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Crock Pot Macaroni and Cheese
When I tasted this Crock Pot Macaroni and Cheese recipe I thought to myself OMG where have you been all my life!! It is now one of our favorite crock pot recipes.
This Crock Pot Mac and Cheese recipe is a Bob Evans copycat mac and cheese recipe that tastes amazing. This is one of our favorite Thanksgiving side dish recipes.
And honestly, if mom ever did make homemade macaroni and cheese she didn’t make it in a crock pot.
Bob Evans Copycat Mac and Cheese recipe
The closest I can come to describing the rich and creamy flavor of this Crock Pot Macaroni and Cheese recipe is that it reminds me of Bob Evans mac and cheese recipe.
I had a serious addiction to the Bob Evans Homestyle mac and cheese you could buy at the grocery store. It was sold in the refrigerator section.
I ate that stuff about once a week. And then for some reason, the stores here quit selling it.
Lucky for me because I probably gained 10 pounds because of that Bob Evans Mac & Cheese.
I almost fell off the wagon today because of this crock pot Copycat Bob Evans Mac and Cheese recipe.
Homemade Macaroni and Cheese
My family loves homemade macaroni and cheese.
This Crock Pot Macaroni and Cheese recipe has become a favorite Thanksgiving dinner side dish recipe.
Once I started making this crock pot macaroni and cheese recipe with Velveeta my family started expecting it every Thanksgiving.
Now it has become a family tradition for me to make this cheesy crock pot macaroni and cheese recipe for Thanksgiving dinner.
Usually, I use my (affiliate links) 6-quart crock pot but today I used the smaller 4-quart crock pot. It worked very well in cooking the macaroni and keeping the cheese warm and gooey.
If you end up using a bigger 6 or 7-quart crock pot keep an eye on it. It will cook faster and may start to burn along the edges of the crock pot. It will only take about 2 hours to cook.
Homemade Macaroni and Cheese for a crowd
If you are feeding a big crowd you can double the recipe but you will need to use at least an 8-quart crock pot to cook it. Or if you have two smaller crock pots you could just make two crock pots of this recipe.
How to make Crock Pot Macaroni and Cheese
Ingredients
- 16 oz box Large Elbow Macaroni
- 16 oz shredded sharp cheddar cheese, divided
- 12 oz Velveeta Cheese, cut into cubes
- 12 oz can evaporated milk
- 1 cup half and half or milk
- 1 teaspoon salt
- 1 teaspoon pepper
Directions
- Boil elbow macaroni for 5 minutes, drain and put into the crock pot.
- Add 12 ounces of the shredded sharp cheddar cheese, reserving 4 ounces.
- Add the Velveeta cheese, the evaporated milk, half and half or milk if using and the salt and pepper to the crock pot and stir well.
- Cook on low for 2-3 hours occasionally stirring until the macaroni is cooked through. If it starts to look dry add 1/2 cup of half and half or milk. (see notes)
- 30 minutes before the end of cooking time add the remaining 4 ounces of shredded sharp cheddar to the top of the mac and cheese.
- Cover the crock pot and cook until the cheese is melted.
- Turn the crock pot to the warm setting and serve as needed.
- 8 or more servings.
You can start with uncooked macaroni for this recipe. When I made my Crock Pot Baked Ziti I started with uncooked pasta so I know the pasta will cook. But if you are starting with uncooked pasta for this Crock Pot Macaroni and Cheese recipe I would increase the amount of half and half (or milk) a 1/2 cup and keep an eye on it.
Print the Crock Pot Macaroni and Cheese recipe below
Print Crock Pot Macaroni and Cheese
- Prep Time: 10 mins
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 12 Servings 1x
- Category: Crock Pot Recipes
- Method: Crock Pot
- Cuisine: American
Description
Crock Pot Macaroni and Cheese recipe
Crock Pot Macaroni and Cheese made with Velveeta is a Bob Evans copycat mac and cheese recipe perfect for a holiday side dish.
Ingredients
- 16 oz box Large Elbow Macaroni
- 16 oz shredded sharp cheddar cheese, divided
- 12 oz Velveeta Cheese, cut into cubes
- 12 oz can evaporated milk
- 1 cup half and half or milk
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Boil elbow macaroni for 5 minutes, drain and put into the crock pot.
- Add 12 ounces of the shredded sharp cheddar cheese, reserving 4 ounces.
- Add the Velveeta cheese, the evaporated milk, half and half or milk if using and the salt and pepper to the crock pot and stir well.
- Cook on low for 2-3 hours occasionally stirring until the macaroni is cooked through. If it starts to look dry add 1/2 cup of half and half or milk. (see notes)
- 30 minutes before the end of cooking time add the remaining 4 ounces of shredded sharp cheddar to the top of the mac and cheese.
- Cover the crock pot and cook until the cheese is melted.
- Turn the crock pot to the warm setting and serve as needed.
- 8 or more servings.
Notes
Crock Pots can heat and cooked differently depending on the size and brand used. Some have hot spots that may cause scorching of the thick cheese sauce.
Occasionally stir the macaroni and cheese to prevent scorching. If it starts to look like the cheese is getting scorched or too thick the macaroni and cheese may start drying out before the macaroni has cooked completely add 1/2 cup of half and half or milk as needed.
Nutrition
- Serving Size: 1/2 cup
- Calories: 424
Keywords: crock pot macaroni and cheese with Velveeta, Bob Evans copycat mac and cheese recipe, crock pot macaroni and cheese recipe
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