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READY IN 6+ hrs

Slow Cooker Macaroni and Cheese I

Read Reviews (215)

"A wonderful, cheesy macaroni and cheese recipe cooked in a slow cooker. Great for those busy days or for a potluck." — Shauna

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Original recipe makes 6 servings Change Servings

1/2 pound elbow macaroni
4 cups shredded Cheddar cheese, divided
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk

2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper

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Directions

Coat the inside of the slow cooker with cooking spray.
In a large bowl, beat eggs with fresh and evaporated milks. Mix in uncooked macaroni and 3 cups shredded cheese. Transfer to slow cooker, and sprinkle remaining cheese on top.
Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.

Kitchen-Friendly View

PREP 10 mins
COOK 6 hrs
READY IN 6 hrs 10 mins

Footnotes

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I have made this several times and modified it to how we like it. We leave the eggs out entirely, so it turns out creamy, not "set up" like custard. I used only 3 cups of cheese (it was PLENTY!), used skim milk and added garlic powder and green pepper hot sauce. Everyone at work loved it!!!

—mwbarker

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Most Helpful Critical Review

Jul 16, 2007

Hi everyone! I just wanted to say that until I found another recipe on this site for Mac & Cheese that I like better, I had been making it pretty much like this recipe for many years. To make this recipe work well, use cooked macaroni instead of uncooked, and also use velveeta in the mix, then top with sharp chedder cheese and dot with butter. About three hours on low, and you have yourself a really good mac & cheese!

—Janine

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251 Ratings

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Feb 25, 2007

This recipe is getting a really bad rap! I've done it in the oven and I've done it in the slow cooker. Slow cooker is definitely better. I think for this recipe to be at its best, one needs to have one of those medium sized (3 quart?) crock pots. I have one of the 6 quart ones so I only let it cook for 2 hours. I did not add the eggs, I cut the cheese to three cups, I did not cook the macaroni first, and I used spicy paprika. My husband loved it, one half of my toddler twins loved it, my 4 year old woudln't eat it. I think it is a good side dish and will definitely make again.

—Ilovetocook

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Jun 21, 2011

Excellent, easy recipe. I did not cook my macaroni before placing it in my slow cooker and it did great even though I had my doubts. I dislike it when people change a recipe completely and then rate it. I made this recipe exactly as written and I'm very happy with the results.

—shlbycindy

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Apr 09, 2007

I think this is getting a bad rap too -- but I made a lot of modifications as a result of reading the previous reviews. I used a 16 oz box of macaroni, one egg, maybe 2 1/2 - 3 cups of milk, 2 cups of shredded cheese and a sizeable chunk of velveeta. I really wanted this to work .. just because it has the potential to be so easy. I started cooking on low but realized I'd have to crank it up on high to be finished on time. You should definetly stir this while cooking ( I always stir my crock pot creations). If it starts getting "blobby" or burning -- turn down the heat and add more milk. My Easter crowd enjoyed the recipe -- even the teenagers ! Tastes good the next day. The only thing missing was the cruchy macaroni that is so tasty with the oven version !

—lons65

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Oct 08, 2006

I was surprised by this recipe. I did change it a bit, due to the fact I didn't have any evaporated milk. I used 2 cans cheese soup, 2 cups milk, 2 eggs 4 cups cheese, 1 tbsp flour and the uncooked macaroni. I did stir everything half way thru, but left it alone after that. It was very tasty. Husband liked it better this way than the way I usually make mac and cheese. Thanks for the recipe.

—CyndeG

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Sep 30, 2005

i make mac and cheese from scratch alot, but i've never made it this way, and i won't do it every again! i followed the directions to the letter, but the egg rose to the top and baked up like a custard. the cheese wasn't at all what i'd call creamy, rather it stayed in lumpy shreds, and the outsides was definitely getting crustier when i liked. it was also very very bland. a little paprika or mustard would be nice! but the basic cheese sauce just didn't work well at all.

—CINDINMIKE

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Aug 26, 2006

I skipped the eggs because I didn't want a custardy mac & cheese. I added 1/2 tsp of dry mustard, used white pepper instead of black and sprinkled with paprika before serving. My 9 yr old daughter and I loved it...my blue box (read: fake) mac & cheese loving 7 yo son hated it.

—MrsKatt

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Nutrition

Calories
592 kcal
30%

Carbohydrates
39.6 g
13%

Cholesterol
173 mg
58%

Fat
33.5 g
51%

Fiber
1.7 g
7%

Protein
32.7 g
65%

Sodium
997 mg
40%

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

Nutritional Information

Slow Cooker Macaroni and Cheese I

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 592
Calories from Fat: 301

% Daily Value *
Total Fat 33.5g 51 %
Saturated Fat 20.2g 101 %
Cholesterol 173mg 58 %
Sodium 997mg 40 %
Potassium 422mg 12 %
Total Carbohydrates 39.6g 13 %
Dietary Fiber 1.7g 7 %
Protein 32.7g 65 %
Sugars 10.2g
Vitamin A 22 %
Vitamin C 2 %
Calcium 99 %
Iron 22 %
Thiamin 28 %
Niacin 66 %
Vitamin B6 11 %
Magnesium 22 %
Folate 54 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.