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All Day Macaroni and Cheese

"It takes all day to cook, but just a few minutes to prepare! A rich macaroni and cheese dish made with evaporated milk to make it even creamier!"
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6 h 25 m servings 648 cals
Original recipe yields 6 servings


  • Calories:
  • 648 kcal
  • 32%
  • Fat:
  • 38.7 g
  • 59%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 36.2 g
  • 72%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 1076 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.
  2. In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.
  3. Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.


  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Read all reviews 307
  1. 408 Ratings

Most helpful positive review

I make this at least once a week and my kids love it - it is gone immediately! I read some of the negative reviews and have some suggestions. First of all, this mac and cheese is an "eggy/cus...

Most helpful critical review

better in the oven. I missed the crusty cheese that you get on the top of oven baked mac and cheese. Thanks though...

Most helpful
Most positive
Least positive

I make this at least once a week and my kids love it - it is gone immediately! I read some of the negative reviews and have some suggestions. First of all, this mac and cheese is an "eggy/cus...

After reading other reviews and making the slow cooker lazagne, I decided to try this without cooking the elbow noodles at all. It turned out great! I also beat the eggs and then added the mil...

I have no idea why this got such bad reviews. My boyfriend and I loved this recipe! I read the other reviews and took some of their advice and added the noodles half cooked. I cooked the noodl...

OK...I made this to recipe specs the first time...not a good idea. First it was overdone and mushy, yet So, I added the pasta UNCOOKED the next time, but it still seemed overdone. ...

This turned out just as good as the baked version! I didn't cook the macaroni at all before putting it in the crock pot and used 1 egg. Will make again and again, my 3 yr old loved it.

4 stars...needed some alteration. First..this is a baked style firm casserole dish. Keep that in mind, it's not creamy. I found the recipe great with the following alterations. I doubled i...

Here is the key for this to be a success after reading MANY MANY reviews.... Do not cook macaroni or it will turn to mush. Add only 1 egg add 2-3 cups of shredded cheese and 2 oz of velveta cube...

I was amazed at how good this turned out. I used 2% fat sharp cheddar and cooked this for about 4 hrs. 15 min. I felt the eggs an unnecessary ingredient. To bind the sauce I dissolved 1 T cor...

I have used this recipe twice. I think it is delicious. The second time that I made it I did not put the last cup of cheese on top right away. I stirred it at least once every hour to prevent...