Creamy. Saucy. Cheesy. Crazy Easy! Need I say more? This foolproof family favorite uses uncooked macaroni and the PERFECT combination of cheeses for the best Extra Creamy Slow Cooker Macaroni and Cheese!
This no-boil pasta recipe is the perfect example of why we all love our Crock Pot. Dump everything in, give it a quick stir, turn it on, and forget about it. The results? A luscious, perfectly creamy and cheesy Mac & Cheese everyone loves!
I will admit to being an equal opportunity Mac & Cheese lover.
There are a lot of pretty serious opinions out there about the proper flavor profile for the perfect Macaroni & Cheese and I am not about to argue the validity of any of them.
One of my favorite Mac recipes is Baked Shrimp Macaroni and Cheese which combines gruyère, cheddar, and parmesan. Super yummy and even kind of fancy!
My youngest, red headed child has a definite preference for the pre-packed mac and cheese straight out of the refrigerator section… and I can’t say why!?!
My point is this. THIS recipe is:
- Incredibly easy.
- Uses simple ingredients.
- The crockpot does all of the work.
- Creamy, cheesy results every time!
How to make Extra Creamy Slow Cooker Macaroni and Cheese
Begin by cubing butter and Velveeta cheese so that as they heat in the Slow Cooker, they melt together in a consistent manor.
Shred a block of colby jack cheese by hand as opposed to buying the pre-shredded bag stuff. Pre-shredded has additive caking agents.
Add the cheeses and butter to a 6 quart slow cooker in addition to uncooked elbow macaroni, whole milk, salt, pepper, garlic, mustard, and cayenne pepper.
Stir everything together, cover, and cook for an hour on Low.
At the end of the hour, your macaroni and cheese will look like the above picture. Stir it and test the macaroni noodles for doneness.
I find one additional hour on Low to produce the perfect doneness for the macaroni noodles.
Tips for the PERFECT Extra Creamy Slow Cooker Macaroni and Cheese
- Not every brand of Slow Cooker cooks at the same temperature even on the Low setting, so check your macaroni and cheese after 1 hour and adjust the timing if necessary.
- Do not use gluten free, wheat, or quick cook pastas as the results can vary.
- Whole (full fat) milk produces a richer, creamier, and better quality sauce result.
- This exact cheese combination of Original Velveeta and Colby Jack cheese are important in the ultra creamy, smooth sauce and flavor profile of this recipe. Substitution is not recommended.
- This recipe was tested with the Original flavor, full-fat Velveeta Cheese.
- Use a block of Colby Jack cheese as opposed to pre-shredded cheese as the bagged pre-shredded cheeses include anti-caking agents which can affect the consistency and quality of the sauce.
- For best results, this recipe is designed to be served immediately and reheating does not produce quite the same quality. If reheating is necessary, add additional milk to loosen up the consistency before reheating.
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Extra Creamy Slow Cooker Macaroni and Cheese
Equipment
- 6 Quart Slow Cooker
Ingredients
- 1 pound elbow pasta uncooked (Do not use gluten free, wheat, or quick cook pastas)
- 5 cups whole milk
- 1 pound Velveeta cheese, cut into 1" cubes original flavor
- 1 pound colby jack cheese block, shredded not pre-shredded
- 1/4 cup butter, cubed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry powdered mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
Instructions
- Spray a 6 quart slow cooker with nonstick spray.
- Add all of the ingredients to the slow cooker and stir until they are evenly distributed.
- Make sure the uncooked pasta is as submerged in the liquid as possible.
- Cook on low for 1 hour and then stir. Check the pasta for tenderness and doneness.
- Cook for an additional hour or until the pasta is cooked.
Notes
- Not every brand of Slow Cooker cooks at the same temperature even on the Low setting, so check your macaroni and cheese after 1 hour and adjust the timing if necessary.
- Do not use gluten free, wheat, or quick cook pastas as the results can vary.
- Whole (full fat) milk produces a richer, creamier, and better quality sauce result.
- This recipe was tested with the Original flavor, full fat Velveeta Cheese.
- Use a block of Colby Jack cheese as opposed to pre-shredded cheese as the bagged pre-shredded cheeses include anti-caking agents which can affect the consistency and quality of the sauce.
- For best results, this recipe is designed to be served immediately and reheating does not produce quite the same quality. If reheating is necessary, add additional milk to loosen up the consistency before reheating.
Nutrition
Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!
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