All Day Macaroni and Cheese Recipe -
All Day Macaroni and Cheese Recipe
  • READY IN 6+ hrs

All Day Macaroni and Cheese

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"It takes all day to cook, but just a few minutes to prepare! A rich macaroni and cheese dish made with evaporated milk to make it even creamier!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    6 hrs 10 mins

    6 hrs 25 mins


  1. In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.
  2. In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.
  3. Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.
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  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
May 15, 2006

I make this at least once a week and my kids love it - it is gone immediately! I read some of the negative reviews and have some suggestions. First of all, this mac and cheese is an "eggy/custardy" type. If you think it is like creamy mac and cheese, your expectations will be different than what you get. Secondly, you really need to prepare it in an oblong, the larger crockpot. It makes all the difference in the consistency results. I tried the smaller circular crockpot and because it is deeper, it doesn't cook throughout - just doesn't work right and produces a different dish entirely. The oblong crock of course produces a thinner dish and as a result, it cooks throughout. Also it works much better if you cook on low throughout and don't try to speed things by cooking on high for the first hour. I live in NC and there is a cafeteria, (K&W) here that has mac and cheese just like this - when we moved here, it took a few visits to get used to it but my kids have grown up on the stuff. Also - I use reduced fat everything - milk, cheese, etc. Try the larger crock and you'll love the results.

Most Helpful Critical Review
Feb 11, 2011

better in the oven. I missed the crusty cheese that you get on the top of oven baked mac and cheese. Thanks though...

Aug 15, 2003

After reading other reviews and making the slow cooker lazagne, I decided to try this without cooking the elbow noodles at all. It turned out great! I also beat the eggs and then added the milk(s), cheese and other stuff. Try not cooking the noodles first, it is great!

Dec 04, 2010

I have no idea why this got such bad reviews. My boyfriend and I loved this recipe! I read the other reviews and took some of their advice and added the noodles half cooked. I cooked the noodles for about 6-7 minutes then added it to the cheese mixture. I cooked the dish for 2 hours on high and got perfect results. The noodles were not mushy at all. And for you people that say that you prefer the velveta stuff or whatever, this is a custard style mac and cheese, it's not a cream style. It's supposed to be chunky! Be sure to scramble the eggs with the milks before you add the cheese and noodles, you won't get pieces of scrambled egg that way. Try it at least once if you like homemade mac and cheese. Don't cook it for 5 hours you'll probably get mush that way. About 2 hours on high is all you need. Thanks a lot for this recipe. I will for sure make this again.

Jul 21, 2006

OK...I made this to recipe specs the first time...not a good idea. First it was overdone and mushy, yet So, I added the pasta UNCOOKED the next time, but it still seemed overdone. So, 3 tries later, I cook it on high for about 2 hours and it is truly perfection!!! The ingredients are great..the method just needed fixing for me.

Mar 26, 2003

This turned out just as good as the baked version! I didn't cook the macaroni at all before putting it in the crock pot and used 1 egg. Will make again and again, my 3 yr old loved it.

Jul 16, 2003

4 stars...needed some alteration. First..this is a baked style firm casserole dish. Keep that in mind, it's not creamy. I found the recipe great with the following alterations. I doubled it. I did not pre-cook mac. I was going for the "one pot" cleaning theory so I made it in the cooker bowl and I wanted to see what would happen if I was too lazy to dirty the cheese shreader (processor) so I cubed the cheese. It all worked fine. I used 1 - 16 oz block of cheese, half cheddar, half colby/Jack. With these changes, it turned out great! Add some beans and chicken and you'll have a complete meal.

Nov 05, 2002

I was amazed at how good this turned out. I used 2% fat sharp cheddar and cooked this for about 4 hrs. 15 min. I felt the eggs an unnecessary ingredient. To bind the sauce I dissolved 1 T cornstarch into 2 T water then dumped that in with the other ingredients. For extra flavor, I will add dry mustard, dash nutmeg and worcestershire. I really enjoyed this and will make it again!


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  • Calories
  • 648 kcal
  • 32%
  • Carbohydrates
  • 38.5 g
  • 12%
  • Cholesterol
  • 182 mg
  • 61%
  • Fat
  • 38.7 g
  • 59%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 36.2 g
  • 72%
  • Sodium
  • 1076 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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