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Crock Pot Macaroni and Cheese

Crock Pot Macaroni and Cheese


  • 2 1/2 cups elbow macaroni uncooked
  • 12 oz evaporated milk
  • 2 cups water
  • 1 1/2 cups milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 bar of cream cheese
  • 2 cups sharp or extra sharp cheddar cheese shredded
  • 1 cup gruyere extra cheese for top or sharp or cheddar is fine


Freezer instructions:

  • I did not add the water into the bag prior to freezing it. I put add two cups of water on the bag prior to filling it. I did this because I didn't want to freeze water.
  • Combine all the ingredients except the water and the gruyere in a small bag to freeze with the crockpot mac in a freezer size gallon bag without the water.
  • Ready to use it thaw it in the refrigerator overnight
  • Place it in the crockpot for 3 hours on Low

Make it now instructions

  • Spray down the crockpot
  • Place the crockpot on low
  • It will take around three hours on low until noodles are tender. I like mine to be a little bit cooked like in the images.
  • Then I sprinkle additional cheese and let it melt.