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Slow-Cooked Mac ‘n’ Cheese

Slow-cooked mac and cheese—the words alone are enough to make mouths water. This is comfort food at its best: rich and extra cheesy. And the slow cooker makes it so easy. —Shelby Molina, Whitewater, Wisconsin
  • Total Time
    Prep: 25 min. Cook: 2-1/2 hours
  • Makes
    9 servings


  • 2 cups uncooked elbow macaroni
  • 1 can (12 ounces) evaporated milk
  • 1-1/2 cups whole milk
  • 2 large eggs
  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • 2-1/2 cups shredded cheddar cheese
  • 2-1/2 cups 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.
Nutrition Facts
3/4 cup: 415 calories, 28g fat (20g saturated fat), 143mg cholesterol, 745mg sodium, 20g carbohydrate (6g sugars, 1g fiber), 21g protein.

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Average Rating:
  • khegeman
    Mar 28, 2018

    This was very good, but I wish it was creamier.

  • katmarie
    Sep 27, 2014

    Made this for a "tailgating" type dinner recently and it received many great reviews - had a number of people say "don't lose that recipe". I substituted nacho blend cheese for the cheddar and kept the sharp cheddar. Definitely a hit in our family.

  • meAbear
    Sep 20, 2013

    Eh. I liked that this recipe does not have a lot of fake ingredients in it, like cheese soup & velveeta, but it definitely lacks a nice creamy consistency. The taste is fine, but the texture is pretty weird.

  • Meredith-Mehitabel
    Oct 18, 2012

    This was mushy, very gloppy, and had an unpleasant taste. It was inedible! I've never thrown away a dinner before, this was the first one.

  • sharluvs2cook
    Nov 10, 2009

    Loved it...would definitely try a lighter version, like cut back on the butter used (there was so much grease sitting on the top that I mopped it up with paper towels) & use reduced fat cheese instead. I also added 2 squirts of mustard for an extra taste :o) My family loved it.

  • DaniCalifornia
    Apr 19, 2009

    No comment left

  • jessfor
    Apr 14, 2009


  • rosston
    Aug 22, 2008

    I have a rather stupid question. When a recipe says 2 cups uncooked macaroni does it work to simply measure two 8 ounce measuring cups full of uncooked pasta?