Go Back
Easy Crockpot Mac and Cheese Recipe

Easy Crockpot Mac and Cheese

This creamy slow-cooker mac and cheese uses uncooked elbow macaroni, sharp cheddar, evaporated milk, whole milk, eggs, and butter for a comforting family side dish. It makes about 6 to 8 servings and cooks on LOW in approximately 2 to 3 hours.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 ounces Elbow macaroni, uncooked
  • 4 cups Sharp cheddar cheese, freshly shredded
  • 12 ounces Evaporated milk
  • 2 cups Whole milk
  • 2 eggs Large eggs, lightly beaten
  • 1/4 cup Unsalted butter, melted
Seasonings
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
Optional Seasonings
  • 1/2 teaspoon Dry mustard
  • 1/4 teaspoon Cayenne pepper

Method
 

Step-by-Step
  1. Grease the inside of a 5- to 6-quart slow cooker. Add the uncooked elbow macaroni, freshly shredded cheddar, evaporated milk, whole milk, lightly beaten eggs, melted butter, salt, black pepper, and optional dry mustard and cayenne pepper.
  2. Stir the mixture thoroughly so the macaroni is coated and the cheese and seasonings are distributed evenly. Cover the slow cooker and cook on LOW for 2 to 3 hours.
  3. Begin checking around the 2-hour mark, stirring once or twice if needed. The dish is ready when the macaroni is tender and the cheese sauce is creamy; serve promptly and do not continue cooking past tenderness.

Notes

Shred cheddar from a block for smoother melting. Avoid opening the lid repeatedly because heat escapes and cooking may take longer. For another approach, boil the macaroni for 5 to 7 minutes, drain it, and cook the assembled dish on LOW for about 1 to 2 hours.