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Delicious Crock Pot Mac and Cheese served in a bowl with cheese and pasta

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.
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Préparation 15 minutes
Cuisson 3 heures
Temps total 3 heures 15 minutes
Portions: 6 servings
Plat: Dinner, Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Préparation Notes

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

Équipement

  • Slow Cooker
  • Saucepan
  • Whisk
  • Mixing bowl
  • Spatula

Préparation
 

  1. Boil macaroni in salted water until al dente. Drain and transfer to a greased slow cooker.
  2. Stir in melted butter, salt, pepper, and half of the shredded Cheddar cheese.
  3. In a small bowl, whisk together evaporated milk and beaten eggs, then pour into the slow cooker.
  4. In another bowl, whisk together the whole milk and condensed Cheddar cheese soup until smooth, then stir into the pasta mixture.
  5. Top with the remaining shredded Cheddar cheese and sprinkle with paprika if desired.
  6. Cover and cook on LOW for 2½ to 3 hours, until creamy and thickened. Stir once halfway through if needed.
  7. Serve warm directly from the slow cooker. Garnish with additional paprika or parsley if desired.

Notes et conservation

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.