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.

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)

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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!

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.