Recipe Details

Slow Cooker Mac and Cheese

This crockpot mac and cheese is easy to prep and make in your slow cooker for a creamy, comforting weeknight dinner. Sure to be a hit!

Makes:12 servings

Ingredients

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 eggs, well beaten
2 cups whole milk
1 (1½ ounce) can condensed Cheddar cheese soup (such as Campbell's®)
1 pinch paprika, or as desired

Save to Recipe Book Print Email

Note: An Instacart account is required to proceed to purchase online. If you do not have an Instacart account please click here to create. Once account has been created, you can return to this page to complete the checkout.

Directions

Prep:15 mCook:195 mReady:3 h 30 m

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.
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.
Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
Whisk milk and condensed soup together in a bowl until smooth; stir into pasta mixture.
Sprinkle remaining cheese over pasta mixture; garnish with paprika.
Cook on Low for 3 hours, checking the edges are not getting too brown after 2 1/2 hours.
Serve hot and enjoy!