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

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Slow-Cooked Mac 'n' Cheese: the words alone are enough to make most mouths water. Shelby Molina's 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.
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

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lisadritchie 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 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 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 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 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 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 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 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 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 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."

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