Slow Cooker Mac and Cheese
This Slow Cooker Mac and Cheese recipe is a timeless crowd-pleaser. With just a few simple ingredients and minimal prep time, you can create a comforting and satisfying dish. It’s the perfect side dish or main course to take to potlucks, make for holidays, or any weeknight dinner.
Servings: 10 servings
Equipment
- wooden spoon
Ingredients
- 1 box (16 ounces) elbow macaroni
- ½ cup (4 tablespoons) melted unsalted butter
- 2 cups Tillamook sharp cheddar cheese, shredded
- 2 cups Cabot extra sharp cheddar cheese, shredded
- 1 can (12 ounces) evaporated milk
- 1 can (12 ounces) condensed cheddar cheese soup(undiluted)
- 1 cup milk
- 2 eggs
Instructions
- Cook macaroni according to package directions for al dente; drain and place back into pot it was cooked in. Mix pasta with the melted butter. Set aside
- In crock pot, combine 1½ cups of each of the cheeses, evaporated milk, soup, milk, and eggs; mix well.
- Pour macaroni in and stir to combine with the mixture. Cook, covered, on low for 3-1/2 to 4 hours – can be a little less time depending on your appliance. Mine is a 6 quart and at 3 hours it’s ready to add the rest of the shredded cheese and to cook another 15 minutes (or until it is melted)
Notes
Recipe adapted from Taste of Home.