Easy Crockpot Creamy Mac and Cheese
A cozy, ultra creamy Crockpot Creamy Mac and Cheese made with Velveeta, cheddar, and mozzarella for the dreamiest slow cooker pasta. Everything cooks in one pot for the easiest, no stress comfort meal that’s perfect for busy nights, holidays, or anytime you want a warm, cheesy bowl of comfort.
Ingredients
- 16 ounce block Velveeta cheese
- 16 ounce box elbow macaroni
- 2 cups whole milk
- 1 cup heavy whipping cream
- 2 teaspoons salt
- 3 teaspoons ground black pepper
- 8 ounces mozzarella cheese, shredded
- 8 ounces cheddar cheese, shredded
Instructions
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Lightly grease the inside of your slow cooker with cooking spray so the pasta and cheese don’t stick as they cook.
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Set the Velveeta block right in the center of the slow cooker, then scatter the dry elbow macaroni all around it.
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Pour in the whole milk and heavy cream. Make sure the noodles are covered with liquid so they soften properly.
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Sprinkle in the salt and black pepper to season everything before it cooks.
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Top the mixture with the shredded mozzarella and cheddar cheeses.
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Cover the slow cooker and cook on high for about 2 hours, giving it a good stir every half hour to keep the sauce smooth and creamy.
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When the pasta is tender and the cheese is fully melted, scoop and serve warm.
Recipe Notes
• Stir every 30 minutes for the smoothest sauce.
• Add a splash of milk if it thickens too much.
• Serve with chicken tenders or garlic bread for a cozy meal.
• Great for holidays or potlucks.
• Best eaten fresh for the creamiest texture.