Slow Cooker Mac and Cheese recipe

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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 eggs, well beaten
2 cups whole milk
1 (10.75 ounce) can condensed Cheddar cheese soup (such as Campbell's®)
1 pinch paprika, or as desired

Nutrition Info

431.6 calories
carbohydrate: 33.9 g
cholesterol: 99 mg
fat: 24.7 g
fiber: 1.4 g
protein: 17.8 g
saturatedFat: 14.8 g
servingSize: -
sodium: 524.2 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker.

  2. Add butter to pasta and stir until melted, season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.

  3. Whisk evaporated milk and eggs together in a bowl until smooth, stir into pasta mixture.

  4. Whisk milk and Cheddar cheese soup together in a bowl until smooth, stir into pasta mixture. Sprinkle remaining cheese over pasta mixture, garnish with paprika.

  5. Cook on Low for 3 hours.

Recipe Yield

12 servings

Recipe Note

This creamy, comforting meal takes just moments to assemble and is always a big hit. Great for large family gatherings and to take to pot luck dinners. I'm always asked for the recipe!

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