Slow Cooker Mac 'n' Cheese Recipe
Slow Cooker Mac 'n' Cheese Recipe photo by Taste of Home
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Slow Cooker Mac 'n' Cheese Recipe

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This classic casserole is a rich and cheesy meatless main dish. I've never met anyone who didn't ask for second helpings of the cheesy dish. —Bernice Glascoe, Roxboro, North Carolina
TOTAL TIME: Prep: 15 min. Cook: 3-3/4 hours
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 3-3/4 hours
MAKES: 10 servings


  • 1 package (16 ounces) elbow macaroni
  • 1/2 cup butter, melted
  • 4 cups (16 ounces) shredded cheddar cheese, divided
  • 1 can (12 ounces) evaporated milk
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1 cup 2% milk
  • 2 large eggs, beaten
  • 1/8 teaspoon paprika

Nutritional Facts

1 serving: 502 calories, 28g fat (18g saturated fat), 131mg cholesterol, 638mg sodium, 42g carbohydrate (7g sugars, 2g fiber), 21g protein.


  1. Cook macaroni according to package directions; drain. Place in a 5-qt. slow cooker; add butter. In a large bowl, mix 3 cups cheese, evaporated milk, condensed soup, 2% milk and eggs. Pour over macaroni mixture; stir to combine. Cook, covered, on low 3-1/2 to 4 hours or until a thermometer reads at least 160°.
  2. Sprinkle with remaining cheese. Cook, covered, on low 15-20 minutes longer or until cheese is melted. Sprinkle with paprika. Yield: 10 servings.
Originally published as Slow-Cooked Mac 'n' Cheese in Taste of Home February/March 2002, p13

Reviews for Slow Cooker Mac 'n' Cheese

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tajabala User ID: 8935764 254281
Reviewed Sep. 18, 2016

"This is the worst Mac & Cheese recipe I have ever tasted. I followed this recipe EXACTLY and some of the poor reviews (about the cheese separating and not tasting cheesy, etc...) were 100% accurate. Honestly, it tasted like Elbows Macaroni and sugar. The evaporated milk made this too sweet. I will NEVER make this recipe again. Make anything but this one folks. Absolutely TERRIBLE!!!!!"

meliss.beyer User ID: 7101887 253649
Reviewed Sep. 4, 2016

"This was my first time making Mac and cheese in a slow cooker. I would definitely make it again. Very easy to make. I did add a few spices, ground mustard, onion powder, salt, pepper. The only advice would be to spray the inside of the slow cooker."

Katiefergie User ID: 8822989 246466
Reviewed Apr. 2, 2016

"My family was soooooo impressed, because I'm normally a box Macaroni mom, and I hit a home run with this recipe! Made me the rockstar of Easter dinner for sure!"

theangelicious1 User ID: 8717920 244906
Reviewed Mar. 4, 2016

"This recipe required a lot of cheese, but did not taste very cheesy at all. The flavor was weak, and the cheese didn't melt completely; it ended up with a crumbly, stringy texture, instead of being smooth and melty like Mac N cheese should be. I followed the recipe exactly, except I used non-fat milk instead of 2%. I won't be using this one again."

MY REVIEW User ID: 3241887 242184
Reviewed Jan. 20, 2016

"I have been making this recipe for years. My husband and I both love it. We use really sharp cheddar cheese. I find that cooking it in the slow cooker for 4 hours is too long as the edges get dry. 3 hours works best for us - I have a 5 quart slow cooker. Scrumptious!"

Monice1 User ID: 8690835 241412
Reviewed Jan. 9, 2016

"Delicious recipe! With mine I check on it every 30 to 40 minutes stirring it just to make sure it wouldn't stick and burn. It came out perfect, even topped mine with crushed cheese its. My husband and kids loved it!"

jgambrell User ID: 8638004 238127
Reviewed Nov. 26, 2015

"So delicious! I added bacon bits (homemade) at the end and was divine !!! I think the secret is not opening the top of the crockpot much and only stirring once or twice while cooking bc mine started to crumble some. Also, I didn't use the cheddar cheese soup simply bc I don't like the taste ...I used Monterey Jack and Cheddar cheese and some garlic powder. It was a hit !"

buythatneon User ID: 8622004 237548
Reviewed Nov. 17, 2015

"So disappointed after all the wonderful reviews. Separated and was inedible. Followed the directions exactly. Not sure what I did wrong. Was hoping to take to school for a teacher appreciation dinner."

ChickenNanny User ID: 8621817 237547
Reviewed Nov. 17, 2015

"Awesome recipe! I tried this today for a pot luck and got rave reviews. I used a blend of cheddar, Colby and Monterey Jack and used about six cups total. I only pre-cooked the macaroni briefly (maybe 3 minutes) and the texture was perfect after 3 1/2 hours. I will definitely be making this over the holidays!"

grace1921 User ID: 8590639 237467
Reviewed Nov. 16, 2015

"Perfect...LOVE IT !!!"

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