Makeover Slow-Cooked Mac 'n' Cheese Recipe
Makeover Slow-Cooked Mac 'n' Cheese Recipe photo by Taste of Home
Next Recipe

Makeover Slow-Cooked Mac 'n' Cheese Recipe

Read Reviews
4.5 24 26
Publisher Photo
This recipe is a clear example of comfort food at it's finest; it's rich, hearty and extra cheesy. And because it's made in the slow cooker, it's also extremely easy. —Shelby Molina, Whitewater, Wisconsin
TOTAL TIME: Prep: 25 min. Cook: 2 hours
MAKES:9 servings
TOTAL TIME: Prep: 25 min. Cook: 2 hours
MAKES: 9 servings


  • 2 cups uncooked elbow macaroni
  • 1 can (12 ounces) reduced-fat evaporated milk
  • 1-1/2 cups fat-free milk
  • 1/3 cup egg substitute
  • 1 tablespoon butter, melted
  • 8 ounces reduced-fat process cheese (Velveeta), cubed
  • 2 cups shredded sharp cheddar cheese, divided
  • Coarsely ground pepper, optional

Nutritional Facts

3/4 cup: 300 calories, 12g fat (9g saturated fat), 45mg cholesterol, 647mg sodium, 29g carbohydrate (9g sugars, 1g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat.


  1. Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the evaporated milk, milk, egg substitute and butter. Stir in the process cheese, 1-1/2 cups sharp cheddar cheese and macaroni.
  2. Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 2-3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese and, if desired, coarsely ground pepper. Yield: 9 servings.
Originally published as Makeover Slow-Cooked Mac 'n' Cheese in Light & Tasty February/March 2007, p8

Reviews for Makeover Slow-Cooked Mac 'n' Cheese

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
lisadritchie User ID: 3429765 159647
Reviewed Mar. 29, 2014

"I have made this a few times and find it quick and easy. I add diced onion, dry mustard, and pepper. I also decrease the processed cheese while adding another kind of shredded cheese, whatever I have on hand. Making it again today!"

kristenelizabeth7 User ID: 7477080 143209
Reviewed Nov. 9, 2013

"I used fat free evaporated milk, reduced fat cheeses, omitted the butter and it came out EXCELLENT!!!! Great recipe!!!! I was very happy I used a liner in my crockpot though :o)"

polyak User ID: 1877615 92974
Reviewed Mar. 28, 2013

"I make this all the time. Everyone raves about it. I use Barilla multi-grain macaroni, and it holds up better than standard macaroni in the slow-cooker. It has a higher fiber content and fills you up pretty fast."

ConnieK User ID: 282614 85860
Reviewed Jan. 31, 2013

"I thought this was very good. I usually meke mac 'n' cheese in the oven with a fresh bread crrump topping and so thought I might be disappointed with this recipe but I was not. The texture was great, it came together very quickly and I love that it can be made in a slow cooker. Will be making again!!!"

Momma Crum User ID: 5583390 85749
Reviewed Feb. 11, 2012

"Picture doesn't do it justice (mean that in the nicest way! Was a hit with freshmen boys basketball team! Took a calculated risk, having never made it before, and served it as part of a meal we serve them after "away" games. They really liked it! TIP: Keep it on low, I turned it up to heat it back up quick after transporting and burnt a small part of it."

MargaretJoy User ID: 746341 160302
Reviewed Feb. 9, 2012

"I was in a hurry so I baked this in the oven: 50 minutes at 350 degrees. It turned out great! I added some dry mustard powder, pepper, and some frozen broccoli. I left the butter out. I used 2 real eggs in place of the egg substitute. Very tasty!"

BrendainPa User ID: 861741 97266
Reviewed Nov. 10, 2011

"This is a minority favorite in our house. My son LOVES it; no one else does! I guess I prefer my mac&cheese to feel "baked", this is just swimming in the cheese, more like a sauce cooked in a pan. Also I've never been a fan of Velveeta; I prefer the sharpness of the cheddar. But, I will make it again for him...maybe just not so much."

ghttogrl User ID: 1536946 72275
Reviewed Oct. 22, 2011

"Made it with leftover Christmas ham - the family really enjoyed it. Love that I don't have to babysit it (slow cookers are great). Leftovers aren't dried out by th next day, and it freezes fairly well."

dokey347 User ID: 5553819 92513
Reviewed Aug. 8, 2011

"I don't understand the reason for cooking the Elbow's and then cooking it again in a Crock Pot. Makes no sense to me. I would rather just bake it!"

mother of 3 User ID: 1726536 143207
Reviewed Jul. 19, 2011

"There should be a 'not sure' circle. Don't omit the Velveeta!!!! I tried this recipe without it as I don't like 'veeta's sodium. It definitely didn't look right. Amazingly, my husband thought it tasted okay."

Loading Image