Slow Cooker Mac and Cheese Recipe - Allrecipes.com
Slow Cooker Mac and Cheese  Recipe
  • 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.
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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
Oct 21, 2014

My daughter who is a noodle expert didn't think it was very good

 

56 Ratings

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!!

 
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!

 
Sep 16, 2014

I generally stay away from dishes that include canned soup in the ingredients but based on the reviews, I decided to give this a try. The only change I made was that I cooked it in the oven. It was absolutely fantastic. I dont know if its the egg or the soup or the evap milk but it was delish. This will be my go to mac and cheese dish from now on. The only think I will do different next time is add a crumb topping of some sort.

 

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Nutrition

  • Calories
  • 432 kcal
  • 22%
  • Carbohydrates
  • 33.9 g
  • 11%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 24.7 g
  • 38%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 17.8 g
  • 36%
  • Sodium
  • 544 mg
  • 22%

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

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