I have eaten macaroni and cheese no fewer than half a dozen times in the last week. What happened is that we hadn’t eaten macaroni and cheese for a good month or so, which is forever for us, and so I decided to make up for it by making baked mac and cheese. And then a few days later, when that ran out, I made this creamy slow cooker mac and cheese. The husband says one or two dinners of mac and cheese is enough — I say the limit does not exist.
This cheesy, creamy slow cooker number comes not only at the request of my mac-and-cheese-starved tummy, but also by you, dear reader. I put up on a poll on Facebook last week asking whether you’d want to see a recipe for creamy slow cooker mac and cheese or slow cooker shrimp and grits. There was a resounding winner (I’ll let you guess which); though, the latter may have to make its way on the blog someday, too.
But today, we talk about mac and cheese, made extra cheesy and extra creamy in the crockpot. It’s easy food at its finest. It’s comfort food at its finest. It’s mac and cheese at its finest. And all you have to do is set it and forget it, as they say.
So here’s what’s going on in this slow cooker situation: A boatload of elbow macaroni is topped with evaporated milk, regular milk (preferably whole, for the richness and flavor), butter, eggs, shredded sharp cheddar cheese and S&P. Stir it all up, top it with more cheese, and let it cook. In just a few hours, creamy mac and cheese for a crowd is ready. Add a lightly dressed salad of greens and your meal is set.
This variation of mac and cheese is a cross between baked mac and cheese and stovetop mac and cheese — it has that quintessential creaminess of stovetop mac and cheese, but it holds together a bit more like the baked variety. If you’re lucky, you might even get a few of those golden brown cheesy edges in the slow cooker that you sometimes get on that frozen mac and cheese — you know the one. Those edges are like rainbows — special and exciting, but gone in a flash. So you better have your spoon ready as soon as you serve this dish. Someone else might snatch them up before you.
Of course, if they do, it’s really no biggie — that just leaves more of the creamy, cheesy stuff for you to top with even more cheese (and paprika — it’s how we do, and I highly recommend it) on your plate.
Sorry, Husband, but this goes on the dinner menu again next week.
Creamy Slow Cooker Mac and Cheese
Ingredients
- 12 ounces macaroni noodles, cooked, measured dry
- 12 ounces evaporated milk
- 1 ½ cups milk
- ¼ cup unsalted butter, softened
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 eggs, beaten
- 5 ½ cups shredded sharp cheddar cheese, divided, plus more for topping
- smoked paprika, for topping (optional)
Instructions
- Spray a large slow cooker with cooking spray. Add cooked macaroni, evaporated milk, milk, butter, salt, pepper, eggs and 5 cups cheese. Stir to combine. Top with remaining 1/2 cup cheese and a dash or two of smoked paprika, if desired.
- Cover and cook on low 2 1/2 to 3 hours. Stir mixture and serve with extra shredded cheese and paprika on top, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
mmmm this reminds me that it’s been far too long since I’ve had mac n cheese!
Ingrid — I cooked my pasta just slightly under al dente (like, 6 minutes instead of 7) and it came out perfectly. Enjoy!
I’ve been looking for an excuse to try mac’n’cheese in the slow cooker for ages and I think I’ve found it! My biggest concern is that the pasta will get mushy but I will slightly undercook it on the stove first. If this turns out as good as it looks I’m going to be thrilled!
Stefanie — Oh yay, girl, so glad you made it and loved it! 🙂 xo
Yaaaassss! Ok just burnt the crap outta my tongue because it looked so good I couldn’t wait for it to cool before I tried it. Suuuuuuper easy recipe. I used 2% milk and fat free evaporated milk (because when shopping with 2 kids you sometimes forget to read labels) and it was still sooo good. Definitely had the crispy edges and gooey center just like oven baked mac! For sure making this again!
I’ve never made pasta in the slow cooker, but this looks amazing! Alex will go nuts when I make this for him. 🙂
Looks great and sounds amazing. Is it possible to substitute some of the shredded cheese for cream cheese?
Mike, That’s a great question! Unfortunately I can’t say for sure because I haven’t tested the recipe with cream cheese, but you can definitely give it a try. If you do, let me know how it goes!
There should never be a limit to mac and cheese consumption! 😉 Love this!
Damn! Now I wish I had a slow-cooker! 🙁
Have you ever tried making this by NOT cooking the noodles first? I’m curious if they would cook/hydrate in the slow cooker and not get gummy or otherwise unpalatable.
There is one of those picture recipes for Mac & Cheese that has cream cheese as well where you don’t cook the mac first. I tried it, it was just one lump of mess… you’re mileage may vary. But since it’s 9 months later you’ve probably already tried making this.