Potlucks are a great way to get people together and share everyone’s favorite dishes. Whether its for a work party or a special event, its an opportunity to try out new recipes.
So when my husband told me that his company was hosting a potluck, I immediately thought of Slow Cooker Creamy Mac and Cheese. This recipe is not only a crowd pleaser, its something of a staple in our house. Its so easy – combine the ingredients into a crockpot and set on low for 2.5 hours and you’re done! It also heats up perfectly for leftovers!
This recipe is my absolute favorite for Homemade Mac and Cheese. It’s so creamy and cheesy that its hard to stop eating after a few bites.
When you start to add the shredded sharp cheddar cheese and Velveeta cubes, it looks like a lot of cheese. However, after two and half hours on low in the crockpot, it all blends together nicely.
Seriously, make this recipe! After you do, come back and let me know what you thought!!
I’d LOVE to hear your feedback!
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| Servings | Prep Time |
| 16 servings | 25 minutes |
| Cook Time | Passive Time |
| 2.5 hours | 2.75 hours |
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This Slow Cooker Mac and Cheese will be the only recipe you will ever need!! It's so CREAMY and EASY to make with only a few ingredients.
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- 16 oz elbow macaroni
- 16 oz block of Velveeta cheese, cubed
- 4 cups shredded sharp cheddar cheese
- 1 can evaporated milk
- 2 cups whole milk
- 3/4 cups butter, melted
- 3 eggs, beaten
- 1 tsp nutmeg, optional
- Cook elbow macaroni according to package directions, drain. Add to a (greased) 5 qt slow cooker. Pour in remaining ingredients.
- Cover and cook on LOW for 2 to 2-1/2 hours, stirring twice.
I’m looking forward to making this as a side for Easter potluck. A couple of questions…what size is your crockpot did you use? and I have a 6.5 and wondering if 1 1/2 recipe would fit as I need more than 16 servings.. thank you
I’m pretty sure my crockpot is a 4-quart. It shouldn’t be a problem making 1 1/2 the recipe in the 6.5 size.
Do the eggs in this dish ever end up like scrambled eggs?
Not at all – the eggs and milk work together to smooth out the cheese.
I’m taking this to work for a potluck. I prefer to cook the night before, but do you think it would reheat okay in the crockpot, or would you recommend waiting to cook it once I get to work since it cooks so quickly? I usually am at work at 6:45 a.m., lunch will not be until 12:30’ish. Is it definitely done at 2-2 1/2 hours? Just trying to decide what time to start it to be done. Would it stay okay on warm setting, once done? Basically…what would you suggest as to preparing the dish? Thank you!
I’ve made it on countless occasions. The best way, given your timeline, is cooking the noodles the night before and prep the other ingredients to-go (pre-cut the cheese etc, bring the ingredients). Three hours before lunch is served (to let the crockpot heat up and noodles will be cold), put the slow cooker on low and add the noodles, cheese and remaining prepped ingredients and stir. Be sure to stir every half hour, change setting to warm once its time to eat so it doesn’t dry out. (In my slow cooker it took the 2.5 hours, but mine is old. You will know when it is completely cheesy and melted between the 2-2.5 hrs) I instructed this same technique for my husband’s potluck. Good luck!! 🙂
Will the macaroni get too soft from cooking so long? Could you cook it with the pasta uncooked to start?