Crock Pot Mac and Cheese
This Crock Pot Mac and Cheese is a creamy, comforting, and easy set-it-and-forget-it meal. Made with simple ingredients like cheddar cheese, milk, and butter, it’s the perfect hands-off comfort food for weeknights or potlucks.
Equipment
- Slow Cooker
- Saucepan
- Whisk
- Mixing bowl
- Spatula
Ingrédients
- 8 oz elbow macaroni uncooked
- 1/2 cup unsalted butter melted
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 3 cups shredded Cheddar cheese divided
- 1 can condensed Cheddar cheese soup (10.5 oz / 300 g)
- 1 cup whole milk
- 1 can evaporated milk (12 oz / 355 ml)
- 2 eggs beaten
- 1/4 tsp paprika optional for garnish
Instructions
- Boil macaroni in salted water until al dente. Drain and transfer to a greased slow cooker.
- Stir in melted butter, salt, pepper, and half of the shredded Cheddar cheese.
- In a small bowl, whisk together evaporated milk and beaten eggs, then pour into the slow cooker.
- In another bowl, whisk together the whole milk and condensed Cheddar cheese soup until smooth, then stir into the pasta mixture.
- Top with the remaining shredded Cheddar cheese and sprinkle with paprika if desired.
- Cover and cook on LOW for 2½ to 3 hours, until creamy and thickened. Stir once halfway through if needed.
- Serve warm directly from the slow cooker. Garnish with additional paprika or parsley if desired.
Notes
For a baked version, transfer to a casserole dish and bake at 350°F (175°C) for 45 minutes to 1 hour. Store leftovers in the refrigerator for up to 4 days and reheat with a splash of milk. Add crispy bacon, jalapeños, or breadcrumbs for extra texture and flavor.