Why You’ll Love This Recipe
This mac and cheese is as easy as it gets. With minimal prep, you can set it and forget it while the slow cooker transforms simple ingredients into a rich, creamy, and cheesy dish. It’s perfect for those who love a hearty, comforting meal that requires little attention. Plus, it’s a great dish for big crowds, offering plenty of servings without the need for complicated cooking methods.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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
- Gather all ingredients.
- 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 but firm to the bite, about 8 minutes. Drain and transfer pasta to the slow cooker.
- Add butter to the pasta and stir until melted. Season with salt and pepper. Sprinkle about half of the shredded Cheddar cheese over the pasta and stir.
- In a bowl, whisk together evaporated milk and eggs until smooth. Stir the mixture into the pasta.
- In a separate bowl, whisk together the whole milk and condensed Cheddar cheese soup until smooth. Stir this into the pasta mixture.
- Sprinkle the remaining Cheddar cheese over the pasta mixture and garnish with paprika.
- Cook on Low for 3 hours, checking to make sure the edges don’t become too brown after 2 ½ hours.
- Serve hot and enjoy!
Servings and timing
- Servings: 12
- Prep time: 15 minutes
- Cook time: 3 hours 15 minutes
- Total time: 3 hours 30 minutes
Variations
- Creamier mac and cheese: Add extra cheese, or use a blend of Cheddar and mozzarella for added creaminess.
- Spicy kick: Stir in some hot sauce, jalapeños, or cayenne pepper for a bit of heat.
- Gluten-free option: Use gluten-free elbow macaroni for a gluten-free version of this dish.
- Baked version: For a crispy topping, transfer the mac and cheese to a casserole dish after slow cooking and bake at 350°F for 20–30 minutes until golden and bubbly.
storage/reheating
- Storage: Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in the microwave or on the stovetop with a splash of milk to restore its creamy consistency.
FAQs
1. Can I use a different type of cheese?
Yes, you can use other cheeses like mozzarella, Monterey Jack, or a sharp white Cheddar. Just keep in mind that the flavor may vary slightly.
2. Can I skip cooking the pasta first?
It’s recommended to cook the pasta before adding it to the slow cooker to avoid uneven cooking and texture issues.
3. Can I make this dish ahead of time?
Yes, you can prepare it up to a day in advance and refrigerate it. Then, cook it in the slow cooker when you’re ready.
4. Can I double the recipe?
Yes, you can double the ingredients and cook it in a larger slow cooker. Just be sure to check the cooking time, as it might take a little longer.
5. Can I use low-fat milk or evaporated milk?
Yes, you can use lower-fat versions, but the dish may not be as rich and creamy.
6. How can I prevent the mac and cheese from getting too dry?
Ensure you check the mac and cheese periodically during cooking. If it looks too dry, stir in a bit more milk.
7. Can I make this without the condensed cheese soup?
You can try using more shredded cheese, or even make a quick cheese sauce from scratch, but the soup helps create a creamy texture and rich flavor.
8. Can I use pre-shredded cheese?
Yes, but fresh cheese typically melts better and results in a creamier dish. If using pre-shredded, opt for high-quality cheese.
9. How do I get a crunchy top for my mac and cheese?
After slow cooking, transfer it to an oven-safe dish and bake at 350°F for 15–20 minutes for a crispy, golden top.
10. Can I make this recipe dairy-free?
You can substitute the cheese and milk with dairy-free alternatives such as vegan cheese and almond milk, but the texture and flavor may change.
Conclusion
This Slow Cooker Mac and Cheese is the perfect dish for any occasion. It’s simple, creamy, and comforting, making it an ideal choice for family dinners or gatherings. With easy prep and minimal monitoring, you can serve a delicious, crowd-pleasing meal with just a little effort. Whether served as a main dish or a side, it’s bound to be a hit every time!
Slow Cooker Mac and Cheese
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
The ultimate comfort food, this Slow Cooker Mac and Cheese is creamy, cheesy, and easy to make. Perfect for large gatherings or a cozy family dinner.
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 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)
Instructions
- Gather all ingredients.
- 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 but firm to the bite, about 8 minutes. Drain and transfer pasta to the slow cooker.
- Add butter to the pasta and stir until melted. Season with salt and pepper. Sprinkle about half of the shredded Cheddar cheese over the pasta and stir.
- In a bowl, whisk together evaporated milk and eggs until smooth. Stir the mixture into the pasta.
- In a separate bowl, whisk together the whole milk and condensed Cheddar cheese soup until smooth. Stir this into the pasta mixture.
- Sprinkle the remaining Cheddar cheese over the pasta mixture and garnish with paprika.
- Cook on Low for 3 hours, checking to make sure the edges don’t become too brown after 2 ½ hours.
- Serve hot and enjoy!
Notes
Add extra cheese or blend Cheddar with mozzarella for a creamier mac and cheese.
Stir in hot sauce, jalapeños, or cayenne pepper for a spicy kick.
Use gluten-free elbow macaroni for a gluten-free version.
For a crispy topping, transfer to a casserole dish and bake at 350°F for 20-30 minutes.
If it becomes too dry, add more milk during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 70mg
