Recipe by Cathy P.
"This creamy, comforting meal takes just moments to assemble and is always a big hit. Great for large family gatherings and to take to pot luck dinners. I'm always asked for the recipe!"
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1 (16 ounce) package
salt and ground black pepper to taste
1 (16 ounce) package
shredded Cheddar cheese, divided
1 (5 ounce) can
eggs, well beaten
1 (10.75 ounce) can
condensed Cheddar cheese soup (such as Campbell's®)
paprika, or as desired
I made this on Easter 2014. I usually don't try a recipe the first time with company coming over, but it sounded like it would be good. I wasn't disappointed. It was perfect! It was creamy and cheesy and exactly what I was looking for. I followed the recipe exactly. I used a mixture of Sharp and Medium Cheddar Cheese. This will be the Macaroni and Cheese that I will be making for Christmas when everyone comes over. Thank you so much for sharing this recipe.
Recipe turned out really good. I was skeptical since there was only a few reviews (I tend to rely on them alot) but I made it anyway for a cookout and I got several compliments and there wasn't a noodle left to take home. I used shell pasta and boiled it about 1/2 done. I used 3/4 stick of butter (since a whole stick seemed like a lot) and I used only about 3/4 of the cheese (again, it just seemed like a lot to me). I accidentally bought the large can of evaporated milk and noticed after adding it to the pasta. So I just used 1 cup of 2% milk instead of the 2 cups. I used Campbell's nacho cheese soup which gave it a little extra kick. I will probably try using 1/2 cheddar and 1/2 pepper jack next time to give it even more spice. Cooked on low about 2 hours and stirred a few times while cooking. I was really impressed with the outcome.
Two thumbs up! ??
Made this recipe today, was very very good..I do still prefer the baked taste though but this is great. One thing I had an issue with was I didn't think it was cheesy enough, but I lovvve cheese so maybe its just me lol was very good, was skeptical to try because I never heard of it in slow cooker but im glad I did!
I made this tonight and it was amazing! It was light and didn't feel heavy on the stomach like most Mac and cheese recipes do. Only suggestion I would make is to slightly grease your slow cooker before adding in everything.
It's a very nice, easy recipe. I deleted the butter, with the exception of buttering the slow cooker before adding the ingredients. There is plenty fat in the cheese. I replaced the eggs with 2 Tablespoons of flour. My suggestion is to delay adding the top layer of cheese until half way through the cooking time. Give it a stir, then add the top layer of cheese. Old cheddar may curdle, so use mild, or medium. Also, I mixed it all in the slow cooker to reduce dish washing. I wish that the measures were in metric units.
My husband and kids loved this. I however needed a much creamier consistency. I will make this the next time with Velveeta Cheese and put it in the oven with bread crumbs on top. However very good recipe and thank you for sharing it.
I was nervous to try a recipe that had only been reviewed by eight other people but gave it a shot - it turned out great!! I wouldn't change a thing! I took it to a potluck and it disappeared very quickly!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Mac and Cheese
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 222
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