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overhead shot of velveeta mac and cheese in a crock pot with a spoon in it.
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Mac and Cheese for a Crowd

This recipe for mac and cheese for a crowd is a cheesy dish that's ready to party! Easy comfort food that has just a few ingredients but is so satisfying.
Course Side Dish
Cuisine American
Keyword crockpot mac and cheese, mac and cheese, macaroni and cheese
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 servings

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

Visit YouTube for a video of how to make this Mac and Cheese for a Crowd

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.