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Creamy Slow Cooker Macaroni and Cheese Recipe

Creamy Slow Cooker Macaroni and Cheese

This Crockpot macaroni and cheese combines tender elbow pasta with sharp Cheddar, evaporated milk, whole milk, butter, and eggs for a rich, creamy side dish. Par-cooking the pasta helps provide a more reliable texture during the slow cooking time.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 3 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Uncooked elbow macaroni
  • 4 cups, approximately 16 ounces Sharp Cheddar cheese, shredded
  • 1 12-fluid-ounce can Evaporated milk
  • 2 cups Whole milk
  • 1/4 cup Butter, melted
  • 2 eggs Large eggs, beaten
Seasoning
  • 1 teaspoon, or to taste Salt
  • 1/2 teaspoon, or to taste Ground black pepper

Method
 

Step-by-Step
  1. Cook the elbow macaroni in boiling salted water until just under al dente, usually 1 to 2 minutes less than the package directions. Drain it thoroughly.
  2. Melt the butter and beat the eggs in separate preparations. Place the drained macaroni in the slow cooker.
  3. Add the shredded Cheddar, evaporated milk, whole milk, melted butter, beaten eggs, salt, and pepper. Stir thoroughly until the pasta is coated and the ingredients are evenly distributed.
  4. Cover and cook on Low for 2 1/2 to 3 hours, stirring once or twice if convenient. Stop cooking as soon as the cheese is melted and the sauce is creamy.
  5. Serve the macaroni and cheese promptly while it is hot and creamy.

Notes

Shred the Cheddar from a block for smoother melting. Do not cook the pasta beyond just tender before it enters the slow cooker, and do not leave the finished dish on heat longer than necessary because it can become soft, dry, or oily.