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.
Two thumbs up! ??
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.
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.
tried this recipe and was great. My whole family loved it. Did a few modifications to it like added 24 ozs. of cheddar cheese and 2-3 pinches of paprika. I kinda messed up making it as well. Made the macaroni with butter then all the other ingredients just kinda got mixed in a bowl then added to the mac. Turned out great, everyone was raving about it. It's a forgiving recipe. Definitely recommended!
I made this according to the instructions and it was good, but I added some spicy chipotle sauce to it when I re-heated leftovers the next day and it was much better. I also put some Parmesan on top. Mmm. :)
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!
This recipe is super easy to put together. I also added extra shredded cheese and used both cheddar and Colby jack. There was quite a bit of grease on top of cheese from butter or melted cheese. I used paper towel to absorb before serving. This is really creamy and great tasting Mac and cheese. Really enjoyed!
* 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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