Go Back
–+ servings
Crock Pot macaroni and cheese in a bowl.
Print Recipe Add to Collection
4.42 from 50 votes

The Best Crock Pot Mac And Cheese (Dump-And-Go)

Slow cooker macaroni and cheese is a great side dish any time of year. The cooking time is short, at only two hours.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Side Dishes
Cuisine: American
Servings: 10 servings
Calories: 467kcal
Author: Julie Pollitt

Ingredients

  • 1 pound elbow pasta macaroni
  • 4 Tablespoons butter cubed
  • 16 ounces Velveeta cheese cubed
  • 1 cup fresh parmesan cheese
  • 2 cups shredded cheddar cheese
  • 2 - 12 ounce cans evaporated milk
  • 2 cups milk
  • Pinch of salt and black pepper

Instructions

  • Grease the Crock Pot with non-stick spray.
  • Add the macaroni noodles to the pot.
  • Next, add the butter and Velveeta cheese.
  • Sprinkle the cheddar and parmesan cheese over the top.
  • Pour the milk and evaporated milk into the bowl, add a pinch of salt and pepper, and mix well.
  • Replace the lid and cook for two hours on low. (Be sure to stir half way through the cooking process and at the end before serving).

Video

Notes

Make sure all of the noodles are covered with liquid before replacing the lid.

Nutrition

Serving: 1 | Calories: 467kcal | Carbohydrates: 31g | Protein: 25g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Cholesterol: 93mg | Sodium: 1113mg | Fiber: 1g | Sugar: 12g