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Slow Cooker Mac and Cheese
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Prep Time:
15 minutes
Cook Time:
195 minutes
Total Time:
210 minutes
Creamy crockpot mac and cheese, perfect for a hassle-free weeknight dinner. A guaranteed crowd pleaser!
Ingredients:
  • 1 (16 ounce) package elbow macaroni
  • 0.5 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 (10.5 ounce) can condensed Cheddar cheese soup (such as Campbell's®)
  • 1 pinch paprika, or as desired
Instructions:
  • Begin by filling a large pot with lightly salted water and bring it to a rolling boil. Add the macaroni and let it return to a boil. Cook the pasta uncovered, stirring occasionally, until it is tender yet firm to the bite, approximately 8 minutes. Drain the pasta and transfer it to a slow cooker.
  • Melt butter into the pasta and stir well; then season with salt and pepper. Sprinkle half of the Cheddar cheese over the pasta and stir until cheesy goodness.
  • Combine evaporated milk and eggs in a bowl, whisk until smooth, then add to the pasta mixture and stir well.
  • Combine the milk and condensed soup until velvety, then fold it into the pasta.
  • Top the pasta mixture with the remaining cheese and a sprinkling of paprika for a colorful and flavorful finishing touch.
  • After 2 1/2 hours on Low, check edges for browning. Continue cooking for another 30 minutes if needed.
  • Serve and savor while it's hot!

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