Crockpot Mac and Cheese

This easy slow cooker mac and cheese is a true set-it-and-forget-it dish, perfect for busy days.

Ingredients for Crockpot Mac and Cheese

Here are the ingredients you'll need to whip up this delicious crockpot mac and cheese:

• Macaroni: This classic mac and cheese recipe starts with a package of elbow macaroni. 
• Butter: A stick of butter lends richness and flavor. 
• Seasonings: Simply season the macaroni and cheese with salt and pepper. 
• Cheese: You’ll need shredded Cheddar cheese for this basic recipe.
• Milk products: The creamy cheese sauce calls for whole milk and evaporated milk. 
• Eggs: Up the richness with two beaten eggs. 
• Canned soup: A can of condensed Cheddar cheese soup is the budget-friendly secret ingredient: 
• Paprika: Ground paprika is optional, but recommended for fans of flavor!

How to Prepare Mac and Cheese in the Slow Cooker

Below is the full, detailed recipe, but here's a quick overview of what you can expect when making this slow cooker mac and cheese:

1. Cook the pasta in salted water, drain it, and transfer to the slow cooker.
2. Add the butter, spices, and half of the Cheddar cheese.
3. Whisk together the evaporated milk and eggs, then mix into the pasta.
4. Combine the milk and soup, then stir into the pasta mixture.
5. Top with the remaining cheese and a dash of paprika.
6. Cook on Low for 2 ½ to 3 hours.

Cooking Tip

How to Store Your Slow Cooker Mac and Cheese

Keep any leftover mac and cheese in an airtight container in the fridge for up to four days. Reheat it in the oven or microwave, and if it seems dry, add a little splash of milk to bring back its creaminess.

Dinogo Community Feedback and Tips

“This recipe is a winner,” says Michelle Allen. “It’s the closest I’ve come to recreating my mother-in-law’s famous homemade mac n cheese. I make it all the time for big parties, and everyone always asks for the recipe.”

“Such a simple recipe,” shares one Dinogo community member. “I couldn’t find the cheese soup locally, so I used Velveeta instead. It turned out super creamy and delicious—comfort food at its best.”

“Whenever I bring this dish to a party, it’s always a hit! Even when I make a double batch (two slow cookers), it disappears completely,” says Kelly. “I love how you can just prepare it and forget about it. I never cook the pasta beforehand—I just add it dry to the crockpot. My family prefers a drier mac and cheese instead of a soupy one. That’s the only tweak I make, and it turns out perfect every time!”

Editorial contributions by Corey Williams

Ingredients

• 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)

Instructions

In a bowl, whisk together the evaporated milk and eggs until smooth, then stir into the pasta mixture.

Whisk together the milk and condensed soup in a bowl until smooth, then stir into the pasta mixture.

Sprinkle the remaining cheese over the pasta mixture and finish with a sprinkle of paprika.

Serve hot and enjoy your delicious meal!

Nutritional Information (per serving)