe for this crock pot mac and cheese is below.

The first version I found on food.com quite a while ago and modified it over time to what it is here as posted, the second I learned from my cousin and modified it over time as well.

We hope you enjoy them both!

We also have a quick Instant Pot macaroni and cheese recipe you can try!

The second way to make crockpot macaroni and cheese is to

• boil 16 oz. of noodles and drain when they are about 1/2 way done, so yes they are al dente quite a bit (they will soften and if you put them in fully cooked they will get mushy).
• Throw the noodles (16 oz. or so, I used this whole box) in the crockpot on low (or 300 if you have one like mine here).
• Shred 2 cups of cheddar cheese and throw in, put in the whole can of cheddar cheese soup just like it is in the can
• Add 1 1/2 cups sour cream (you can use light).
• Cook this for an hour.
• After that hour pour 2 cups of milk in and stir
• Allow it to cook about an hour more and it is done and delish!!
• You can just add everything together at once and cook for 2 hours and it turns out wonderful too.

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