Slow Cooker Mac and Cheese


  • 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
  • 2eggs, well beaten
  • 2 cups whole milk
  • 1 (10.75 ounce) cancondensed Cheddar cheese soup (such as Campbell’s®)
  • 1 pinch paprika, or as desired(Optional)
  • Directions

  • Step 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.


  • Step 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.

  • Step 3

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

  • Step 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.

  • Step 5

    Cook on Low for 3 hours.

  • Cook's Note:

    Some cookers make take less time, watch to be sure edges are not getting to brown at 2 1/2 hours.

    To bake in conventional oven, pour into a casserole dish and bake at 350 degrees F (177 degrees C) for 45 minutes to 1 hour.

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