This mac and cheese for a crowd has only a few ingredients and comes together easily. Set it and forget it in the slow cooker so you can enjoy the party and not be stuck in the kitchen.
I’ve been making this mac and cheese recipe for years. It’s always my go-to when people are coming over or even for my family when I want leftovers. The pasteurized cheese spread melts perfectly with the pasta to create this deliciously cheesy dish that goes with literally any main dish that you are servings – hot dogs, hamburgers, or smoked meats.
This recipe calls for only half the amount of pasteurized cheese spread. I made this twice a month for my son’s birthday and then another party, so all I was out of was 2 boxes of pasta and two cans of evaporated milk. Total cost for this homemade macaroni and cheese for 2 parties: Less than $11.00. Double bonus: This macaroni and cheese for a crowd are also very economical.
Jump to:
Did you just say ‘pasteurized cheese spread’?
Yes, yes I did. It still exists and it’s truly THE BEST way to make this mac and cheese. While I do not keep it in my fridge on a regular basis this recipe is one reason why you might want to keep it on hand.
Ingredients
This super creamy mac and cheese has-
- Cooked elbow pasta. Cooking the pasta according to package directions before adding it to the slow cooker is a must since there will not be enough liquid to cook it in the slow cooker.
- Pasteurized cheese spread (aka Velveeta). This is the key to making sure the cheese melts into every nook and cranny.
- Evaporated milk. This is what adds a level of creaminess to this dish that regular milk cannot substitute.
- A simple seasoning of parsley flakes, garlic powder, onion powder, and black pepper. These are the simple seasonings that I use, it ensures that the cheese is the star of the show.
How to make mac and cheese for a crowd step-by-step
Cook one pound of elbow macaroni according to package directions and drain.
In a small bowl add the garlic powder, onion powder, black pepper, and parsley flakes. Stir to combine.
Add the drained pasta to a greased crockpot.
Cube 1/2 the package of pasteurized cheese spread. Place on top of the pasta in the crockpot.
Shake the evaporated milk, then open and pour over the pasta and cheese.
Pour the seasoning over the top of the pasta and cheese.
Stir to completely combine all the ingredients together.
Cover with the lid of the crockpot and set according to the directions below.
Cover and set the slow cooker as follows
Since the pasta will continue to cook in the slow cooker *do not* leave it on high heat for very long.
- Serving immediately – set the slow cooker to high for up to 10 minutes, stirring often.
- Eating within 30 minutes – set the slow cooker to low, stirring every 10 minutes.
- Waiting longer than an hour – set the slow cooker to keep warm, stirring every 20 minutes.
Tips & Variations
- Use a different type of noodles such as small shells, ziti, or I even saw a shellbow dry pasta that would work great as well.
- To make this recipe a whole meal, add diced cooked ham.
- DO NOT substitute the evaporated milk with who, 2%, or even skim milk. The consistency will not be the same, so make sure to have evaporated milk on hand before starting this recipe.
Storage
Add any leftovers to a covered container and place them in the refrigerator. Eat within 3 days. Reheat in the microwave for 1-2 minutes depending on the amount. If reheating on the stovetop, add 1/4 cup of milk before heating through.
It is not recommended to freeze this recipe. Dry pasta is good in the pantry for up to one year. Velveeta (aka cheese spread) is good in the pantry for 6 months, and up to 1 month once placed in the refrigerator. As always, check expiration dates before using any pantry-stable ingredients.
What to serve with this easy macaroni and cheese recipe?
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Mac and Cheese for a Crowd
Equipment
- large pot for cooking the pasta
- strainer
- crockpot/slow cooker
- large spoon
Ingredients
- 16 ounces elbow macaroni cooked according to package directions
- 16 ounces pasteurized cheese spread this is 1/2 of the 32 ounce package
- 12 ounces evaporated milk shaken
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon black pepper
- 1 teaspoon parsley flakes
Instructions
- Cook the elbow pasta according to package directions and drain.16 ounces elbow macaroni
- Add the drained pasta to a greased slow cooker.
- Cube 1/2 the package of pasteurized cheese spread. Place on top of the pasta in the slow cooker.16 ounces pasteurized cheese spread
- Shake the evaporated milk then open and pour over the pasta and cheese.12 ounces evaporated milk
- In a small bowl add the garlic powder, onion powder, black pepper and parsley flakes. Stir to combine then pour over the pasta and cheese.1 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon black pepper, 1 teaspoon parsley flakes
- Stir to completely combine all the ingredients together.
- Cover and set according to timing below. Enjoy!
Video
Notes
Cover and set the slow cooker as follows:
Since the pasta will continue to cook in the crockpot *do not* leave it on high heat for very long.- Serving immediately – set the slow cooker to high for up to 10 minutes, stirring often.
- Eating within 30 minutes – set the slow cooker to low, stirring every 10 minutes.
- Waiting longer than an hour – set the slow cooker to warm, stirring every 20 minutes.
Tips for making this recipe:
- Substituting regular milk for evaporated milk is not advised since it will not let the cheese sauce melt properly.
- Do not freeze this recipe. Pasta does not freeze well so if you don’t think that you will be eating it all, half or even quarter the recipe.
- If you want to double this recipe, do not add all of it to the crockpot at once. You can make it on the stovetop and keep the 2nd portion in the refrigerator.
- To store: leftovers should be added to a covered container and eaten within 3 days. Reheat in the microwave for 1-2 minutes depending on the amount.
Originally published in October of 2018. Updated post in November of 2021 with new photos, the same great recipe.
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Last Updated on March 20, 2023 by Erin@BottomLeftoftheMitten
This looks delicious!
Thank you so much!
How do I share this recipe yomy facebooks so it’s there for me to make this coming Suy
Thank you, Roberta, I have sent you an email with the information.
Have you ever made this in an electric roaster for a large gathering? If so, how many batches? Does it stay creamy if it’s kept warm?
This does stay creamy as it is kept warm, the key is to keep it at its lowest setting. I am not sure how a roaster compares in heating to a slow cooker but as long as there is a low heat setting, you should be good.
Do you think I could double this recipe in the same crockpot? Every recipe I’ve made it, the noodles stick together and come out like a clump. But those are the recipes that the noodles are not cooked prior to putting into the crockpot. I’ve never made it with pre cooked noodles.
Hi Katie! I guess it would depend on how big your crockpot is. I know the 16-ounce box of pasta comes up to the halfway point in my crockpot, so I would think that you could fit double that amount into the pot. That being said, I would worry that the noodles could stick together if they sit in the crockpot too long. You could potentially double the recipe and keep half of it in the refrigerator, then add it to the crockpot as it is needed at a later time.
Do think this would work as well with shells? Has anyone tried it?
Yes, I have used small shells before. Any noodle that is similar to the size of an elbow macaroni will work for this recipe. Enjoy!