this post may contain affiliate links
This no stress crockpot macaroni and cheese is both make ahead and utilizes a crockpot. I was looking for ways to cut back on stress on Thanksgiving and came up with this recipe. It solves the problem of needing more burners and an available oven. By boiling your noodles ahead of time (1-2 days before serving) you buy more time over turkey day and you let the crockpot do all the work. This is also great for potluck dinners and any gathering because it allows your food to stay warm while traveling and waiting for the meal to be served.
Tips for the Best Crockpot Macaroni and Cheese
- Don’t boil your noodles based on the box instructions. Only cook for 6 minutes. Then rinse. The key is having the perfect consistency and texture to the mac and cheese and slow cookers have the tendency to obliterate texture. So, you have to undercook the noodles. Trust me.
- Do not use pre-bagged cheese. The potato starch added to prevent the cheese from clumping together in the bag won’t allow the cheese to melt like it needs to and could cause separation. Invest in a food processor that has the grater blade attachment. You’ll use it more than you think!
- Use the Velveeta. There isn’t a substitution for it. Velveeta is awesome and no one is above using it in their mac and cheese. I’ll die on this hill.
- Set the crockpot to “warm” once the cooking is done so you don’t overcook the noodles.
Crockpot Macaroni and Cheese
A creamy, velvety, rich make ahead mac and cheese that comes together in a crockpot. It's not mushy and the cheese sauce pools into the shells.Ingredients
- 24 oz medium shells 1 1/2 boxes
- 16 oz cheddar cheese shred yourself— don’t get bagged or it will separate. I use Cracker Barrel extra sharp cheddar cheese
- 10 oz velveeta cubed
- 10 oz evaporated milk
- 2 1/2 C half & half
- 1 tsp salt
- 1/2 tsp pepper
- 6 TB salted butter melted
Instructions
- Boil shells 1-2 days in advance (that's the make ahead portion). Only boil for 6 minutes in the salted water. Strain and immediately rinse. Rinse in cold water and allow to sit in the colander to drain off the excess water. Store in a gallon size zip lock bag in the fridge.
- Remove noodles from the fridge when you start the cheese sauce and let them come to room temperature. Shred block cheddar cheese by hand or with a food processor fit with the shredding blade. Do not use pre-shredded cheese.
- To a crockpot set on LOW add evaporated milk, Velveeta, shredded cheddar cheese, half and half, salt and pepper. Cover and allow to cook for 3 hours stirring once per hour.
- With 30 minutes to go (2 1/2 hour mark) add melted butter to the bag of shells. Massage and add to the crockpot. Stir, cover and let noodles warm throughout in the sauce for 30 minutes. Mix and serve.
Tried this recipe?Let us know how it was!