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.
My daughter who is a noodle expert didn't think it was very good
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! ??
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.
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!
My friend, Jeannine, had me over for dinner and made this in the crock pot. I love Mac and Cheese and I am a big fan. I have to say this was probably THE BEST Mac and Cheese I have ever had. I HAD to get this recipe! REALLY, really yummy, probably one of the best any of us will ever taste! I like Kelsey's idea of adding some chipotle sauce to leftovers the next day, too!
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.
* 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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