Slow Cooker Mac and Cheese

This crockpot mac and cheese recipe is the perfect set-it-and-forget-it meal.

Slow Cooker Mac and Cheese Ingredients

These are the ingredients you’ll need to make this crockpot mac and cheese recipe:

• Macaroni: This classic mac and cheese recipe starts with a package of elbow macaroni.
• Butter: A stick of butter lends richness and flavor.
• Seasonings: Simply season the macaroni and cheese with salt and pepper.
• Cheese: You’ll need shredded Cheddar cheese for this basic recipe.
• Milk products: The creamy cheese sauce calls for whole milk and evaporated milk.
• Eggs: Up the richness with two beaten eggs.
• Canned soup: A can of condensed Cheddar cheese soup is the budget-friendly secret ingredient:
• Paprika: Ground paprika is optional, but recommended for fans of flavor!
  

  How to Make Mac and Cheese In the Slow Cooker

  You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this crockpot mac and cheese:

  1. Boil the pasta in salted water, then drain and transfer to the slow cooker.
  2. Stir in the butter, seasonings, and about half of the Cheddar.
  3. Whisk the evaporated milk and eggs together, then stir into the pasta.
  4. Whisk the milk and the soup together, then stir into the pasta.
  5. Sprinkle the remaining cheese over the pasta mixture and garnish with paprika.
  6. Cook on Low for 2 ½ to 3 hours.
     

     Recipe Tip

     To bake in a conventional oven, pour pasta mixture into a casserole dish and bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

     How to Store Slow Cooker Mac and Cheese

     Store the leftover crockpot mac and cheese in an airtight container in the refrigerator for up to four days. Reheat in the oven or in the microwave. You can stir in a splash of milk if you’re worried about the dish drying out.

     Ingredients

     1x

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     4x

     Original recipe (1X) yields 12 servings

     • 1 (16 ounce) package elbow macaroni
     • ½ cup butter
     • salt and ground black pepper to taste
     • 1 (16 ounce) package shredded Cheddar cheese, divided
     • 1 (5 ounce) can evaporated milk
     • 2 large eggs, well beaten
     • 2 cups whole milk
     • 1 (10.5 ounce) can condensed Cheddar cheese soup (such as Campbell’s)
     • 1 pinch paprika, or as desired (Optional)

     Directions

     1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer pasta to a slow cooker.

     2. Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 of 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 condensed soup together in a bowl until smooth; stir into pasta mixture.

        

        

     5. Sprinkle remaining cheese over pasta mixture; garnish with paprika.

        

     6. Cook on Low for 3 hours, checking the edges are not getting too brown after 2 ½ hours.

     7. Serve hot and enjoy!