Slow Cooker Macaroni and Cheese I

Slow Cooker Macaroni and Cheese I

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

6 h 10 m servings 592 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 592 kcal
  • 30%
  • Fat:
  • 33.5 g
  • 52%
  • Carbs:
  • 39.5g
  • 13%
  • Protein:
  • 32.6 g
  • 65%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 998 mg
  • 40%

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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Directions

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  • Prep

  • Cook

  • Ready In

  1. Coat the inside of the slow cooker with cooking spray.
  2. In a large bowl, beat eggs with fresh and evaporated milks. Mix in uncooked macaroni and 3 cups shredded cheese. Stir in salt and black pepper. Transfer to slow cooker, and sprinkle remaining 1 cup cheese on top.
  3. Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.

Reviews

Read all reviews 298
  1. 349 Ratings

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Most helpful positive review

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!)...

Most helpful critical review

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 th...

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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 th...

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!)...

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 t...

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 the...

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 ...

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 unc...

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...

I think many people who have made this have never had "baked" mac and cheese. No it is not "creamy", it is not supposed to be. It is a custard style mac and cheese. It is lumpy, cheesy a little ...

I only got a forkful of this because that's all that was left when I got to it but it tasted great to me, creamy and cheesy. I doubled the recipe for a picnic. I followed others suggestions and...

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