This recipe for my Best Crock Pot Mac and Cheese creates a thick, creamy, velvety, mac and cheese that isn’t grainy. Plus, it’s crazy easy!
How many times have you been to a potluck and gone to scoop out a big ol’ helping of mac and cheese from a slow cooker and found a gloppy, grainy, oily mess? My guess is more than once.
The problem with most slow cooker recipes for macaroni and cheese is that people have taken traditional recipes for mac and cheese and just dumped them in the crock pot. And that just doesn’t work.
Folks, your search for the perfect slow cooker mac and cheese ends here. Or at least mine has. And I’ve been searching for a long time!
Slow cookers are a strange (albeit helpful) beast. They are a moist heat that works great for some things, but not for others. Plus, every slow cooker cooks differently. So, it’s really hard to create a recipe that works well in every appliance.
But, let’s start at the top and work our way through this…
What’s the difference between a Crock Pot and a slow cooker?
Well, not much. In fact, all Crock Pots are slow cookers, but not all slow cookers are Crock Pots. Do I have you thoroughly confused?
Crock Pot is just a brand of slow cooker. But as a society, we’ve colloquially used that brand to refer to the appliance. It’s sort of like how we call all adhesive bandages band-aids, despite the fact that Band-Aid is a brand name. Or how we call those little cotton swabs that we clean out our ears with q-tips, when Q-Tip is actually a brand of cotton swab. See where I’m going here?
In the food world, we often use the terms slow cooker and crock pot interchangeably. They’re the same kind of appliance. It’s just that lots of different brands make slow cookers.
Why does slow cooker mac and cheese curdle?
Well, a few different things cause this to happen. Eggs, pre-shredded cheese, and heat can all cause cheese to separate and result in a curdled texture.
So, we’ve got to do a few things to prevent this from happening.
To start, this recipe doesn’t use any eggs. There’s just no need for them in this recipe.
Next, we shred our own cheese. Yes, it’s a little extra work, but it works. The cornstarch and cellulose that is often used to keep pre-shredded cheese from clumping together in the bag can cause a weird texture. So shred your own. Trust me on this.
Next, we face the heat issue. This one is a bit tougher because every slow cooker cooks differently. Like I shared on my Slow Cooker Ham and Beans recipe, sometimes even the exact same brand and model of slow cooker will cook at different temperatures.
Cooking the mac and cheese on low with frequent stirring is how we keep those edges of the mac and cheese from getting too hot and scorching the cheese.
Can I make substitutions with this recipe?
Look, I can’t tell you what to do in your kitchen, but I HIGHLY recommend you stick to this recipe as written. I want this to turn out perfectly for you and with lots of room for error here, I suggest you stick to the original recipe.
If you read nothing else in this post, read this!
Expectations are very important when it comes to recipes. So, I want to be sure I give you appropriate expectations with this one. I want you to know what you’re getting here.
Firs of all, method is very important with this recipe.
This isn’t a dump and stir and walk away for 7 to 8 hours recipe. Your mac and cheese will be absolute mush and you’ll come back and tell me what a horrible cook I am. Let’s not have that.
In all of our testing, we found that the cook time needed to be right at 2 hours on low for perfectly al dente pasta. But that will vary based on the exact pasta you choose as well as your specific slow cooker. So, you’ll need to stir it more frequently than other slow cooker recipes and you’ll need to taste it often so that you get the pasta cooked perfectly. Once it’s tender to your liking, switch the slow cooker to warm and serve pretty quickly. It will continue to cook and will eventually get mushy.
If you find the dish too thick, stirring in some warm milk will help.
What kind of mac and cheese does this make? Is it creamy?
The end product in this recipe is a gooey, velvety, smooth mac and cheese that is crazy creamy. It’s going to be a lot like the texture of frozen or refrigerated mac and cheese you find in the grocery store. If you want that intense cheese pull, stirring in some more shredded cheddar right before serving or even sprinkling some on top and allowing it to melt will give you more of that texture.
How do I make this work for a pot luck?
Because of the varying cook time, I strongly suggest testing this recipe on family with your specific slow cooker before taking it to something like a big family gathering, reunion, or pot luck. It’s just safer to know in advance how long it might take to cook.
Slightly under cooking your pasta and allowing it to continue to finish cooking on your way to the event will help to keep it from overcooking.
Let’s talk about a few of these ingredients…
Sharp cheddar cheese – shred your own. The bagged, pre-shredded stuff is super convenient for some recipes, but it contains cellulose and cornstarch, both of which can ruin the texture of this mac and cheese.
American cheese – this helps to make for a super creamy mac and cheese. I typically buy the slices (these aren’t wrapped in plastic) and thinly slice them. But the plastic wrapped slices will work, too. I’m already prepared for some of those “that’s not even real cheese” comments, but here’s the deal… it works. Use it.
Elbow macaroni – I just use regular ol’ elbow macaroni. Nothing fancy. And yes, it goes in uncooked. It cooks in the sauce and the starch from the pasta helps to thicken the sauce.
Evaporated milk – a MUST! There’s no substituting the creaminess evaporated milk gives this dish.
Whole milk – I’ve only tested this recipe with whole milk. I think you need the richness and fat. I mean, it’s mac and cheese. It’s not really meant to be healthy.
Dry mustard – It’s commonly found in lots of mac and cheese recipes and it gives it some great depth of flavor and that little bit of sharpness that it needs.
If you tried this Best Crock Pot Mac and Cheese recipe, please leave a 🌟 star rating and let me know how it turned out in the comments below.
Recipe Card
The Best Crock Pot Mac and Cheese
Ingredients
- 1 (16-ounce) block sharp cheddar cheese
- 4 ounces American cheese
- 1 (1-pound) box dried elbow macaroni (uncooked)
- 1/4 cup unsalted butter, melted
- 2 (12-ounce) cans evaporated milk
- 1 1/2 cups whole milk
- 1/2 teaspoon dry mustard
- 1 teaspoon salt
Instructions
- Grate the cheddar and American cheeses on a box grater. Do not use pre-shredded cheese. If the American cheese is in slices, cut it into thin strips. Set aside.
- Spray the crock of a 6 to 8-quart slow cooker with nonstick cooking spray. Add the uncooked macaroni, butter, evaporated milk, whole milk, dry mustard, and salt to the slow cooker. Stir to combine. Add the cheeses and stir to combine.
- Cover and cook on low for 1 hour. Stir well, cover again, and cook until the pasta is done to your liking – about 1 additional hour (2 hours total). Switch the slow cooker to warm and serve immediately. The exact cook time will vary based on the specific slow cooker. Add salt and pepper (or additional seasoning) to taste before serving.As the dish sits, it will thicken more and the pasta will continue to soften. Gradually add warm milk to thin the sauce if it gets too thick.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Brooks Taylor
THIS IS IT !!!
No need to look any further,
You don’t have to wait till your grandmother dies to get the cookbook with the recipe. Get it. Here it is. You’re welcome.
Ha! Thanks, Brooks!
Kathryn terry
Hi! I am corn free and I have to buy special noodles, I’ve read that a lot of the Mac n cheese recipes, you need to use regular noodles for the starch. So any suggestions for my smaller, corn and gluten free noodles?
Hey Kathryn! I totally understand the challenge with finding the right noodles. Unfortunately, I don’t have specific suggestions for corn-free pasta. Good luck, and I hope you find something that works for you!
Cindy Gallop
Hi Stacey, I have a question. We are having lunch at church tomorrow and My Mac and cheese will be done for and hour and half to hour forty five min. Before we eat. Should I turn my crock pot off when it is done at home and maybe turn it back on about 30 min. Before we eat? Thanks for any advice.
Yes, I think I’d just switch it to warm, but keep some extra cream or milk to thin it out if it gets thick while it sits.
Ann
Many compliments and nothing left! I wasn’t sure about it but it was great! I used cream instead of the regular milk and probably added more cheese than in the recipe. I had it on low for an hour and then high for an hour as it was pretty hard after an hour on low.
I love that you made it your own with cream and extra cheese—sounds delicious! Cooking times can definitely vary, so I’m glad you adjusted it to get the right texture.
Marie
Love the recipe and it was turning out great until about an hour and a half into cooking then it became a bit grainy. I used block Tillamook sharp cheddar that I shredded and cooked on low the whole time. Do you think the cheese selection is why it became grainy? Other than that it was so good!
Thanks for sharing your experience! I’m glad to hear you enjoyed the recipe overall. The graininess could indeed be due to the cheese, especially if it go too hot. Also, keep in mind that different slow cookers can cook at varying temperatures, which might affect the final texture. If you try it again, maybe experiment with a different cheese or check the heat settings.
Jess
Made it multiple times w.o issue. Wondering if you have ever made this in an oven? Im trying to think of foods to bring to a big party (looking to feed 70+people) and would LOVE to include this recipe. But afraid of wasting time and money if this isn’t good in an oven… thoughts?
I appreciate you sharing your success with the recipe! I developed it specifically for the slow cooker, so I’m not sure it would work well in the oven.
Chris
I made this recipe and traveled to a potluck with it slightly undercooked( cooked for total of 1 1/2 hours. Arrived about an hour and half later put it on warm for 30 minutes and prayed it would still be good as it was served. Everyone had positive comments, went back for seconds and wanted to know the recipe. Thanks for the solid recipe and advice!
I’m so glad it worked out and was such a hit! Sounds like you handled the timing perfectly—so glad everyone enjoyed it. Thanks for sharing your experience and for the kind words!
Deb
It was AMAZING
Love hearing that, Deb!
Wes
Oddly sweet, but maybe I put too much evaporated milk in it (despite only using one can). I’ll have to try again.
Did you happen to use sweetened condensed milk instead of evaporated milk? They are not the same. There is nothing else in the recipe that would casue the recipe to be sweet.
Anne
I made this today. The cheese sauce was delicious. My pasta was a bit grainy in texture but cooked well. It got good reviews but not a make again recipe unfortunately.
Thanks for giving it a try! Glad the cheese sauce was a hit, even if it didn’t make the repeat list. Sometimes recipes are just a matter of personal taste—appreciate you sharing your feedback!
Allysia
Can you use regular milk in place of evaporated milk?
I wouldn’t recommend it, but you can certainly try it.
Taylor Simmons
So you don’t cook the macaroni at all before putting it with everything?
Nope. The recipe calls for the macaroni to go in uncooked. It cooks in all the milk and the starch from the pasta thickens the sauce.
Taylor Simmons
Can u cook it ahead of time and rewarm it in the crockpot easy or no
I do not recommend making this in advance.
Laura Kurecki
Can this recipe be doubled?
If you have a slow cooker big enough, probably. But I can’t say for sure, as I’ve not tested it.
Colleen Paavola
Easy to make, great flavor, key is to shred cheese and whole milk, don’t overcook pasta. Great comfort food!
Glad you enjoyed it, Colleen!
Lauren
I made this for thanksgiving (in a hotel room no less) and multiple people said it was the best Mac & Cheese they’ve had! I did follow the all the tips like grating your own cheese and eating it as close to the two hour mark as possible so it doesn’t turn to mush. It turned out just like the photos & was super easy to make. People even reheated it for dinner and it was still delicious. Great recipe – thank you!!
Making it in a hotel room and still nailing it? Now that’s impressive! I’m so glad the tips helped and that it turned out just like the photos. Sounds like it was a huge hit, even for leftovers! Thanks for sharing your success, and I’m thrilled everyone loved it.
Debby
This was the WORST crockpot Mac and cheese I’ve ever made.😞 Wish I had tried it before Thanksgiving but at least we had plenty of other food. It was like a pot of mush. Very disappointing. Sorry, just being honest.
Ouch, sounds like this one wasn’t a winner for you—sorry to hear that. Crockpot mac and cheese can be a little tricky since it cooks so fast. Overcooking even by a bit can definitely turn it into mush. If you ever give it another go, try cutting back on the cook time or stirring partway through. At least it sounds like your Thanksgiving table wasn’t lacking in other good eats!
Les E Anderson
I will be the first to admit. I am no cook by any means. I have tried this recipe twice. I did everything by the book the first time and it came out with a grainy texture. The second time I added another cup of warm whole milk and it still came out the same. What am I doing wrong?. I grated my own cheese also
Hi Les! I’m so sorry to hear you’ve had trouble with the texture! It sounds like you’re doing so many things right, especially grating your own cheese—that makes a big difference. A grainy texture can sometimes happen if the cheese gets too hot and separates. Some slow cookers just cook hotter than others. I’d recommend making sure the crock pot is on low and stirring occasionally to keep everything creamy and smooth. You might also try using a higher-fat cheese like full-fat sharp cheddar, as lower-fat varieties can sometimes get grainy. Let me know if you give it another try—I’m here to help troubleshoot!
Les E Anderson
Sorry Stacey, I have tried step by step twice. And ended up throwing it away! I will stick to the blue box brand. I can handle that. Thanks anyway!
Oh, I totally get it—mac and cheese can be tricky sometimes, and honestly, even “bad” mac and cheese isn’t that bad, right? (But maybe not throw-it-away bad!) Don’t worry, the blue box is a classic for a reason, and there’s no shame in sticking with what works for you.
If you ever feel like giving homemade mac and cheese another try, I’m always here to help troubleshoot—or at least to cheer you on! Thanks for giving it a go, though. You’ve got this!
Brooke Martindale
Made for a Friendsgiving last night, and it was a hit! I am not sure why people are saying it doesn’t travel well. It seemed to travel just fine for me. However, I did add a touch more milk prior to serving solely because it had been on “Keep Warm” for about an hour and a half before anyone had gotten any. Also, heats up pretty well as an “I’m too lazy to make myself lunch. Might as well have a bowl of mac & cheese.” for the next day! Will use this recipe again!
Thanks, Brooke! I’m so glad it was a hit at Friendsgiving! Thanks for sharing your tips—adding a little extra milk after keeping it warm is such a smart move. And who doesn’t love leftover mac & cheese for a lazy lunch? Sounds like a win all around. I’m thrilled you’ll be making it again!
Lori
Is the evaporated milk 2 – 12 oz cans or 12 oz total?
The recipe calls for 2 (12-ounce) cans. So two cans, 12-ounces each, for a total of 24-ounces of evap milk.
Tashauna Hill
I’m planning on making this for my thanksgiving dish I’m taking to my family event
I sure hope everyone enjoys it!
Babs
No. No. This is a starchy, gelatinous, excessively caloric mess. Make a cheese sauce, add (well drained) aldente pasta. You’re done. The crock pot is not your friend here. And it never will be.
Did you make it or are you just complaining? I can’t tell. Did you read the part about expectations in the post? On one part, you are correct… traditional stovetop or baked mac and cheese will always have a better texture. This recipe is for the folks who just want to use the slow cooker.
Kellie
Needed to make something awesome and quickly. It was a hit! Thank you.
Sweet! Love hearing that!
Mary Anne Papiersky
Can you make this in the oven in an aluminum pan? Triple the recipe?
I wouldn’t recommend using this recipe for s standard baked mac and cheese recipe. You could try this one: Cheesiest Mac and Cheese for a Crowd
Kym
Did not work at all! Pasta was not done. Cheese was clumpy and greasy. Wast of ingredients
Ugh! So sorry it didn’t turn out correctly. Definitely sounds like something was off here. If it cooked for the allotted time, it certainly should have cooked the pasta through – at the least. Are you sure it cooked for the specified time and at the appropriate temp? Are you sure your slow cooker is heating appropriately?
Renee Pacheco
This is the best mac and cheese I have ever ate!! Everyone said it was the best they ever had. you can bet I will be making this a lot.. Thank you,
Thanks, Renee! I’m glad to hear you enjoyed it!
sherry smith
i’ve been using your recipes for years now , even bought your cookbook ! Everything is so simple and easy to follow, not a failed dish so far ! Merry Christmas to you and your beautiful family
Thank you, Sherry! Hope y’all had a Merry Christmas, too!
sherry smith
Followed recipe no changes , turned out perfect and delicious, definitely will make this when we go camping this summer
Great to hear! Thanks for letting me know, Sherry!
Stephanie
Made this for Christmas dinner. The flavor was good but the texture was all wrong. Everyone in my family was saying that the pasta was grainy and that it somehow felt overcooked and undercooked at the same time
Sorry to hear it didn’t meet your expectations, Stephanie!
Angelic Bennett
This recipe wasn’t for me. My family didn’t like it at all.
Sorry, Angelic!
Shelly
I made this for Christmas Eve dinner. Flavor was good but doesn’t travel well. I added milk to thin it but that seemed to make it thicker. I would make again but won’t be taking it any where. I wonder if adding cream chees would keep it from thickening as much as it did
I totally understand and that’s why I mention in the blog post that it can be finicky when traveling.
C. Asher
Not our favorite, followed the recipe exactly and it was very bland, didn’t have that comfort food taste I was hoping for. Won’t make again this way
This certainly won’t have that classic baked mac and cheese flavor and texture. Sorry to hear it wasn’t your favorite!
Julie
That’s exactly what I thought maybe happened!
Laurie
i have a slightly different one in the crock pot 1/2 C butter 1 block cream cheese 1 lb macaroni 4 C chicken broth 2C milk or cream and 2 C shredded cheddar plus whatever kind of cheese you would want to add up to 1-2 C more cook on high 2 hours and stir once in between the family loves it i add 1table spoon mustard any kind you like we like brown 1tsp onion powder 1 tap garlic powder and 1 tsp worchestershire sauce.
Sounds great! Thanks for sharing your version!
Julie
Way too thick and creamy and we LOVE Mac n cheese at my house here in South Carolina. I will try again using only a small portion of evaporated milk or none at all. It made it too sweet and thick. Very difficult to eat.
Difficult to eat as in how? Seem like the milk would make it thinner rather than thicker. Let me know…
Jenn :)
Could you have possibly used sweetened condensed milk by accident? Evaporated milk is not sweet, where as sweetened condensed milk is sweet and very thick and sticky.
I didn’t even think of this! This is certainly a possibility.
Ash
Sounds like maybe you accidentally used condensed milk as that is sweet and thick….
I agree. I think this may have been the issue.
Kayla Tonkin
I added 1/2 cup heavy whipping cream, doubled the butter, added season salt, pepper, hot sauce, dash of cayenne, onion powder, 2 slices of baby Swiss, and Chopped a stick of butter on top. I’m excited to try this!!!
Hope it turns out great for you!!!
Cheryl DEIGNAN
Can’t wait to try it m!
Sure hope you’ll enjoy it!!
Abigail Aguilar
I’ve never done Mac n cheese 🧀 before but I’m going for it with your recipe 😋
Hope it turns out great for you!
Sam
I wish I’d seen this a couple of weeks ago, but I’ll make it next time. I make mine as an entrée with meat, so it will work out well. I know all cheese is high in sodium, but American is ridiculous! I make my own Velveeta, so I can control the sodium & will use that instead. Thanks!
Hope you enjoy it!
Charlotte Stovall
Really great!! Perfect for a Potluck. I brought all the dry ingredients to church. Put it all together in the crock pot before Sunday school, checked on it. After Sunday school, started again right before the potluck started and it turned out perfect
Awesome! Happy to hear you enjoyed it!!
Angie
I don’t ever follow a recipe strictly; it’s more guidance than strict instructions. I doubled the recipe to take to a church picnic. I used a 2 pound block of off brand cheese product, most of a block of cream cheese, and a few ounces of shredded Mexican blend. I only had one can of evaporated milk and only 1% milk so that’s what I used. I thought the cornstarch and cellulose in the shredded cheese might help thicken. I only had a little bit of dry mustard so I used some regular bottled mustard. So if this turns out badly it is not the fault of the recipe. We’ll see. I often find mac & cheese to end up mushy and dry, so I was excited and a bit nervous about putting the noodles in dry. It seemed like there was lots of milk to offset dryness.
Excited to hear how it turns out for you!
randy
Very bland. won’t make it again. not a good enough recipe to add things to fix.
I’m not sure I understand the “not good enough recipe to add things to fix part.” Did you feel like it was missing seasoning or spices? What do other things do you normally add to your mac and cheese? Could that be added here? What about the texture?
randy
add things means add flavor. because it is so bland it needs something. anything!
Did you make any attempt to add anything to suit your tastes?
Julie
Followed the recipe exactly. Sorry but it was bland and chalky.
Did you add some additional seasoning to improve the blandness? What brands of cheese did you use? Did you happen to use pre-shredded cheese?
Randy Kirk
I didn’t find worthy of adding something. So no I did not
Gotcha. Perhaps that could have helped. I know if I find a recipe a little bland, I always add more seasoning.
Amanda
I was so excited for this and wanted to love it. I followed it exactly. Maybe it’s my crackpots fault but so bad. I had to throw the whole thing away.
Can you tell me some more about how it turned out of why you didn’t like it?
Edward
Disclaimer: followed the recipe to a tee
The immediate taste is fine, but quite dull. My problem lies with the aftertaste. I was very hesitant on using american cheese, however I read the post and decided to honor the recipe. What a mistake. It’s blatantly apparent to those who use quality ingredients that the cheese choice is questionable, borderline unacceptable even.
I followed every direction and ingredient exactly and it was pretty terrible. I even made the mistake of giving this to someone from the south, and they said it was “doing our name dirty”.
Hi Edward! Sorry to hear it didn’t meet your expectations. Creating a slow cooker mac and cheese version that doesn’t curdle is a BEAST! That american cheese is in there more for function that flavor. It helps to keep the sauce from curdling. As you can see from the reviews, many other folks have enjoyed it, but I understand not everyone’s tastes are the same. For what it’s worth, I think the brand of american cheese makes a difference, too. Hopefully you’ll find another recipe on Southern Bite you’ll enjoy more.
Patti Taylor
I am very picky and never thought I would like this. Boy was I wrong it was delicious and very flavorful. I am looking forward to making it again soon. Thank you for such a great recipe. Definitely a keeper!
I’m tickled to hear that, Patti! Thanks for letting me know!
Nancee
I only ever have skim milk in the house. Will this alter the taste or outcome?
It should work, though the texture might be a bit different. The fat helps to keep the sauce creamy.
Stefanie
Can you double the recipe and use the same size crockpot?
Perhaps, but it will be a pretty full crock pot for sure.
Robert Lull
After this cooks completely could you remove it to another container to prevent it from continuing to cook???
I don’t see why not.
Amanda Rettig
My family and I LOVE Mac and cheese, call us the Mac and cheese connoisseurs. We prefer creamy, cheesy texture. But, this was a bit too cheesy/creamy. I did have someone else (hubby) go shopping for me and he only got 1- 8 ounce block of sharp cheddar. (I had less than half a block at home). So, I used 6 ounces of American cheese instead of 4 to compensate the missing sharp. So, about 12 ounces sharp cheddar and 6 ounces American (less cheese all together than what the recipe calls for). I did the rest of the recipe exactly as the recipe calls.
I may try it with only 2 ounces of American cheese and the rest sharp cheddar and see if that helps. Because this was just way too cheesy. Nobody liked it, and that’s extremely surprising for my son who would literally live off of Mac and cheese!
Not posting this to bash the recipe or Stacey! Because we all know he’s the best! Plus, I did alter it the slightest bit, which may have been the issue. I’m posting to let readers know my experience, and my alterations just in case they have the same issue. I will be trying this again, but with less American cheese.
Thanks!
Thanks so much, Amanda! This is a very helpful comment and is much appreciated!
Lauren Rodriguez
I am trying to shop for the ingredients. I can only find single wrapped slices of american cheese. What else should I search for?
Those will still work! You just have to unwrap them all. 🙂
Tory
I usually find American cheese at the deli counter. If you ask they will usually slice it in thick slices so it’s easier to shred.
MG
Stacey, after reading about ham and beans then Mac and cheese, I am starving!
I am allergic to onions. All sweet onions are not created equal. I can eat a true Vidalia onion, leeks and sometimes a red onion. Sweet onions from Texas or other countries are not the same.
For the Mac and cheese, can I use all evaporated milk ?
At a group dinner someone brought Mac and cheese that used penne and 3 cheeses. Wow. When I was a kid in the dark ages, Sunday included a giant pan of Mac and Cheese using NY Chedder that came in a black wax wrapper. Southerners eat good ! It’s why we are happy and pleasingly plump.
Ha! Thanks, MG! I guess that means I’m doing my job! 🙂 When it comes to sweet onions, Vidalia are the best, at least in my opinion. For the mac and cheese, I suppose you could use all evaporated milk, but I’ve not tested the recipe that way, so I can’t say for sure.
Tori
Is this something I could make the day before in the crockpot then set it on warm the next day to reheat?
Unfortunately not. This is best made and served within the timeline outlined in the recipe.
Mandi G
Hi Tori,
I do not recommend making this prior to serving. It should be served very soon after cooking(2 hours). I say this because I Iearned the hard way. It becomes a very unpleasant texture and flavor. I even attempted to add milk to fix it, didn’t work. It’s best served immediately. However, you could prep the ingredients the day before in the crockpot then start cooking it the day of. If you have to travel and bring it with you, cook it at home 2 hours prior and it will stay warm during your ride, then put it on warm once you arrive at your location.
Hope this helps you and others!
Lois
Hi. I did cook it on low and it was wonderful. Between two of us we really made a dent in it. We still have enough for probably 2 more meals. Thank you do much for this really good recipe!
So glad it turned out great and y’all enjoyed it!
Lois
I am preparing this as I write this. In the beginning you say to cook it on low. But then near the end your say turn it down to low so my question is do you cook it on high and then turn it to low or start and end on low?
Hey, Lois! You cook it for the entire time on low. I do mention to cook it on low in step 3, but only see that one mention of a temp. If you can show me where the other is, I’ll be sure to get it updated as to not create any confusion. Thanks!
Kevin
Doubled the recipe, and it came out great! Cooked for 2 hrs 15 mins. Subbed 1/2 lbs of Gruyère for cheddar to add a little different flavor.
1.5 lbs Sharp cheddar
1/2 lbs American
1/2 lbs Gruyère
Shredding your own cheeses makes a HUGE difference in consistency. Thanks so much for this recipe. My family loved it!
Sounds great! So glad it turned out great for you!
Erin
Sooo… why not pre-grated cheese?! Curious. I don’t have it in me to start grating right now. 🤪
The pre-shredded stuff has cornstarch and cellulose to act as an anti-caking agent and can cause serious texture issues. I write about it in the post.
Amanda Libra
Hi Erin,
It’s mentioned multiple times in the blog before the recipe. Pre-grated/shredded cheeses have cellulose and corn starch that prevent them from clumping & sticking together. This results is the Mac & cheese not coming out right because the cheese will separate and become grity/grainy, instead of sticking to the noodles and being smooth and creamy.
Julie Jensen
Fantastic recipe! Made 2 nights in a row. My first attempt was good but let it go a little longer than I had planned so it was a tiny bit dry but flavor was still very good. Next night I made sure I stayed on top of the time AND did add just a little bit more liquid, not much though, and it turned out perfect! Had never made homemade mac and cheese and this recipe was so dang good and easy, I am now thinking I will never buy the boxed stuff again! Thanks for the recipe AND all of the tips in the post, that was incredibly helpful to me trying it for the first time!J
So glad to hear it turned out great for you!
Maureen
Hi can I make this in a casserole crockpot?
Hmmm… I’ve not tested it that way, so I can’t say for sure.
Rebecca
Can i double this recipe in a 6 quart crockpot ?
Probably, but I’ve not tested that.
Michele Snyder
If I needed to double the recipe, do I need to adjust the cooking times? Will a double recipe fit in a 8 quart crock pot?
Maggi
Just a question…it says to cover and cook for one hour, but then in the blog it says you need to stir frequently…is that during the first hour or just after the hour cook?
Yes, you stir after the first hour. The stirring is to keep the edges from burning.
Heather Land
Is dry mustard the same as ground mustard?
It is. Enjoy!
Sarah O
My family loved this recipe! It was a huge hit for Thanksgiving the only modification I made was the addition of 1/4th teaspoon of smoked paprika
Jack made this for our Thanksgiving menu and oddly enough, he added some paprika, too! Glad y’all enjoyed it!
Barbara
Just checking to see if you and your family are okay. I think this is the most recent recipe that I have seen on your blog. The home page shows latest recipes from August and, when I click on the more recipes, this is the most recent one posted.
Hope everyone is well.
Barbara! You are so sweet to check on us! We’re just fine. We’ve had some family members with health problems and that combined with us not normally posting a bunch of new content at Thanksgiving (everyone seems to always cook the same things) make it look a little bare these days, but we’ll be back in a few weeks with tons of great holiday recipes! Thanks again!
Karen Canter
Can this translate to an instant pot recipe?
Possibly, but I haven’t tested this in an Instant Pot, so I can’t say for sure.
Robert Huddlestun
This is a nice easy recipe. I added a cup of finely diced smoked ham after the pasta reached aldente’ stage just to warm the ham through and topped each serving with a 1/2 tsp of smoked Hungarian paprika,
which gave it a richer and subtle additional savory notes. I wonder if about 4 oz of shredded Velveeta block could be used to add more creaminess?
So glad to hear you enjoyed it, Robert! Love your additions as well! I think you could absolutely add some Velveeta.
Virginia
I have not prepared this recipe…..yet….but I will after I ask this question: those crock pot and slow cooker ‘liners’ to help on the clean up: do you think one can be used with this recipe vs. spraying the interior of the cooker? Thanks
Absolutely! Feel free to use a liner with this recipe. They make clean-up so easy!