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This Crockpot Mac and Cheese is an easy slow cooker macaroni and cheese recipe made with cheddar cheese, milk, and a few simple ingredients. It has a rich, creamy sauce thanks to a combination of cheddar cheese soup, evaporated milk, and lots of shredded cheddar. It’s an easy way to make homemade mac and cheese without having to babysit a pot on the stove, and it’s perfect for holidays, potlucks, or family dinners.
Mac and Cheese is one of those comfort foods that I don’t think needs to be complicated. I love baking from scratch, but when I’m making a big holiday meal or trying to get dinner on the table, I’m all about shortcuts that actually make my life easier. Using the slow cooker means I can concentrate on everything else and not worry about another side dish taking up space on the stove.
One thing I’ve learned from years of cooking for my family is that sometimes a combination of homemade and convenience ingredients makes the most sense. The cheddar cheese soup and evaporated milk help create that creamy sauce, while the shredded cheddar gives it plenty of cheese flavor. And because this recipe uses the crockpot, it’s especially hand when oven space is at a premium.
Crockpot Mac & Cheese Ingredients
- You can use any pasta shape you want, but elbow macaroni is traditional.
- You’ll mix the hot pasta with melted butter and spices before adding everything else.
- Cheddar Cheese Soup (condensed soup) gets mixed with milk (nondairy or any fat content) to add to the mixture.
- The evaporated milk helps the macaroni and cheese be extra creamy and the eggs give it structure. You know how some mac ‘n cheese is more soupy? This one is more thick, thanks to the eggs.
- Using pre-shredded cheese works just fine. Either medium, sharp, or a combination is perfect.
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Dorothy’s Expert Tips
- All crockpots cook differently! Many have “hotspots” on one side or yours might run hotter than mine. It’s important to check and stir your mac and cheese part way through cooking so it doesn’t burn.
- Use a slow cooker liner for easy cleanup, especially with something cheesy like this that can become rock hard on the side and bottom of the liner.
- Do not over cook your pasta when boiling! Stop it at al dénte or even before; read the package directions for times.
Crockpot Mac and Cheese Recipe
Ingredients
- 1 (16 ounce) package elbow macaroni
- ½ cup unsalted butter, softened
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups milk
- 1 (10-ounce) can condensed cheddar cheese soup
- 1 (5-ounce) can evaporated milk
- 2 large eggs
Instructions
- Cook macaroni per package instructions but 2 minutes less than package instructs. The pasta should be cooked but still firm. Drain.
- Spray a 7-Qt size crockpot insert with nonstick cooking spray. Add pasta, then add butter and stir until fully melted. Add 1 cup shredded cheese. Stir in ½ teaspoon pepper and 1 teaspoon salt.
- Add milk and cheddar cheese soup to a large measuring cup or bowl. Whisk until smooth and then stir into pasta.
- Add eggs and evaporated milk to a measuring cup or bowl and whisk until eggs are fully beaten and whites are fully incorporated. Stir into pasta. Sprinkle remaining cheese on top.
- Place the lid on the crockpot and cook on low for 2-3 hours. Stir every 30 minutes. If you notice one side of your crockpot cooks hotter, rotate the insert when you stir. You don’t want the pasta to get brown or stick around the edges.
- Mac and cheese is done when the pasta is cooked through and the sauce is bubbly and reduced.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Crockpot Mac and Cheese
- Boil pasta just shy of al dente first. Don’t forget to salt the pasta water!
- The soup and milk should be whisked (may have a few lumps).
- Add the pasta with the soup mixture and some cheese and spices to your crockpot (with or without a liner).
- Whisk the eggs and evaporated milk. Try to get all the whites whisked to avoid lumps, before adding to pasta and topping with remaining cheese.
