Slow-Cooker Mac and Cheese
Total TimePrep: 15 min. Cook: 3-3/4 hours
- 1 package (16 ounces) elbow macaroni
- 1/2 cup butter, melted
- 2 large eggs, beaten
- 4 cups 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
- 1/8 teaspoon paprika
- 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 for 3-1/2 to 4 hours or until a thermometer reads at least 160°.
- Sprinkle with remaining cheese. Cook, covered, on low until cheese is melted, 15-20 minutes longer. Sprinkle with paprika.
Slow-Cooker Mac and Cheese Tips
Can you put uncooked pasta in a Crock-Pot?Yes, you can put uncooked pasta in a Crock-Pot, or any other slow cooker, though you may need to add additional liquid for the macaroni noodles to absorb. This is a great tip for those who prefer firmer noodles in their mac and cheese.
Can you put cheese in a slow cooker?Yes, you can. However, if you're encountering issues with cheese separating, reserve cheese for the last 15-20 minutes of cook time. Keep this tip in mind when you're trying other slow-cooker recipes.
What cheese makes the best macaroni and cheese?Cheddar is the most classic choice for mac and cheese. Gruyere, gouda, brie and parmesan work well, too. Want more cheesy goodness? Check out our best mac and cheese recipes.
What can I add to my slow-cooker mac and cheese?The gooey goodness of mac and cheese makes the perfect base for any vegetable. Try adding cooked broccoli, zucchini or spinach to your dish. Additionally, crumbled bacon, cooked kielbasa and fresh herbs like parsley or cilantro bring a touch of flavor.
Help! Any substitutes for evaporated milk?No evaporated milk? No problem. Swap in 12-ounces of half-and-half instead. Wondering what the difference is between the two? We've got the answer for you.
Nutrition Facts1 serving: 502 calories, 28g fat (18g saturated fat), 131mg cholesterol, 638mg sodium, 42g carbohydrate (7g sugars, 2g fiber), 21g protein.
Dec 30, 2019
We will NOT use this recipe again, EVER. Seriously overcooked pasta was mush after first cooking it and then spending that much time in the crock-pot. The cheese turned into an oily glob of unpleasant mess. Definitely not a good experience. Conceptually, a good idea, just an extremely poor outcome. Back to the drawing board on this one.
Sep 6, 2019
Love this recipe. People request frequently. I have made it for years. Like my mom's!
Apr 25, 2019
Far too dry; will use only half the macaroni if I make it again.
Mar 25, 2019
Was very blah, not much flavor. I thought that with all the shredded cheese and cheese sauce it would be very cheesy. Will have to think about modification to give it a little more flavor.
Nov 17, 2018
Was not smooth or creamy. Cheese and/ or milk curdled. Was greasy, did not need so much butter? Will not make again.
Apr 1, 2018
Love this for dinners
Mar 28, 2018
Very good, but I wish it was creamier.
Jan 24, 2018
Why do people put eggs in macaroni and cheese. There is no need for it.
Mar 10, 2017
This was my first try at mac n cheese. I was really excited to put into the slow cooker, and it turned out fabulous! (I was a little worried when reading other reviews). I used reduced fat cheese and fat free evaporated milk. Also added cubes of ham. It was delicious, my teenagers loved it and I will definitely be making it again!
Feb 23, 2017
I thought this was wonderful! I loved being about to leave it in the slow cooker! My only tip, use a slow cooker liner, makes clean up a breeze!