Best Crockpot Mac and Cheese Ever Recipe

Indulge in the ultimate comfort food with this easy and delicious Crockpot Mac and Cheese recipe. Perfect for busy days or when you need a crowd-pleaser, this rich and creamy dish is sure to become a favorite. By using a combination of Colby Jack cheese and Velveeta, along with a stick of butter and milk, you’ll achieve a perfectly gooey and flavorful mac and cheese.


  • 8 oz Colby Jack cheese ($1.86)
  • 1 16 oz block Velveeta cheese ($4.98)
  • 1 stick butter ($0.75)
  • 2 cups milk
  • 16 oz noodles ($0.98)
  • Salt and pepper to taste



  1. Cook the Noodles:
    • Boil a large pot of water and cook the 16 oz noodles until they are al dente according to the package instructions. This usually takes about 6-8 minutes.
    • Drain the noodles and set them aside.

Assembling the Mac and Cheese:

  1. Prepare the Cheese and Butter:
    • Grate the 8 oz of Colby Jack cheese.
    • Cut the 16 oz block of Velveeta cheese into small cubes.
    • Slice the stick of butter into small pieces.
  2. First Layer:
    • In the crockpot, add half of the cooked noodles.
    • Evenly distribute half of the butter pieces over the noodles.
    • Sprinkle half of the grated Colby Jack cheese and half of the Velveeta cubes over the noodles.
    • Season with salt and pepper.
  3. Second Layer:
    • Repeat the process with the remaining noodles, butter, and cheeses.
    • Season with salt and pepper again.
  4. Add Milk:
    • Pour the 2 cups of milk evenly over the layered noodles and cheese.


  1. Cook in the Crockpot:
    • Cover the crockpot with the lid.
    • Set the crockpot to high and cook for 2-3 hours, or on low for 4-6 hours, until the cheese is fully melted and the milk is absorbed.
    • Stir occasionally to ensure even cooking and melting.


  1. Check Consistency:
    • About 30 minutes before the end of the cooking time, check the consistency. If the mac and cheese seems too thick, you can add a little more milk.
  2. Serve:
    • Once the cheese is completely melted and the mac and cheese is creamy, give it a final stir.
    • Serve hot and enjoy the rich, cheesy goodness of the best crockpot mac and cheese ever!


  • Noodle Choice: Elbow macaroni is the classic choice, but you can use any small pasta shape such as shells, rotini, or cavatappi.
  • Cheese Variations: Feel free to experiment with different cheese blends. Sharp cheddar, Monterey Jack, or even a hint of Parmesan can add great flavor.
  • Milk: Whole milk will give a creamier texture, but you can use 2% or even a mix of milk and half-and-half for extra richness.
  • Add-ins: For extra flavor and texture, consider adding cooked bacon bits, sautéed onions, or a touch of garlic powder.
  • Crusty Topping: If you prefer a crusty top, transfer the mac and cheese to an oven-safe dish, sprinkle with breadcrumbs and additional cheese, and broil for a few minutes until golden brown.


  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Reheating: Reheat in the microwave or on the stovetop with a splash of milk to regain creaminess.


  • Too Thick: If the mac and cheese is too thick, stir in a little more milk until the desired consistency is reached.
  • Too Thin: If the mixture is too thin, let it cook a little longer uncovered to allow excess moisture to evaporate, stirring occasionally.
  • Cheese Not Melting: Ensure that the cheese is cut into small cubes and stirred occasionally to promote even melting.

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