Slow Cooker Mac and Cheese Recipe - Allrecipes.com
Slow Cooker Mac and Cheese  Recipe
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Slow Cooker Mac and Cheese
Great taste and classic goodness prepared in a slow cooker. See more
  • READY IN 3+ hrs

Slow Cooker Mac and Cheese

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    3 hrs 10 mins
  • READY IN

    3 hrs 25 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker.
  2. Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.
  3. Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
  4. Whisk milk and Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika.
  5. Cook on Low for 3 hours.
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Footnotes

  • Cook's Note:
  • Some cookers make take less time, watch to be sure edges are not getting to brown at 2 1/2 hours.
  • To bake in conventional oven, pour into a casserole dish and bake at 350 degrees F (177 degrees C) for 45 minutes to 1 hour.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews More Reviews

Most Helpful Positive Review
Apr 21, 2014

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.

 
Most Helpful Critical Review
Jan 01, 2015

I have made this exact recipe given to me by a friend that swore it was to die for. I didn't like it, I prefer baked mac&c w/bread crumbs on top. I have used the cheddar cheese soup in a baked mac&c dish to try another version of it and it turned out ok, but I always go back to my standard recipe that I like. The thing is w/crock pots if I have to do any pre-cooking, or browning etc. to me that defeats the purpose of crock pot cooking. I like recipes where I put everything at once in the crock pot and just turn it on, that is what makes it easy. If I have to saute, brown, boil, items I may as well just use the stove and pots and pans.

 
Jul 07, 2014

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.

 
Nov 26, 2014

Delicious and easy!!

 
Jan 20, 2015

Ok so I gave it 5 stars as a basic recipe but I use all low fat ingredients and also I can't imagine how you cook the noodles first and they dont get mushy. I use the crock pot daily and know you don't need to so I don't make it this complicated. I like easy and low mess. I take butter (I use only about 1/4 of stick) rub it around the sides and leaf it in the middle. Dump the noodles (uncooked), milk (though I use the larger can of reduced fat condensed and the less than 2 cups of skim milk),cheddar soup and salt and pepper in the crockpot. I mix 1 egg in the cup I measured the milk in with that fork and add to crockpot. Then I stir it all up. And half the cheese and walk away. After an hour and half on low I add the other half of the cheese and its done around 2-2.5 hrs and the noodles are cooked fine and its plenty cheesy. Adding the cheese towards the end allows the noodles to cook and keeps the cheese from getting that weird curdled texture. If i wanted it creamier I'd add more butter or milk I guess but its great like this. 5 stars because I couldn't have concocted it without this to start with and this with some bacon in it is my family's favorite.

 
Oct 24, 2014

I would give this recipe a 10 if I could! I made this for a friends wedding, so I changed the servings to 96...yes 96! This was THE biggest batch of anything I've ever made in my life! I was forced to make some ingredient changes because the store I went to didn't have enough cheddar cheese soup, so I ended up using Sharp Velveeta instead and the texture and flavor were great! I don't think there was one person at the wedding that didn't ask who made it and what the recipe was! As you can tell I highly recommend this very forgiving, delicious recipe! Thanks Cathy P. for sharing!

 
Sep 19, 2014

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.

 
Aug 15, 2014

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!

 

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Nutrition

  • Calories
  • 432 kcal
  • 22%
  • Carbohydrates
  • 33.9 g
  • 11%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 24.7 g
  • 38%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 17.8 g
  • 36%
  • Sodium
  • 524 mg
  • 21%

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

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