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Creamy Crockpot Mac and Cheese Recipe for a Crowd

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This ultra-creamy, crowd-pleasing mac and cheese is made entirely in the slow cooker for easy holiday comfort. Featuring a blend of cheddar and American cheese, sour cream, and simple seasonings, it’s perfect for potlucks, parties, and family gatherings.

Ingredients

Scale
  • 1 pound elbow macaroni, uncooked
  • 4 cups whole milk
  • 1 cup heavy cream
  • 4 cups shredded sharp cheddar cheese
  • 2 cups shredded or cubed American cheese or Velveeta
  • 1/2 cup sour cream
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground mustard (optional)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • Optional toppings:
  • 1/2 cup panko breadcrumbs, toasted
  • 2 tablespoons fresh parsley, chopped
  • Extra cheddar, grated

Instructions

  1. Grate all the cheese and melt the butter. Measure out milk, cream, and seasonings.
  2. Pour milk and heavy cream into the crockpot. Stir in melted butter and sour cream. Whisk to combine.
  3. Add garlic powder, onion powder, ground mustard (if using), salt, and black pepper. Whisk again.
  4. Add uncooked elbow macaroni and stir well to coat noodles in the milk mixture. Ensure noodles are submerged.
  5. Fold in shredded cheddar and American cheese. Stir gently until cheese is evenly distributed.
  6. Cover and cook on low for 2 to 3 hours (or high for 1 to 1.5 hours), stirring every 30 minutes. If sauce looks dry, add 1/4 cup extra milk.
  7. After about 2 hours, taste a noodle for tenderness and check sauce consistency. Cook longer if needed.
  8. If cheese separates or sauce is too thick/thin, adjust with warm milk or cook uncovered to thicken.
  9. When noodles are tender and sauce is silky, turn crockpot to ‘keep warm.’ Adjust seasoning to taste.
  10. Top with toasted panko, parsley, and extra cheddar if desired. Serve hot directly from the crockpot.

Notes

For best results, shred your own cheese and stir every 30 minutes to prevent sticking. Don’t overcook noodles; check at the 2-hour mark. If making ahead, undercook by 10 minutes for perfect reheating. Gluten-free and dairy-free adaptations are possible. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently with a splash of milk.

Nutrition

Keywords: mac and cheese, crockpot, slow cooker, holiday, comfort food, potluck, creamy, crowd, easy, cheddar, American cheese

Find it online: https://bitematrix.com/creamy-crockpot-mac-and-cheese-recipe-for-a-crowd-easy-holiday-comfort/