Slow Cooker Macaroni & Cheese

4.00 avg. rating (78% score) - 2 votes

Slow Cooker Macaroni & Cheese


  • 8 ounces elbow macaroni, cooked and drained
  • 1 (12 ounces) can evaporated milk
  • 1-1/2 cups milk
  • 2 eggs
  • 4 cups shredded Cheddar cheese, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


Place the cooked macaroni in a slow cooker that has been coated with nonstick vegetable spray. Add the remaining ingredients except 1 cup of the cheese; mix well. Sprinkle with remaining 1 cup cheese, then cover and cook on low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the macaroni has finished cooking.
  • wildrunner@verizon.net

    I have had a recipe similar to this one. I don’t know about this one but the one i got from a friend of mine is unbeliveably good. the difference in my favorite is 1 stick of butter and 2 tbs of cooking oil and a pinch of dry mustard. And it is not mushy. It browns very nicely. Hope this helps.

  • Hi Susan,
    This recipe was submitted by a reader and has not been tested by one of our editors, so we can not weigh in on whether or not it would be mushy.


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