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Slow Cooker Macaroni and Cheese

This effortless slow cooker mac and cheese recipe delivers a rich, creamy, and deeply satisfying comfort food classic. By leveraging the slow cooker, it minimizes hands-on time, allowing the flavors to meld beautifully for a consistently delicious and cheesy result perfect for family meals or potlucks.
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Prep Time 10 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 25 minutes
Servings: 12 people
Course: lunch/dinner
Cuisine: Italian
Calories: 3645.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • Cooking spray
  • 8 ounces elbow macaroni cooked
  • One 12-ounce can evaporated milk
  • 1 1/2 cups whole milk
  • 1/4 cup 1/2 stick of butter, melted
  • 1 teaspoon salt
  • Dash of pepper
  • 2 large eggs beaten
  • Two 10-ounce bricks sharp Cheddar cheese grated (about 5 cups)
  • Dash of paprika

Equipment

  • 1 4-Quart Slow Cooker
  • 1 Large Pot For cooking macaroni
  • 1 Box Grater For grating cheese
  • 1 Large Mixing Spoon
  • 1 Set of Measuring Cups & Spoons

Method
 

  1. In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

Notes

For optimal texture, cook the macaroni al dente; it will continue to cook in the slow cooker and you want to avoid mushy pasta. Always grate your own sharp Cheddar cheese; pre-shredded cheeses contain anti-caking agents that can result in a less creamy, slightly grainy sauce. To further enhance flavor depth, consider adding a pinch of dry mustard powder or a dash of hot sauce to the mixture before cooking. Ensure all liquids and eggs are well combined before adding to the slow cooker to prevent curdling. A gentle stir halfway through the cooking process can also help prevent any cheese from sticking to the bottom.