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Slow-Cooked Mac 'n' Cheese

 Slow-Cooked Mac 'n' Cheese
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.
9 ServingsPrep: 25 min. Cook: 2-1/2 hours


  • 2 cups uncooked elbow macaroni
  • 1 can (12 ounces) evaporated milk
  • 1-1/2 cups milk
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • 2-1/2 cups (10 ounces) shredded cheddar cheese
  • 2-1/2 cups (10 ounces) shredded sharp cheddar cheese, divided


  • Cook macaroni according to package directions; drain and rinse in
  • cold water. In a large bowl, combine the evaporated milk, milk,
  • eggs, butter and salt. Stir in the cheddar cheese, 2 cups sharp
  • cheddar cheese and macaroni.
  • Transfer to a greased 3-qt. slow cooker. Cover and cook on low for
  • 2-1/2 to 3 hours or until center is set, stirring once. Sprinkle
  • with remaining sharp cheddar cheese. Yield: 9 servings.
Nutritional Facts: 3/4 cup equals 415 calories, 28 g fat (20 g saturated fat), 143 mg cholesterol, 745 mg sodium, 20 g carbohydrate, 1 g fiber, 21 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

2 of 2

Slow-Cooked Mac 'n' Cheese (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.